Donairs (Gyros) - Potential Hazards and Control

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Abstract
Because of concerns that meat in donairs could allow growth of pathogens during cooking and overnight cooling of leftovers, 34 donairs from eleven establishments had temperatures taken and were examined microbiologically. Temperatures varied depending on depth of measurement and stage from the raw product to reheated leftovers. These were frequently >4 or 5 to 107 CFU/g), counts tended to decrease the longer the donair remained cooking on the spit. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Escherichia coli were never more than 104/g despite some abusive practices, such as leaving donairs on the spit with the heat source turned off because the demand was low. Salmonella was found only in raw chicken slices to be used in donairs. It is recommended that good hygienic practices be encouraged at donair establishments and temperature measurements of donairs taken to verify these. Only if meat is 5°C for the raw product or cooled leftovers, should samples be considered for microbiological analysis unless abusive practices have been observed. Because temperatures may vary over a short period of time during cooking, at least five measurements are recommended for each stage of the donair life (raw product, cooking donair, cooled leftovers and reheating donairs).

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