The effect of turnip juice usage on some pathogens in production fermented soudjouk

In this study was investigated the effect of the turnip juice on L. monocytogenes, S. typhimurium, E. coli O157:H7 in the sausage samples that were produced by adding turnip juice in different rate?s. The fermented sausage samples, which were produced for this reason, were added with turnip juice with the respective rates of % 2 (Ş2), % 5 (Ş5), % 10 (Ş10) and sodium nitrite (N) and one group was arranged to be the control group (K). The microbiological analyses of the sausage samples were conducted on the 0th, 1st, 4th, 6th,10th,15th, 20th, 27th, 30th days of the production as the chemical and sensory analysis? of the experimental sausage samples, which were produced without injecting any pathogens, were conducted on the 0th, 6th, 10th, 20th and 30th days. The pathogenic microorganism in the amount of 106 kob/g was added to each one of the sausage samples and it was revealed that the most effective groups for inhibiting such microorganisms were the groups, supplemented with sodium nitrite. While the group N seemed inhibited S. typhimurium from day 4, the groups Ş2, Ş5 and Ş10 lead to the decrease in factor count by approximately 2, 4 log. While the E. coli O157:H7 was failed to be isolated in the samples from group N from day 6, the groups Ş2, Ş5 and Ş10 resulted a decrease in the samples by 2,7 logs. Yet, the L. monocytogenes continued its presence for 30 days. However, the lowest count was revealed to be in the samples of groups N and Ş10. The TAMB and LAB counts of the sausage samples were determined to be in the levels of 107- 108 kob/g and no fermentation and mould growth were observed. The pH values of the samples were dropped down to 4, 89 ? 4, 97 for the duration of 30 days. In addition, the moisture and water activity values seemed to be decreased at the end of storage. It was also determined that the most favorable sample group was Ş10 in terms of sensory evaluation. As the result, the produced sausage samples are edible ? consumable grade according to the results of the chemical and microbiological analyses, conducted within the scope of this study. It is thought that conducting improvement studies for the works to be done with turnip juice based on this hereby study, shall be important in terms of the producers. Keywords: Fermented sausage, turnip juice, L. monocytogenes, S. typhimurium, E. coli O157:H7.