Investigation of the Microbiological Quality of Tokat Bez Sucuk

Nesrin Kaval, Nilgün Öncül, Zeliha Yıldırım


In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform <0.03-2.4×106 CFU/g, fecal coliform <0.03-0.23×105 CFU/g, Staphylococcus aureus 3.55×103-1.84×107 CFU/g, Bacillus cereus 1.16×102-6.65×103 CFU/g, and Clostridium perfringens 2.25×103-2.86×105 CFU/g. Based on confirmation and identification tests, E. coli biyotype 1 was found in 10 samples (33.33%), E. coli biyotype 2 in 2 samples (6.67%), E. coli O157:H7 in 16 samples (53.33%), Listeria monocytogenes in 5 samples (16.67%), and Salmonella spp. in 13 samples (43.33%). pH and the water activity values of the samples were between 4.69-6.94 and 0.774-0.979, respectively. In conclusion, Bez Sucuks examined may threaten human health due to very high microbial counts and presence of many food borne pathogens.


Bez Sucuk; Microbiological quality; Pathogen microorganisms; Food Safety; Foodborne illness

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ISSN: 2148-127X

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