An Investigation on the Microbiological Quality of Sucuk Produced by Traditional Methods

Autor:	Yalcin, Halil, Can, Ozlem Pelin
Přispěvatelé:	[Yalcin, Halil] Mehmet Akif Ersoy Univ, Saglik Yuksekokulu, Beslenme & Dietetik Bolumu, TR-15200 Istiklal Yerleskesi, Burdur, Turkey -- [Can, Ozlem Pelin] Cumhuriyet Univ, Muhendislik Fak, Gida Muhendisligi Bolumu, TR-58140 Kampus, Sivas, Turkey
Jazyk:	turečtina
Rok vydání:	2013
Předmět:	Foodborne pathogens Meat products Turkish dry fermented sausage (sucuk) Microbial quality
Popis:	WOS: 000321751900025 Foodborne pathogens like Listeria monocytogenes, coagulase(+) Staphylococcus aureus and coliforms may grow in sucuk produced under unsuitable conditions and possess risks for human health. In this study, 60 sucuk samples produced by traditional methods in plateaus of Mersin and Adana provinces were investigated in terms of L. monocytogenes, coagulase (+) S. aureus and coliforms. L. monocytogenes, which must not to be present in sausages according to Turkish Food Codex, was detected in 7 samples. In addition, 10 of samples were found to be contaminated with coagulase (+) S. aureus and 18 of samples with coliforms. Increasing controls of sausage sale and service points in rural areas, and training of producers on hygiene will contribute to the solution of the problem.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______3104::35aeadca48231bb72970bc5f3672d8b8 https://hdl.handle.net/20.500.12418/8650 Zobrazit plný text záznamu