Abstract
The effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2×104 cfu/ml were investigated. The meatballs were stored at 4 °C. The flora of the raw meatballs is described in this paper. While Salmonella was found in each sample, none of the samples contained C. perfringens or E. coli O157:H7. The processes of grill cooking or microwave cooking decreased the microbial flora by 2–3 log cycles. E. coli O157:H7 was completely destroyed by all cooking methods. E. coli O157:H7 count of the raw meatball samples increased for 1.5 log cycles at the end of storage compared to beginning.
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