Authors: AHMET HİLMİ ÇON, MEBRURE DOĞU, HÜSNÜ YUSUF GÖKALP
Abstract: Some microbiological characteristics (TAMB, Enterobacteriaceae, yeast-mold, S. aureus, C. perfringens numbers) of sucuk samples, which were the products of the 5 major meat plants and marketed in the province of Afyon, were determined. Six samples were taken periodically from 5 different firms, so total of 30 samples were analysed, over 3 months. Minimum, maximum and average values for the different microbiological counts were as follows respectively, 3.0x10^4 CFU/g, 2.2x10^8 CFU/g and 2.9x107 CFU/g for TAMB; <10 CFU/g, 1.1x10^4 CFU/g and 1.3x10^3 CFU/g for Enterobacteriaceae; and <10 CFU/g 1.4x10^5 CFU/g and 1.2x10^4 CFU/g for yeast-mold; and 2.0x10^1 CFU/g, 7.1x10^5 CFU/g and 3,8x10^4 CFU/g for S. aureus. In the 93,33% of the sucuk samples C. perfringens was not determined. C. perfringens was not determined in 93.33% of the sucuk samples. However, by the application of this cultural method, 6.67% of the sucuk samples gave a 10 CFU/g presumptive C. perfringens count. All of these results were revealed a high presence of microbiological count in the samples, and most of the sucuk samples were found to be low quality in terms of their microbiological characteristics. Also, there was a wide variation in the microbiological profile of the samples, depending upon the different processing consignment. It was concluded, that this variation largely depended upon non-standardized production methods, insufficiently and differently applied technological and hygiene practice, the varying quality of raw materials, and the lack of starter cultures in sucuk processing.
Keywords: Sucuk, Fermented Sausages, Microbiological Characteristics, Standardization
Full Text: PDF