İnceleme Makalesi
BibTex RIS Kaynak Göster

Yıl 2023, , 109 - 116, 12.04.2023

Didem Üçok , Şehnaz Yasemin Tosun , Şafak Ulusoy , Deyan Stratev

https://doi.org/10.3153/AR23011

Öz

Destekleyen Kurum

İstanbul Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

30457

Kaynakça

  • Arafata, A.S., Chen, T.C. (1978). Ascorbic acid dipping as a means of extending shelf-life and improving microbial quality of cut-up broiler parts. Poultry Science, 57, 99-103. https://doi.org/10.3382/ps.0570099
  • Anderson, M.E., Huff, H.E., Naumann, H.D., Marshall, R.T. (1998). Counts of six types of bacteria on lamb carcasses dipped or sprayed with acetic acid at 25°C or 55°C and stored vacuum packaged at 0°C. Journal of Food Protection, 51, 874-877. https://doi.org/10.4315/0362-028X-51.11.874
  • Bal, H., Yanık, T., Türker, D. (2018). Relationships between total length and otolith size of Bluefish Pomatomus saltatrix (Linnaeus, 1766) in the Marmara Sea of Turkey. Natural and Engineering Sciences, 3(1), 38-44. https://doi.org/10.28978/nesciences.379319
  • Bolton, D.J., Meredith, H., Walsh, D. (2014). The effect of chemical treatments in laboratory and broiler plant studies on the microbial status and shelf-life of poultry. Food Control, 36, 230-237. https://doi.org/10.1016/j.foodcont.2013.08.027
  • Bou, R., Clret, A., Stamatakis, A. (2017). Quality changes and shelf life extension of ready-to-eat fish patties by adding encapsulated citric acid. Journal of the Science of Food and Agriculture, 97, 5352-5360. https://doi.org/10.1002/jsfa.8424
  • Carpenter, C.E., Smith, J.V., Broadbent, J.R. (2011). Efficacy of washing meat surface with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Science, 88, 256-260. https://doi.org/10.1016/j.meatsci.2010.12.032
  • Daskalov, H. (2006). The importance of Aeromonas hydrophila in food safety. Food Control, 17, 474-483. https://doi.org/10.1016/j.foodcont.2005.02.009
  • Delmore, R.J., Sofos, J.N., Schmidt, G.R. (2000). Interventions to reduce microbial contamination of beef variety meats. Journal of Food Protection, 63, 44-50. https://doi.org/10.4315/0362-028X-63.1.44
  • Di Pinto, A., Terio, V., Di Pinto, P. (2011). Detection of potentially pathogenic Aeromonas isolates from ready-to-eat seafood products by PCR analysis. International Journal of Food Science & Technology, 47, 269-273. https://doi.org/10.1111/j.1365-2621.2011.02835.x
  • Dolézalová, M., Molatová, Z., Buňka, F., Březina, P., Marounek, M. (2009). Effect of organic acids on growth of chilled chicken skin microflora. Journal of Food Safety, 30, 353-365. https://doi.org/10.1111/j.1745-4565.2009.00212.x
  • Dogruyol, H., Mol, S., Cosansu, S. (2020). Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid. Food Microbiology, 90, 103496. https://doi.org/10.1016/j.fm.2020.103496
  • Dorsa, W.J., Cutter, C.N., Siragusa, G.R. (1997). Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection, 60, 619-624. https://doi.org/10.4315/0362-028X-60.6.619 Geornaras, I., Skandamis, N.P., Belk, K.E., Scanga, J.A., Kendall, P.A., Smith, G.C., Sofos, J.N. (2006). Post-processing application of chemical solutions for control ofListeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate–sodium diacetate. Food Microbiology, 23(8), 762-771. https://doi.org/10.1016/j.fm.2006.01.008
  • Gonzalez-Fandos, E., Herrera, B. (2014). Efficacy of acetic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. Foods, 3, 527-540. https://doi.org/10.3390/foods3030527
  • Hardin, M.D., Acuff, G.R., Lucia, L.M. (1994). Comparison of methods for decontamination from beef carcass surfaces. Journal of Food Protection, 58, 368-374. https://doi.org/10.4315/0362-028X-58.4.368
  • Hoel, S., Vadstein, O., Jakobsen, A.N. (2019). The significance of mesophilic Aeromonas spp. in minimally processed ready-to-eat seafood. Microorganisms, 91(7), 1-25. https://doi.org/10.3390/microorganisms7030091
  • Kilinc, B., Cakli, S., Dincer, T. (2009). Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4°C. Journal of Aquatic Food Product Technology, 18, 3-17. https://doi.org/10.1080/10498850802580924
  • Leceta, I., Molinaro, S., Guerrero, P., Kerry, J.P., Caba, K., (2015). Quality attributes of map packaged ready-to-eat baby carrots by using chitosan-based coatings. Postharvest Biology and Technology, 100, 142-150. https://doi.org/10.1016/j.postharvbio.2014.09.022
  • Leroi, F., Joffraud, J.J., Chevalier, F. (2000). Effect of salt and smoke on the microbiological quality of cold smoked salmon during storage at 5°C as estimated by the factorial design method. Journal of Food Protection, 63, 502-508. https://doi.org/10.4315/0362-028X-63.4.502
  • Mahmoud, B.S.M. (2014). The efficacy of grape seed extract, citric acid and lactic acid on the inactivation of Vibrio parahaemolyticus in schucked oysters. Food Control, 41, 13-16. https://doi.org/10.1016/j.foodcont.2013.12.027
  • Meredith, H., Walsh, D., McDowell, D.A. (2013). An investigation of the immediate and storage effects of chemical treatments on Campylobacter and sensory characteristics of poultry meat. International Journal of Food Microbiology, 166, 309-315. https://doi.org/10.1016/j.ijfoodmicro.2013.07.005
  • Mohan, A., Pohlman, F.W. (2016). Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O175:H7 on beef. LWT - Food Science and Technology, 65, 868-873. https://doi.org/10.1016/j.lwt.2015.08.077
  • Mol, S., Varlik, C. (2019). İstanbul’un Gastronomi Turizmi Potansiyeli ve Balığın Rolü. Aydın Gastronomy, 3(2), 65-74.
  • Neetoo, H., Ye, M., Chen, H. (2008). Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets. International Journal of Food Microbiology, 123(3), 220-227. https://doi.org/10.1016/j.ijfoodmicro.2008.02.001
  • Okolocha, E.C., Ellerbroek, L. (2005). The influence of acid and alkaline treatments on pathogens and shelflife of poultry meat. Food Control, 16, 217-225. https://doi.org/10.1016/j.foodcont.2004.01.015
  • Ouattara, B., Giroux, M., Smoragiewicz, W. (2002). Combined effect of gamma irradiation, ascorbic acid, and edible coating on the improvement of microbial and biochemical characteristics of ground beef. Journal of Food Protection, 65, 981-987. https://doi.org/10.4315/0362-028X-65.6.981
  • Pal, M. (2018). Is Aeromonas hydrophila a potential pathogen of food safety concern? International Journal of Food Microbiology, 2(1), 1-2.
  • Phillips, C.A. (1999). The effect of citric acid, lactic acid, sodium citrate and sodium lactate, alone and in combination with nisin, on the growth of Arcobacter butzleri. Letters in Applied Microbiology, 29, 424-428. https://doi.org/10.1046/j.1472-765X.1999.00668.x
  • Praveen, P.K., Debnath, C., Shekhar, S., Dalai, N., Ganguly, S. (2016). Incidence of Aeromonas spp. infection in fish and chicken meat and its related public health hazards: A review. Veterinary World, 9(1), 6-11. https://doi.org/10.14202/vetworld.2016.6-11
  • Río, E., Panizo-Morán, M., Prieto, M., Alonso-Calleja, C., Capita, R. (2007). Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. International Journal of Food Microbiology, 115 (3), 268-280. https://doi.org/10.1016/j.ijfoodmicro.2006.10.048
  • Sallam, K.I., Samejima, K. (2004). Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT - Food Science and Technology, 37 (8), 865-871. https://doi.org/10.1016/j.lwt.2004.04.003
  • Samelis, J., Sofos, J.N., Kendall, P.A. (2001). Influence of the natural microbial flora on the acid tolerance response of Listeria monocytogenes in a model system of fresh meat decontamination fluids. Applied and Environmental Microbiology, 67, 2410-2420. https://doi.org/10.1128/AEM.67.6.2410-2420.2001
  • Schelegueda, L.I., Gliemmo, M.F., Campos, C.A. (2012). Antimicrobial synergic effect of chitosan with sodium lactate, nisin or potassium sorbate against the bacterial flora offish. Journal of Food Research, 1, 272-281. https://doi.org/10.5539/jfr.v1n3p272
  • Serdengeçti, N., Yıldırım, I., Gökoğlu, N. (2006). Investigation of inhibitory effects of several combinations of sodium salts on the growth of Listeria monocytogenes and Salmonella enterica serotype Enteritidis in minced beef. Journal of Food Safety, 26, 233-243. https://doi.org/10.1111/j.1745-4565.2006.00045.x
  • Seydim, A.C., Guzel-Seydim, Z.B., Acton, J.C. (2006). Effect of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat. Journal of Food Science, 71(1), 71-76. https://doi.org/10.1111/j.1365-2621.2006.tb12409.x
  • Shekarforoush, S.S., Nazer, A.H.K., Firouzi, R. (2007). Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran. Food Control, 18, 1428-1433. https://doi.org/10.1016/j.foodcont.2006.10.006
  • Smyth, C., Brunton, N.P., Fogarty, C., Bolton, D.C. (2018). The effect of organic acid, trisodium phosphate and essential oil component immersion treatments on the microbiology of cod (Gadus morhua) during chilled storage. Foods, 7, 200. https://doi.org/10.3390/foods7120200
  • Stratev, D, Vashin, I., Daskalov, H. (2015). Microbiological status of fish products on retail markets in the Republic of Bulgaria. International Food Research Journal, 22, 64-69.
  • Tajkarimi, M., Ibrahim, S.A. (2011). Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice. Food Control, 22, 801-804. https://doi.org/10.1016/j.foodcont.2010.11.030
  • Vivekanandhan, G., Hatha, A.A.M., Lakshmanaperumalsamy, P. (2005). Prevalence of Aeromonas hydrophila in fish and prawns from the seafood market of Coimbatore, south India. Food Microbiology, 22, 133-137. https://doi.org/10.1016/j.fm.2004.01.015
  • Vyncke, W. (1981). Twelfth Western European Fish and Technologists and Association (WEFTA) Meeting. Copenhagen, Denmark: WEFTA.
  • Xanthopoulos, V., Tzanetakis, N., Litopoulou-Tzanetakia, E. (2010). Occurrence and characterization of Aeromonas hydrophila and Yersinia enterocolitica in minimallyprocessed fresh vegetable salads. Food Control, 21(4), 393-398. https://doi.org/10.1016/j.foodcont.2009.06.021
  • Xiong, H., Li, Y., Slavik, M.F., Walker, J.T. (1998). Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection, 61, 272-275. https://doi.org/10.4315/0362-028X-61.3.272
  • Zaki, H.M.B.A., Mohamed, H.M.H., El-Sherif Amal, M.A. (2015). Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality. LWT - Food Science and Technology, 64, 558-564. https://doi.org/10.1016/j.lwt.2015.06.012

Efficacy of natural and consumer-friend applications to control Aeromonas hydrophila growth in Bluefish

Yıl 2023, , 109 - 116, 12.04.2023

Didem Üçok , Şehnaz Yasemin Tosun , Şafak Ulusoy , Deyan Stratev

https://doi.org/10.3153/AR23011

Öz

Fish is one of the main transmission routes of Aeromonas (A.) hydrophila, an emerging pathogen that threatens public health due to its high antibiotic resistance. This study aimed to control the growth of A. hydrophila in cold-stored Bluefish (Pomatomus saltatrix) using natural, consumer-friendly practices. Samples were inoculated with A.hydrophila, dipped or sprayed with acetic acid, citric acid, ascorbic acid, sodium lactate, or sodium chloride solutions (4%), and stored at 4°C. Dipping was very effective since the growth of A. hydrophila was inhibited by all dipping treatments and remained below the inoculation dose after 72 hours. During this time, dipping in acetic acid, ascorbic acid, and citric acid reduced the initial load of A. hydrophila (7.03 log cfu/g) to 5.27, 5.51, and 5.64 log cfu/g, respectively. Acetic acid, ascorbic acid, and citric acid dipping treatments reduced the A. hydrophila number 1 log/cfu more than other treatments (P<0.05). Acetic acid and ascorbic also provided the best results for the sprayed samples. Our results showed that dipping in natural acids such as acetic acid, ascorbic acid, and citric acid yielded successful results in inhibiting A. hydrophila growth. Using consumer-friendly, natural substances to ensure food safety by controlling the growth of this emerging pathogen will provide significant benefits for the food industry.

Anahtar Kelimeler

Aeromonas hydrophila Bluefish Organic acid Dipping Spraying

Proje Numarası

30457

Kaynakça

  • Arafata, A.S., Chen, T.C. (1978). Ascorbic acid dipping as a means of extending shelf-life and improving microbial quality of cut-up broiler parts. Poultry Science, 57, 99-103. https://doi.org/10.3382/ps.0570099
  • Anderson, M.E., Huff, H.E., Naumann, H.D., Marshall, R.T. (1998). Counts of six types of bacteria on lamb carcasses dipped or sprayed with acetic acid at 25°C or 55°C and stored vacuum packaged at 0°C. Journal of Food Protection, 51, 874-877. https://doi.org/10.4315/0362-028X-51.11.874
  • Bal, H., Yanık, T., Türker, D. (2018). Relationships between total length and otolith size of Bluefish Pomatomus saltatrix (Linnaeus, 1766) in the Marmara Sea of Turkey. Natural and Engineering Sciences, 3(1), 38-44. https://doi.org/10.28978/nesciences.379319
  • Bolton, D.J., Meredith, H., Walsh, D. (2014). The effect of chemical treatments in laboratory and broiler plant studies on the microbial status and shelf-life of poultry. Food Control, 36, 230-237. https://doi.org/10.1016/j.foodcont.2013.08.027
  • Bou, R., Clret, A., Stamatakis, A. (2017). Quality changes and shelf life extension of ready-to-eat fish patties by adding encapsulated citric acid. Journal of the Science of Food and Agriculture, 97, 5352-5360. https://doi.org/10.1002/jsfa.8424
  • Carpenter, C.E., Smith, J.V., Broadbent, J.R. (2011). Efficacy of washing meat surface with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Science, 88, 256-260. https://doi.org/10.1016/j.meatsci.2010.12.032
  • Daskalov, H. (2006). The importance of Aeromonas hydrophila in food safety. Food Control, 17, 474-483. https://doi.org/10.1016/j.foodcont.2005.02.009
  • Delmore, R.J., Sofos, J.N., Schmidt, G.R. (2000). Interventions to reduce microbial contamination of beef variety meats. Journal of Food Protection, 63, 44-50. https://doi.org/10.4315/0362-028X-63.1.44
  • Di Pinto, A., Terio, V., Di Pinto, P. (2011). Detection of potentially pathogenic Aeromonas isolates from ready-to-eat seafood products by PCR analysis. International Journal of Food Science & Technology, 47, 269-273. https://doi.org/10.1111/j.1365-2621.2011.02835.x
  • Dolézalová, M., Molatová, Z., Buňka, F., Březina, P., Marounek, M. (2009). Effect of organic acids on growth of chilled chicken skin microflora. Journal of Food Safety, 30, 353-365. https://doi.org/10.1111/j.1745-4565.2009.00212.x
  • Dogruyol, H., Mol, S., Cosansu, S. (2020). Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid. Food Microbiology, 90, 103496. https://doi.org/10.1016/j.fm.2020.103496
  • Dorsa, W.J., Cutter, C.N., Siragusa, G.R. (1997). Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection, 60, 619-624. https://doi.org/10.4315/0362-028X-60.6.619 Geornaras, I., Skandamis, N.P., Belk, K.E., Scanga, J.A., Kendall, P.A., Smith, G.C., Sofos, J.N. (2006). Post-processing application of chemical solutions for control ofListeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate–sodium diacetate. Food Microbiology, 23(8), 762-771. https://doi.org/10.1016/j.fm.2006.01.008
  • Gonzalez-Fandos, E., Herrera, B. (2014). Efficacy of acetic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. Foods, 3, 527-540. https://doi.org/10.3390/foods3030527
  • Hardin, M.D., Acuff, G.R., Lucia, L.M. (1994). Comparison of methods for decontamination from beef carcass surfaces. Journal of Food Protection, 58, 368-374. https://doi.org/10.4315/0362-028X-58.4.368
  • Hoel, S., Vadstein, O., Jakobsen, A.N. (2019). The significance of mesophilic Aeromonas spp. in minimally processed ready-to-eat seafood. Microorganisms, 91(7), 1-25. https://doi.org/10.3390/microorganisms7030091
  • Kilinc, B., Cakli, S., Dincer, T. (2009). Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4°C. Journal of Aquatic Food Product Technology, 18, 3-17. https://doi.org/10.1080/10498850802580924
  • Leceta, I., Molinaro, S., Guerrero, P., Kerry, J.P., Caba, K., (2015). Quality attributes of map packaged ready-to-eat baby carrots by using chitosan-based coatings. Postharvest Biology and Technology, 100, 142-150. https://doi.org/10.1016/j.postharvbio.2014.09.022
  • Leroi, F., Joffraud, J.J., Chevalier, F. (2000). Effect of salt and smoke on the microbiological quality of cold smoked salmon during storage at 5°C as estimated by the factorial design method. Journal of Food Protection, 63, 502-508. https://doi.org/10.4315/0362-028X-63.4.502
  • Mahmoud, B.S.M. (2014). The efficacy of grape seed extract, citric acid and lactic acid on the inactivation of Vibrio parahaemolyticus in schucked oysters. Food Control, 41, 13-16. https://doi.org/10.1016/j.foodcont.2013.12.027
  • Meredith, H., Walsh, D., McDowell, D.A. (2013). An investigation of the immediate and storage effects of chemical treatments on Campylobacter and sensory characteristics of poultry meat. International Journal of Food Microbiology, 166, 309-315. https://doi.org/10.1016/j.ijfoodmicro.2013.07.005
  • Mohan, A., Pohlman, F.W. (2016). Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O175:H7 on beef. LWT - Food Science and Technology, 65, 868-873. https://doi.org/10.1016/j.lwt.2015.08.077
  • Mol, S., Varlik, C. (2019). İstanbul’un Gastronomi Turizmi Potansiyeli ve Balığın Rolü. Aydın Gastronomy, 3(2), 65-74.
  • Neetoo, H., Ye, M., Chen, H. (2008). Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets. International Journal of Food Microbiology, 123(3), 220-227. https://doi.org/10.1016/j.ijfoodmicro.2008.02.001
  • Okolocha, E.C., Ellerbroek, L. (2005). The influence of acid and alkaline treatments on pathogens and shelflife of poultry meat. Food Control, 16, 217-225. https://doi.org/10.1016/j.foodcont.2004.01.015
  • Ouattara, B., Giroux, M., Smoragiewicz, W. (2002). Combined effect of gamma irradiation, ascorbic acid, and edible coating on the improvement of microbial and biochemical characteristics of ground beef. Journal of Food Protection, 65, 981-987. https://doi.org/10.4315/0362-028X-65.6.981
  • Pal, M. (2018). Is Aeromonas hydrophila a potential pathogen of food safety concern? International Journal of Food Microbiology, 2(1), 1-2.
  • Phillips, C.A. (1999). The effect of citric acid, lactic acid, sodium citrate and sodium lactate, alone and in combination with nisin, on the growth of Arcobacter butzleri. Letters in Applied Microbiology, 29, 424-428. https://doi.org/10.1046/j.1472-765X.1999.00668.x
  • Praveen, P.K., Debnath, C., Shekhar, S., Dalai, N., Ganguly, S. (2016). Incidence of Aeromonas spp. infection in fish and chicken meat and its related public health hazards: A review. Veterinary World, 9(1), 6-11. https://doi.org/10.14202/vetworld.2016.6-11
  • Río, E., Panizo-Morán, M., Prieto, M., Alonso-Calleja, C., Capita, R. (2007). Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. International Journal of Food Microbiology, 115 (3), 268-280. https://doi.org/10.1016/j.ijfoodmicro.2006.10.048
  • Sallam, K.I., Samejima, K. (2004). Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT - Food Science and Technology, 37 (8), 865-871. https://doi.org/10.1016/j.lwt.2004.04.003
  • Samelis, J., Sofos, J.N., Kendall, P.A. (2001). Influence of the natural microbial flora on the acid tolerance response of Listeria monocytogenes in a model system of fresh meat decontamination fluids. Applied and Environmental Microbiology, 67, 2410-2420. https://doi.org/10.1128/AEM.67.6.2410-2420.2001
  • Schelegueda, L.I., Gliemmo, M.F., Campos, C.A. (2012). Antimicrobial synergic effect of chitosan with sodium lactate, nisin or potassium sorbate against the bacterial flora offish. Journal of Food Research, 1, 272-281. https://doi.org/10.5539/jfr.v1n3p272
  • Serdengeçti, N., Yıldırım, I., Gökoğlu, N. (2006). Investigation of inhibitory effects of several combinations of sodium salts on the growth of Listeria monocytogenes and Salmonella enterica serotype Enteritidis in minced beef. Journal of Food Safety, 26, 233-243. https://doi.org/10.1111/j.1745-4565.2006.00045.x
  • Seydim, A.C., Guzel-Seydim, Z.B., Acton, J.C. (2006). Effect of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat. Journal of Food Science, 71(1), 71-76. https://doi.org/10.1111/j.1365-2621.2006.tb12409.x
  • Shekarforoush, S.S., Nazer, A.H.K., Firouzi, R. (2007). Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran. Food Control, 18, 1428-1433. https://doi.org/10.1016/j.foodcont.2006.10.006
  • Smyth, C., Brunton, N.P., Fogarty, C., Bolton, D.C. (2018). The effect of organic acid, trisodium phosphate and essential oil component immersion treatments on the microbiology of cod (Gadus morhua) during chilled storage. Foods, 7, 200. https://doi.org/10.3390/foods7120200
  • Stratev, D, Vashin, I., Daskalov, H. (2015). Microbiological status of fish products on retail markets in the Republic of Bulgaria. International Food Research Journal, 22, 64-69.
  • Tajkarimi, M., Ibrahim, S.A. (2011). Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice. Food Control, 22, 801-804. https://doi.org/10.1016/j.foodcont.2010.11.030
  • Vivekanandhan, G., Hatha, A.A.M., Lakshmanaperumalsamy, P. (2005). Prevalence of Aeromonas hydrophila in fish and prawns from the seafood market of Coimbatore, south India. Food Microbiology, 22, 133-137. https://doi.org/10.1016/j.fm.2004.01.015
  • Vyncke, W. (1981). Twelfth Western European Fish and Technologists and Association (WEFTA) Meeting. Copenhagen, Denmark: WEFTA.
  • Xanthopoulos, V., Tzanetakis, N., Litopoulou-Tzanetakia, E. (2010). Occurrence and characterization of Aeromonas hydrophila and Yersinia enterocolitica in minimallyprocessed fresh vegetable salads. Food Control, 21(4), 393-398. https://doi.org/10.1016/j.foodcont.2009.06.021
  • Xiong, H., Li, Y., Slavik, M.F., Walker, J.T. (1998). Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection, 61, 272-275. https://doi.org/10.4315/0362-028X-61.3.272
  • Zaki, H.M.B.A., Mohamed, H.M.H., El-Sherif Amal, M.A. (2015). Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality. LWT - Food Science and Technology, 64, 558-564. https://doi.org/10.1016/j.lwt.2015.06.012
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Deniz Mühendisliği
Bölüm Research Articles
Yazarlar

Didem Üçok 0000-0003-0162-4731

Şehnaz Yasemin Tosun 0000-0003-3764-0020

Şafak Ulusoy 0000-0003-1725-3269

Deyan Stratev 0000-0003-4907-1590

Proje Numarası 30457
Yayımlanma Tarihi 12 Nisan 2023
Gönderilme Tarihi 1 Şubat 2023
Yayımlandığı Sayı Yıl 2023

Kaynak Göster

APA Üçok, D., Tosun, Ş. Y., Ulusoy, Ş., Stratev, D. (2023). Efficacy of natural and consumer-friend applications to control Aeromonas hydrophila growth in Bluefish. Aquatic Research, 6(2), 109-116. https://doi.org/10.3153/AR23011

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Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:

Archiving is done according to TÜBİTAK ULAKBİM "DergiPark" publication policy (LOCKSS).