<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in çiğ köfte. For this purpose, çiğ köfte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30ºC 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 30ºC 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 4ºC 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 24ºC and 30ºC rapidly increased compared to the samples stored at 4°C during the storage period (P&lt;0.05). This study demonstrates that this pathogen can survive in çiğ köfte stored at refrigeration temperature for more than 3 days, but cannot survive at 30ºC for 3 days.</p></abstract>

This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in çiğ köfte. For this purpose, çiğ köfte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30ºC 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 30ºC 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 4ºC 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 24ºC and 30ºC rapidly increased compared to the samples stored at 4°C during the storage period (P<0.05). This study demonstrates that this pathogen can survive in çiğ köfte stored at refrigeration temperature for more than 3 days, but cannot survive at 30ºC for 3 days.

The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)

Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Dicle University 21280, Diyarbakir, Turkey

Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Fırat University 23119, Elazig, Turkey

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in çiğ köfte. For this purpose, çiğ köfte samples were...

The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)

Data publikacji: 03 mar 2015

Zakres stron: 237 - 245

Otrzymano: 06 sie 2014

Przyjęty: 03 paź 2014

DOI: https://doi.org/10.2478/aoas-2014-0078

Słowa kluczowe
cpe (+) C. perfringens type A, time, temperature, çiğ köfte, survival

© by Hüsnü Şahan Güran

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)

Data publikacji: 03 mar 2015

Zakres stron: 237 - 245

Otrzymano: 06 sie 2014

Przyjęty: 03 paź 2014

DOI: https://doi.org/10.2478/aoas-2014-0078

Słowa kluczowecpe (+) C. perfringens type A, time, temperature, çiğ köfte, survival

© by Hüsnü Şahan Güran

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
cpe (+) C. perfringens type A, time, temperature, çiğ köfte, survival