Turantaş F.Ünlütürk A.2019-10-272019-10-2719930022-51420022-5142https://doi.org/10.1002/jsfa.2740610115https://hdl.handle.net/11454/28320The effects of nitrite, garlic and starter cultures on the survival of Salmonella typhimurium were evaluated during manufacture and storage of Turkish soudjuk. Sodium nitrate (0·2 g kg-1) and garlic (8 g kg-1) added to the sausage did not have any significant effect on the survival of S typhimurium. The use of a commercial starter culture had a pronounced effect on the survival of the test organism. An initial inoculum of 2·5 × 105 g-1 S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used. Copyright © 1993 John Wiley & Sons, Ltden10.1002/jsfa.2740610115info:eu-repo/semantics/closedAccessdry sausagegarlicnitriteSalmonellastarterssurvivalArticle6119599Q1