Özet:

In this study microbiological changes of cattle sausages that are sold in the local markets of İzmir were monitored during storage at 4°C. Aerobic Mesophilic Bacteria (AMB), Total Yeast and Mold (TYM), Lactic Acid Bacteria (LAB) and Psychrophilic Bacteria (PB) counts of frankfurters were monitored on day 0, 15, 30, 45, 60 of storage. Four different brand of cattle sausage were analyzed for this study. Total Yeast and Mold count didn’t change significantly whereas Aerobic Mesophilic Bacteria and Psychrophilic Bacteria count increased approximately 2 log. Lactic acid bacteria count was increased about 1-3 log. Bad smell and slimy surface occurred on day 60 (end of the storage) implicating the spoilage of frankfurters. Results showed that the production process of the frankfurters analyzed for this study was insufficient to ensure low microbial load of the product and the counts might grow higher during storage.

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