Publication:
Antibacterial Efficacy of Ethyl Pyruvate Treatment Against Escherichia coli O157:H7 and Salmonella Typhimurium on Cherry Tomatoes

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dc.authorscopusid57210449273
dc.authorscopusid57196081318
dc.authorscopusid57241716000
dc.authorscopusid11839349000
dc.authorwosidBeşir Özgeçen, Ayşegül/Aac-9175-2020
dc.authorwosidÖzkaya, Gülsüm/Aba-8086-2020
dc.contributor.authorOzkaya, G. Ucak
dc.contributor.authorBesir, A.
dc.contributor.authorMetin, E.
dc.contributor.authorDurak, M. Z.
dc.contributor.authorIDUçak Özkaya, Gülsüm/0000-0002-4207-6797
dc.contributor.authorIDBeşi̇r Özgeçen, Ayşegül/0000-0002-6442-6807
dc.date.accessioned2025-12-11T01:14:45Z
dc.date.issued2021
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Ozkaya, G. Ucak] Bitlis Eren Univ, Kanik Sch Appl Sci, Dept Gastron & Culinary Arts, TR-13100 Bitlis, Turkey; [Besir, A.] Ondokuz Mayis Univ, Fac Engn, Dept Food Engn, TR-55139 Samsun, Turkey; [Metin, E.; Durak, M. Z.] Yildiz Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34210 Istanbul, Turkeyen_US
dc.descriptionUçak Özkaya, Gülsüm/0000-0002-4207-6797; Beşi̇r Özgeçen, Ayşegül/0000-0002-6442-6807;en_US
dc.description.abstractCherry tomatoes inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were treated with vaporised ethyl pyruvate (EP). The changes of microbial and organoleptic properties of the samples during storage were investigated at two temperatures (4 and 10 degrees C) and four EP concentrations (0, 42, 105, and 420 ppm) for 7 days at 4 degrees C and for 5 days 10 degrees C. After 3 days, 4.3 log and 3.6 log reductions in E. coli O157:H7 numbers were detected in cherry tomatoes treated with 42 ppm EP at 4 degrees C and at 10 degrees C, respectively. The highest EP treatment (420 ppm) led to 5.7 log CFU g(-1) E. coli O157:H7 reduction after 1 day at 4 and 10 degrees C. The reduction of Salmonella Typhimurium on samples treated with 420 ppm EP was 7.7 log CFU g(-1) after 1 day at 4 degrees C, and 6.9 log after 1 day at 10 degrees C. The treatment of EP can be effective at decreasing pathogen populations and can protect the organoleptic and colour properties of fresh produce.en_US
dc.description.woscitationindexScience Citation Index Expanded
dc.identifier.doi10.1556/066.2020.00306
dc.identifier.endpage288en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85113806704
dc.identifier.scopusqualityQ3
dc.identifier.startpage279en_US
dc.identifier.urihttps://doi.org/10.1556/066.2020.00306
dc.identifier.urihttps://hdl.handle.net/20.500.12712/42304
dc.identifier.volume50en_US
dc.identifier.wosWOS:000649555900014
dc.identifier.wosqualityQ4
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEthyl Pyruvateen_US
dc.subjectCherry Tomatoesen_US
dc.subjectDecontaminationen_US
dc.subjectE. coli O157:H7en_US
dc.subjectSalmonella typhimuriumen_US
dc.titleAntibacterial Efficacy of Ethyl Pyruvate Treatment Against Escherichia coli O157:H7 and Salmonella Typhimurium on Cherry Tomatoesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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