A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157 : H7 serotypes in Turkish sausage (Soujouck)


MEAT SCIENCE, vol.72, no.1, pp.177-181, 2006 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 72 Issue: 1
  • Publication Date: 2006
  • Doi Number: 10.1016/j.meatsci.2005.05.025
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.177-181
  • Keywords: Soudjouck, Escherichia coli O157 : H7, Listeria monocytogenes, Listeria spp., Salmonella spp., ACID TOLERANCE, TYPHIMURIUM DT104, SODIUM-CHLORIDE, MEAT-PRODUCTS, MONOCYTOGENES, SURVIVAL, SALAMI, FERMENTATION, DESTRUCTION, INFECTIONS
  • Akdeniz University Affiliated: No


The incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp. were detected in 7% of the samples. All of the isolates were S. enterica Paratyphi B. In addition, Listeria spp. were detected in 9% of the samples. Its distribution was 7% L. monocytogenes and 1% each of L. ivanovii and L. innocua. Serological study of the seven L. monocytogenes isolates showed that three of these were 1/2 ab, three were 5/6 ab and one was I ab. E coli 0 1 57:H7 was not detected in any of the samples. The pH values of the samples ranged from 4.8 to 6.5. In conclusion, increasing number of listeriosis and salmonellosis cases in Turkey and the contamination levels found indicate that risk assessment and improved preventive measures are required for these sausages. (c) 2005 Elsevier Ltd. All rights reserved.