The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat

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dc.contributor.authorSengun, I.Y.
dc.contributor.authorKilic, G.
dc.contributor.authorOzturk, B.
dc.date.accessioned2020-12-01T11:52:25Z
dc.date.available2020-12-01T11:52:25Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. In the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% - >50% (v/v). In the second stage, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium were inoculated on poultry meat at high and low inoculum doses (? 6 log and ? 3 log) and marinated at 4 °C for 2, 24 and 48 h. When high inoculum doses were used, E. coli O157:H7, L. monocytogenes and S. Typhimurium counts on meats were decreased by 0.78–2.52, 0.42–1.50 and 0.58–2.00 log CFU/g, respectively. Marination with 50% koruk juice without additives (ML1) for 48 h was determined as the most effective treatment on E. coli O157:H7 and S. Typhimurium, while the highest reduction of L. monocytogenes was achieved by 50% koruk juice with additives (ML2) for 48 h. The counts of pathogens inoculated on samples at low inoculum doses were reduced to undetectable levels for all treatment times. The results of this study revealed that koruk-based MLs are effective products for providing food safety. © 2020 Elsevier Ltden_US
dc.description.sponsorship117O937 Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAKen_US
dc.description.sponsorshipThe authors are grateful for the financial support provided by the Scientific and Technological Research Council of Turkey (TUBITAK) for the project entitled “Usage of Koruk Products (Koruk Juice and Dried Koruk Pomace) in Meat Technology for Increasing Product Safety and Developing Healthy Product Formulation” under project no: 117O937 .en_US
dc.identifier.doi10.1016/j.lwt.2020.110148
dc.identifier.issn0023-6438
dc.identifier.issn0023-6438en_US
dc.identifier.scopus2-s2.0-85090241091en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110148
dc.identifier.urihttps://hdl.handle.net/11454/61532
dc.identifier.volume133en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChickenen_US
dc.subjectFood safetyen_US
dc.subjectMarinationen_US
dc.subjectPathogenen_US
dc.subjectUnripe grapeen_US
dc.titleThe effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meaten_US
dc.typeArticleen_US

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