Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars
DOI:
https://doi.org/10.24925/turjaf.v8i9.1833-1839.3303Anahtar Kelimeler:
homemade vinegar- fig- mulberry- survival- foodborne pathogensÖzet
This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar. Each pathogen was separately inoculated in vinegar samples at approximately 7 log CFU/mL. The survival status of pathogens was examined at 20°C for 0, 15, 30 and 60 min, and 4, 8 and 24 h. The residual populations after 24 h were below detection limit for all species assayed. S. Typhimurium was much more sensitive to mulberry vinegar (ï€ 6 log reduction in 30 min) than it is to fig vinegar (ï€ 6 log reduction in 24 h). L. monocytogenes had an overall quite different behaviour, being the most sensitive species to fig vinegar (ï€ 6 log reduction in 4 h) while being the most resistant one to mulberry vinegar (ï€ 6 log reduction in 24 h). The total phenolic content of fig vinegar (767 mg GAE/L) was higher than mulberry vinegar (557.5 mg GAE/L). The results exhibited that antimicrobial activity of vinegar is mainly related to the contact time, test pathogen and physicochemical properties of vinegar.İndir
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Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.