Researches on microbiological decomposition of Turkish fermented sausages

Abstract

This study was implemented for compiling a research on the causes of microbiological decomposition appearing in Turkish fermented sausages. For this reason. 30 samples of fermented sausages gathered from the market were examined with respect to organoleptic, physico-chemical and microbiological characteristics. During the assessment of results, it is reached a conclusion that almost all microbiological decomposition traced in the samples were due to inadequate hygienic condition in the production and to improperly applied technology pattern.