Vakumla Paketlenmiş Sosis ve Salamların Mikrobiyolojik Kalltelerinin İncelenmesi

Year 1997, Volume: 3 Issue: 1, 26 - 30, 15.06.1997

Sema Ağaoğlu

Abstract

Bu çalışmada Ankara piyasasında tüketime sunulan vakumla paketlenmiş salam ve sosislerin mikrobiyolojik kallteleri incelendi. Üç ayrı firmaya ait toplam 20'şer adet vakumla paketlenmiş salam ve sosis numunesi aerob genel canlı, enterobakteriler, koliform bakteriler, mikrokok ve stafilokoklar, koagulaz-pozitif stafilokoklar, laktobasiller, enterokoklar, sülfit indirgeyen clostridia'lar, maya ve küfler yönünden incelendi. Anallz edilen tüm örneklerde aerob genel canlı sayısının ICÜ-lO^/g arasında değiştiği, Laktobasillerin ICÜ-lO^/g arasında değişen sayılarla dominant florayı oluşturdukları saptanmıştır. Numunelerin hiçbirinde Enterobacteriaceae, Koliform grubu bakteri, Koagulaz-pozitif stafilokoklar ve Sülfit indirgeyen clostridia'lar bulunmamıştır. Sonuç olarak, numunelerin tümü hijyen indikatörü mikroorganizmalar ve patojen bakteriler yönünden Gıda Tüzüğü ve Standartlarına uygun bulunmuşlardır

Keywords

Vakumla paketleme, Sosis, Salam, Mikrobiyolojik Kallte

Investigation of Microbiological Quallties of Vacuum-packed in Salami and Sausages

Abstract

In this study, microbiological quallties of vacuum-packed salami and sausages consumed in Ankara markets were investigated. Totally twenty vacuum-packed salami and sausage samples belonging to three dijferent fırms vere examined in terms of aerob organisms, Enterobacteriaceae, Coagulase-positive Staphylococci, Lactobacillus, Enterococcus, Sulphit reduced Clostridia, Molds and Yeasts. In all samples, it was determined that aerob organisms varying betvveen 10$ and lO^/g, and Lactobacillus betyveen 10$lO^/g had made up the dominant flora. None of the samples contained Enterobacteriaceus, Coliform bacteries, Coagulase-positive Staphylococci and Sulphit reduced Clostridia. As a result, the samples were found suitable yvith regard to hygen indicator microorganisms and pathogens bacteria according to Turkish Food Regulation and Standards

Keywords

Vacuum-packed, Sausages, Salami, Microbiological quallties

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