The Investigation of Some Microbiologic Charactheristics of Branded and Non-Branded Sausages Consumed iSausage, Bacteria counts, Coliform, S. aureus, Yeast and moldn Konya, Turkey

Authors : Birol ÖZKALP, Mustafa Onur ALADAĞ, Battal ÇELİK

Pages : 117-120

View : 16 | Download : 19

Publication Date : 2006-12-25

Article Type : Research Paper

Abstract :In this study, some microbiologic characteristics [TAMB insert ignore into journalissuearticles values(Total Aerobic Mesophilic Bacteria); count, coliform bacteria count, Staphylococcus aureus count, mold and yeast counts] of total 48 branded and non-branded sausage to be marketed in Konya were determined. TAMB counts were 1x107cfu/g-6.8x106cfu/g, coliform bacteria counts were 3.0x101cfu/g-1.4x103cfu/g, mold and yeast counts were 1.0x101cfu/g-1.1x101cfu/g, S. aureus counts were 2.6x103cfu/g-2.7x102cfu/g respectively in branded and non-branded sausage specimens. Results were analized with Students’ t test and Mann- Whitney U tests. Coliform bacteria and S. aureus counts were statistically different between branded and non-branded sausage specimens insert ignore into journalissuearticles values(p 0.05);. Branded sausages, although partially meeting quality requirements, must be supported with know-how and technology to increase quality. Non-branded sausages, on the other hand, are potentially dangerous to public health and cause deceivement of consumers.
Keywords : Sucuk, Bakteri sayımı, Koliform, S aureus, Maya, Küf