Persistence and survival of some food borne pathogensin neutralized unripe grape products
Yazarlar (2)
Dr. Öğr. Üyesi Nilgün Öncül Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (ESCI dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Ukrainian Food Journal | ||
| Dergi ISSN | 2313-5891 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | ESCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2016 |
| Cilt / Sayı / Sayfa | 5 / 1 / 96–108 | DOI | – |
| UAK Araştırma Alanları |
Gıda Mikrobiyolojisi
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| Özet |
| Materials and methods The survival patterns of these pathogens in un-neutralized unripe grape products were determined previously. The test pathogens were inoculated in neutralized unripe grape products at two different inoculum doses (2 and 6 log CFU/mL) and all the samples were kept at room temperature (approximately 25oC) for 0, 5, 15 and 30 minutes after inoculation with pathogens, separately. Results and discussion The presence of initial microflora is important for food quality and safety. It was mentioned that the unripe grape products had no competitive microflora that could be affect the survival patterns of inoculated pathogens. The initial cell number of E. coli, L. monocytogenes, S. Typhimurium and S. aureus were counted as to 2.50, 2.38, 2.52, and 2.21 log CFU/mL for low inoculation dose and 6.00, 6.49, 6.45, and 6.57 log CFU/mL for high inoculation dose, respectively. No viable cells were detected in negative controls. The decreasing numbers of tested pathogens were significant at low inoculation doses after 30 minutes (p< 0.05), while there was no significant difference at high inoculum doses in the same treatment time (p> 0.05). The unripe grape products have self-protection systems and they could be assumed as ‘microbiologically safe products’ when they were contaminated with pathogens at low levels, and it was associated with the phenolic content they have. However, food borne pathogens, at high contamination levels could survive in unripe grape products in case where the acidic environment was neutralized. Conclusions The inhibitory activity of unripe grape products generally based on phenolic compounds and … |
| Anahtar Kelimeler |
