Year-end Sale % OFF 
Abstract
To determine the microbiological quality, pH and residual nitrate/nitrite levels, a total of 100 soudjouck samples were randomly purchased and analysed. Total number of aerobic bacteria and lactobacilli were found to be ⩾10 7 and ⩾10 8 cfu/g in 73% and 40% of the samples, respectively. Twenty three percent of the samples contained ⩾10 6 cfu/g micrococci/staphylococci while enterobacteriaceae, coliforms, enterococci and yeast/mould were detected in 15%, 11%, 41% and 17% of the samples, respectively at the level of ⩾10 4 cfu/g. Escherichia coli was found 5% of the samples. Nine percent of the samples contained coagulase positive staphylococci at the level of 10 2 cfu/g. Bacillus cereus and sulphite-reducing anaerobic bacteria were not detected. The maximum levels of residual sodium nitrate, sodium nitrite and pH values limited by Turkish Food Regulations are 250 ppm, 100 ppm and 5.8, respectively. In this respect, 18% of samples for sodium nitrate, 11% of samples for sodium nitrite and 32% of samples for pH were found high.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
