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

Cosansu S., Ayhan K.

MEAT SCIENCE, vol.54, no.4, pp.407-411, 2000 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 54 Issue: 4
  • Publication Date: 2000
  • Doi Number: 10.1016/s0309-1740(99)00117-5
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.407-411
  • Keywords: E. coli O157 : H7, enterohaemorrhagic, Escherichia coli, Turkish soudjouck, fermentation, drying, storage, MPN method, SODIUM-CHLORIDE, ACID TOLERANCE, PH, TEMPERATURE, SALAMI, BEEF, SAUSAGE, STICKS, SLICES, FOODS
  • Ankara University Affiliated: No

Abstract

Soudjouck (a kind of Turkish sausage) batter was inoculated with Escherichia coli O157:H7 at a level of 10(5) colony-forming unit (CFUg) and kept overnight at 4 degrees C. After stuffing the soudjouck batter into natural casing, fermentation was carried out at 24 +/- 2 degrees C and 90-95% relative humidity (RH) for 3 days with subsequent drying at 22+/-2 degrees C and 80-85% RH for 5 days. Then, half of soudjouck samples were vacuum-packed in polyethylene bags and the rest were kept open. All samples were stored at 4 degrees C (55% RH) for 3 months. E. coli O157:H7 and lactic acid bacteria counts, moisture contents and pH values of the samples were determined during fermentation, drying and storage periods. Results showed that count of E. coli O157:H7 decreased by 3 log unit during fermentation and drying periods. It was observed that this pathogen survived longer in vacuum-packaged samples (more than 2 months) than non-vacuum samples (more than 1 month). (C) 2000 Elsevier Science Ltd. All rights reserved.