The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)
This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in çiğ köfte. For this purpose, çiğ köfte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30ºC for 72 h. The numbers of cpe (+) Clostridium perfrin...
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| Veröffentlicht in: | Annals of animal science 2015-01, Vol.15 (1), p.237-245 |
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| creator | Gueran, Huesnue Sahan Ilhak, Osman Irfan |
| description | This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in çiğ köfte. For this purpose, çiğ köfte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30ºC for 72 h. The numbers of cpe (+) Clostridium perfringens type A, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) in the samples were analysed at 6, 12, 24, 48 and 72 h of storage. The number of the pathogen in the samples stored at 30ºC significantly decreased during the storage and dropped below detection level (10 cfu/g) after 48 h while the reduction number of the pathogen in the samples stored at 4ºC was 1.60 log cfu/g at the end of the 72 h. The numbers of the TAMB and LAB in the samples stored at 24ºC and 30ºC rapidly increased compared to the samples stored at 4°C during the storage period (P |
| doi_str_mv | 10.2478/aoas-2014-0078 |
| format | Article |
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For this purpose, çiğ köfte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30ºC for 72 h. The numbers of cpe (+) Clostridium perfringens type A, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) in the samples were analysed at 6, 12, 24, 48 and 72 h of storage. The number of the pathogen in the samples stored at 30ºC significantly decreased during the storage and dropped below detection level (10 cfu/g) after 48 h while the reduction number of the pathogen in the samples stored at 4ºC was 1.60 log cfu/g at the end of the 72 h. The numbers of the TAMB and LAB in the samples stored at 24ºC and 30ºC rapidly increased compared to the samples stored at 4°C during the storage period (P<0.05). This study demonstrates that this pathogen can survive in çiğ köfte stored at refrigeration temperature for more than 3 days, but cannot survive at 30ºC for 3 days.</description><identifier>ISSN: 2300-8733</identifier><identifier>ISSN: 1642-3402</identifier><identifier>EISSN: 2300-8733</identifier><identifier>DOI: 10.2478/aoas-2014-0078</identifier><language>eng</language><publisher>Kraków: De Gruyter Open</publisher><subject>Clostridium perfringens ; cpe (+) C. perfringens type A ; survival ; temperature ; time ; çiğ köfte</subject><ispartof>Annals of animal science, 2015-01, Vol.15 (1), p.237-245</ispartof><rights>Copyright De Gruyter Open Sp. z o.o. 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c323t-5c4c602b51e6cb5912ac53441e5ae8e6c4fe83d27314473487ee7f3e64c6d1073</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.degruyter.com/document/doi/10.2478/aoas-2014-0078/pdf$$EPDF$$P50$$Gwalterdegruyter$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.degruyter.com/document/doi/10.2478/aoas-2014-0078/html$$EHTML$$P50$$Gwalterdegruyter$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,27924,27925,67158,68942</link.rule.ids></links><search><creatorcontrib>Gueran, Huesnue Sahan</creatorcontrib><creatorcontrib>Ilhak, Osman Irfan</creatorcontrib><title>The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)</title><title>Annals of animal science</title><description>This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in çiğ köfte. For this purpose, çiğ köfte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30ºC for 72 h. The numbers of cpe (+) Clostridium perfringens type A, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) in the samples were analysed at 6, 12, 24, 48 and 72 h of storage. The number of the pathogen in the samples stored at 30ºC significantly decreased during the storage and dropped below detection level (10 cfu/g) after 48 h while the reduction number of the pathogen in the samples stored at 4ºC was 1.60 log cfu/g at the end of the 72 h. The numbers of the TAMB and LAB in the samples stored at 24ºC and 30ºC rapidly increased compared to the samples stored at 4°C during the storage period (P<0.05). This study demonstrates that this pathogen can survive in çiğ köfte stored at refrigeration temperature for more than 3 days, but cannot survive at 30ºC for 3 days.</description><subject>Clostridium perfringens</subject><subject>cpe (+) C. perfringens type A</subject><subject>survival</subject><subject>temperature</subject><subject>time</subject><subject>çiğ köfte</subject><issn>2300-8733</issn><issn>1642-3402</issn><issn>2300-8733</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNptkc1u1DAUhSMEElXplvWV2LRCKXbsxBmJzWgoP6KIioZ15CbXU5cknl7breYJ-hhd8wK8QHkwHA2LCuGNj6zvO5J1suwlZ8eFVPUb7bTPC8Zlzpiqn2R7hWAsr5UQTx_l59mB91csnVJWVS32sp_NJcKJMdgFD87AO5sy4RTgPDjSa4QGxw2SDpHQg556aOyI4CaYzfNIN_ZGD7O62iAcvj6C1eB8INvbOMIZkiE7rXHy0GwTsAQ7wcOd_X0Pnx9-mZCUJTSkexusm1JRE-mH9ZfwTd_CF9QBzsj1sQtHL7JnRg8eD_7e-9n39yfN6mN--vXDp9XyNO9EIUJedrKrWHFRcqy6i3LBC92VQkqOpcY6vUmDtegLJbiUSshaISojsEpaz5kS-9nhrndD7jqiD-1ofYfDoCd00bdcsQWvSlFXCX31D3rlIqVfJKpaqIVivKgTdbyjOnLeE5p2Q3bUtG05a-fx2nm8dh6vncdLwtudcKuHgNTjmuI2hUft_xV5yQuhxB_7RaH4</recordid><startdate>20150101</startdate><enddate>20150101</enddate><creator>Gueran, Huesnue Sahan</creator><creator>Ilhak, Osman Irfan</creator><general>De Gruyter Open</general><general>De Gruyter Poland</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QG</scope><scope>7T5</scope><scope>7TM</scope><scope>7X2</scope><scope>8AO</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>H94</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7QL</scope><scope>C1K</scope></search><sort><creationdate>20150101</creationdate><title>The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)</title><author>Gueran, Huesnue Sahan ; Ilhak, Osman Irfan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c323t-5c4c602b51e6cb5912ac53441e5ae8e6c4fe83d27314473487ee7f3e64c6d1073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Clostridium perfringens</topic><topic>cpe (+) C. perfringens type A</topic><topic>survival</topic><topic>temperature</topic><topic>time</topic><topic>çiğ köfte</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gueran, Huesnue Sahan</creatorcontrib><creatorcontrib>Ilhak, Osman Irfan</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Animal Behavior Abstracts</collection><collection>Immunology Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>Agriculture Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Annals of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gueran, Huesnue Sahan</au><au>Ilhak, Osman Irfan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)</atitle><jtitle>Annals of animal science</jtitle><date>2015-01-01</date><risdate>2015</risdate><volume>15</volume><issue>1</issue><spage>237</spage><epage>245</epage><pages>237-245</pages><issn>2300-8733</issn><issn>1642-3402</issn><eissn>2300-8733</eissn><abstract>This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in çiğ köfte. For this purpose, çiğ köfte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30ºC for 72 h. The numbers of cpe (+) Clostridium perfringens type A, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) in the samples were analysed at 6, 12, 24, 48 and 72 h of storage. The number of the pathogen in the samples stored at 30ºC significantly decreased during the storage and dropped below detection level (10 cfu/g) after 48 h while the reduction number of the pathogen in the samples stored at 4ºC was 1.60 log cfu/g at the end of the 72 h. The numbers of the TAMB and LAB in the samples stored at 24ºC and 30ºC rapidly increased compared to the samples stored at 4°C during the storage period (P<0.05). This study demonstrates that this pathogen can survive in çiğ köfte stored at refrigeration temperature for more than 3 days, but cannot survive at 30ºC for 3 days.</abstract><cop>Kraków</cop><pub>De Gruyter Open</pub><doi>10.2478/aoas-2014-0078</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| source | Free E-Journal (出版社公開部分のみ）; De Gruyter Journals - Open Access; Alma/SFX Local Collection |
| subjects | Clostridium perfringens cpe (+) C. perfringens type A survival temperature time çiğ köfte |
| title | The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product) |
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