| dc.contributor.author |
Nisiotou, A |
en |
| dc.contributor.author |
Chorianopoulos, NG |
en |
| dc.contributor.author |
Gounadaki, A |
en |
| dc.contributor.author |
Panagou, EZ |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.date.accessioned |
2014-06-06T06:52:28Z |
|
| dc.date.available |
2014-06-06T06:52:28Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.04.008 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6031 |
|
| dc.subject |
Beef fillets |
en |
| dc.subject |
PFGE |
en |
| dc.subject |
Salmonella Typhimurium |
en |
| dc.subject |
Thyme essential oil |
en |
| dc.subject |
Wine-based marinades |
en |
| dc.subject.other |
thyme oil |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
atmosphere |
en |
| dc.subject.other |
bacterial cell |
en |
| dc.subject.other |
bacterial strain |
en |
| dc.subject.other |
bacterial survival |
en |
| dc.subject.other |
beef |
en |
| dc.subject.other |
colony forming unit |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
flora |
en |
| dc.subject.other |
food microbiotechnology |
en |
| dc.subject.other |
food processing |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
immersion |
en |
| dc.subject.other |
inoculation |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pulsed field gel electrophoresis |
en |
| dc.subject.other |
Salmonella typhimurium |
en |
| dc.subject.other |
shelf life |
en |
| dc.subject.other |
storage temperature |
en |
| dc.subject.other |
wine |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Anti-Bacterial Agents |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Cattle |
en |
| dc.subject.other |
Food Handling |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Meat |
en |
| dc.subject.other |
Microbial Viability |
en |
| dc.subject.other |
Oils, Volatile |
en |
| dc.subject.other |
Salmonella typhimurium |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Thymus Plant |
en |
| dc.subject.other |
Wine |
en |
| dc.title |
Effect of wine-based marinades on the behavior of salmonella typhimurium and background flora in beef fillets |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2013.04.008 |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
The aim of this study was to evaluate the wine-based marinades to control the survival of acid-adapted and non-adapted Salmonella Typhimurium and background flora of fresh beef stored aerobically or under modified atmosphere. Beef slices were inoculated with a 3-strain cocktail of acid-adapted or non-adapted Salmonella Typhimurium strains DT 193, 4/74 and DSM 554 and marinated by immersion in wine (W) or wine supplemented with 0.3% thyme essential oil (WEO), for 12. h at 4. °C. Marinated slices were then stored under air or modified atmosphere conditions at 5. °C. S. Typhimurium and background flora were followed for a 19-day period of storage. S. Typhimurium individual strains were monitored by pulsed field gel electrophoresis. Marination with wine significantly (P<. 0.05) reduced the background flora compared to the control (non-marinated). Furthermore, immersion of fillets in W or WEO marinades for 12. h significantly (P<. 0.05) reduced the levels of S. Typhimurium compared to the non-marinated (control) samples by 1.1 and 1.4. log. CFU/g or 2.0 and 1.9. log. CFU/g for acid-adapted and non-adapted cells, respectively. Acid-adapted cells were more susceptible (P<. 0.05) to the addition of thyme essential oil in the wine marinade. The epidemic multi-drug resistant DT 193, the 4/74 and DSM 554 strains survived marination (for both W and WEO) and were detected at about similar proportions as revealed by PFGE results. Present results indicate that wine-based marinades are efficient, from a safety and shelf life stand point, in reducing pathogen's levels as well as the background beef flora. © 2013 Elsevier B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
2-3 |
en |
| dc.identifier.volume |
164 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2013.04.008 |
en |
| dc.identifier.spage |
119 |
en |
| dc.identifier.epage |
127 |
en |