Determİnatİon of Shclf-lİfe and growth of microflora sIİeed and vaeuum-paekaged sausages Summary: This study was undertaken to determine the shelf life and growth of microflora in sliced and vacuum-packaged sausages, stored as 60 days at 4°C. In microbiological analysis, total viable mesophilic counts was found lowest in the beginning (~rstorage period in each of 3 group, but it ıncreased .from of 14 ılı days of storage and reached to 6.0-7.0 log efu/g, and found at the level of 7.0-8.0 log

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... g in the forward of starage period. As laerobacilli predominant of the microflora and simi!arity to total viable mesophi!ic counts in each of 3 group, but acid-resistant lactobacilli were increasedfrom the 21<1 day of storage period and wasfound as among rhe 5.0-6.78 log cfu/g at the end of starage period in the rı and 2"d group. Although staphylococci and micrococci counts in 2 "d and 3 ılı group was found under the detection level «2.3 log cfu/g) through out storage period, it was found as 2.6-5.0 log cfu/g in the rı group at different periods of storage. Enterobaeteriaceae, coliforms, pseudomonas and yeasr-moulds COUlıtswere found under the detectian level «2.3 log cfu/g) throughout the starage period. In organoleptic analysis, the flovour and aroma changes were determined unti! the 35 ılı days ol sıorage period jirstly and then it results of organoleptic qualities of samples were become poor in the 49 1 ", 56'" and 6(jh days of storage, in both of 3 groups. As a conc!usion. it was determined that microflora of sliced vacuum-packaged sausages were increased especially from the 14 ılı days of starage; pH values and micro.flora didn 't indicate the spoilage as alone. Therefore, it was resulted that the shelf-life of sliced vacuum packaged sausages were acceptable as 35 days, manufactured with technological and hygienic precautions and stm'ed at 4°C, unbroken of cold-ehain, although it didn 't show the reality that informed the definite time of she/j~life.