Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9738
Title: Efficacy of selected chemicals on survival of Salmonella on turkey meat
Authors: Baysal, Ayşe Handan Dinçer
Ünlütürk, Adnan
Keywords: fumaric acid
sodium tripolyphosphate
turkey breast meat
Salmonella
elimination
Issue Date: 2007
Publisher: Lavoisier
Abstract: The influence of dipping Salmonella inoculated turkey breast meat in lactic acid (LA), fumaric acid (FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on the elimination of S.typhimurium was assessed. Dipping fillets in 1% LA, 1.5% LA, 0.5% FA, 10% TSP and 10% STPP reduced the number of S.typhimurium by about 1.9, 2.7, 2.6, 3.5 and 3.2 log units, respectively. While there was only one Salmonella positive sample out of three samples 2 hours after dipping the fillets with an initial inoculum of 3.1 log CFU Salmonella per fillet in 1.5% LA solution, no Salmonella positive sample was observed out of three samples dipped in 10% TSP solution. There were no Salmonella positive samples with an initial inoculum of 3.1 log CFU Salmonella per fillet after 2 and 24 hours of dipping in 10% TSP solution. There were no Salmonella positive fillets out of three samples dipped in 1.5% LA and 10% TSP solution with an initial inoculum of 2.6 log CFU Salmonella per fillet after 2 and 24 hours period.
URI: https://doi.org/10.3166/sda.27.73-82
https://hdl.handle.net/11147/9738
ISSN: 0240-8813
2116-5912
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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