Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid

Dogruyol H., Mol S., Cosansu S.

FOOD MICROBIOLOGY, cilt.90, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 90
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.fm.2020.103496
  • Dergi Adı: FOOD MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Communication Abstracts, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Anahtar Kelimeler: Listeria monocytogenes, Sous-vide, Thermal inactivation, Fish, Oregano essential oil, Citric acid, DEATH TIMES, HEAT-RESISTANCE, SEED EXTRACT, SCOTT-A, INACTIVATION, FILLETS, GROWTH, TEMPERATURE, TECHNOLOGY, INHIBITION
  • İstanbul Üniversitesi Adresli: Evet

Özet

Inadequate cooking during sous-vide processing may cause foodborne diseases in case the food is contaminated with pathogens such as Listeria monocytogenes. In this study, thermal inactivation of L. monocytogenes in sous-vide processed salmon was investigated. Oregano oil and citric acid were used alone or in combination to determine the probability of increasing the efficiency of heat treatment. Control (C); 0.5% citric acid added (S); 1% oregano essential oil added (O); and citric acid and oregano essential oil combined (OS) groups were prepared. Samples were inoculated with L. monocytogenes, vacuum packed, then sous-vide cooked at 55, 57.5, 60, or 62.5 degrees C for predetermined times. The D-values of all treated samples were significantly lower than control. The use of oregano oil (O), citric acid (S) and their combination (OS) significantly reduced the time required to inactivate L. monocytogenes. The z-values of L. monocytogenes in C, O, S and OS groups were 5.50, 5.62, 6.54, and 6.92 degrees C, respectively. It was determined that effective results could be achieved by adding natural antimicrobials to provide safety in sous-vide fish.