کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543443 1554067 2017 21 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products
ترجمه فارسی عنوان
کاربرد باکتریوفاژ بر روی گوشت قرمز و مرغ: تاثیر بر جمعیت سالمونلا در محصولات نهایی زمین
کلمات کلیدی
سالمونلا، باکتریوفاژ، گوشت چرخ کرده، خوک زمین بوقلمون زمینی، جوجه مزرعه،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This research was conducted to study the effects of bacteriophage application during tumbling on Salmonella populations in ground meat and poultry. Red meat trim and poultry were inoculated with a Salmonella cocktail to result in a contamination level of 7 log CFU/g in ground products. A commercial preparation containing bacteriophages S16 and Felix-O1a (FO1a) was applied during tumbling at 107 and 108 PFU/ml. Samples were held at 4 °C for 6 h and 18 h (red meat) and 30 min and 6 h (poultry). Overall, bacteriophage application on trim reduced 1 and 0.8 log CFU/g of Salmonella in ground beef and ground pork, respectively. For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9 log CFU/g, respectively. This study shows that bacteriophage application during tumbling of red meat trim and poultry can provide additional Salmonella control in ground products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 127, May 2017, Pages 30-34
نویسندگان
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