The influence of different freezing and frozen storage temperatures on Clostridium perfringens type A in raw chicken wings

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dc.contributor.authorGuran H.S.
dc.contributor.authorOksuztepe G.
dc.date.accessioned2024-04-24T18:46:14Z
dc.date.available2024-04-24T18:46:14Z
dc.date.issued2014
dc.departmentDicle Üniversitesien_US
dc.description.abstractClostridium perfringens is one of the most frequently encountered anaerobic pathogen causing food poisoning in human beings. Most of the poisoning is caused by chromosomal cpe positive C. perfringenstype A. The purpose of the present work was to investigate the survival ability of chromosomal cpepositive C. perfringens type A in raw chicken wings at different freezing and frozen storage temperatures. For this purpose, chicken wings were contaminated with vegetative chromosomal cpepositive C. perfringenstype A, and then the samples were freezing and stored at -12°C± 1°C (1st group), freezing and stored at -18°C± 1°C (2nd group) and freezing at -40°C ± 1°C following stored at -18°C ± 1°C (3rd group). The number of cpe positive C. perfringenstype A in the samples at 1st group significantly decreased during the storage time (P > 0.05)and dropped below detection level (<1 log10 cfu/cm2) after 112 day of storage while the number of the pathogen in the samples at 2nd group and 3rd group decreased 2.12 and 2.05 log10 cfu/cm2, respectively. Within the 1st group found that there was significant difference days of the storage (P > 0.05), while no significant differences within the 2nd and 3rd group after the 7thday of storage (P > 0.05). These results indicated that vegetative chromosomalcpe positive C. perfringens type A inoculated onto chicken wings are able to survive for a long time at -18 °C.en_US
dc.identifier.endpage11en_US
dc.identifier.issn1459-0255
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84896736016
dc.identifier.scopusqualityN/A
dc.identifier.startpage8en_US
dc.identifier.urihttps://hdl.handle.net/11468/25120
dc.identifier.volume12en_US
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherWFL Publisher Ltd.en_US
dc.relation.ispartofJournal of Food, Agriculture and Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChicken Wingen_US
dc.subjectClostridium Perfringens Type Aen_US
dc.subjectFreezingen_US
dc.subjectFrozen Storageen_US
dc.subjectSurviveen_US
dc.titleThe influence of different freezing and frozen storage temperatures on Clostridium perfringens type A in raw chicken wingsen_US
dc.titleThe influence of different freezing and frozen storage temperatures on Clostridium perfringens type A in raw chicken wings
dc.typeArticleen_US

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