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Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
Büyükünal, Serkan Kemal; Şakar, Fitnat Şule; Turhan, İlkay; Erginbaş, Çınar; Sandıkçı Altunatmaz, Sema; Yılmaz Aksu, Filiz; Yılmaz Eker, Funda; Kahraman, Tolga (Kafkas Üniversitesi, 2016)Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ... -
Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (soudjouck and pastrami)
Şakar, Fitnat Şule; Büyükünal, Serkan Kemal; Erginbaş, Çınar; Yılmaz Eker, Funda; Kahraman, Tolga (2015)The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 soudjouck and 66 pastrami samples collected from producers ...
