The effect of nitrite,garlic and starter culture on the survival of Salmonella typhimurium in Turkish soudjuk

The 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.