Presence of Salmonella spp. and Listeria monocytogenes in some meat products consumed in Bursa province

In this study, 300 pieces of heat-treated meat product samples (100 pieces of Turkish sucuk, 100 pieces of salami, 100 pieces of Frankfurter type sausage), sold in Bursa in 2014, examined for the presence of Salmonella spp. and Listeria monocytogenes. The presence of, Salmonella spp. was found in 12 Turkish sucuk samples (12%), 13 salami samples (13%) and 13 Frankfurter type sausage samples (13%). When all samples investigated considered 12.66% of samples were found to be contaminated with Salmonella spp. Listeria monocytogenes was detected in 7 samples (2.33%), 4 Turkish sucuk (4%) and 1 salami (1%) and 2 Frankfurter type sausage samples (2%). As a result of this study, production, processing, transportation and marketing stage of meat products can lead to presence of Salmonella spp. and L. monocytogenes due to lack of adequate sanitation conditions or in sufficient heat treatment during the production process or reasons from some inappropriate conditions, such as cooling. In conclusion, it is indicated that Salmonella spp. and L. monocytogenes presence in meat products analyzed can be hazardous for public health.