The effect of different nitrite doses and starter culture on the growth of Escherichia coli O157:H7 in sucuk (Turkish style dry sausage) processing

The effects of different nitrite doses (100, 150 and 200 ppm NaNO2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus) on Escherichia coli O157:H7 were investigated in this study. Sucuk batter was inoculated with Escherichia coli O157:H7 (10(6)/g). The count of Escherichia coli O157:H7 in sucuk samples was determined periodically during ripening/storage by a quantitative method. Lactic acid bacteria (LAB), Enterobacteriaceae counts, pH, nitrite and salt content were also recorded. The number of E. coli O157:H7, which was 10(6) kob/g in sucuk batter, decreased during the ripening/storage period at a rate of 0.5 log cycles on the 3(rd) day, 1 log cycle on the 7(th) day, approximately 2.5 log cycles on the 14(th) day, and 4 log cycles on the 21(st) day. The effects of starter and nitrite on E. coli O157:H7 count were insignificant. The pH values of sucuk samples decreased dramatically during the first days. The effect of starter culture on the decrease in pH was significant.