Author/Authors
ÖKSÜZTEPE, Gülsüm Fırat Üniversitesi - Veteriner Fakültesi - Besin Hijyeni ve Teknolojisi Anabilim Dalı, Turkey , GÜRAN, Hüsnü Şahan Dicle Üniversitesi - Veteriner Fakültesi - Besin Hijyeni ve Teknolojisi Anabilim Dalı, TURKEY , İNCİLİ, Gökhan Kürşad Fırat Üniversitesi - Veteriner Fakültesi - Besin Hijyeni ve Teknolojisi Anabilim Dalı, Turkey , GÜL, Saime Betül Firat Üniversitesi - Veteriner Fakültesi - Besin Hijyeni ve Teknolojisi Anabilim Dali, Turkey
Title Of Article
Microbiological and Chemical Quality of Sausages Marketed in Elazığ
شماره ركورد
18019
Abstract
In this study we investigated microbiological and chemical quality of 100 Turkish fermented sausages sold in Elazığ. The mean counts were found 8.75 log cfu/g for total mesophilic aerobic bacteria (TMAB), 1.32 log cfu/g for total coliform bacteria, 3.08 log cfu/g for mold-yeast, 3.99 log cfu/g for Staphylococcus-Micrococcus, 8.56 log cfu/g for lactic acide bacteria and 1.94 log cfu/g for Cl. perfringens were detected. It was found that 15 % E. coli, 10 % coagulase positive Staphylococcus aureus, 3 % Salmonella spp., 4 % Listeria monocytogenes, 2 % Listeria welshimeri and %3 Listeria seeligeri were detected in samples analyzed. The average values of the chemical parameters were 38.75 % for moisture, 4.36 % for salt, 5.39 for ash, 21.92 % for protein, 35.22 % for fat, 6.94% for fat and 5.18 % for pH. As a result, all Turkish fermented sausage samples (%100) investigated in terms of the bacteria groups did not have the desired quality according to TS (Turkish Standarts) 1070 and Turkish Food Codex and had a potantial hazard for public health.
From Page
107
NaturalLanguageKeyword
Turkish fermented sausage , microbiological , chemical , quality
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
To Page
114
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
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