التفاصيل البيبلوغرافية
| العنوان: |
Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat |
| المؤلفون: |
Cetin,B, Uran,H, Konak,M |
| المصدر: |
Brazilian Journal of Poultry Science v.21 n.2 2019 |
| بيانات النشر: |
Fundação APINCO de Ciência e Tecnologia Avícolas |
| سنة النشر: |
2019 |
| المجموعة: |
SciELO Brazil (Scientific Electronic Library Online) |
| مصطلحات موضوعية: |
Chicken Meat, Decontamination, Ethyl Pyruvate, Salmonella Enteritidis |
| الوصف: |
In this study, the effect of evaporated ethyl pyruvate (EP) was evaluated for the decontamination of Salmonella Enteritidis on chicken leg meat as a safe alternative to antimicrobial agent. Also, total aerobic mesophilic bacteria (TAMB), Enterobacteriaceae, Escherichia coli and yeast-mold counts samples were investigated. Subsequently, the samples were injected with 0, 42, 105 and 420 mg evaporated EP/L air to the paper filter attached to the container cover and stored at +4 °C for 10 days. According to the results, 42 mg EP/L concentration did not cause a significant decrease in Salmonella Enteritidis count (p>0.05). However, it was determined that 105 and 420 mg EP/L treatments reduced the number of Salmonella Enteritidis by more than 1 and 2 log, respectively. EP application also significantly influenced the number of TAMB, Enterobacteriaceae and yeast-mold. These results indicate that EP is an effective antimicrobial that could be used to enhance the safety of chicken meat. |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
text/html |
| اللغة: |
English |
| الإتاحة: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000200301Test |
| حقوق: |
info:eu-repo/semantics/openAccess |
| رقم الانضمام: |
edsbas.3B7F81B4 |
| قاعدة البيانات: |
BASE |
