Registro completo |
Provedor de dados: |
Rev. Bras. Ciênc. Avic.
|
País: |
Brazil
|
Título: |
Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat
|
Autores: |
Cetin,B
Uran,H
Konak,M
|
Data: |
2019-01-01
|
Ano: |
2019
|
Palavras-chave: |
Chicken Meat
Decontamination
Ethyl Pyruvate
Salmonella Enteritidis
|
Resumo: |
ABSTRACT In this study, the effect of evaporated ethyl pyruvate (EP) was evaluated for the decontamination of Salmonella Enteritidis on chicken leg meat as a safe alternative to antimicrobial agent. Also, total aerobic mesophilic bacteria (TAMB), Enterobacteriaceae, Escherichia coli and yeast-mold counts samples were investigated. Subsequently, the samples were injected with 0, 42, 105 and 420 mg evaporated EP/L air to the paper filter attached to the container cover and stored at +4 °C for 10 days. According to the results, 42 mg EP/L concentration did not cause a significant decrease in Salmonella Enteritidis count (p>0.05). However, it was determined that 105 and 420 mg EP/L treatments reduced the number of Salmonella Enteritidis by more than 1 and 2 log, respectively. EP application also significantly influenced the number of TAMB, Enterobacteriaceae and yeast-mold. These results indicate that EP is an effective antimicrobial that could be used to enhance the safety of chicken meat.
|
Tipo: |
Info:eu-repo/semantics/article
|
Idioma: |
Inglês
|
Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000200301
|
Editor: |
Fundação APINCO de Ciência e Tecnologia Avícolas
|
Relação: |
10.1590/1806-9061-2018-0781
|
Formato: |
text/html
|
Fonte: |
Brazilian Journal of Poultry Science v.21 n.2 2019
|
Direitos: |
info:eu-repo/semantics/openAccess
|
|