Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)

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dc.contributor.authorBingöl, Enver Barış
dc.contributor.authorÇolak, Hilal Üzüm
dc.contributor.authorÇetin, Ömer
dc.contributor.authorHampıkyan, Hamparsun
dc.date.accessioned2024-03-13T09:52:40Z
dc.date.available2024-03-13T09:52:40Z
dc.date.issued2013
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractCcediliğ köfte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and cancontain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The efects of sodiumlactate on the presence of Staphylococcus aureus were investigated during the display-life of çiğ köfe and the formation of enterotoxinswas also investigated. For this purpose, çiğ köfe samples were manufactured with diferent concentrations of sodium lactate (1%, 2%,3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage. As a result, the shelf-life of çiğ köfe wasimproved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generationswere retarded up to 12 h in cold storage.en_US
dc.identifier.endpage726en_US
dc.identifier.issn1300-0128
dc.identifier.issn1303-6181
dc.identifier.issue6en_US
dc.identifier.startpage719en_US
dc.identifier.trdizinid165762en_US
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/165762
dc.identifier.urihttps://hdl.handle.net/20.500.12662/2726
dc.identifier.volume37en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleEffects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)en_US
dc.typeArticleen_US

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