THE EFFECTS OF DIFFERENT STORAGE TEMPERATURES AND TIME ON THE SURVIVAL OF CPE (+) CLOSTRIDIUM PERFRINGENS TYPE A IN CIG KOFTE (A TRADITIONAL TURKISH RAW MEAT PRODUCT)

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dc.contributor.authorGuran, Husnu Sahan
dc.contributor.authorIlhak, Osman Irfan
dc.date.accessioned2024-04-24T17:20:20Z
dc.date.available2024-04-24T17:20:20Z
dc.date.issued2015
dc.departmentDicle Üniversitesien_US
dc.description.abstractThis study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in cig kofte. For this purpose, cig kofte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30 degrees C for 72 h. The numbers of cpe (+) Clostridium perfringens type A, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) in the samples were analysed at 6, 12, 24, 48 and 72 h of storage. The number of the pathogen in the samples stored at 30 degrees C significantly decreased during the storage and dropped below detection level (10 cfu/g) after 48 h while the reduction number of the pathogen in the samples stored at 4 degrees C was 1.60 log cfu/g at the end of the 72 h. The numbers of the TAMB and LAB in the samples stored at 24 degrees C and 30 degrees C rapidly increased compared to the samples stored at 4 degrees C during the storage period (P<0.05). This study demonstrates that this pathogen can survive in cig kofte stored at refrigeration temperature for more than 3 days, but cannot survive at 30 degrees C for 3 days.en_US
dc.identifier.doi10.2478/aoas-2014-0078
dc.identifier.endpage245en_US
dc.identifier.issn2300-8733
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84925830184
dc.identifier.scopusqualityQ1
dc.identifier.startpage237en_US
dc.identifier.urihttps://doi.org/10.2478/aoas-2014-0078
dc.identifier.urihttps://hdl.handle.net/11468/18941
dc.identifier.volume15en_US
dc.identifier.wosWOS:000350642100019
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofAnnals of Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCpe (+) C. Perfringens Type Aen_US
dc.subjectTimeen_US
dc.subjectTemperatureen_US
dc.subjectCig Kofteen_US
dc.subjectSurvivalen_US
dc.titleTHE EFFECTS OF DIFFERENT STORAGE TEMPERATURES AND TIME ON THE SURVIVAL OF CPE (+) CLOSTRIDIUM PERFRINGENS TYPE A IN CIG KOFTE (A TRADITIONAL TURKISH RAW MEAT PRODUCT)en_US
dc.titleTHE EFFECTS OF DIFFERENT STORAGE TEMPERATURES AND TIME ON THE SURVIVAL OF CPE (+) CLOSTRIDIUM PERFRINGENS TYPE A IN CIG KOFTE (A TRADITIONAL TURKISH RAW MEAT PRODUCT)
dc.typeArticleen_US

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