SURVEY ON CHEMICAL AND MICROBIOLOGICAL QU ALITY OF FRANKFURTER-TYPE SAUSAGES RETAILED IN ANKARA - THE INCIDENCE OF YERSINIA-ENTEROCOLITICA

A total of 40 frankfurter-type sausage samples were collected from dif ferent retailers in Ankara and examined for various quality criteria. In order to determine chemical quality, pH, moisture contents, residue nitrite, salt, total fat and protein contents were investigated. The samples were evaluated for total plate count (TPC), mould-yeast count, coliform and Staphylococci count and the presence of Yersinia enteroc olitica was also determined. Additionally, Y. enterocolitica isolates were assessed for their potential pathogenicity by using some indicato r tests. Chemical analyses results were discussed as described in the recommendations of the Turkish Food Regulation (TFR) and Turkish Sausa ge Standard (TSS). Generally, it was found that most of the samples me t the specifications set by the TFR and TSS, except the total protein content. Minimum and maximum values of TPC, mould-yeast count, Staphyl ococci count and coliform count were obtained as; 2.60 x 10(3) - 3.07 x 10(7) cfu/g, 4.40 x 10(2) - 7.63 x 10(6) cfu/g, <10-9.30 x 110(4)cfu /g, <10 - 1.51 x 10(5) cfu/g, respectively. Five (12.5) of the frankfu rter samples were found to be Y. enterocolitica positive but pathogeni c types were not detected.