THE BEHAVIOR OF E-COLI O157:H7 IN SUCUK
Özet
The objective of this study was to determine the effects of nitrate levels (0, 200 and 400 ppm) and starter culture (Staphylococcus carnosus + Pediococcus pentosaceus) on the reduction of Escherichia coli O157:H7 in sucuk (Turkish dry fermented sausage). It was found that ripening time had a significant effect on E. coli O157:H7 (P < 0.01), but the starter culture or nitrate level had no significant effect on E. coli O157:H7 (P > 0.05). E. coli O157:H7 was decreased by 1.57 log unit in ripened (day 14) sucuk. Reduction after 21 days was 3.31 log unit. E. coli O157:H7 in all samples was under detectable levels after 28 days. On the other hand, ripening/storage period had a very significant effect (P < 0.01) on counts of Enterobacteriaceae, lactic acid bacteria and Staphylococcus/Micrococcus. While the use of starter culture had a very significant effect (P < 0.01) on pH, it had no significant effects on moisture, salt and residual nitrite (P > 0.05).
Atıf için künye
APAYDIN, G., CEYLAN, Z. G., & Kaya, M. (2009). THE BEHAVIOR OF E-COLI O157:H7 IN SUCUK. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 33(6), 827–836. https://doi.org/10.1111/j.1745-4549.2008.00362.x
BibTeX
@article{apaydin2009-274989,
author = {APAYDIN, Guezin and CEYLAN, Ziya Goekalp and Kaya, Mükerrem},
title = {THE BEHAVIOR OF E-COLI O157:H7 IN SUCUK},
journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
year = {2009},
volume = {33},
number = {6},
pages = {827--836},
issn = {0145-8892},
doi = {10.1111/j.1745-4549.2008.00362.x},
url = {https://akademik.atauni.edu.tr/yayinlar/274989-the-behavior-of-e-coli-o157h7-in-sucuk}
}