Survival of Major Food Pathogens in Natural Zeolite (Clinoptilolite) at Different Ratios and in Chicken Wings After Dipping

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dc.contributor.authorAydemir, Mehmet Emin
dc.contributor.authorGiraz, Mehmet Nuri
dc.contributor.authorSezer, Enes
dc.date.accessioned2025-02-22T14:17:55Z
dc.date.available2025-02-22T14:17:55Z
dc.date.issued2024
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the viability of Salmonella Typhimurium and Listeria monocytogenes in solutions prepared with readily available natural zeolite and in chicken wings decontaminated with these solutions. To determine the effect of zeolite on pathogen viability, solutions of different concentrations (5%, 10%, 25%) were prepared and contaminated. Their numbers were then determined at different times (2, 6, and 24 hours) during storage at 4 °C. To determine the effect of zeolite on the viability of pathogens in chicken wings, contaminated chicken wings were immersed in zeolite solutions prepared at three different concentrations (5%, 10%, 25%) for two different times (1.5 min, 3 min) and their numbers were determined. According to the results of this study, the number of S. Typhimurium decreased by approximately 2.5 log10, and the number of L. monocytogenes decreased by approximately 1.4 log10 in zeolite solutions. The number of pathogens was significantly reduced in decontaminated chicken wings (P≤0.05). In addition, increasing the concentration of zeolite and changing the time had a significant effect on the number of S. Typhimurium (P≤0.05). In conclusion, zeolite was found to be antimicrobial against S. Typhimurium and L. monocytogenes and has the potential to be used in the decontamination of poultry meat. It is envisaged that zeolite may be a natural alternative to ensure food safety in the near future. To this end, zeolite should be extensively investigated in other potential food applications.en_US
dc.identifier.doi10.31196/huvfd.1497295
dc.identifier.endpage112en_US
dc.identifier.issn2146-717X
dc.identifier.issn2146-7188
dc.identifier.issue2en_US
dc.identifier.startpage106en_US
dc.identifier.trdizinid1286551en_US
dc.identifier.urihttps://doi.org/10.31196/huvfd.1497295
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1286551
dc.identifier.urihttps://hdl.handle.net/11468/30098
dc.identifier.volume13en_US
dc.indekslendigikaynakTR-Dizin
dc.language.isoenen_US
dc.relation.ispartofHarran Üniversitesi Veteriner Fakültesi Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKA_TR_20250222
dc.subjectSalmonella Typhimuriumen_US
dc.subjectListeria monocytogenesen_US
dc.subjectZeoliteen_US
dc.subjectClinoptiloliteen_US
dc.subjectChicken wingsen_US
dc.titleSurvival of Major Food Pathogens in Natural Zeolite (Clinoptilolite) at Different Ratios and in Chicken Wings After Dippingen_US
dc.typeArticleen_US

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