Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

Basit Öğe Kaydı
dc.contributor.authorYoruk, Nuray Gamze
dc.contributor.authorGuner, Ahmet
dc.date.accessioned2020-03-26T19:34:37Z
dc.date.available2020-03-26T19:34:37Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, fermented sausage, salami, sausage, and hamburger meatballs produced by 6 different companies were assessed for pathogen contamination. These firms were either International Organization for Standardization (ISO) 22000-compliant or non-ISO 22000 compliant. Samples were taken 4 times over 4 seasons. The total mesophilic aerobic quantities of Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus, along with the presence of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7, were tested in each sample. In 96 samples, Salmonella spp. (3.12%), L. monocytogenes (17.7%), and E. coli O157: H7 (4.16%) were detected. From the ISO-certified firms, Salmonella spp. were detected in one meatball (8.33%). L. monocytogenes was detected in 7 meatballs (58.31%), one sausage (8.33%), and one salami (8.33%). E. coli O157: H7 was detected in one meatball (8.33%) and one sausage (8.33%). These results indicate that the ISO system by itself is not an effective food security system for public health. All applications of food security related to consumer health are important and must be ensured at all stages of the supply chain, from the general health conditions of animals to the end delivery of products for the consideration of conscious customers.en_US
dc.description.sponsorshipGraduate School of Health Sciences of Selcuk University [2010/039]en_US
dc.description.sponsorshipThis study was funded by the Graduate School of Health Sciences of Selcuk University, project number 2010/039. This study is a summary of the corresponding author's similarly titled PhD thesis. We would like to thank Erdem Danyer for editing.en_US
dc.identifier.doi10.3906/vet-1606-97en_US
dc.identifier.endpage344en_US
dc.identifier.issn1300-0128en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage337en_US
dc.identifier.urihttps://dx.doi.org/10.3906/vet-1606-97
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34927
dc.identifier.volume41en_US
dc.identifier.wosWOS:000403699500004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherSCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAKen_US
dc.relation.ispartofTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMeat productsen_US
dc.subjectfood safetyen_US
dc.subjectInternational Organization for Standardization 22000en_US
dc.subjectfood pathogensen_US
dc.subjectzero-tolerance bacteriaen_US
dc.titleControl of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogensen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu