Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

被引：31
|
作者：
Özdemir, H [1 ]
Yildirim, Y
Küplülü, Ö
Koluman, A
Göncüoglu, M
Inat, G
机构：
[1] Ankara Univ, Dept Food Hyg & Technol, Fac Med Vet, TR-06110 Ankara, Turkey
[2] Erciyes Univ, Fac Med Vet, Dept Food Hyg & Technol, TR-38090 Kayseri, Turkey
来源：
FOOD CONTROL | 2006年 / 17卷 / 04期
关键词：
decontamination; Salmonella Typhimurium; Listeria monocytogenes;
D O I：
10.1016/j.foodcont.2004.11.003
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study is designed to determine alone and combined effects of lactic acid (LA) and hot water (HW) treatments. Hot water and different concentrations of lactic acid were evaluated for their reduction effects on Salmonella Typhimurium and Listeria monocytogenes on contaminated beef during refrigerated storage at 4 degrees C. The reductions were 0.05-1.19 and 0.09-1.14 log for S. Typhimurium and L. monocytogenes on day 0 respectively, while it was 0.43-1.78 and 1.69-3.84 log respectively on day 5 of storage. Results of this study suggest that LA and HW treatments can be used to reduce S. Typhimurium and L. monocytogenes which provide an additional measure of safety in production line. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：299 / 303
页数：5
相关论文
共 50 条
  • [1] Change in attachment of Salmonella Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pork skin and muscle after hot water and lactic acid decontamination
    Morild, Rikke K.
    Olsen, John E.
    Aabo, Soren
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2011, 145 (01) : 353 - 358
  • [2] In Vitro and Microscopic Analysis of Ozone Fumigation Effects on Salmonella typhimurium and Listeria monocytogenes
    Alwi, N. A.
    Ali, A.
    VII INTERNATIONAL POSTHARVEST SYMPOSIUM, 2013, 1012 : 1247 - 1254
  • [3] Inactivation of Salmonella Typhimurium and Listeria monocytogenes using high-pressure treatments:: destruction or sublethal stress?
    Ritz, M
    Pilet, MF
    Jugiau, F
    Rama, F
    Federighi, M
    LETTERS IN APPLIED MICROBIOLOGY, 2006, 42 (04) : 357 - 362
  • [4] Reduction of Salmonella Typhimurium and Listeria monocytogenes on produce by trisodium phosphate
    Su, Xiaowei
    D'Souza, Doris H.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 45 (02) : 221 - 225
  • [5] Fate of Listeria monocytogenes and Salmonella Typhimurium during spontaneous cauliflower fermentation
    Paramithiotis, Spiros
    Doulgeraki, Agapi I.
    Tsilikidis, Ilias
    Nychas, George-John E.
    Drosinos, Eleftherios H.
    FOOD CONTROL, 2012, 27 (01) : 178 - 183
  • [6] CHANGES IN MICROSTRUCTURE OF Salmonella TYPHIMURIUM AND Listeria monocytogenes EXPOSED TO HYDROXYCINNAMIC SALTS
    Martinez-Aramburu, D.
    Gonzalez-Quijano, G. K.
    Dorantes-Alvarez, L.
    Aparicio-Ozores, G.
    Lopez-Villegas, E. O.
    REVISTA MEXICANA DE INGENIERIA QUIMICA, 2015, 14 (02): : 347 - 354
  • [7] Inactivation of Listeria monocytogenes and Salmonella Typhimurium in beef broth and on diced beef using an ultraviolet light emitting diode (UV-LED) system
    McSharry, Siobhan
    Koolman, Leonard
    Whyte, Paul
    Bolton, Declan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 158
  • [8] Effects of Lactic Acid on the Growth Characteristics of Listeria monocytogenes on Cooked Ham Surfaces
    Hwang, Cheng-An
    Huang, Lihan
    Sheen, Shiowshuh
    Juneja, Vijay
    JOURNAL OF FOOD PROTECTION, 2012, 75 (08) : 1404 - 1410
  • [9] Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef
    Gomez, Johana S.
    Parada, Romina B.
    Vallejo, Marisol
    Marguet, Emilio R.
    Bellomio, Augusto
    Perotti, Nora
    de Carvalho, Katia G.
    ARCHIVES OF MICROBIOLOGY, 2021, 203 (04) : 1427 - 1437
  • [10] Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157:H7 and Listeria monocytogenes in ground beef
    Conner, DE
    Kotrola, JS
    Mikel, WB
    Tamblyn, KC
    JOURNAL OF FOOD PROTECTION, 1997, 60 (12) : 1560 - 1563
12345