کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6288770 | 1301526 | 2013 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef](/preview/png/6288770.png)
چکیده انگلیسی
The marinades with antimicrobials caused a significant decrease in viable count of the pathogens during marinations at 5 °C for 18 h of up to 2.1 and 3.4 log cfu cmâ2 for Salmonella and L. monocytogenes, respectively. Marinades without antimicrobials were less bactericidal resulting to reductions ranging from 0.3 to 0.4 and 1.3 to 2.0 log cfu cmâ2 for Salmonella and L. monocytogenes, respectively. Growth of L. monocytogenes was observed in the controls at both tested temperatures, while growth of Salmonella was observed in the controls stored at 15 °C. No growth of the pathogens was observed in any of the marinated samples at both temperature tested. No significant changes of heat resistance of the tested pathogens after exposure to the marinades were observed demonstrating the enhanced safety of the marinated beef product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 36, Issue 2, December 2013, Pages 248-253
Journal: Food Microbiology - Volume 36, Issue 2, December 2013, Pages 248-253
نویسندگان
J. Rhoades, C. Kargiotou, E. Katsanidis, K.P. Koutsoumanis,