Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 +/- 1 degrees C

Tosun S. Y., Üçok Alakavuk D., Ulusoy Ş., Erkan N.

JOURNAL OF FOOD SAFETY, cilt.38, sa.1, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/jfs.12408
  • Dergi Adı: JOURNAL OF FOOD SAFETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • İstanbul Üniversitesi Adresli: Evet

Özet

In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 21 degrees C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmonella Enteritidis was significantly lower (p<.05) in the essential oil groups compared with control group. Salmonella Enteritidis count of rosemary oil treated group was higher than (p<.05) other groups (coriander, garlic, and orange peel oils) at the end of storage. Essential oils decreased the population of L.monocytogenes while the population in untreated samples were higher at the end of storage period (p<.05). Results of this study indicated that treatment of salmon fish samples with essential oils may be an effective natural antimicrobial application to control Salmonella Enteritidis and L.monocytogenes.