The microbial quality and chemical parameters of the pastrami sold in Turkey were analyzed. Numbers of total aerobic bacteria (TAB) and Lactobacillus spp in the samples varied between 10⁵ and 10⁸ cfu/g. Out of 60 samples, 53.3% of the TAB and 48.3% of Lactobacillus spp around 10⁶ cfu/g. Staphylococcus and Micrococcus spp. were between 10³ and 10⁷ cfu/g, though 46.6% around 10⁴ cfu/g. The levels of Enterobacteriaceae and coliform bacteria varied between < 10² and 10³ cfu/g. Most (63.3% and 90.0% respectively) of these two groups were present at < 10² cfu/g while 25.0% were around 10³ cfu/g, and 8.33% around 10² cfu/g, respectively. The levels of yeast and Enterococcus spp. were between < 10² and 10⁴ cfu/g although 56.6% and 41.6% were present at around 10³ cfu/g, respectively. S. aureus, E. coli, Pseudomonas spp., sulphite reducing anaerobes, and moulds were < 10² cfu/g in all the samples examined. E. coli O157 H7 and Salmonella spp. were not detected in 25 g. pH levels were between 5.39 and 5.80. Moisture was < 50.0% in 41 samples, and between 51.2 and 54.8% in 19 samples. Salt was < 8.5% in 47 samples and > 8.5% in 13 samples. The pastrami examined in this study was generally, of good hygienic and chemical quality, although the yeast levels were higher than those indicated in TS 1071.
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