Browsing by Subject "SALMONELLA-TYPHIMURIUM"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
    (ELSEVIER SCI LTD) Söbeli, C; Uyarcan, M; Kayaardi, S
    The aim of this study was to investigate the effect of pulsed light treatment at fluences of 0.525, 1.05, 2.1 and 4.2 J/cm2 on the chemical composition, microbiological quality and volatile compounds of beef loin steaks. Pulsed light treatment did not affect total moisture, total protein, total lipid and ash content of samples significantly (P 0.05). The a* and b* values of the pulsed light treated samples significantly decreased compared to control samples with maximum difference of 2.11 and 1.33 unit, respectively (P < 0.05). The highest reduction (3.49 ? 0.67 log CFU/g) in total aerobic mesophilic bacterial counts (compared to naturally occuring microbiota in control group) was achieved for samples treated with 4.2 J/cm2 of UV-C fluence level. A total of 14 volatiles, mainly aldehydes, alcohols, ketones and terpen compounds were identified in the raw samples and pulsed light treatment caused an increase in the amounts of some volatile compounds, including hexanal (from 33.41 ?g/kg to 69.67 ?g/kg), 2-heptenal (from 0.60 ?g/kg to 1.52 ?g/kg), 2-octenal (from 0.39 ?g/kg to 1.58 ?g/kg), 2,4-nonadienal (from 0.05 ?g/kg to 0.24 ?g/kg), 2,4-decadienal (from 0.04 ?g/kg to 0.26 ?g/kg), 3-octen-2-one (from 0.37 ?g/kg to 2.53 ?g/kg), limonene (from 2.06 ?g/kg to 18.42 ?g/kg). Otherwise, pulsed light decreased the levels of some compounds coming from microbial metabolism such as 1-heptanol (from 0.57 ?g/kg to 0.39 ?g/ kg), 1-octen-3-ol (from 1.83 ?g/kg to 1.12 ?g/kg), 2-octen-1-ol (from 0.28 ?g/kg to 0.09 ?g/kg). In conclusion, pulsed light treatment can enhance the microbial safety of meat and has potential for use in the meat industry.
  • No Thumbnail Available
    Item
    Effects of a dry-ice process on surface and carcase decontamination in the poultry industry
    (TAYLOR & FRANCIS LTD) Uyarcan, M; Kayaardi, S
    1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes.2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92logcfu/100cm(2)).3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited.4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases.5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly.6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry.