Behavior of Salmonella typimurium on Turkish sausage produced by using traditional and cooked methods

ABSTRACTBEHAVIOR OF SALMONELLA TYPHIMURIUM ON TURKISH SAUSAGE PRODUCEDBY USING TRADITIONAL AND COOKED METHODSIn this study, the survival of S. typhimurium was monitored in Turkish sausages produced bytraditional and thermal method. For this purpose, approximately 104 cfu/g and 106 cfu/g S.typhimurium (NCTC-12416) was inoculated into sausage dough prepared previously and thenexperimental sausages were made by traditional fermentation (A1 and A2; inclusion of 104 and 106cfu/g S. typhimurium NCTC-12416) and implementation of thermal method (B1 and B2; inclusionof 104 cfu/g and 106 cfu/g S. typhimurium). Samples were taken after inoculation, maturationperiod and on 3rd, 7th, 12th days of fermentation and 30th and 45th days of storage period.Samples from the sausages produced by thermal method were taken after inoculation period andon 3rd day of storage period. It was found out that the number of S. typhimurium was less than