0 Members and 1 Guest are viewing this topic.
I think the answer to your question, Nick, is that even E. coli, Salmonella and Campylobacter have the taste and good sense to steer clear of the average kebab...
Nick Martin asked the Naked Scientists:Why, when white meat like chicken if left un-refridgerated can give you very bad food poisoning, do chicken doner kebabs (which seem to stay un-refridgerated for weeks on end) do not seem to?What do you think?
Preparation of meat for döner kebabs Döner kebab sandwich served in a thick pita (Turkish: pide).The meat used for making döner kebabs may be lamb, beef, veal or chicken, but rarely pork. After the Mad cow disease (BSE) crisis, even fish was used in some[specify] countries. Generally a döner kebab sandwich is served with a salad made from shredded lettuce, tomatoes and onions. Usually there is a choice between a hot sauce, a yoghurt sauce containing garlic (tzatziki) and a yoghurt sauce containing herbs. Most of the kebab vendors in Europe also have French fries which can be served as a side or wrapped with the meat and salad. Some times more varied ingredients are available, such as hummous (chick pea paste), tahini (sesame sauce) or sheep milk cheese (Turkish: beyaz peynir, or "white cheese").There are two basic ways of preparing meat for döner kebabs:The most common and authentic method is to stack seasoned slices of lean meat onto a vertical skewer in the shape of a cylinder. The stack is cooked by radiant heat from electric elements or gas fired infrared burners. Often meat, tomatoes, and onions are placed at the top of the stack to drip juices over the meat keeping it moist. Some cheaper shops serve a combination of seasoned sliced and ground meat cooked on a grilltop as döner kebab. In Germany the amount of ground meat is not allowed to surpass 60% (Berliner Verkehrsauffassung). http://en.wikipedia.org/wiki/D%C3%B6ner_kebab