Data/hora: 01/06/2024 02:52:29

Provedor de dados: 	89	
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&gt;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	
Fonte: 	info:eu-repo/semantics/openAccess