Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This work reports the survival statusof Listeria monocytogenes, Escherichia coliO157:H7, Staphylococcus aureus andSalmonellaTyphimurium in homemade fig and mulberry vinegar. Each pathogen was separately inoculated in vinegar samples at approximately 7 log CFU/mL. The survival status of pathogens was examined at 20°C for 0, 15, 30 and 60 min, and 4, 8 and 24 h. The residual populations after 24h were below detection limit for all species assayed. S.Typhimurium was much more sensitive to mulberry vinegar (?6 log reduction in 30 min) than it is to fig vinegar (?6 log reduction in 24 h). L. monocytogeneshad an overall quite different behaviour, being the most sensitive species to fig vinegar (?6 log reduction in 4 h) while being the most resistant one to mulberry vinegar (?6 log reduction in24 h). The total phenolic content of fig vinegar (767 mg GAE/L) was higher than mulberry vinegar (557.5 mg GAE/L). The results exhibited that antimicrobial activity of vinegar is mainly related to the contact time, test pathogen and physicochemical properties of vinegar.
Açıklama
Anahtar Kelimeler
[No Keywords]
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
9
