In this research, acid resistance levels of Listeria monocytogenes have been examined under the conditions of acid adaptations. In addition, the effect of acid adaptation on the survival of L. monocytogenes in sucuk have also been determined. L. monocytogenes were adapted to pH 4.5 for the periods of 1, 2, 3 and 4 hours. The survival of L. monocytogenes that were adapted to acid have been ascertained at pH 2.5, 3.0 and 3.5 respectively. It has been found that HCl acid adaptations at pH 3.5 have resulted in no increase in the survival of L. monocytogenes. A three-hour adaptation process has led to an increase in survival level at pH 2.5 while 1, 2, 3 or 4-hour adaptation processes lead to an increase in survival level at pH 3.0. However, it was found that the survival level of L. monocytogenes in sucuk did not increase as a result of acid adaptation procedure. Acid adapted pathogens have many risks for food safety and human health. These pathogens maintain their viability in acidic foods and cause foodborne diseases. Therefore, understanding the mechanisms of acid adaptation of pathogens will help to create more effective food safety systems and will play a role in the prevention of foodborne diseases.
Birincil Dil | tr |
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Konular | Gıda Bilimi ve Teknolojisi |
Bölüm | Research Articles |
Yazarlar |
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Tarihler |
Başvuru Tarihi
: 4 Nisan 2019
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Bibtex | @araştırma makalesi { jfhs549225,
journal = {Food and Health},
issn = {},
eissn = {2602-2834},
address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul},
publisher = {Özkan ÖZDEN},
year = {2019},
volume = {5},
pages = {227 - 238},
doi = {10.3153/FH19024},
title = {CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?},
key = {cite},
author = {Öztürk, Fatma and Halkman, Abdulkadir}
} |
APA | Öztürk, F , Halkman, A . (2019). CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)? . Food and Health , 5 (4) , 227-238 . DOI: 10.3153/FH19024 |
MLA | Öztürk, F , Halkman, A . "CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?" . Food and Health 5 (2019 ): 227-238 <http://jfhs.scientificwebjournals.com/tr/pub/issue/46056/549225> |
Chicago | Öztürk, F , Halkman, A . "CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?". Food and Health 5 (2019 ): 227-238 |
RIS | TY - JOUR T1 - CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)? AU - Fatma Öztürk , Abdulkadir Halkman Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19024 DO - 10.3153/FH19024 T2 - Food and Health JF - Journal JO - JOR SP - 227 EP - 238 VL - 5 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH19024 UR - https://doi.org/10.3153/FH19024 Y2 - 2019 ER - |
EndNote | %0 Food and Health CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)? %A Fatma Öztürk , Abdulkadir Halkman %T CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)? %D 2019 %J Food and Health %P -2602-2834 %V 5 %N 4 %R doi: 10.3153/FH19024 %U 10.3153/FH19024 |
ISNAD | Öztürk, Fatma , Halkman, Abdulkadir . "CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?". Food and Health 5 / 4 (Ekim 2019): 227-238 . https://doi.org/10.3153/FH19024 |
AMA | Öztürk F , Halkman A . CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?. Food Health. 2019; 5(4): 227-238. |
Vancouver | Öztürk F , Halkman A . CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?. Food and Health. 2019; 5(4): 227-238. |
IEEE | F. Öztürk ve A. Halkman , "CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?", Food and Health, c. 5, sayı. 4, ss. 227-238, Eki. 2019, doi:10.3153/FH19024 |