THE COMBINED EFFECT OF SODIUM LACTATE, LACTIC ACID AND ACETIC ACID ON THE SURVIVAL OF Salmonella spp. AND THE MICROBIOTA OF CHICKEN DRUMSTICKS

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dc.contributor.authorHabeeb, Goran Ali
dc.contributor.authorDurmusoglu, Halil
dc.contributor.authorIlhak, Osman Irfan
dc.date.accessioned2024-04-24T17:20:23Z
dc.date.available2024-04-24T17:20:23Z
dc.date.issued2021
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe poultry processing industry has been investigating the new decontamination applications to prevent foodborne pathogens and extend the shelf life of poultry products. This study investigates the effects of lactic acid, acetic acid and sodium lactate, alone and in combination, on the survival of Salmonella spp. and the shelf life of chicken drumsticks. The fresh chicken drumsticks were inoculated with Salmonella Typhimurium and Salmonella Enteritidis and they were divided into groups as control (sterile tap water), 1% sodium lactate (SL), 1.5% lactic acid (LA), 1.5% acetic acid (AA), and their combinations. The drumstick samples were immersed into the treatment solutions for 5 minutes and stored at 4 degrees C for eight days, and they were analyzed for aerobic psychrotrophic bacteria (APB), Pseudomonas spp., lactic acid bacteria (LAB), Salmonella spp. and pH level. On day 5, APB, Pseudomonas spp. and LAB numbers exceeded 7.0 log(10) CFU ml(-1) in the control, SL, LA and LA+ SL groups. The reduction levels of Salmonella spp. were 1.2 and 0.9 log(10) CFU ml(-1) in the LA and AA+LA groups on day 0, and they were significantly different from the control group (P<0.05). The shelf life of the chicken drumsticks that were treated with the solutions containing 1.5% M (AA, AA+ SL, AA+ LA and AA+ LA+ SL) was at least two days longer than the control group. It is concluded that the combinations of 1.5% LA, 1.5% AA and 1% SL can be used to reduce the number of Salmonella spp.and to extend the shelf life of chicken drumstick.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Firat University (FUBAP) [VF.17.11]en_US
dc.description.sponsorshipThis study was supported by Scientific Research Projects Coordination Unit of Firat University (FUBAP) with the Project number of VF.17.11.en_US
dc.identifier.doi10.26873/SVR-955-2020
dc.identifier.endpage54en_US
dc.identifier.issn1580-4003
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85110717060
dc.identifier.scopusqualityQ4
dc.identifier.startpage47en_US
dc.identifier.urihttps://doi.org/10.26873/SVR-955-2020
dc.identifier.urihttps://hdl.handle.net/11468/19005
dc.identifier.volume58en_US
dc.identifier.wosWOS:000668519400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherUniv Ljubljana, Veterinary Facultyen_US
dc.relation.ispartofSlovenian Veterinary Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChicken Drumsticken_US
dc.subjectLactic Aciden_US
dc.subjectAcetic Aciden_US
dc.subjectSodium Lactateen_US
dc.subjectShelf Lifeen_US
dc.subjectSalmonella Sppen_US
dc.titleTHE COMBINED EFFECT OF SODIUM LACTATE, LACTIC ACID AND ACETIC ACID ON THE SURVIVAL OF Salmonella spp. AND THE MICROBIOTA OF CHICKEN DRUMSTICKSen_US
dc.titleTHE COMBINED EFFECT OF SODIUM LACTATE, LACTIC ACID AND ACETIC ACID ON THE SURVIVAL OF Salmonella spp. AND THE MICROBIOTA OF CHICKEN DRUMSTICKS
dc.typeArticleen_US

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