Survival of enterohaemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods

Coşansu, Serap; Ayhan, Kamuran

doi:10.1016/s0309-1740(99)00117-5

Cited by 29 publications

(16 citation statements)

References 18 publications

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“…On the other hand, it was reported that in sucuk manufactured with L. plantarum þ S. carnosus as a starter culture, E. coli O157:H7 (2 and 6 log cfu/g) cannot survive (Kaya, 1999). Cosansu and Ayhan (2000) indicated that E. coli O157:H7 survives for a longer period of time in vacuum-packaged sucuk samples than non-vacuum samples. Porto-Fett et al (2008) concluded that sucuk does not provide a favorable environment for outgrowth/survival of L. monocytogenes, Salmonella typhimurium, or E. coli O157:H7.…”

Section: Starter Cultures Probiotics and Pathogen Reductionmentioning

confidence: 99%

Current trends in traditional Turkish meat products and cuisine

Kılıç

2009

LWT - Food Science and Technology

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Section: Starter Cultures Probiotics and Pathogen Reductionmentioning

confidence: 99%

Current trends in traditional Turkish meat products and cuisine

Kılıç

2009

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…However, several publications report that acids and starter cultures used in fermented meat products do not have a significant effect on inhibition of E. coli O157:H7 but that drying is the chief factor in inhibition (Kaya et al. 1998; Coşansu and Ayhan 2000; Nissen et al. 2001; Oz et al.…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY‐CURED MEAT PRODUCT

Aksu¹,

Kaya

Öz

2008

Journal of Food Safety

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Pastırma was produced from beef meat contaminated with Escherichia coli O157:H7 to investigate the effects of protective cultures on the behavior of E. coli O157:H7 in pastırma manufacturing. After being contaminated with E. coli O157:H7 (105 cfu/g), meats for pastırma were divided into two groups. The control group was untreated meat, and the treatment group was meat in which protective cultures (Lactobacillus sakei + Staphylococcus xylosus) were added. E. coli O157:H7 was decreased during processing and showed approximately a 3 log cycle reduction at the end of the production. At the end of the second drying step, there was a difference in E. coli O157:H7 levels between the cultured and control groups. There was no such difference after the other manufacturing steps. As a result, it was concluded that the most important factor effecting reduction of E. coli O157:H7 in pastırma production was loss of water in the drying process. PRACTICAL APPLICATIONS Escherichia coli O157:H7 is the most dangerous food pathogen in pastırma and similar dry‐cured meat products if it contaminates the carcass and muscles from the slaughterhouse. It has been found that the use of protective culture and the procedure of pastırma are effective for inhibiting E. coli O157:H7 during pastırma manufacturing. Results of this study can be applied to inhibit E. coli O157:H7 in pastırma.

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“…In the manufacturing process, the ground meat is mixed with tallow fat (rendered from the tail of mutton), spices and other ingredients (2.5% ascorbate, 1.0% hot pepper, 0.06% red pepper, 1.0% cumin, 2.0% NaCl, 0.6% sucrose, 2.5% garlic and 0.05% sodium nitrate). Then the mixture was held at 4C overnight before stuffing into natural or artificial casing (Gökalp and Ockerman 1985; Cosansu and Ayhan 2000; Oz et al . 2002).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity and Protein Profiles of Pediococcus Spp. Isolated From Turkish "Sucuk"

Coşansu¹,

Kuleaşan

Ayhan³

et al. 2007

J Food Processing Preservation

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In this study, a total of 206 lactic acid bacteria were isolated on De Man–Rogosa–Sharpe agar from 20 fermented Turkish “sucuk” samples. Twenty‐five isolates were identified as Pediococcus spp. and were tested for their antibacterial activity against Staphylococcus aureus, Micrococcus luteus, Listeria monocytogenes, Bacillus cereus, Salmonella Typhimurium and two strains of Escherichia coli. Only eight strains (32%) of pediococci showed a significant degree of antibacterial activity against L. monocytogenes and S. aureus. According to sodium dodecyl sulfate‐polyacrylamide gel electrophoresis results, among eight isolates, two showed different protein profiles. The size of proteins that made the difference was calculated from 60 to 80 kDa. After partial purification, the highest degree of inhibition against L. monocytogenes was caused by the protein fractions collected after 40% ammonium sulfate precipitation. Therefore, these isolates, which produce antimicrobial substances, have a potential especially to control L. monocytogenes in fermented meat products.

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Survival of enterohaemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods

Cited by 29 publications

References 18 publications

Current trends in traditional Turkish meat products and cuisine

Current trends in traditional Turkish meat products and cuisine

EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY‐CURED MEAT PRODUCT

Antimicrobial Activity and Protein Profiles of Pediococcus Spp. Isolated From Turkish "Sucuk"

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