The microbiological quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey

Sırıken, Belgin; Özdemir, Mehmet; Yavuz, Hidayet; Pamuk, Şebnem

doi:10.1016/j.foodcont.2005.06.011

Cited by 8 publications

(10 citation statements)

References 21 publications

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“…Similar results were reported by Citak et al (2004). The enterococcal load of the sausage samples in this study (2-8 log CFU g )1 ) was lower than in a study by Sırıken et al (2006). All of these results indicate the importance of enterococcal contamination in terms of the quality of naturally fermented Turkish cheeses and sausages.…”

Section: Discussionsupporting

confidence: 88%

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Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

Togay

Keskin

Açık

et al. 2010

Journal of Applied Microbiology

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Aim: To determine the virulence genes, antibiotic resistance and plasmid profiles of 16 Enterococcus faecium and 68 Enterococcus faecalis strains isolated from various naturally fermented foods. Methods and Results: The presence of virulence genes (agg2, gelE, cylM, cylB, cylA, espfs, espfm, efaAfs, efaAfm, cpd, cop, ccf, cad) and also the genes vanA and vanB were investigated by polymerase chain reaction (PCR). Antibiotic resistance of the isolates was determined by disc diffusion method. Most of the tested isolates were positive for virulence genes and resistant to some antibiotics. One of the Ent. faecalis strains isolated from a cheese sample carried the vanA gene and was intermediately resistant to vancomycin. The strains usually contained large plasmids, which might harbour acquired antibiotic resistance. Conclusion: The study showed that Ent. faecium and Ent. faecalis strains isolated from naturally fermented Turkish foods may be potential risk factors for consumer health in terms of virulence genes and acquired antibiotic resistance. Significance and Impact of the Study: The results indicate the importance of enterococcal contamination in terms of the safety of some fermented Turkish foods.

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Section: Discussionsupporting

confidence: 88%

“…(2004). The enterococcal load of the sausage samples in this study (2–8 log CFU g −1 ) was lower than in a study by Sırıken et al. (2006).…”

Section: Discussioncontrasting

confidence: 82%

Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

Togay

Keskin

Açık

et al. 2010

Journal of Applied Microbiology

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“…In the present study, pH value was significantly correlated to the total viable counts ( r = 0.797, P < 0.05), and significantly negatively correlated to the number of staphylococci/micrococci ( r = −0.697, P < 0.05). Different from the reports of Siriken et al . (2006), a slight significant negative correlation between pH value and LAB ( r = −0.428) was found in this study.…”

Section: Resultscontrasting

confidence: 99%

“…Cantonese sausage is a semi‐dry sausage, with an average moisture content of 15.18 ± 3.40% in this study, significantly lower than that of other traditional sausages. The moisture content of Turkish sausage ( soudjouck ) is 42–46% (Siriken et al . 2006), while that of Greek traditional sausages is 49.71 ± 7.05% (Ambrosiadis et al .…”

Section: Resultsmentioning

confidence: 99%

“…Cantonese sausage is a semi-dry sausage, with an average moisture content of 15.18 Ϯ 3.40% in this study, significantly lower than that of other traditional sausages. The moisture content of Turkish sausage (soudjouck) is 42-46% (Siriken et al 2006), while that of Greek traditional sausages is 49.71 Ϯ 7.05% (Ambrosiadis et al 2004;Papadima et al 1999), and that of Portuguese sausage (alheira) is 43.3 Ϯ 4.31% (Ferreira et al 2006). Low moisture content is favorable for the preservation of Cantonese sausage.…”

Section: Chemical Analysismentioning

confidence: 99%

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Microbial Analysis and Textural Properties of Cantonese Sausage

Zhao

Yang

et al. 2010

J Food Process Engineering

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Cantonese sausage is one of the traditional meat products in China. In the present study, eight Cantonese sausage samples from different manufacturers were collected. Their microbial and textural properties were characterized. The chemical compositions were determined as follows: moisture, 15.18 ± 3.40%; protein, 33.75 ± 7.26% (expressed in dry matter); fat, 42.12 ± 6.64% (expressed in dry matter); total carbohydrates, 9.11 ± 3.73%; sodium chloride, 6.13 ± 0.41%; and sodium nitrite, 35.55 ± 6.69 mg/kg. The pH was determined to be 6.22 ± 0.14, while the acid value was 2.02 ± 0.71 mg potassium hydroxide/g lipid, and the peroxide value was 0.03 ± 0.04 g potassium iodide/100 g lipid. The total viable counts were 5.55 ± 1.48 log10 cfu/g, lactic acid bacteria were 3.59 ± 0.68 log10 cfu/g, staphylococci/micrococci were 3.96 ± 0.54 log10 cfu/g and yeasts/molds were 3.55 ± 0.47 log10 cfu/g. Staphylococci/micrococci were the dominant microbial group in Cantonese sausage. This was different from other sausages. The textural profiles of Cantonese sausage were determined as follows: average values of hardness, springiness, cohesiveness, gumminess and chewiness were 3,066.56 g, 0.96 mm, 0.57, 1,736.76 g and 1,658.26 g × mm, respectively. Analysis of between‐variable relationships indicated that the pH value of Cantonese sausage was significantly correlated to its microbial and textural properties. PRACTICAL APPLICATIONS Cantonese sausage has gained much popularity and acceptance in China and many other countries. Commercial products from different manufacturers were collected in this work. The microbiological and textural characteristics of Cantonese sausage as well as the chemical compositions were evaluated. It is helpful to understand this type of sausage in order to improve its quality.

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Determination of low level nitrite and nitrate in biological, food and environmental samples by gas chromatography–mass spectrometry and liquid chromatography with fluorescence detection

Akyüz

Ata

2009

Talanta

102

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The microbiological quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey

Cited by 8 publications

References 21 publications

Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

Microbial Analysis and Textural Properties of Cantonese Sausage

Determination of low level nitrite and nitrate in biological, food and environmental samples by gas chromatography–mass spectrometry and liquid chromatography with fluorescence detection

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