Determination of microbial contamination sources at a Frankfurter sausage processing line

Gungor, Ebru; Gökoğlu, Nalan

doi:10.3906/vet-0805-28

Cited by 11 publications

(9 citation statements)

References 10 publications

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“…Alimoradian et al ( 2021 ) also evaluated the effect of Carum copticum L. and Salvia officinalis L. extracts on the coliform count of treated‐heat sausage during refrigerated storage and they found that the least count of coliform, mold, and yeast was found for treatment with 40 mg/kg S. officinalis extract (Alimoradian et al, 2021 ). Güngör and Gökoğlu ( 2010 ) studied the effect of plant extracts on Frankfurter and observed that microbial load in treatments containing extract decreased significantly. The main reason is the presence of antimicrobial compound (s) in extracts or essences of herbs in the formulation of meat products (Güngör & Gökoğlu, 2010 ).…”

Section: Resultsmentioning

confidence: 99%

“…Güngör and Gökoğlu ( 2010 ) studied the effect of plant extracts on Frankfurter and observed that microbial load in treatments containing extract decreased significantly. The main reason is the presence of antimicrobial compound (s) in extracts or essences of herbs in the formulation of meat products (Güngör & Gökoğlu, 2010 ).…”

Section: Resultsmentioning

confidence: 99%

“…The lowest number of mold and yeast was found for 1.5% Allium sativum controversum extract treatment showing a significant ( p < .05) difference from the control sample (Figure 3 ). Güngör and Gökoğlu ( 2010 ) compared sausage, ground meat, paste, and cooked sausage for mold and yeast and found that mold and yeast number was within the standard range because of applying a proper heat process for pasteurization (Güngör & Gökoğlu, 2010 ).…”

Section: Resultsmentioning

confidence: 99%

“…Güngör and Gökoğlu ( 2010 ) examined the effect of herb extracts on Frankfurter and found that the treatments containing the extract had a significantly lower microbial load. The main reason was the presence of the antimicrobial compounds in extracts or essences used in meat products.…”

Section: Resultsmentioning

confidence: 99%

“…Güngör and Gökoğlu (2010) compared sausage, ground meat, paste, and cooked sausage for mold and yeast and found that mold and yeast number was within the standard range because of applying a proper heat process for pasteurization (Güngör & Gökoğlu, 2010).…”

Section: Mold and Yeast Countmentioning

confidence: 99%

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Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages

Madani

Choobkar

Garmakhany

2022

Food Science & Nutrition

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Nowadays, chemical preservatives are being used to control the microbial population as well as to retard the oxidation reactions in food. Consumers are unsatisfied with different synthetic preservatives because of their side effects (Langroodi et al., 2018). There can be seen a global tendency toward preservation methods that are both environmental-friendly and healthy in terms of processing, production, and preservation. Nature-oriented methods have been prevalent in this respect, with a focus on natural additives that have long been applied in different cultures, not only promoting palatability of the treated ingredients but also lowering the perishability

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Mold and Yeast Countmentioning

confidence: 99%

See 3 more Smart Citations

Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages

Madani

Choobkar

Garmakhany

2022

Food Science & Nutrition

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Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

Nkekesi,

Amenya,

Aboagye

et al. 2023

Food Science & Nutrition

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Grilled beef sausage is a popular street delicacy in many countries, and Ghana is no exception. This study assessed street‐vended grilled beef sausages as a potential vehicle of microorganisms that present food safety risks to the general public in Ho City. Twenty grilled beef sausages were obtained from various vended locations within Ho municipality by convenient sampling and were analyzed by standard microbiological protocols for food safety followed by statistical analysis with a test of significant difference at p < .05. Total aerobic bacteria count of the potential foodborne pathogens ranged from 2.75 × 104 to 1.85 × 107 CFU/g. The microbial species identified included Staphylococcus aureus with a load from 6.15 × 102 to 1.67 × 105 CFU/g, Escherichia coli from 4.2 × 102 to 3.9 × 104 CFU/g, Bacillus cereus from 3.05 × 102 to 7.1 × 104 CFU/g, and Salmonella spp. from 2.8 × 102 to 5.5 × 104 CFU/g. Total fungal counts also ranged from 0.0 to 9.83 × 103 CFU/g, and the species identified included Aspergillus spp. and Rhizopus spp. all of which were within the acceptable limits of the International Commission for Microbiological Specification of Foods. However, for total viable bacteria, 75% of the samples were above the acceptable limits in the guidelines by the Ghana Standards Authority, indicating that the consumption of grilled beef sausages poses serious food safety and hygiene risks to consumers. Hygienic processing of the sausages under sanitary environments, proper handling and preservation procedures, and periodic follow‐up visits to the vended areas should be employed to reduce the risk of occurrence of potential pathogens in the products.

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Determination of the changes in the gastric fluid endurance of O157 and non-O157 Shiga toxin-producing Escherichia coli during storage of experimentally produced beef frankfurter

2020

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Resistance of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and serogroups O103, O26 and O145 to synthetic gastric fluid (SGF, pH 1.5) were investigated during frankfurter storage. Pathogens were inoculated (5 ± 1 log 10 cfu g -1 ) on frankfurters and frankfurters were stored at 4°C for 75 days in vacuum packages. Population changes of the competitive flora and STEC, changes in the pH of the frankfurters and resistance of STEC to SGF were monitored on days 0, 15, 30, 45, 60 and 75 of frankfurter storage. Direct synthetic gastric fluid (DSGF) challenges were also conducted to assess pathogen resistance without being effected by frankfurters, by inoculating pathogen cultures directly into SGF. Results showed that acid resistance of O145 and O26 was stronger than that of O103 and O157 during frankfurter storage. Resistance of O103 to SGF was better than that of O157 during frankfurter storage but, was similar to that of O157 during DSGF challenges. Results indicate that acid resistance of some strains of STEC pathogens might differentiate during storage of frankfurters. Different resistance capabilities to SGF were observed in the STEC strains when inoculated and stored on frankfurters than directly inoculated in the SGF.

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Determination of microbial contamination sources at a Frankfurter sausage processing line

Cited by 11 publications

References 10 publications

Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages

Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages

Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

Determination of the changes in the gastric fluid endurance of O157 and non-O157 Shiga toxin-producing Escherichia coli during storage of experimentally produced beef frankfurter

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