An Investigation on the Microbiological Quality of Sucuk Produced by Traditional Methods


YALÇIN H., CAN Ö. P.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.19, no.4, pp.705-708, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 4
  • Publication Date: 2013
  • Doi Number: 10.9775/kvfd.2013.8610
  • Title of Journal : KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Page Numbers: pp.705-708

Abstract

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.