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المؤلفTsiraki, Maria I.
المؤلفYehia, Hany M.
المؤلفElobeid, Tahra
المؤلفOsaili, Tareq
المؤلفSakkas, Hercules
المؤلفSavvaidis, Ioannis N.
تاريخ الإتاحة2017-09-25T08:22:03Z
تاريخ النشر2018-02
اسم المنشورFood Microbiology
المعرّفhttp://dx.doi.org/10.1016/j.fm.2017.07.014
الاقتباسMaria I. Tsiraki, Hany M. Yehia, Tahra Elobeid, Tareq Osaili, Hercules Sakkas, Ioannis N. Savvaidis, "Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox©) and storage temperature", Food Microbiology, Volume 69, 2018, Pages 11-17.
الرقم المعياري الدولي للكتاب07400020
معرّف المصادر الموحدhttp://www.sciencedirect.com/science/article/pii/S0740002016310735
معرّف المصادر الموحدhttp://hdl.handle.net/10576/5651
الملخصThe antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21 °C, was examined. Lactic acid bacteria (LAB) were high (8.0–8.5 log cfu/g) and varied only minimally for both the control (untreated) and the citrus extract-treated salad samples, whereas the higher citrus extract concentration yielded the lowest yeast populations, irrespective of temperature, during the entire storage period. Populations of inoculated E. coli (6 log cfu/g) declined in both untreated and citrus extract-treated samples from day 0–70, 35, and 15 at 4, 10, and 21 °C, respectively. Citrus extract had a significant effect on the survival of the inoculated E. coli O157:H7, with reductions of 2.8–4.8 log cfu/g in the citrus extract-treated samples at the end of the storage period. Our data show that L. monocytogenes survived in both untreated and citrus extract-treated samples during the entire storage period, irrespective of the storage temperature. The higher concentration of citrus extract had a significant effect on the survival of L. monocytogenes in the treated samples, and reductions of 1.5–3.0 logs were noted on final day 70, 35 and 15 at 4, 10 and 21 °C, respectively. The results of our study demonstrated the potential of citrus extract as a natural compound that can control the growth of food-borne pathogenic bacteria, such as E. coli O157:H7 and L. monocytogenes in Tzatziki, a yogurt-based salad.
راعي المشروعDeanship of Scientific Research at King Saud University for funding this research through Research Group Project No. RG-1435-016.
اللغةen
الناشرElsevier
الموضوعCitrox©
Deli salad
E. coli O157:H7
Listeria
Tzatziki
العنوانViability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox©) and storage temperature
النوعArticle
الصفحات11-17
رقم المجلد69
dc.accessType Abstract Only


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