Survival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Production

The aim of this study was to investigate the survival of Helicobacter pylori during production of sucuk (Turkish fermented sausage). The sucuk mixture was inoculated with H. pylori ATCC 43504 to produce a final level in the mixture of ∼5 × 10(6) CFU/g. Samples in group I were fermented and dried tra...

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Veröffentlicht in:	Journal of food protection 2011-12, Vol.74 (12), p.2055-2061
Hauptverfasser:	GUNER, Ahmet, KAV, Kursat, TEKINSEN, Kemal Kaan, DOGRUER, Yusuf, TELLI, Nihat
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Animals Biological and medical sciences Colony Count, Microbial Consumer Product Safety Fermentation Food contamination & poisoning Food Contamination - analysis Food Handling - methods Food industries Food microbiology Food safety Fundamental and applied biological sciences. Psychology Gram-negative bacteria Heat Heat treatment Helicobacter pylori Helicobacter pylori - growth & development Helicobacter pylori - isolation & purification Hot Temperature Humans Meat products Meat Products - microbiology Microorganisms Pathogens Salmonella Sheep Swine Turkey
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