Heat Treated Turkish Style Sucuk: Evaluation Of Microbial Contaminations in Processing Steps

Öz

Anahtar Kelimeler

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Isıl İşlem Uygulanmış Türk Tipi Sucuk: Üretim Aşamalarındaki Mikrobiyal Kontaminasyonların Değerlendirilmesi

Öz

Bu çalışmada, ısıl işlem uygulanmış Türk tipi sucuk üretiminde önemli mikrobiyal grupların kontaminasyon durumları ve oranları belirlendi. Kemiksiz et, kuşbaşı et, karıştırma ve yoğurma sonrası, çekim sonrası, dolum sonrası ve ısıl işlem sonrası son üründen örnekler alındı. Aynı zamanda, olası kontaminasyon ve/veya rekontaminasyonun belirlenmesi için baharatlar, barsak, bıçak, et parçalama tezgahı, hamur teknesi, kıyma makinesi, dolum makinesi, işçi önlük ve elleri, işletmede kullanılan su, soğuk depo havası da analiz edildi. İstatistiksel verilere göre, kemiklerden ayırma aşamasında, bıçak (enterokoklar, p < 0.001), et parçalama tezgahı ve soğuk depo ortamı (toplam aerobik mezofilik bakteri, p < 0.05); çekim sonrasında, baharatlar (enterokoklar, maya ve küf, p < 0.01); yoğurma sonrasında, hamur teknesi (maya ve küf, p < 0.05) ve kıyma makinesi (enterokoklar, p < 0.001); dolum sonrasındaki aşamada, dolum makinası (toplam aerobik mezofilik bakteri, p < 0.05; koliform bakteri, p < 0.01) ve barsak (koliform, p < 0.01; maya ve küf, p < 0.001) kontaminasyonun başlıca etkenleri olarak belirlendi. İşçi ellerinin, yoğurma (enterokoklar, stafilokoklar, maya ve küf, p < 0.05), çekim (enterokoklar, p < 0.001; stafilokoklar, p < 0.05) ve dolum aşamalarında (koliform bakteriler, p < 0.001) çok önemli kontaminasyon ve/veya rekontaminasyon kaynağı olduğu saptandı

Anahtar Kelimeler

• Sausage, sucuk, soudjouk, üretim aşamaları, mikrobiyolojik kontaminasyon

Kaynakça

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