Sırıken, BelginPamuk, ŞeblemEyigör, Mete2021-09-152021-09-152006Sırıken, 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), 177-181.0309-1740https://doi.org/10.1016/j.meatsci.2005.05.025https://www.sciencedirect.com/science/article/pii/S0309174005002160http://hdl.handle.net/11452/21971The 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.eninfo:eu-repo/semantics/closedAccessFood science & technologySalmonella sppSoudjouckListeria sppEscherichia coli O157:H7Listeria monocytogenesInfectionsDestructionFermentationSalamiSurvivalMonocytogenesMeat-productsSodium-chlorideTyphimurium DT104Acid toleranceEscherichia coliEscherichia coli o157-h7ListeriaListeria innocuaListeria ivanoviiListeria monocytogenesListeriosis monocytogenesSalmonellaSalmonella entericaArticle0002331787000222-s2.0-2714449374617718172122061388Food science & technologyPenicillium Nordicum; Cured Meats; Ochratoxin A