| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4560775 | Food Control | 2006 | 5 Pages |
Abstract
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.
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Authors
Haydar Özdemir, Yeliz Yıldırım, Özlem Küplülü, Ahmet Koluman, Muammer Göncüoğlu, Gökhan İnat,