Behavior of Staphylococcus Aureus in Refrigerated and Frozen Ground Beef and in Turkish Style Sausage and Broth With and Without Additives

Abstract

Staphylococcus aureus 42E was inoculated into raw ground beef which was stored at 4C and ‐27C. Turkish style sausage and Brain Heart Infusion broth (BHIB), with and without additives were also inoculated with S. aureus and held at 4C. Samples of ground beef and sausage were examined for S. aureus, aerobic plate count and pH values. The numbers of S. aureus cells were decreased by 1.64 and 2.02 log units in ground beef held at 4C after 7 days and ‐27C after 7 weeks, respectively. A decrease in the number of S. aureus cells was observed in sausage and BHIB with addition of 0.5% trisodium phosphate (TSP), 78 mg/kg sodium nitrate, 78 mg/kg sodium nitrate plus 156 mg/kg sodium nitrate and 78 mg/kg sodium nitrite plus 0.5% TSP. Overall, sodium nitrite either alone or in combination with sodium nitrate was more effective on S. aureus and aerobic bacteria than TSP either alone or in combination with sodium nitrite.

Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage

“…Sausage mixtures usually contain 100 g kg −1 tail fat. 1 A maximum of 500 mg kg −1 sodium nitrate (NaNO 3 ) or 200 mg kg −1 sodium nitrite (NaNO 2 ) is added to the mixture for curing purposes. Nitrate and nitrite can give rise to toxic and carcinogenic effects.…”

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

“…Foodborne diseases are caused by food contamination and occur at any stage of the food production, delivery, and consumption chain. The most prevalent diseases are caused by microorganisms such as Listeria monocytogenes and Staphylococcus aureus [117,118]. The symptoms related to these diseases are broad, from diarrhea to cancer [112].…”

Kayseri Piyasasında Satışa Sunulan Endüstriyel Tip Fermente, Kasap ve Isıl İşlem Görmüş Sucukların Biyojen Amin Miktarlarının Belirlenmesi

“…Anadolu'da üretilen sucuklar, fermente ve ısıl işlem görmüş sucuk (pastörize sucuk) olarak iki başlık altında gruplandırılmakla birlikte fermente sucuklar ısıl işlem uygulanmaksızın doğal bir şekilde (kasap sucuğu) ya da sıcaklığı ve nemi ayarlanmış ortamda kurutulurak (endüstriyel fermente sucuk) üretilebilirler (Yıldırım, 1996;Kara ve Akkaya, 2010). Geleneksel metotlar ile üretilen ve standart üretim tekniği bulunmayan ısıl işlem görmemiş fermente sucuklarının bir çeşidi olan kasap sucukları küçük çaplı işletmelerde doğal ortamda kuru hava akımı uygulanarak üretilirler (Erkmen, 1999;Kara ve Akkaya, 2010). Bununla birlikte fabrikalarda ya da büyük ölçekli işletmelerde hijyenik kurallara uygun gelişmiş teknolojik imkanlara sahip starter kültür kullanılarak endüstriyel tip fermente sucuklar üretilebilir (Bozkurt ve Erkmen, 2002;Ensoy ve ark., 2010).…”