A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157 : H7 serotypes in Turkish sausage (Soujouck)
Date
2006
Authors
Sırıken, Belgin
Pamuk, Şeblem
Eyigör, Mete
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Science
Abstract
The incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp. were detected in 7% of the samples. All of the isolates were S. enterica Paratyphi B. In addition, Listeria spp. were detected in 9% of the samples. Its distribution was 7% L. monocytogenes and 1% each of L. ivanovii and L. innocua. Serological study of the seven L. monocytogenes isolates showed that three of these were 1/2 ab, three were 5/6 ab and one was I ab. E coli 0 1 57:H7 was not detected in any of the samples. The pH values of the samples ranged from 4.8 to 6.5. In conclusion, increasing number of listeriosis and salmonellosis cases in Turkey and the contamination levels found indicate that risk assessment and improved preventive measures are required for these sausages.
Description
Keywords
Food science & technology, Salmonella spp, Soudjouck, Listeria spp, Escherichia coli O157:H7, Listeria monocytogenes, Infections, Destruction, Fermentation, Salami, Survival, Monocytogenes, Meat-products, Sodium-chloride, Typhimurium DT104, Acid tolerance, Escherichia coli, Escherichia coli o157-h7, Listeria, Listeria innocua, Listeria ivanovii, Listeria monocytogenes, Listeriosis monocytogenes, Salmonella, Salmonella enterica
Citation
Sırıken, B. vd. (2006). ''A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157 : H7 serotypes in Turkish sausage (Soujouck)''. Meat Science, 72(1), 177-181.