Periodical Control of the Sausages in Term of Mold and Yeast Produced in Sivas

Authors : Uğur TUTAR, Zeynep SÜMER, Gülay YILDIRIM, Cem ÇELİK

Pages : 50-54

View : 22 | Download : 33

Publication Date : 2012-12-25

Article Type : Research Paper

Abstract :Sausage is a meat product which is consumed widely in our country. However, it is important to determine the existence of fungi widely existing in nature in sausages. Fungi are very useful for the human being in many aspects. However, they some-times may cause loss on account of the diseases they have lead to. In other words, both yeasts and molds can be dangerous for human health as they cause foods to decompose and get rotten. Moreover the responsibilities of food ethics can be put in to the agenda. This study aims to determine whether the amounts of yeast, which may have negative and permanent influ-ences, pose threat to human health. For this aim, sausage samples from the factories were taken five times a day during the 20 days’ period. After these examples were homogenized, their analysis terms of mold and yeast was made bused on the cultures from the prepared dilutions by culturing with plaque spreading method. As a consequence mold and yeast were not found in the sausage samples taken from the factories. It has been thought that the result may have occurred because of the heavy usage of protective additives and the application of temperature processing during the production of sausages and the evolvation was done in terms of food ethics.
Keywords : Sucuk, Maya, Küf, Etik