عرض بسيط للتسجيلة

المؤلفTsiraki M.I.
المؤلفYehia H.M.
المؤلفElobeid T.
المؤلفOsaili T.
المؤلفSakkas H.
المؤلفSavvaidis I.N.
تاريخ الإتاحة2020-02-05T08:53:35Z
تاريخ النشر2018
اسم المنشورFood Microbiology
المصدرScopus
الرقم المعياري الدولي للكتاب7400020
معرّف المصادر الموحدhttp://dx.doi.org/10.1016/j.fm.2017.07.014
معرّف المصادر الموحدhttp://hdl.handle.net/10576/12741
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.
اللغةen
الناشرAcademic Press
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
الصفحات17-Nov
رقم المجلد69


الملفات في هذه التسجيلة

الملفاتالحجمالصيغةالعرض

لا توجد ملفات لها صلة بهذه التسجيلة.

هذه التسجيلة تظهر في المجموعات التالية

عرض بسيط للتسجيلة