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Journals / Uludağ Üniversitesi Veteriner Fakültesi Dergisi / 2005 / Cilt: 24 - Sayı: 1

Isıl işlem uygulanmış Türk tipi sucuk: üretim aşamalarındaki mikrobiyal kontaminasyonların değerlendirilmesi

Heat treated Turkish style sucuk: evaluation of microbial contaminations in processing steps

SERAN TEMELLİ
Şahsene ANAR
M. K. Cem ŞEN
DEVRİM BEYAZ
Pages
81–88
DOI
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

Workers' hands were very important contamination/recontamination sources in blending (enterococci, staphylococci, yeast and mold, p<0.05), in grinding (enterococci, p<0.001; staphylococci, p<0.05) and in filling (coliform, p<0.001) steps.

📌 3 Key Takeaways

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Objective & Hypothesis:In this work, we determined the trends in contaminations for important microbial groups in heat treated Turkish style sucuk processing and verified the contamination routes for these groups.
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Key Findings & Data:Statistical data revealed the following enlisted sources as primary agent(s) of contamination at indicated steps: knife (enterococci, p<0.001), meat cutting surface and cold room area (total aerobic mesophilic bacteria, p<0.05) in deboning; spices (enterococci, yeast and mold, p<0.01) in post-blending; batter vat (yeast and mold, p<0.05) and grinding machine (enterococci, p<0.001) in post-grinding; filling machine (total aerobic mesophilic bacteria, p<0.05; coliform, p<0.01) and casing (coliform, p<0.01; yeast and mold, p<0.001) in post-filling.
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Conclusion & Impact:Workers' hands were very important contamination/recontamination sources in blending (enterococci, staphylococci, yeast and mold, p<0.05), in grinding (enterococci, p<0.001; staphylococci, p<0.05) and in filling (coliform, p<0.001) steps.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:mayalar · gıda bulaşıklılığı · öğütücü

Abstract

In this work, we determined the trends in contaminations for important microbial groups in heat treated Turkish style sucuk processing and verified the contamination routes for these groups. Samples were taken from deboned and cubed meat, post-blending and kneading, post-grinding, post-filling and from the final product after heat treatment. We also analysed samples of spices, casing, knife, meat cutting surface, batter vat, grinding machine, filling machine, workers'aprons, workers' hands, potable water used in the plant and production and cold room area air as possible origins for contamination and/or recontamination. Statistical data revealed the following enlisted sources as primary agent(s) of contamination at indicated steps: knife (enterococci, p<0.001), meat cutting surface and cold room area (total aerobic mesophilic bacteria, p<0.05) in deboning; spices (enterococci, yeast and mold, p<0.01) in post-blending; batter vat (yeast and mold, p<0.05) and grinding machine (enterococci, p<0.001) in post-grinding; filling machine (total aerobic mesophilic bacteria, p<0.05; coliform, p<0.01) and casing (coliform, p<0.01; yeast and mold, p<0.001) in post-filling. Workers' hands were very important contamination/recontamination sources in blending (enterococci, staphylococci, yeast and mold, p<0.05), in grinding (enterococci, p<0.001; staphylococci, p<0.05) and in filling (coliform, p<0.001) steps.

Özet

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, stafılokoklar, 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.

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Cite This Article

TEMELLİ, S., ANAR, Ş., ŞEN, M. K. C., BEYAZ, D. (2005). Isıl işlem uygulanmış Türk tipi sucuk: üretim aşamalarındaki mikrobiyal kontaminasyonların değerlendirilmesi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 24 - Sayı: 1, 81–88. https://ajindex.com/articles/326301

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