ELMALI, Mehmet Mustafa Kemal University - Veterinary Medicine Faculty - Food Hygiene and Technology Department, TURKEY , YAMAN, Hilmi Adnan Menderes University - Aydın School of Health Sciences - Department of Nutrition and Dietetics, TURKEY , ÖNER, Süleyman Mustafa Kemal University - Veterinary Medicine Faculty - Food Hygiene and Technology Department, TURKEY

Determination and Vital Activity of Thermophilic Campylobacter (Campylobacter Jejuni) In The Turkish Pastırma and Turkish Style Fermented Sausage (Sucuk) Commercially Consumed In Market and Experimentally Produced With Inoculation Of Different Levels of Campylobacter Jejuni

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In this study, Turkish fermented sucuk (n=30) and Turkish pastırma (n=30) samples sold in retail stores were analyzed in terms of C. jejuni. Afterwards, C. jejuni was experimentally inoculated at different levels (Group I:10^2, Group II:10^4, and Group III:10^6 cfu/ml) into the mixtures of traditional Turkish fermented sucuk and çemen (spice mixture of Turkish pastırma) during the process. C. jejuni was monitored bacteriologically during fifteen days of fermentation. C. jejuni was not detected in the samples of Turkish fermented sucuk (n: 30), Turkish pastırma (n: 30), and raw beef meat samples purchased from the retail markets for use in manufacturing. The numbers of C. jejuni were below the detection level of 102 cfu/g in all three experimental Turkish fermented sucuk groups at the end of second day at pH 5.32, and also C. jejuni was not detected by Most Probable Number (MPN) technique ( 0.30MPN/g) in the same samples. Likewise, C. jejuni numbers were below the detection level of 102 cfu/g at the end of fourth day at pH 5.19 in the samples of all three experimental Turkish pastırma groups, and also C. jejuni was not detected by Most Probable Number (MPN) technique ( 0.30MPN/g) in the same samples. In conclusion, the risk of C. jejuni infection through consuming traditional Turkish fermented sucuk and pastırma seems to be very low unless cross contamination occurs.

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Campylobacter jejuni , Cattle Meat , Samples of Bacteriological Meat Inspection , Turkish Pastırma , Turkish Sausage (Sucuk)

Kocatepe Veterinary Journal

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