Meat, Poultry and Fish

'Salmonella' Statement from Meat and Milk Institution: Meat Will Be Destroyed

Meat and Milk Institution (ESK) made a statement regarding the salmonella claim. The institution announced that meat that tested positive for salmonella would be destroyed and emphasized that these products would never be used for production or sale.

It was published

6 months ago

May 29 2024

Author:

Aren Deniz

In the statement made by ESK, it was reminded that live animals and carcass meat are imported from abroad within the scope of market regulation. It was noted that in accordance with food safety, imported meat is checked by the Ministry of Agriculture and Forestry and analyzed regularly in accredited laboratories. In the written statement made by the institution, it was announced that in the microbiological analyzes carried out on May 9, results that did not comply with hygiene standards were obtained on a batch of products.

On the Meat and Milk Institution website "Public StatementThe statement titled " is as follows:

There is a need to make the following statement regarding the meat imported by our institution and whose laboratory results are positive for Salmonella.

The Meat and Milk Institution purchases live animals and carcass meat from abroad within the scope of market regulation.

Within the scope of food safety, samples are taken for control inspection by our Ministry when imported meat enters the country and the necessary analyzes are carried out in an accredited laboratory. In the microbiological analyzes carried out on 09.05.2024, results contrary to hygiene standards were obtained in a batch of products. The meat in question was rejected by our commission and a warning was issued to the contractor slaughterhouse company. In line with the company's objections, the meat was frozen and kept under controlled storage in the trustee's warehouse. The objections were evaluated and it was decided to destroy the meat. The contractor company representative is expected to complete the destruction process.

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The products in question are not used in production or sold in any way.

High hygiene standards are applied in all processes of meat and live animal imports carried out with public assurance and all necessary measures are taken to protect public health.

We request that news aimed at neutralizing market regulation and disinformation be disregarded.

What is Salmonella? Is it dangerous?

Salmonella is a type of bacteria that causes foodborne infections. It is usually transmitted to humans through contaminated food or water. Salmonella infection can cause symptoms such as fever, diarrhea, abdominal cramps and vomiting. It can be especially dangerous for people with weak immune systems, the elderly and young children. In severe cases caused by this bacteria, hospitalization and antibiotic treatment may be required.

Paying attention to food safety and hygiene rules is one of the most effective ways to protect yourself from salmonella infections.

Source: HORECA TREND

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Meat, Poultry and Fish

“Ramazan Bingöl and DANET Cuisine” Started with Its Delicious Recipes…

DANET, which has brought delicious and high-quality meat and meat products to tables not only in Turkey but also all around the world since its establishment in 1975, is launching a project consisting of brand new delicious recipes with Famous Chef Ramazan Bingöl. In the project that started with the name “DANET Cuisine with Ramazan Bingöl”, Chef Ramazan Bingöl’s first recipe was “Sucuk Dürüm” prepared with DANET Geographically Indicated and Gluten-Free Afyon Sucuk.

It was published

1 weeks ago

28 Nov 2024

Author:

Elif Akin Yuksel

DANET is creating delicious recipes with Ramazan Bingöl, one of Turkey's leading chefs. The first recipe of the collaboration that started with the name "Ramazan Bingöl and DANET Cuisine" was "Sucuk Dürüm" prepared with DANET Geographically Indicated and Gluten-Free Afyon Sucuk, one of the unique flavors of Afyon, one of the UNESCO Gastronomy cities.

Chef Ramazan Bingöl stated that DANET’s geographical indication registered and gluten-free real Afyon sausage offers a delicious alternative to gluten-free consumers, and said, “DANET’s geographical indication registered and gluten-free real Afyon sausage is produced from beef and buffalo raised in the Afyon region, staying true to its original recipe. It draws attention with its carefully selected spices and rich aroma. I love this product very much, I especially prefer it in my home and restaurants.”

Recipe: 'Sucuk Wrap'

Materials:

150 gr. DANET Registered Gluten-Free Afyon Sausage
1 lavash
1 pickled cucumbers
Fresh Cheddar Cheese
1 pieces of green pepper
1 pieces of tomato
1 tablespoon of yoghurt
1 tablespoon of hot pepper paste
Salt

Fabrication:

First, cut DANET Geographically Indicated and Gluten-Free Afyon Sausage into thin slices and heat both sides in a pan until it changes color.
Finely chop the tomatoes, peppers, pickles and cheddar cheese.
Mix the yogurt and hot pepper paste and spread it on the lavash in a thin layer. You can also use another sauce you like instead of the yogurt and hot pepper paste.
First add the sausage slices, then the other ingredients into the lavash and wrap it like a wrap.
Flip the wrap cut in half in the pan.

Bon Appetit!

With video recipes prepared in collaboration with DANET and Ramazan Bingöl, new alternatives will continue to be offered to the tables. Stay tuned to DANET's Youtube and Instagram accounts for more flavors!

#DANET #RamadanBingölwithDANETCuisine #RamadanBingöl #DANETCuisine #Recipes #SucukRecipes #MeatandMeatProducts #DANETSucuk #RegisteredSucuk #GeographicallyIndicatedSucuk #AfyonSucuk #GlutenFreeSucukDurum

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DANET Social Media Accounts:

www.facebook.com/DanetLezzeti

www.instagram.com/danetlezzeti

Tweets by DanetLezzeti

https://www.youtube.com/@danetlezzeti

For more information about DANET and its products, visit www.danet.com.tr and to place an order, visit https://online.danet.com.tr.

Source: HORECA TREND and DANET

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Strong Contribution to Sustainable Food Systems from DANET

DANET, one of the well-established brands in the meat and meat products sector, participated as a sponsor in the 21th Sustainable Food Summit held at Istanbul Swissotel the Bosphorus on November 22-10. DANET's sustainability vision and projects were shared with visitors in the events organized around the theme of "Transformation for the Future of Food" within the scope of the summit.

It was published

2 weeks ago

25 Nov 2024

Author:

Elif Akin Yuksel

Turkey's leading meat and meat products brand DANET, It took part as a sponsor in the 21th Sustainable Food Summit, which started at Istanbul Swissotel The Bosphorus on 22-2024 November 10 and continued online. Organized with the cooperation of the Sustainability Academy and the Turkish Food Industry Employers' Union (TÜGİS) and with the support of the Ministry of Industry and Technology of the Republic of Turkey, the 10th Sustainable Food Summit was held with the theme of 'Transformation for the Future of Food: Design for People and the Planet'.

The Sustainable Food Summit, which has brought the food sector together under one roof since 2014 to share the latest ideas and best practices, develop effective partnerships and find solutions to today's urgent problems, once again emphasized the importance of a sustainable food system in its 10th year and brought together all stakeholders who play a key role in change, including leading food brands, entrepreneurs, investors, the public and civil society from Turkey and the world, to accelerate change and transformation in food systems.

Pioneering Steps from DANET to Sustainability and Innovative Food Systems

DANET reduces its environmental footprint by generating all of its electricity from renewable energy sources with the 4 MW capacity Solar Power Plant it established in Afyonkarahisar. These important investments and sustainability efforts were shared in detail during the summit. In addition, DANET's gluten-free products such as Beef sausages, Beef Roast and Smoked Beef Ribs were also presented to the event participants.

DANET Corporate Development, Communication and Strategic Planning Director Gülnur Uluğ emphasized the importance of sustainability-focused projects and emphasized that they aim to make a difference in the sector with environmentally sensitive production and innovative approaches. Uluğ said, “In addition to reducing our environmental impact with our sustainability projects, we contribute to our country's energy policies and work to shape the food systems of the future.”

On the second day of the summit, the session titled “How Can Geographical Indications Strengthen Sustainable Food Systems?” also attracted great attention. Gülnur Uluğ, who moderated the online session, comprehensively addressed the impact of sustainability and geographical indications on food systems.

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For more information about DANET and its products www.danet.com.tr address to order https://online.danet.com.tr address can be visited.

Source: HORECA TREND and DANET

Divan Group Crowned Its Successes with an Award

Divan Group has proven its reputation in the field of gastronomy once again with the 'Pearl Gastronomy Guide' Awards. Divan Group has been deemed worthy of two awards in the 'Pearl Gastronomy Guide' prepared with Turkey's first and only original gastronomy rating system. At the award ceremony, Lokanta by Divan was given 4th place, while Safranhan Brasserie was presented with the 'Future Menus' "Special Category Award" determined by Unilever Food Solutions, which was added to the guide for the first time.

It was published

2 weeks ago

22 Nov 2024

Author:

Elif Akin Yuksel

One of the leading companies in the hotel, gourmet products and food and beverage sectors Divan Groupcontinues to receive the most prestigious awards in the sector with its service approach based on quality and customer satisfaction. While Lokanta by Divan, one of the Divan Group brands that was deemed worthy of two awards in the Pearly Gastronomy Guide, was given the 4th, Safranhan Brasserie was given the 'Future Menus' "Special Category Award" determined by Unilever Food Solutions, which was added to the guide for the first time.

“Future Menus” Special Category Award to Safranhan Brasserie

Safranhan Brasserie was deemed worthy of the Unilever Food Solutions “Menus of the Future” special category award, which was included in the guide for the first time this year, prepared with Turkey’s first and only original gastronomy rating system, with its menu consisting of classic Divan flavors as well as flavors specific to Ankara. Safranhan Brasserie was deemed worthy of this award with its menu that adopts Divan’s zero waste principles and aims to offer its guests both a delicious and ethical gastronomy experience.

The award was presented for its success in sustainability, creativity and capturing future gastronomy trends.

It was presented to Safranhan Brasserie located in Divan Çukurhan. Safranhan Brasserie, which brought a unique breath to Ankara's gastronomy scene, crowned its success with this award.

4 “Pearls” Came to Lokanta by Divan This Year from the 'Pearl Gastronomy Guide'

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Gastronomy Guide with Pearls 2024 - 2025 At the Awards Ceremony, Lokanta by Divan took its place among the best in the gastronomy world in the restaurant category. Located in the Divan Istanbul hotel, inspired by the history of Turkish cuisine, offering a timeless gastronomic experience by combining traditional flavors with modern interpretations, Lokanta by Divan was presented with the 4 Pearls of Turkey venue award this year as well. Lokanta by Divan was also deemed worthy of the 2023 Pearls of Turkey venue award in 4.

Source: HORECA TREND and Divan Group