Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157: H7 in Çiǧ Köfte

Creative Commons License

DİKİCİ A., Ilhak O. I., Çalicioǧlu M.

Turkish Journal of Veterinary and Animal Sciences, cilt.37, sa.2, ss.177-182, 2013 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 2
  • Basım Tarihi: 2013
  • Doi Numarası: 10.3906/vet-1201-35
  • Dergi Adı: Turkish Journal of Veterinary and Animal Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.177-182
  • Anahtar Kelimeler: Antimicrobial, Essential oil compounds, Eugenol, Ground beef, Nonthermal inactivation
  • Uşak Üniversitesi Adresli: Evet

Özet

This study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in çiǧ köfte. In experiment 1, a çiǧ köfte batch was inoculated with high levels of E. coli O157:H7 or L. monocytogenes (7.00 log10 cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the çiǧ köfte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did notcause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157:H7 and L. monocytogenes in çiǧ köfte or similar foods. © Tübi̇tak.