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AuthorTsiraki, Maria I.
AuthorYehia, Hany M.
AuthorElobeid, Tahra
AuthorOsaili, Tareq
AuthorSakkas, Hercules
AuthorSavvaidis, Ioannis N.
Available date2017-09-25T08:22:03Z
Publication Date2018-02
Publication NameFood Microbiology
Identifierhttp://dx.doi.org/10.1016/j.fm.2017.07.014
CitationMaria 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.
ISSN07400020
URIhttp://www.sciencedirect.com/science/article/pii/S0740002016310735
URIhttp://hdl.handle.net/10576/5651
AbstractThe 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.
SponsorDeanship of Scientific Research at King Saud University for funding this research through Research Group Project No. RG-1435-016.
Languageen
PublisherElsevier
SubjectCitrox©
Deli salad
E. coli O157:H7
Listeria
Tzatziki
TitleViability 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
TypeArticle
Pagination11-17
Volume Number69
dc.accessType Abstract Only


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