Determination of some foodborne pathogens and residual nitrate and nitrite in traditional fermented sausages in Turkey

Çelikel Güngör A., . and Gürbüz S., . Determination of some foodborne pathogens and residual nitrate and nitrite in traditional fermented sausages in Turkey. pp. 39-46. ISSN 2231-7546

The present work was performed to examine the traditionally fermented sausages in terms of food safety by investigating the presence of Listeria monocytogenes Salmonella spp. Escherichia coli O157 and Staphylococcus aureus as well as the residual nitrate and nitrite content. For this purpose a total of 45 fermented sausage samples 32 of which were produced and sold in butcher shops and 13 by different industrial companies were analysed. Listeria monocytogenes Salmonella spp. and E. coli O157 were not detected in any of the samples whereas S. aureus was detected in 5 (11.1) samples. The amount of residual nitrate was found between 4.30 and 62.59 mg/kg in 39 (86.66) of the analysed samples and the amount of residual nitrite was found between 8.94 and 55.95 mg/kg in 8 (17.77) of the samples. Detection of S. aureus which is an important pathogen for food poisoning and presence of residual nitrate and nitrite in fermented sausages should be taken into consideration due to possible public health risks that it may cause. Therefore raising the awareness of the manufacturers about the control of production processes and the effectiveness and continuity of the controls by the competent authorities are of significant importance.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(01)%202020/04%20-...

Abstract

The present work was performed to examine the traditionally fermented sausages in terms of food safety by investigating the presence of Listeria monocytogenes Salmonella spp. Escherichia coli O157 and Staphylococcus aureus as well as the residual nitrate and nitrite content. For this purpose a total of 45 fermented sausage samples 32 of which were produced and sold in butcher shops and 13 by different industrial companies were analysed. Listeria monocytogenes Salmonella spp. and E. coli O157 were not detected in any of the samples whereas S. aureus was detected in 5 (11.1) samples. The amount of residual nitrate was found between 4.30 and 62.59 mg/kg in 39 (86.66) of the analysed samples and the amount of residual nitrite was found between 8.94 and 55.95 mg/kg in 8 (17.77) of the samples. Detection of S. aureus which is an important pathogen for food poisoning and presence of residual nitrate and nitrite in fermented sausages should be taken into consideration due to possible public health risks that it may cause. Therefore raising the awareness of the manufacturers about the control of production processes and the effectiveness and continuity of the controls by the competent authorities are of significant importance.

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Item Type:	Article
AGROVOC Term:	Sausages
AGROVOC Term:	Fermented foods
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Pathogens
AGROVOC Term:	Residual effects
AGROVOC Term:	Nitrates
AGROVOC Term:	Nitrites
AGROVOC Term:	Listeria monocytogenes
AGROVOC Term:	Salmonella
AGROVOC Term:	Escherichia coli
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8970

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