کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560775 | 1330521 | 2006 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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 °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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 17, Issue 4, April 2006, Pages 299–303
Journal: Food Control - Volume 17, Issue 4, April 2006, Pages 299–303
نویسندگان
Haydar Özdemir, Yeliz Yıldırım, Özlem Küplülü, Ahmet Koluman, Muammer Göncüoğlu, Gökhan İnat,