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Journals / Turkish Journal of Veterinary and Animal Sciences / 2013 / Cilt: 37 - Sayı: 2

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

Abdullah DİKİCİ
Osman İrfan İLHAK
Mehmet ÇALICIOĞLU
Pages
177–182
Publication Date
2013-02-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Key words: Essential oil compounds · ground beef · eugenol

Abstract

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.

Özet

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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Cite This Article

DİKİCİ, A., İLHAK, O. İ., ÇALICIOĞLU, 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, Cilt: 37 - Sayı: 2, 177–182. https://ajindex.com/articles/121630

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