Publication:
Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets

dc.contributor.authorİrkin, Reyhan
dc.contributor.authorDeğirmencioğlu, Nurcan
dc.contributor.authorGüldaş, Metin
dc.contributor.buuauthorGÜLDAŞ, METİN
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksekokulu
dc.contributor.orcid0000-0002-5187-9380
dc.contributor.researcheridU-1332-2019
dc.date.accessioned2024-08-12T10:09:44Z
dc.date.available2024-08-12T10:09:44Z
dc.date.issued2015-01-01
dc.description.abstractThis study was conducted to evaluate the effectiveness of a combination of specific organic acids for disinfecting fresh cut broccoli floret samples contaminated with Listeria monocytogenes serotype 1/2b and Salmonella enterica serovar Typhimurium. In addition, the effects of organic acids on the microbial load of broccoli samples during storage at +4 degrees C were determined for 7 days. The organic acids tested were acetic, benzoic, sorbic, fumaric, malic, tartaric, lactic and succinic acids and the concentrations used were 1 and 2% (w/v and v/v). L. monocytogenes and S. Typhimurium were grown on the selective media before the contamination. The broccoli samples were dipped first into the pathogen solutions containing L. monocytogenes and S. Typhimurium, then into the organic acids and subsequently counted on Oxford agar and bismuth sulphite agar, respectively. The broccoli samples dipped into the organic acids without pathogen culture were also investigated in terms of total mesophilic aerobic microorganisms, psychrotrophic microorganisms, Pseudomonas spp., total lactic acid bacteria, Enterobacteriaceae spp. and total yeast-moulds for 7 days stored at 4 degrees C. S. Typhimurium and L. monocytogenes log reductions were determined at between 3 to 3.28 and 2.63 to 2.84 log colony-forming units/g with 1 and 2% of malic acid and between 3.68 to 4.17 and 2.68 to 2.9 log with 1 and 2% of tartaric acid, respectively. The malic, tartaric, lactic, succinic acids and acetic acid in the tested concentrations could be used to inhibit S. Typhimurium and L. monocytogenes and prolong the shelf-life of fresh-cut broccoli.
dc.identifier.doi10.3920/QAS2014.0489
dc.identifier.eissn1757-837X
dc.identifier.endpage745
dc.identifier.issn1757-8361
dc.identifier.issue5
dc.identifier.startpage737
dc.identifier.urihttps://doi.org/10.3920/QAS2014.0489
dc.identifier.urihttps://www.wageningenacademic.com/doi/10.3920/QAS2014.0489
dc.identifier.urihttps://hdl.handle.net/11452/43908
dc.identifier.volume7
dc.identifier.wos000359701800018
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWageningen Academic Publishers
dc.relation.journalQuality Assurance and Safety of Crops & Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectControl listeria-monocytogenes
dc.subjectSalmonella-typhimurium
dc.subjectEscherichia-coli
dc.subjectLipid oxidation
dc.subjectEssential oil
dc.subjectGrowth
dc.subjectVegetables
dc.subjectPostharvest
dc.subjectPrevalence
dc.subjectAtmosphere
dc.subjectFood safety
dc.subjectMicrobiology
dc.subjectPathogens
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleEffects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication8fc8a042-7722-4e11-9469-9896778d7ea3
relation.isAuthorOfPublication.latestForDiscovery8fc8a042-7722-4e11-9469-9896778d7ea3

Files

Collections