Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C
The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 +/- 1 degrees C. In this study, in general, L. monocytogenes and E. coli O157: H7...
Published in: | Journal of Food Processing and Preservation |
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Online Access: | https://hdl.handle.net/20.500.12627/169142 https://doi.org/10.1111/jfpp.15784 |
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ftistanbuluniv:oai:http://acikerisim.istanbul.edu.tr:20.500.12627/169142 2023-05-15T15:31:39+02:00 Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C Tosun, Sehnaz Yasemin İstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü 2741764 2021-12-10T10:05:00Z https://hdl.handle.net/20.500.12627/169142 https://doi.org/10.1111/jfpp.15784 eng eng JOURNAL OF FOOD PROCESSING AND PRESERVATION Tosun S. Y. , "Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 0145-8892 vv_1032021 av_272da21d-9e99-4d13-abd8-27136a9b3fa7 http://hdl.handle.net/20.500.12627/169142 https://doi.org/10.1111/jfpp.15784 Food Science Life Sciences Gıda Mühendisliği Mühendislik ve Teknoloji Ziraat Tarımsal Bilimler Tarım ve Çevre Bilimleri (AGE) Tarım Bilimleri GIDA BİLİMİ VE TEKNOLOJİSİ Makale 2021 ftistanbuluniv https://doi.org/20.500.12627/169142 https://doi.org/10.1111/jfpp.15784 2022-08-10T13:40:57Z The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 +/- 1 degrees C. In this study, in general, L. monocytogenes and E. coli O157: H7 population in samples treated with organic acids were significantly lower than in non-treated fish samples. The most effective (p < .05), organic acid in reducing L. monocytogenes and E. coli O157:H7 population was 5% lactic acid. The results of this study showed that with increasing organic acid concentration, organic acid treatments exhibited significant (p < .05) antimicrobial effect. As a result, the treatment of salmon fish with organic acids may be an effective application to control L. monocytogenes and E. coli O157: H7 in terms of food safety. Novelty Impact Statement In this study, it has been observed that different types and concentrations of organic acids have different antimicrobial effects. Organic acids have a high potential for use in the food industry, as they are both cheap and easily applicable. Organic acid applications may have potential in reducing the risks in salmon contaminated with L. monocytogenes and E. coli O157: H7, which pose a threat to food safety and human health. Article in Journal/Newspaper Atlantic salmon İstanbul Üniversitesi Açık Erişim Sistemi Journal of Food Processing and Preservation 45 10 |
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İstanbul Üniversitesi Açık Erişim Sistemi |
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ftistanbuluniv |
language |
English |
topic |
Food Science Life Sciences Gıda Mühendisliği Mühendislik ve Teknoloji Ziraat Tarımsal Bilimler Tarım ve Çevre Bilimleri (AGE) Tarım Bilimleri GIDA BİLİMİ VE TEKNOLOJİSİ |
spellingShingle |
Food Science Life Sciences Gıda Mühendisliği Mühendislik ve Teknoloji Ziraat Tarımsal Bilimler Tarım ve Çevre Bilimleri (AGE) Tarım Bilimleri GIDA BİLİMİ VE TEKNOLOJİSİ Tosun, Sehnaz Yasemin Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C |
topic_facet |
Food Science Life Sciences Gıda Mühendisliği Mühendislik ve Teknoloji Ziraat Tarımsal Bilimler Tarım ve Çevre Bilimleri (AGE) Tarım Bilimleri GIDA BİLİMİ VE TEKNOLOJİSİ |
description |
The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 +/- 1 degrees C. In this study, in general, L. monocytogenes and E. coli O157: H7 population in samples treated with organic acids were significantly lower than in non-treated fish samples. The most effective (p < .05), organic acid in reducing L. monocytogenes and E. coli O157:H7 population was 5% lactic acid. The results of this study showed that with increasing organic acid concentration, organic acid treatments exhibited significant (p < .05) antimicrobial effect. As a result, the treatment of salmon fish with organic acids may be an effective application to control L. monocytogenes and E. coli O157: H7 in terms of food safety. Novelty Impact Statement In this study, it has been observed that different types and concentrations of organic acids have different antimicrobial effects. Organic acids have a high potential for use in the food industry, as they are both cheap and easily applicable. Organic acid applications may have potential in reducing the risks in salmon contaminated with L. monocytogenes and E. coli O157: H7, which pose a threat to food safety and human health. |
author2 |
İstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü 2741764 |
format |
Article in Journal/Newspaper |
author |
Tosun, Sehnaz Yasemin |
author_facet |
Tosun, Sehnaz Yasemin |
author_sort |
Tosun, Sehnaz Yasemin |
title |
Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C |
title_short |
Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C |
title_full |
Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C |
title_fullStr |
Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C |
title_full_unstemmed |
Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C |
title_sort |
investigating the effect of organic acids on the survival of listeria monocytogenes and escherichia coli o157:h7 in atlantic salmon stored at 4 +/- 1 degrees c |
publishDate |
2021 |
url |
https://hdl.handle.net/20.500.12627/169142 https://doi.org/10.1111/jfpp.15784 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_relation |
JOURNAL OF FOOD PROCESSING AND PRESERVATION Tosun S. Y. , "Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 0145-8892 vv_1032021 av_272da21d-9e99-4d13-abd8-27136a9b3fa7 http://hdl.handle.net/20.500.12627/169142 https://doi.org/10.1111/jfpp.15784 |
op_doi |
https://doi.org/20.500.12627/169142 https://doi.org/10.1111/jfpp.15784 |
container_title |
Journal of Food Processing and Preservation |
container_volume |
45 |
container_issue |
10 |
_version_ |
1766362180081418240 |