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

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dc.authorid0000-0003-0583-295Xen_US
dc.contributor.authorÇelikel Güngör, Aslı
dc.contributor.authorGürbüz, Semra
dc.date.accessioned2023-12-19T06:36:23Z
dc.date.available2023-12-19T06:36:23Z
dc.date.issued2020en_US
dc.departmentMAÜ, Fakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage46en_US
dc.identifier.issue1en_US
dc.identifier.startpage39en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12514/5027
dc.identifier.volume27en_US
dc.institutionauthorÇelikel Güngör, Aslı
dc.institutionauthorGürbüz, Semra
dc.language.isoenen_US
dc.publisherInternational Food Research Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası - Editör Denetimli Dergien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfermented sausage, foodborne pathogens, residual nitrate, residual nitrite, Turkeyen_US
dc.titleDetermination of some foodborne pathogens and residual nitrateand nitrite in traditional fermented sausages in Turkeyen_US
dc.typeArticleen_US

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