Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballs

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dc.contributor.authorBingol, Enver Baris
dc.contributor.authorAkkaya, Esra
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorCetin, Omer
dc.contributor.authorColak, Hilal
dc.date.accessioned2024-03-13T10:35:31Z
dc.date.available2024-03-13T10:35:31Z
dc.date.issued2018
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractMeatballs are widely consumed ready-to-cook meat products due to their favourable tastes and flavours. They can be contaminated with several saprophyte and pathogenic bacteria due to their ingredients. The aim of this study was to investigate the effect of nisin and EDTA treatments in combination with modified atmosphere packaging (ambient air, 80:20:0/O-2:CO2:N-2 and 0.4:30:69.60/CO:CO2:N-2 gas mixtures) on the survival of Salmonella Enteritidis in Turkish type meatballs stored at 4 degrees C. Shelf-life of meatballs containing nisin and/or EDTA was extended compared to control. The efficient inhibition of Salmonella Enteritidis was enhanced with increasing concentrations of EDTA when applied together with nisin (1000 mu g/g nisin and 50 mM EDTA). In conclusion, combined effects of nisin and EDTA incorporation with low level of CO packaging appears to be an important strategy to increase food safety; thus, this application can contribute to minimize the incidence of foodborne diseases originated from Salmonella spp.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Istanbul University [BEK-2017-24242]en_US
dc.description.sponsorshipThis research was supported by Scientific Research Projects Coordination Unit of Istanbul University. Project number: BEK-2017-24242.en_US
dc.identifier.doi10.1080/19476337.2018.1523810
dc.identifier.endpage1036en_US
dc.identifier.issn1947-6337
dc.identifier.issn1947-6345
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85063642377
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1030en_US
dc.identifier.urihttps://doi.org/10.1080/19476337.2018.1523810
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4452
dc.identifier.volume16en_US
dc.identifier.wosWOS:000451989100002
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofCyta-Journal Of Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectNisinen_US
dc.subjectchelatoren_US
dc.subjectMAPen_US
dc.subjectcombination treatmentsen_US
dc.subjectSalmonella enteritidisen_US
dc.subjectfood safetyen_US
dc.titleEffect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballsen_US
dc.typeArticleen_US

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