Efficacy of selected chemicals on survival of Salmonella on turkey meat

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dc.contributor.authorBaysal, A. H. Dincer
dc.contributor.authorUnluturk, A.
dc.date.accessioned2019-10-27T19:39:19Z
dc.date.available2019-10-27T19:39:19Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractThe influence of dipping Salmonella inoculated turkey breast meat in lactic acid (LA), fumaric acid (FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on the elimination of S.typhimurium was assessed. Dipping fillets in 1% LA, 1.5% LA, 0.5% FA, 10% TSP and 10% STPP reduced the number of S.typhimurium by about 1.9, 2.7, 2.6, 3.5 and 3.2 log units, respectively. While there was only one Salmonella positive sample out of three samples 2 hours after dipping the fillets with an initial inoculum of 3.1 log CFU Salmonella per fillet in 1.5% LA solution, no Salmonella positive sample was observed out of three samples dipped in 10% TSP solution. There were no Salmonella positive samples with an initial inoculum of 3.1 log CFU Salmonella per fillet after 2 and 24 hours of dipping in 10% TSP solution. There were no Salmonella positive fillets out of three samples dipped in 1.5% LA and 10% TSP solution with an initial inoculum of 2.6 log CFU Salmonella per fillet after 2 and 24 hours period.en_US
dc.identifier.doi10.3166/sda.27.73-82
dc.identifier.endpage82en_US
dc.identifier.issn0240-8813
dc.identifier.issn2116-5912
dc.identifier.issn0240-8813en_US
dc.identifier.issn2116-5912en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage73en_US
dc.identifier.urihttps://doi.org/10.3166/sda.27.73-82
dc.identifier.urihttps://hdl.handle.net/11454/40157
dc.identifier.volume27en_US
dc.identifier.wosWOS:000246761700006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isofren_US
dc.publisherLavoisieren_US
dc.relation.ispartofSciences Des Alimentsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfumaric aciden_US
dc.subjectsodium tripolyphosphateen_US
dc.subjectturkey breast meaten_US
dc.subjectSalmonellaen_US
dc.subjecteliminationen_US
dc.titleEfficacy of selected chemicals on survival of Salmonella on turkey meaten_US
dc.typeArticleen_US

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