| Autor: |
Aykın‐Dinçer, Elif, Ergin, Firuze, Küçükçetin, Ahmet |
| Předmět: |
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| Zdroj: |
Journal of Food Safety; Apr2023, Vol. 43 Issue 2, p1-9, 9p |
| Abstrakt: |
The effects of different antimicrobial applications against Salmonella enterica subs. enterica DSM 18522 strain in turkey breast slices kept under either aerobic or anaerobic‐vacuum conditions for different keeping times of 30 min and 6 hr at 4°C were evaluated. In this study, it was aimed to compare chemical (lactic acid, 3%), biopreservation (bacteriophage Felix O1, 1 × 108 pfu/ml), and physical (ultrasound, 20 kHz) antimicrobial applications in reducing a high initial S. enterica DSM 18522 count (~6 log cfu/g) in turkey breast slices at different conditions. The highest reduction in S. enterica DSM 18522 counts (1.62 log units) was observed in turkey breast slices kept under aerobic condition for 6 hr after being treated with lactic acid. The bacteriophage application significantly (p <.05) reduced S. enterica DSM 18522 counts 1.22 and 1.41 log cfu/g in turkey breast slices that kept under aerobic and anaerobic‐vacuum conditions for 30 min, respectively. There was no significant effect of keeping time under aerobic or anaerobic‐vacuum conditions on S. enterica DSM 18522 counts in turkey breast slices treated with bacteriophage or ultrasound. However, the reduction of S. enterica DSM 18522 counts in turkey breast slices treated with lactic acid increased with keeping time under aerobic or anaerobic‐vacuum conditions. Regardless of keeping conditions, the lowest reductions in S. enterica DSM 18522 counts were detected in turkey breast slices treated with ultrasound. The results of this study show that lactic acid and bacteriophage applications are effective in reducing S. enterica DSM 18522 counts in turkey breast slices. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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