Çiğ Köftede Mikrobiyolojik ve Parazıtolojik Tehlikeler ve Önlemeye Yönelik.

Raw meatballs are classified as "high risk foods" because the cooking process is not applied to inactivate pathogens in these types of products. Food-borne diseases from raw meat products are very dangerous for consumer health and also cause economic losses. The potential health hazards associated with raw meatballs are of concern today. On the other hand, people eat these types of traditional foods in spite of the warnings. The aim of this study is to present the microbiological and parasitological hazards from raw meatballs, to investigate the food borne outbreaks from these types of foods and also to review the studies on producing safe raw meatballs. [ABSTRACT FROM AUTHOR]