Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
AuthorBüyükünal, Serkan Kemal
Şakar, Fitnat Şule
Sandıkçı Altunatmaz, Sema
Yılmaz Aksu, Filiz
Yılmaz Eker, Funda
MetadataShow full item record
CitationBüyükünal, S.K., Şakar, F.Ş., Turhan, İ., Erginbaş, Ç., Sandikçi Altunatmaz, S., Yilmaz Aksu, F., Yilmaz Eker, F., Kahraman, T. (2016). Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma). Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 22.2, 233-236.
Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method for FMPs used for prolonging shelf life. As well as additives such as nitrate and nitrite are used to obtain the desired colour and flavour, also inhibit the mentioned bacteria. Despite the advantages of the curing agents, FMPs may pose a risk for human health via uncontrolled (out of limits) usage. The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli 0157 and nitrate-nitrite contents in 132 sucuk and 66 pastirma samples collected from producers and retailers in Istanbul, Adapazari, Afyon and Kayseri. Salmonella spp. and L. monocytogenes were detected 2.52% and 2.02% in all samples, respectively. All samples were negative for £ coli 0157. The nitrate level of sucuk and pastirma samples were found was in the acceptable range. Only, 5 of sucuk samples exceeded the nitrite limit value. The results indicate that meat products may be contaminated with pathogens and nitrosamines can be present in meat products. Furthermore, the essential precautions should be taken to apply sanitation procedure and improve the quality of production technology.