Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef

Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef

The aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts...

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Veröffentlicht in:Food science & technology 2021-10, Vol.150, p.112016, Article 112016
Hauptverfasser: İnci̇li̇, Gökhan Kürşad, Aydemi̇r, Mehmet Emin, Akgöl, Müzeyyen, Kaya, Büşra, Kanmaz, Hilal, Öksüztepe, Gülsüm, Hayaloğlu, Ali Adnan
Format: Artikel
Sprache:eng
Schlagworte:
E. coli O157:H7
Listeria monocytogenes
Raw beef
Rheum ribes L
Salmonella typhimurium
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Zusammenfassung:The aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h were found as 1.1 and 1.7 log10 lower than the control group on day 0, respectively (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.112016