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Microbiological and some chemical features of the pastrami sold in Turkey
(2007) Elmali M.; Yaman H.; Ulukanli Z.; Tekinsen K.
The microbial quality and chemical parameters of the pastrami sold in Turkey were analyzed. Numbers of total aerobic bacteria (TAB) and Lactobacillus spp in the samples varied between 105 and 108 cfu/g. Out of 60 samples, 53.3% of the TAB and 48.3% of Lactobacillus spp around 10 6 cfu/g. Staphylococcus and Micrococcus spp. were between 10 3 and 107 cfu/g, though 46.6% around 104 cfu/g. The levels of Enterobacteriaceae and coliform bacteria varied between < 102 and 103 cfu/g. Most (63.3% and 90.0% respectively) of these two groups were present at < 102 cfu/g while 25.0% were around 103 cfu/g, and 8.33% around 102 cfu/g, respectively. The levels of yeast and Enterococcus spp. were between < 102 and 104 cfu/g although 56.6% and 41.6% were present at around 103 cfu/g, respectively. S. aureus, E. coli, Pseudomonas spp., sulphite reducing anaerobes, and moulds were < 102 cfu/g in all the samples examined. E. coli O157 H7 and Salmonella spp. were not detected in 25 g. pH levels were between 5.39 and 5.80. Moisture was < 50.0% in 41 samples, and between 51.2 and 54.8% in 19 samples. Salt was < 8.5% in 47 samples and > 8.5% in 13 samples. The pastrami examined in this study was generally, of good hygienic and chemical quality, although the yeast levels were higher than those indicated in TS 1071.