Efficacy of sumac and oregano in the inactivation of Salmonella Typhimurium on tomatoes

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dc.contributor.authorGunduz, Guelten Tiryaki
dc.contributor.authorGonul, Sahika Aktug
dc.contributor.authorKarapinar, Mehmet
dc.date.accessioned2019-10-27T21:16:51Z
dc.date.available2019-10-27T21:16:51Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractThe antimicrobial efficacy of sumac (Rhus coriaria L) water extracts (1%, 3% and 4%) and oregano (Oreganum onites) oil suspensions (25 ppm, 75 ppm and 100 ppm) was tested against the nalidixic acid resistant strain of Salmonella Typhimurium ATCC 13311 inoculated to tomatoes. The inoculated tomatoes (2.71-4.35 log cfu/tomato) were subjected to treatment for 5, 10, 15 and 20 min by washing with sterile distilled water (control), sumac extracts or oregano oil suspensions with or without rinsing in sterile distilled water. Treatment of tomatoes with sumac and oregano caused significant reductions in S. Typhimurium population compared to the control (P<0.05). However, there was no significant difference between washing times in the reduction of S. Typhimurium (P>0.05). The maximum logarithmic reductions of S. Typhimurium were obtained at levels 01 2.38 and 2.78 logarithmic units on tomatoes treated with 4% sumac extract and 100 ppm oregano, respectively. No statistical difference was obtained in the number of S. Typhimurium recovered in different concentrations of treatment solutions in four different treatment times (P>0.05). The results suggest that the use of sumac water extract or oregano oil suspensions can be used to enhance microbial safety of tomatoes without loss in quality attributes. (C) 2010 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipEge University Research FoundationEge University [2005 MUH 048]en_US
dc.description.sponsorshipThe financial supports of Ege University Research Foundation (Project no: 2005 MUH 048) are gratefully acknowledged.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2010.04.021en_US
dc.identifier.endpage44en_US
dc.identifier.issn0168-1605
dc.identifier.issue01.Feben_US
dc.identifier.pmid20488571en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage39en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2010.04.021
dc.identifier.urihttps://hdl.handle.net/11454/43732
dc.identifier.volume141en_US
dc.identifier.wosWOS:000279704000006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSumacen_US
dc.subjectOreganoen_US
dc.subjectSalmonellaen_US
dc.subjectTomatoesen_US
dc.titleEfficacy of sumac and oregano in the inactivation of Salmonella Typhimurium on tomatoesen_US
dc.typeArticleen_US

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