CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?

In this research, acid resistance levels of Listeria monocytogenes have been examined under the conditions of acid adaptations. In addition, the effect of acid adaptation on the survival of L. monocytogenes in sucuk have also been determined. L. monocytogenes were adapted to pH 4.5 for the periods of 1, 2, 3 and 4 hours. The survival of L. monocytogenes that were adapted to acid have been ascertained at pH 2.5, 3.0 and 3.5 respectively. It has been found that HCl acid adaptations at pH 3.5 have resulted in no increase in the survival of L. monocytogenes . A three-hour adaptation process has led to an increase in survival level at pH 2.5 while 1, 2, 3 or 4-hour adaptation processes lead to an increase in survival level at pH 3.0. However, it was found that the survival level of L. monocytogenes in sucuk did not increase as a result of acid adaptation procedure. Acid adapted pathogens have many risks for food safety and human health.  These pathogens maintain their viability in acidic foods and cause foodborne diseases. Therefore, understanding the mechanisms of acid adaptation of pathogens will help to create more effective food safety systems and will play a role in the prevention of foodborne diseases.