THE INVESTIGATION OF SOME MICROBIOLOGIC CHARACTHERISTICS OF BRANDED AND NON-BRANDED SAUSAGES CONSUMED IN KONYA, TURKEY

Abstract

In this study, some microbiologic characteristics [TAMB (Total Aerobic Mesophilic Bacteria) count, coliform bacteria count, Staphylococcus aureus count, mold and yeast counts] of total 48 branded and non-branded sausage to be marketed in Konya were determined. TAMB counts were 1x10⁷cfu/g-6.8x10⁶cfu/g, coliform bacteria counts were 3.0x10¹cfu/g-1.4x10³cfu/g, mold and yeast counts were 1.0x10¹cfu/g-1.1x10¹cfu/g, S. aureus counts were 2.6x10³cfu/g-2.7x10²cfu/g respectively in branded and non-branded sausage specimens. Results were analized with Students’ t test and Mann- Whitney U tests. Coliform bacteria and S. aureus counts were statistically different between branded and non-branded sausage specimens (p<0.05). Statistical difference concerning TAMB counts, mold and yeast counts between branded and non-branded sausage was not different (p>0.05). Branded sausages, although partially meeting quality requirements, must be supported with know-how and technology to increase quality. Non-branded sausages, on the other hand, are potentially dangerous to public health and cause deceivement of consumers.