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Donairs (Gyros) - Potential Hazards and Control.

Ewen C D Todd1, R Szabo1, F Spiring1

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Donair meat temperatures often fall within ranges favorable for pathogen growth, posing a food safety risk. Implementing good hygiene and temperature monitoring is crucial for safe donair preparation and handling.

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Area of Science:

  • Food Microbiology
  • Food Safety
  • Public Health

Background:

  • Concerns exist regarding pathogen growth in donair meat during cooking and cooling.
  • Donairs are a popular food item, necessitating an understanding of their safety parameters.

Purpose of the Study:

  • To assess the microbiological safety of donairs from various establishments.
  • To evaluate temperature control during donair preparation and storage.

Main Methods:

  • Temperature measurements were taken from 34 donairs across 11 establishments.
  • Microbiological examination was performed on donair samples.
  • Temperatures were recorded at different depths and stages (raw, cooking, cooled leftovers).

Main Results:

  • Donair temperatures frequently exceeded safe limits (>4°C or <60°C), indicating potential for pathogen growth.
  • High aerobic colony counts (10^5 to 10^7 CFU/g) were observed, decreasing with cooking time.
  • Specific pathogens like Salmonella were found in raw ingredients, while others (S. aureus, B. cereus, C. perfringens, E. coli) remained below critical levels despite some poor practices.

Conclusions:

  • Good hygienic practices and consistent temperature monitoring are recommended for donair establishments.
  • Microbiological analysis should be targeted based on observed temperatures and practices.
  • Standardized temperature measurements at multiple points are advised for accurate safety assessment.