Abstract
The objective of this study was to determine the influence of adding ascorbic acid, nitrate and nitrite, sodium phosphate, lactic acid and acetic acid at different concentrations on the growth of some pathogenic bacteria that contaminate the locally manufactured "basturma" during storage period under natural climate conditions from March till June 2006, and also on aflatoxins content . Results indicated that the additives decreased the growth of some studied microorganisms during storage based on the type and concentration of the additives . In general, using different concentrations of ascorbic acid decreased the content of Staphylococcus aureus, coliform sp., , Bacillus sp., and Clostridium sp.bacteria, and resulted in a complete inhibition of Salmonella sp., and Shigella sp. growth along with the period of storage. Different concentrations of nitrate and nitrite played a general role in reducing the counts of Coliform sp.and Bacillus sp., and complete inhibition of Salmonella sp., Shigella, S. aureus and Clostridium. Using different concentrations of sodium phosphate decreased the counts of S.aureus, Coliform sp. and Bacillus sp., however at higer concentrations, this compound inhibited most types of these bacteria and resulted in ellimenate Salmonella sp., Shigella sp. and Clostridium sp..Combination of ascorbic acid plus nitrate and nitrite resulted in reducing S. aureus and ellimination of Coliform, Salmonella, Shigella, and Bacillus. The treatment of meat before grinding with 5% of both acetic acid and lactic acid generally led to the decrease of Coliform sp. count, and a complete inhibition of Bacillus sp., Clostridium sp., S.aureus, Salmonella sp.and Shigella sp.. Results demonstrated that the content of aflatoxin B1 and G1 in basturma was significantly reduced during storage period
