The effects of the use of nitrite in fermented sucks on some food pathogenes

In this study, four primary food pathogens (Escherichia coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes), which are likely to develop in meat and meat products with different ratios of nitrite and nisin additions, were inoculated and fermented and compared with the control samples. logarithmic changes were investigated. At the end of the 7 th day, the pathogen in which the inhibitory effect of nisin was the most abundant in the inoculated food pathogens according to the number of pathogens examined was Staphylococcus aureus, and the least effective pathogen was Salmonella spp. It has been observed that the use of nisine instead of nitrite has an inhibitory property on these four pathogens.