Toplam kayıt 4, listelenen: 1-4
Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
(Kafkas Üniversitesi, 2016)
Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ...
Antimicrobial effects of curcumin on minced meat contaminated with foodborne pathogens
Curcuminhas antimicrobial and anticancer, antioxidant, antiseptic properties and natural colorant, in addition to this there are many studies carry on due to its antimicrobial effect recently it has been used in food. In ...
Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat
The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC ...
Antimicrobial activity potential of enterococcus spp. isolated from some traditional Turkish cheeses
Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial ...