Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte

This study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. In experiment 1, a çiğ köfte batch was inoculated with high levels of E. coli O157:H7 or L. monocytogenes (7.00 log10 cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the çiğ köfte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did not cause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157:H7 and L. monocytogenes in çiğ köfte or similar foods.

Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte

This study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. In experiment 1, a çiğ köfte batch was inoculated with high levels of E. coli O157:H7 or L. monocytogenes (7.00 log10 cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the çiğ köfte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did not cause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157:H7 and L. monocytogenes in çiğ köfte or similar foods.

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Bibtex @ { tbtkveterinary150604, journal = {Turkish Journal of Veterinary and Animal Sciences}, issn = {1300-0128}, eissn = {1303-6181}, address = {}, publisher = {TÜBİTAK}, year = {2013}, volume = {37}, pages = {177 - 182}, doi = {10.3906/vet-1201-35}, title = {Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte}, key = {cite}, author = {Dikici, Abdullah and İlhak, Osman İrfan and Çalıcıoğlu, Mehmet} }
APA Dikici, A , İlhak, O , Çalıcıoğlu, M . (2013). Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte . Turkish Journal of Veterinary and Animal Sciences , 37 (2) , 177-182 . DOI: 10.3906/vet-1201-35
MLA Dikici, A , İlhak, O , Çalıcıoğlu, M . "Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte" . Turkish Journal of Veterinary and Animal Sciences 37 (2013 ): 177-182 <
Chicago Dikici, A , İlhak, O , Çalıcıoğlu, M . "Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte". Turkish Journal of Veterinary and Animal Sciences 37 (2013 ): 177-182
RIS TY - JOUR T1 - Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte AU - Abdullah Dikici , Osman İrfan İlhak , Mehmet Çalıcıoğlu Y1 - 2013 PY - 2013 N1 - doi: 10.3906/vet-1201-35 DO - 10.3906/vet-1201-35 T2 - Turkish Journal of Veterinary and Animal Sciences JF - Journal JO - JOR SP - 177 EP - 182 VL - 37 IS - 2 SN - 1300-0128-1303-6181 M3 - doi: 10.3906/vet-1201-35 UR - Y2 - 2021 ER -
EndNote %0 Turkish Journal of Veterinary and Animal Sciences Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte %A Abdullah Dikici , Osman İrfan İlhak , Mehmet Çalıcıoğlu %T Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte %D 2013 %J Turkish Journal of Veterinary and Animal Sciences %P 1300-0128-1303-6181 %V 37 %N 2 %R doi: 10.3906/vet-1201-35 %U 10.3906/vet-1201-35
ISNAD Dikici, Abdullah , İlhak, Osman İrfan , Çalıcıoğlu, Mehmet . "Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte". Turkish Journal of Veterinary and Animal Sciences 37 / 2 (Şubat 2013): 177-182 .
AMA Dikici A , İlhak O , Çalıcıoğlu M . Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. Turkish Journal of Veterinary and Animal Sciences. 2013; 37(2): 177-182.
Vancouver Dikici A , İlhak O , Çalıcıoğlu M . Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. Turkish Journal of Veterinary and Animal Sciences. 2013; 37(2): 177-182.
IEEE A. Dikici , O. İlhak ve M. Çalıcıoğlu , "Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte", Turkish Journal of Veterinary and Animal Sciences, c. 37, sayı. 2, ss. 177-182, Şub. 2013, doi:10.3906/vet-1201-35
Turkish Journal of Veterinary and Animal Sciences
  • ISSN: 1300-0128
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: TÜBİTAK

61.2b55.8b

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