Survival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Production

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dc.contributor.authorGuner, Ahmet
dc.contributor.authorKav, Kursat
dc.contributor.authorTekinsen, Kemal Kaan
dc.contributor.authorDogruer, Yusuf
dc.contributor.authorTelli, Nihat
dc.date.accessioned2020-03-26T18:16:22Z
dc.date.available2020-03-26T18:16:22Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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 similar to 5 x 10(6) CFU/g. Samples in group I were fermented and dried traditionally at 22 degrees C for 7 days. Samples in groups It and III were subjected to the traditional fermentation at 22 degrees C for 3 clays. After fermentation, group It samples were fermented and dried at 35 degrees C for 4 days and group III samples were treated with heat until the core temperature reached 65 degrees C. On the first day of fermentation, a I 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.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk University [BAP-2004-104]en_US
dc.description.sponsorshipThis work was supported as a research project numbered BAP-2004-104 by the Selcuk University Scientific Research Projects Coordinator. The financial support of Selcuk University Scientific Research Project Coordinator is greatly appreciated.en_US
dc.identifier.doi10.4315/0362-028X.JFP-11-019en_US
dc.identifier.endpage2061en_US
dc.identifier.issn0362-028Xen_US
dc.identifier.issn1944-9097en_US
dc.identifier.issue12en_US
dc.identifier.pmid22186045en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2055en_US
dc.identifier.urihttps://dx.doi.org/10.4315/0362-028X.JFP-11-019
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26858
dc.identifier.volume74en_US
dc.identifier.wosWOS:000297895900008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherINT ASSOC FOOD PROTECTIONen_US
dc.relation.ispartofJOURNAL OF FOOD PROTECTIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleSurvival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Productionen_US
dc.typeArticleen_US

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