Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs

Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs

The aim of this study was to determine the single and combined effect of chitosan and Pediococcus acidilactici (B-LC-20) on Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. After spiking the samples with pathogens, meatball mixture was divided into 4 groups a...

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Veröffentlicht in:Food science & technology 2020-01, Vol.117, p.108706, Article 108706
Hauptverfasser: İncili, Gökhan Kürşad, Karatepe, Pınar, İlhak, Osman İrfan
Format: Artikel
Sprache:eng
Schlagworte:
Chitosan
E. coli O157:H7
Listeria monocytogenes, meatballs
Pediococcus acidilactici
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Zusammenfassung:The aim of this study was to determine the single and combined effect of chitosan and Pediococcus acidilactici (B-LC-20) on Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. After spiking the samples with pathogens, meatball mixture was divided into 4 groups as control, chitosan, B-LC-20 and chitosan + B-LC-20. Subsequently, chitosan (0.4%) and P. acidilactici (6.73 log10) was added into the treatment groups. P. acidilactici effectively decreased the numbers of E. coli O157:H7 in B-LC-20 group in 10 days (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2019.108706