Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C
Abstract In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmon...
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crwiley:10.1111/jfs.12408 2024-09-30T14:32:32+00:00 Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C Tosun, Şehnaz Yasemin Üçok Alakavuk, Didem Ulusoy, Şafak Erkan, Nuray Bilimsel Araştirma Projeleri Birimi YADUP UDP 2017 http://dx.doi.org/10.1111/jfs.12408 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfs.12408 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12408 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jfs.12408 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Safety volume 38, issue 1 ISSN 0149-6085 1745-4565 journal-article 2017 crwiley https://doi.org/10.1111/jfs.12408 2024-09-17T04:46:31Z Abstract In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmonella Enteritidis was significantly lower ( p < .05) in the essential oil groups compared with control group. Salmonella Enteritidis count of rosemary oil treated group was higher than ( p < .05) other groups (coriander, garlic, and orange peel oils) at the end of storage. Essential oils decreased the population of L. monocytogenes while the population in untreated samples were higher at the end of storage period ( p < .05). Results of this study indicated that treatment of salmon fish samples with essential oils may be an effective natural antimicrobial application to control Salmonella Enteritidis and L. monocytogenes . Practical applications In the present study, it was concluded that essential oils had an antimicrobial effect Salmonella Enteritidis and Listeria monocytogenes . Use of essential oils during storage of fish or fish products may play an important role against Salmonella Enteritidis and L. monocytogenes . Essential oils are easily applicable and a cheaper method. The results of this experiment propose that addition of essential oils to fish flesh can be recommended to seafood processors and fish market retailers. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Safety 38 1 |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmonella Enteritidis was significantly lower ( p < .05) in the essential oil groups compared with control group. Salmonella Enteritidis count of rosemary oil treated group was higher than ( p < .05) other groups (coriander, garlic, and orange peel oils) at the end of storage. Essential oils decreased the population of L. monocytogenes while the population in untreated samples were higher at the end of storage period ( p < .05). Results of this study indicated that treatment of salmon fish samples with essential oils may be an effective natural antimicrobial application to control Salmonella Enteritidis and L. monocytogenes . Practical applications In the present study, it was concluded that essential oils had an antimicrobial effect Salmonella Enteritidis and Listeria monocytogenes . Use of essential oils during storage of fish or fish products may play an important role against Salmonella Enteritidis and L. monocytogenes . Essential oils are easily applicable and a cheaper method. The results of this experiment propose that addition of essential oils to fish flesh can be recommended to seafood processors and fish market retailers. |
author2 |
Bilimsel Araştirma Projeleri Birimi YADUP UDP |
format |
Article in Journal/Newspaper |
author |
Tosun, Şehnaz Yasemin Üçok Alakavuk, Didem Ulusoy, Şafak Erkan, Nuray |
spellingShingle |
Tosun, Şehnaz Yasemin Üçok Alakavuk, Didem Ulusoy, Şafak Erkan, Nuray Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C |
author_facet |
Tosun, Şehnaz Yasemin Üçok Alakavuk, Didem Ulusoy, Şafak Erkan, Nuray |
author_sort |
Tosun, Şehnaz Yasemin |
title |
Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C |
title_short |
Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C |
title_full |
Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C |
title_fullStr |
Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C |
title_full_unstemmed |
Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar) during storage at 2 ± 1 °C |
title_sort |
effects of essential oils on the survival of salmonella enteritidis and listeria monocytogenes on fresh atlantic salmons ( salmo salar) during storage at 2 ± 1 °c |
publisher |
Wiley |
publishDate |
2017 |
url |
http://dx.doi.org/10.1111/jfs.12408 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfs.12408 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12408 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jfs.12408 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Safety volume 38, issue 1 ISSN 0149-6085 1745-4565 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/jfs.12408 |
container_title |
Journal of Food Safety |
container_volume |
38 |
container_issue |
1 |
_version_ |
1811636678670942208 |