Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.33, sa.6, ss.827-836, 2009 (SCI-Expanded)
The objective of this study was to determine the effects of nitrate levels (0, 200 and 400 ppm) and starter culture (Staphylococcus carnosus + Pediococcus pentosaceus) on the reduction of Escherichia coli O157:H7 in sucuk (Turkish dry fermented sausage). It was found that ripening time had a significant effect on E. coli O157:H7 (P < 0.01), but the starter culture or nitrate level had no significant effect on E. coli O157:H7 (P > 0.05). E. coli O157:H7 was decreased by 1.57 log unit in ripened (day 14) sucuk. Reduction after 21 days was 3.31 log unit. E. coli O157:H7 in all samples was under detectable levels after 28 days. On the other hand, ripening/storage period had a very significant effect (P < 0.01) on counts of Enterobacteriaceae, lactic acid bacteria and Staphylococcus/Micrococcus. While the use of starter culture had a very significant effect (P < 0.01) on pH, it had no significant effects on moisture, salt and residual nitrite (P > 0.05).