The Effect of Different Nitrite Doses and Starter Culture on the Growth of Escherichia coli O157:H7 in Sucuk (Turkish Style Dry Sausage) Processing


Abstract: The effects of different nitrite doses (100, 150 and 200 ppm NaNO_2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus) on Escherichia coli 0157:H7 were investigated in this study. Sucuk batter was inoculated with Escherichia coli 0157:H7 (10^6 /g). The count of Escherichia coli 0157:H7 in sucuk samples was determined periodically during ripening/storage by a quantitative method. Lactic acid bacteria (LAB), Enterobacteriaceae counts, pH, nitrite and salt content were also recorded. The number of E. coli 0157:H7, which was 10^6 kob/g in sucuk batter, decreased during the ripening/storage period at a rate of 0.5 log cycles on the 3^{rd }day, 1 log cycle on the 7^{th} day, approximately 2.5 log cycles on the 14^{th} day, and 4 log cycles on the 21^{st} day. The effects of starter and nitrite on E. coli 0157:H7 count were insignificant. The pH values of sucuk samples decreased dramatically during the first days. The effect of starter culture on the decrease in pH was significant.

Keywords: Sucuk, Escherichia coli O157:H7, Nitrite, Starter Culture

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