The Effect of Different Nitrite Doses and Starter Culture on the Growth of Escherichia coli O157:H7 in Sucuk (Turkish Style Dry Sausage) Processing

Authors : Fatih ÖZ, Mükerrem KAYA, M İrfan AKSU

Pages : 651-657

View : 16 | Download : 10

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The effects of different nitrite doses insert ignore into journalissuearticles values(100, 150 and 200 ppm NaNO2); and starter culture insert ignore into journalissuearticles values(Lactobacillus plantarum + Staphylococcus carnosus); on Escherichia coli 0157:H7 were investigated in this study. Sucuk batter was inoculated with Escherichia coli 0157:H7 insert ignore into journalissuearticles values(106 /g);. The count of Escherichia coli 0157:H7 in sucuk samples was determined periodically during ripening/storage by a quantitative method. Lactic acid bacteria insert ignore into journalissuearticles values(LAB);, Enterobacteriaceae counts, pH, nitrite and salt content were also recorded. The number of E. coli 0157:H7, which was 106 kob/g in sucuk batter, decreased during the ripening/storage period at a rate of 0.5 log cycles on the 3rd day, 1 log cycle on the 7th day, approximately 2.5 log cycles on the 14th day, and 4 log cycles on the 21st day. The effects of starter and nitrite on E. coli 0157:H7 count were insignificant. The pH values of sucuk samples decreased dramatically during the first days. The effect of starter culture on the decrease in pH was significant.
Keywords : Sucuk, Escherichia coli O157 H7, Nitrite, Starter Culture