Effect of evaporated ethyl pyruvate on reducing Salmonella Enteritidis in raw chicken meat
Revista Brasileira de Ciencia Avicola / Brazilian Journal of Poultry Science, cilt.21, sa.2, 2019 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 21 Sayı: 2
- Basım Tarihi: 2019
- Doi Numarası: 10.1590/1806-9061-2018-0781
- Dergi Adı: Revista Brasileira de Ciencia Avicola / Brazilian Journal of Poultry Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Chicken Meat, Decontamination, Ethyl Pyruvate, Salmonella Enteritidis
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Kırklareli Üniversitesi Adresli: Evet
Özet
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>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.