Treatment with lauric arginate ethyl ester and commercial bacteriophage, alone or in combination, inhibits Listeria monocytogenes in chicken breast tissue
DC Field | Value | Language |
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dc.contributor.author | Yang, Sungdae | - |
dc.contributor.author | Sadekuzzaman, M. | - |
dc.contributor.author | Ha, Sang-Do | - |
dc.date.available | 2019-03-08T08:35:55Z | - |
dc.date.issued | 2017-08 | - |
dc.identifier.issn | 0956-7135 | - |
dc.identifier.issn | 1873-7129 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4107 | - |
dc.description.abstract | The inhibitory effect of a commercial bacteriophage preparation (ListShield) on Listeria monocytogenes, alone or in combination with treatment with lauric arginate ethyl ester (LAE), was studied using artificially inoculated fresh chicken breast tissue. A mixture of three L. monocytogenes strains (ATCC 19113, ATCC 19115, and ATCC 13932) was inoculated in fresh chicken breast tissue at approximately 4.5 log CFU/g, followed by treatment with LAE (100, 200, and 400 mg/kg) and/or phages. Tissues samples were analyzed after 5 min, followed by storage at 4 degrees C for 1, 2, and 3 days. Phage-treated samples showed a reduction of 0.81 log CFU/g, and samples treated with both phage and LAE during the storage period showed a reduction of 1.96 log CFU/g in cell density. The samples were evaluated for parameters such as pH, surface color, and 2-thiobarbituric acid-reactive substance (TBARS) content, and sensory analysis. No significant difference was observed in the surface color, pH, TBARS content, and sensory quality of the treated and control samples during the 3 days post treatment with phages and LAE (400 mg/kg). Thus, a commercial bacteriophage preparation can be very effective in reducing L monocytogenes load in chicken fillets, either alone or in combination with LAE treatment. (C) 2017 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Treatment with lauric arginate ethyl ester and commercial bacteriophage, alone or in combination, inhibits Listeria monocytogenes in chicken breast tissue | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodcont.2017.02.021 | - |
dc.identifier.bibliographicCitation | FOOD CONTROL, v.78, pp 57 - 63 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000401878400008 | - |
dc.identifier.scopusid | 2-s2.0-85013828484 | - |
dc.citation.endPage | 63 | - |
dc.citation.startPage | 57 | - |
dc.citation.title | FOOD CONTROL | - |
dc.citation.volume | 78 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Chicken breast tissue | - |
dc.subject.keywordAuthor | Bacteriophages | - |
dc.subject.keywordAuthor | Lauric arginate ethyl ester | - |
dc.subject.keywordAuthor | L. monocytogenes | - |
dc.subject.keywordAuthor | Organoleptic properties | - |
dc.subject.keywordPlus | OREGANO ESSENTIAL OIL | - |
dc.subject.keywordPlus | FOODBORNE PATHOGENS | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI | - |
dc.subject.keywordPlus | FOOD SAFETY | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | REDUCTION | - |
dc.subject.keywordPlus | SALMONELLA | - |
dc.subject.keywordPlus | BIOCONTROL | - |
dc.subject.keywordPlus | RADIATION | - |
dc.subject.keywordPlus | SURFACE | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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