Food & Nutrition

Arab Journal of Food & Nutrition
in which vinegar was used as ingredient in concentration higher than 2.5%,
Enterobacteriaceae counts were lower, Salmonella, E.coli O157:H7, and
L.monocytogenes were not isolated, indicating a probable antimicrobial effect of
vinegar. In addition, acids produced from LAB were another contributor in inhibiting
pathogenic microorganisms. On the other hand, casings were predicted to have a great
contribution in increasing the microbial load and the presence of some pathogenic
microorganisms.
The obtained results indicated that the production of soudjouk marketed by local
butcher’s shops in Amman, Jordan is processed under inadequate sanitary and
hygienic conditions. The hygienic quality of the raw materials is the main factor
affecting the final value of the product. However, this high counts does not have much
relevance from the point of microbial safety, since the cooking process would follow.
The findings of the study highlight the importance of application of hygienic
practices throughout preparation, handling and storage, application of microbiological
and chemical specifications or guidelines for soudjouk production. Increasing public
awareness with regard to safety of food and the importance of thoroughly cooking of
soudjouk prior to consumption is of priority importance. The use of the hazard analysis
critical control points (HACCP) system is recommended as the best way to assure
safety of soudjouk.
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Volume 101 11, No. 25, 2011