Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Survival of helicobacter pylori in turkish fermented sucuk and heat-treated sucuk during production
Journal of Food Protection · Aralık 2011
YÖKSİS Kayıtları
Survival of Helicobacter pylori in Turkish Fermented sucuk and heat treated sucuk during production
J Food Protection · 2011 SCI-Expanded 1 atıf
Prof. Dr. YUSUF DOĞRUER →
Survival of I Helicobacter pylori I in Turkish Fermented Sucuk and Heat Treated Sucuk during Production
Journal of Food Protection · 2011 SSCI
Prof. Dr. AHMET GÜNER →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Characterization of Staphylococcus aureus Isolates from White Brined Urfa Cheese
2011 ISSN: 0362028X SSCI 6 atıf
Prof. Dr. RAMAZAN ÇÖL →
Survival of Helicobacter pylori in Turkish Fermented sucuk and heat treated sucuk during production
2011 ISSN: 0362-028X SCI-Expanded 1 atıf
Prof. Dr. YUSUF DOĞRUER →
Survival of I Helicobacter pylori I in Turkish Fermented Sucuk and Heat Treated Sucuk during Production
2011 ISSN: 0362028X SSCI
Prof. Dr. AHMET GÜNER →
Makale Bilgileri
ISSN0362028X
Yayın TarihiAralık 2011
Cilt / Sayfa74 · 2055-2061
Scopus ID2-s2.0-82955193362
Erişim🔓 Açık Erişim
Özet
The aim of this study was to investigate the survival of Helicobacter pylori during production of sucuk (Turkish fermented sausage). The sucuk mixture was inoculated with H. pylori ATCC 43504 to produce a final level in the mixture of ̃5 × 10 6 CFU/g. Samples in group I were fermented and dried traditionally at 22°C for 7 days. Samples in groups II and III were subjected to the traditional fermentation at 22°C for 3 days. After fermentation, group II samples were fermented and dried at 35°C for 4 days and group III samples were treated with heat until the core temperature reached 65°C. On the first day of fermentation, a 1- log reduction in H. pylori was found in all groups. The H. pylori levels in all groups increased by about 1 log CFU/g by the third day of fermentation and reached the inoculation level. On the fifth and seventh days of fermentation, no appreciable change occurred in the level of H. pylori in groups I and II. After heat treatment, the H. pylori levels were below the level of detection. These results suggest that H. pylori can grow during sucuk fermentation and that a heat treatment should be used during sucuk processing to destroy H. pylori. Copyright © International Association for Food Protection.
Yazarlar (5)
1
Ahmet Guner
2
K. Kav
3
Kemal Kaan Tekinşen
4
Y. Doğruer
5
Nihat Telli
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Protection
Q2
OA
SJR Skoru0,725
H-Index162
YayıncıElsevier B.V.
ÜlkeNetherlands
Food Science (Q2)
Microbiology (Q2)
Metrikler
10
Atıf
5
Yazar