Akademik Veri Yönetim Sistemi
Archiv fur Lebensmittelhygiene, cilt.56, sa.6, ss.139-143, 2005 (SCI-Expanded)
Pastrami is a traditional salted dried meat product consumed mainly in the Middle East, Anatolia, Caucasia, North Afghanistan, the Central Asian republics and the Uighur Region of China. The raw products used for the production of pastrami, meat, sodium-nitrite or sodium-nitrate and çemen (spice mixture), are the most important critical points in the manufacturing process. The objective of this study was to monitor periodically the changes occurring in microbial and chemical parameters of experimental pastrami in laboratory conditions. In summary, the microbiological quality of raw meat complied with the standards of the Turkish Food Codex. However, the çemen mixture contained relatively high numbers of S. aureus, coliforms, Enterobacteriaceae, E. coli, Enterococci spp. and sulphite reducing anaerobic bacteria which might include pathogenic species or strains of these bacteria that can be harmful for consumers. Considering that pastrami is mostly consumed uncooked, there may be a potential risk especially for the elderly, for young children and immuno-suppressed persons.