کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8502880 1554055 2018 30 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef
ترجمه فارسی عنوان
اثر نور ماوراء بنفش، اسیدهای ارگانیک و باکتریوفاژ بر جمعیت های سالمونلا در گوشت گاو زمین
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study investigated individual and combined effects of organic acids, bacteriophages, and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was inoculated with four Salmonella strains to result in a contamination level of 3.5 log CFU/g after grinding. Lactic (LA) and peroxyacetic (PAA) acids, bacteriophages (S16 and FO1a) (BA), and ultraviolet light (UV) were applied on fresh trim prior to grinding. Applications of individual or combined organic acids did not significantly decrease Salmonella populations in ground beef. Individual applications of BA and UV light decreased approximately 1 log CFU/g (P < 0.05). Combined applications of BA and UV provided an optimal decrease of 2 log CFU/g (P < 0.05). Organic acid applications do not reduce Salmonella populations in ground beef when applied on trim prior to grinding. Combined applications of UV and BA may be used in industry settings to improve Salmonella control in ground beef.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 139, May 2018, Pages 44-48
نویسندگان
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