Innovative Pathogen Reduction in Exported Sea Bass Through Atmospheric Cold Plasma Technology.

The safety of sea bass is critical for the global food trade. This study evaluated the effectiveness of atmospheric cold plasma in reducing food safety risks posed by Enteritidis and , which can contaminate sea bass post harvest. Cold plasma was applied to inoculated sea bass for 2 to 18 min, achieving a maximum reduction of 1.

Effects of Freeze-Dried Banana and Watermelon Peel Powders on Bile Salt Resistance, Growth Kinetics, and Survival of Probiotic Bacteria.

Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.

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

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.

Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef.

The heat resistance (57.5-65 °C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0-3% grape seed extract (GSE) was quantified. The surviving cell population was enumerated on tryptose-sulfite-cycloserine agar.

Prevalence of Isolated from Beef and Chicken Meat Products in Turkey.

The concern about the possibility of food can be a vehicle for the transmission of to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.

Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract.

The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present.

Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13.

Some growth parameters and bacteriocin production by the strain Pediococcus acidilactici 13, were screened in this study. The inhibitor substance produced by this strain showed strong antimicrobial activity at 204,800 AU/mL (Activity Units/mL) against the gram positive food borne pathogen, Listeria monocytogenes, when the incubation temperature was 37 degrees C and the initial pH of the medium, TGE (Trypton Glucose Yeast Extract), was 6.0.

Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets.

Survival of Salmonella Enteritidis inoculated (5-6 log cfu/g) on horse mackerel fillets was studied during salting and/or drying processes at 4 degrees C for up to 70days. Sample groups were as follows: group A (salt/fish=80/100), group B (salt/fish=30/100), group C (salted as group A and dried after 15days), group D (salted as group B and dried after 15days), and group E (dried without salting). The salt content increased in all groups with a maximum level of 29.