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Kafkas Üniversitesi Veteriner Fakültesi Dergisi
2013 , Vol 19 , Issue 4
An Investigation on the Microbiological Quality of Sucuk Produced by Traditional Methods
1Mehmet Akif Ersoy Üniv., Sağlık Yüksekokulu, Beslenme ve Dietetik Bölümü, TR-15200 İstiklal Yerleşkesi, Burdur - TÜRKİYE2Cumhuriyet Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, TR-58140 Kampüs, Sivas - TÜRKİYE DOI : 10.9775/kvfd.2013.8610 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. Keywords : Meat products, Turkish dry fermented sausage (sucuk), Microbial quality, Foodborne pathogens