The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat. (November 2020)

• Record Type: Journal Article
• Authors: Sengun, Ilkin Yucel; Kilic, Gulden; Ozturk, Berna
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 133(2020)
• Publication Date: 2020-11
• Subjects: Chicken -- Food safety -- Marination -- Pathogen -- Unripe grape; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110148
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. In the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% - >50% (v/v). In the second stage, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium were inoculated on poultry meat at high and low inoculum doses (≅ 6 log and ≅ 3 log) and marinated at 4 °C for 2, 24 and 48 h. When high inoculum doses were used, E. coli O157:H7, L. monocytogenes and S. Typhimurium counts on meats were decreased by 0.78–2.52, 0.42–1.50 and 0.58–2.00 log CFU/g, respectively. Marination with 50% koruk juice without additives (ML1) for 48 h was determined as the most effective treatment on E. coli O157:H7 and S. Typhimurium, while the highest reduction of L. monocytogenes was achieved by 50% koruk juice with additives (ML2) for 48 h. The counts of pathogens inoculated on samples at low inoculum doses were reduced to undetectable levels for all treatment times. The results of this study revealed that koruk-based MLs are effective products for providing food safety. Highlights: Marination liquids (MLs) were prepared using koruk juice and dried koruk pomace. Inactivation effects of MLs were examined against pathogens-inoculated poultry meat. MLs including koruk juice were more effective than MLs prepared with koruk pomace. The most resistant pathogen to MLs was L. monocytogenes at high inoculum doses. Complete inactivation was obtained by MLs against pathogens on meat at low doses.