Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product
Özet
Pastirma was produced from beef meat contaminated with Escherichia coli O157:H7 to investigate the effects of protective cultures on the behavior of E. coli O157:H7 in pastirma manufacturing. After being contaminated with E. coli O157:H7 (10(5) cfu/g), meats for pastirma were divided into two groups. The control group was untreated meat, and the treatment group was meat in which protective cultures (Lactobacillus sakei + Staphylococcus xylosus) were added. E. coli O157:H7 was decreased during processing and showed approximately a 3 log cycle reduction at the end of the production. At the end of the second drying step, there was a difference in E. coli O157:H7 levels between the cultured and control groups. There was no such difference after the other manufacturing steps. As a result, it was concluded that the most important factor effecting reduction of E. coli O157:H7 in pastirma production was loss of water in the drying process.
Atıf için künye
Aksu, M. İ., Kaya, M., & Öz, F. (2008). Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product. Journal of Food Safety, 28(1), 47–58. https://doi.org/10.1111/j.1745-4565.2007.00094.x
BibTeX
@article{aksu2008-270067,
author = {Aksu, Muhammet İrfan and Kaya, Mükerrem and Öz, Fatih},
title = {Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product},
journal = {Journal of Food Safety},
year = {2008},
volume = {28},
number = {1},
pages = {47--58},
issn = {0149-6085},
doi = {10.1111/j.1745-4565.2007.00094.x},
url = {https://akademik.atauni.edu.tr/yayinlar/270067-effect-of-lactobacillus-sakei-and-staphylococcus-xylosus-on-the-inhibition-of}
}