THE BEHAVIOR OF E-COLI O157:H7 IN SUCUK

The objective of this study was to determine the effects of nitrate levels (0, 200 and 400 ppm) and starter culture (Staphylococcus carnosus + Pediococcus pentosaceus) on the reduction of Escherichia coli O157:H7 in sucuk (Turkish dry fermented sausage). It was found that ripening time had a significant effect on E. coli O157:H7 (P < 0.01), but the starter culture or nitrate level had no significant effect on E. coli O157:H7 (P > 0.05). E. coli O157:H7 was decreased by 1.57 log unit in ripened (day 14) sucuk. Reduction after 21 days was 3.31 log unit. E. coli O157:H7 in all samples was under detectable levels after 28 days. On the other hand, ripening/storage period had a very significant effect (P < 0.01) on counts of Enterobacteriaceae, lactic acid bacteria and Staphylococcus/Micrococcus. While the use of starter culture had a very significant effect (P < 0.01) on pH, it had no significant effects on moisture, salt and residual nitrite (P > 0.05). PRACTICAL APPLICATIONS Escherichia coli O157:H7 is known as a significant foodborne pathogen in dry fermented sausage. There are a few studies on the behavior of E. coli O157:H7 in sucuk. However, there are no studies on the behavior of E. coli O157:H7 in sucuk with nitrate. The aim of this study is to research the effects of three different nitrate levels and the use of starter culture on the reduction of E. coli O157:H7 during the ripening/storage period of slow-ripened sucuk.