Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars
This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar. Each pathogen was separately inoculated in vinegar samples at approximately 7 log CFU/mL. The survival status of pathogens...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2020-09-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3303 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849470957177012224 |
|---|---|
| author | İlkin Şengün Gülden Kılıç |
| author_facet | İlkin Şengün Gülden Kılıç |
| author_sort | İlkin Şengün |
| collection | DOAJ |
| description | This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar. Each pathogen was separately inoculated in vinegar samples at approximately 7 log CFU/mL. The survival status of pathogens was examined at 20°C for 0, 15, 30 and 60 min, and 4, 8 and 24 h. The residual populations after 24 h were below detection limit for all species assayed. S. Typhimurium was much more sensitive to mulberry vinegar ( 6 log reduction in 30 min) than it is to fig vinegar ( 6 log reduction in 24 h). L. monocytogenes had an overall quite different behaviour, being the most sensitive species to fig vinegar ( 6 log reduction in 4 h) while being the most resistant one to mulberry vinegar ( 6 log reduction in 24 h). The total phenolic content of fig vinegar (767 mg GAE/L) was higher than mulberry vinegar (557.5 mg GAE/L). The results exhibited that antimicrobial activity of vinegar is mainly related to the contact time, test pathogen and physicochemical properties of vinegar. |
| format | Article |
| id | doaj-art-e6083673abe143d09108bba86389d8c0 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2020-09-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-e6083673abe143d09108bba86389d8c02025-08-20T03:24:59ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2020-09-01891833183910.24925/turjaf.v8i9.1833-1839.33031751Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegarsİlkin Şengün0Gülden Kılıç1Department of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova/IzmirDepartment of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova/IzmirThis work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar. Each pathogen was separately inoculated in vinegar samples at approximately 7 log CFU/mL. The survival status of pathogens was examined at 20°C for 0, 15, 30 and 60 min, and 4, 8 and 24 h. The residual populations after 24 h were below detection limit for all species assayed. S. Typhimurium was much more sensitive to mulberry vinegar ( 6 log reduction in 30 min) than it is to fig vinegar ( 6 log reduction in 24 h). L. monocytogenes had an overall quite different behaviour, being the most sensitive species to fig vinegar ( 6 log reduction in 4 h) while being the most resistant one to mulberry vinegar ( 6 log reduction in 24 h). The total phenolic content of fig vinegar (767 mg GAE/L) was higher than mulberry vinegar (557.5 mg GAE/L). The results exhibited that antimicrobial activity of vinegar is mainly related to the contact time, test pathogen and physicochemical properties of vinegar.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3303homemade vinegarfigmulberrysurvivalfoodborne pathogens |
| spellingShingle | İlkin Şengün Gülden Kılıç Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars Turkish Journal of Agriculture: Food Science and Technology homemade vinegar fig mulberry survival foodborne pathogens |
| title | Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars |
| title_full | Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars |
| title_fullStr | Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars |
| title_full_unstemmed | Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars |
| title_short | Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars |
| title_sort | survival of foodborne pathogens in homemade fig and mulberry vinegars |
| topic | homemade vinegar fig mulberry survival foodborne pathogens |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3303 |
| work_keys_str_mv | AT ilkinsengun survivaloffoodbornepathogensinhomemadefigandmulberryvinegars AT guldenkılıc survivaloffoodbornepathogensinhomemadefigandmulberryvinegars |