Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model.
Campylobacter is common Gram-negative bacteria associated to foodborne bacterial gastroenteritis in humans and currently is the number 3rd due to Salmonella and Norovirus are more common. Methods to control Campylobacter contamination in foods are not completely successful. The poultry field...
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| Formato: | Tesis |
| Lenguaje: | inglés |
| Publicado: |
2016
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| Acceso en línea: | http://eprints.uanl.mx/13888/1/1080218544.pdf |
| _version_ | 1824348250780467200 |
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| author | Kuzhuppillymyal Prabhakarankutty, Laiju |
| author_facet | Kuzhuppillymyal Prabhakarankutty, Laiju |
| author_sort | Kuzhuppillymyal Prabhakarankutty, Laiju |
| collection | Tesis |
| description | Campylobacter is common Gram-negative bacteria associated to foodborne bacterial gastroenteritis in humans and currently is the number 3rd due to Salmonella and Norovirus are more common.
Methods to control Campylobacter contamination in foods are not completely successful. The poultry field plays an important role, since chicken are the most common host of these bacteria due to their high body temperature and there is an increase in the consumption of poultry meat worldwide. Plant extracts, essential oil and volatile products originated from plants secondary metabolism have a wide application as food preservatives and flavorings as well. In our study, we used three commercial citrus-based products that are already in use separately, combine and evaluated at different concentration the antimicrobial activity of them against two different Campylobacter strains. Finally, we evaluated the effect of the commercial preservatives against any organoleptic characters of the marinated chicken wings using a sensory analysis. The MBC of TSP was 0.5± 0.04%, Citrosan 0.05± 0.0006% and Citrol-K-Ultra® 0.0006± 0.0001% against C. jejuni in vitro. The MBC obtained of the combinations of TSP-Citrosan was 0.4%- 0.03%, TSP-Citrol-K-Ultra® 0.3% - 0.0003% and Citrosan-Citrol-K-Ultra® 0.4% - 0.0005%. In the chicken meat, the combinations 2%TSP, 0.3% Citrosan and 0.05% Citrol-K-Ultra® and the combinations of 0.3% Citrosan and 0.05% Citrol-K-Ultra® showed a complete reduction of C. jejuni by 48 hours. The sensory analysis showed no significant difference among the different combinations when compared with the chicken without any preservatives. |
| first_indexed | 2025-02-06T03:05:37Z |
| format | Tesis |
| id | eptesis-13888 |
| institution | UANL |
| language | English |
| last_indexed | 2025-02-06T03:05:37Z |
| publishDate | 2016 |
| record_format | eprints |
| spelling | eptesis-138882021-09-20T20:47:47Z http://eprints.uanl.mx/13888/ Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. Kuzhuppillymyal Prabhakarankutty, Laiju QR Microbiología Campylobacter is common Gram-negative bacteria associated to foodborne bacterial gastroenteritis in humans and currently is the number 3rd due to Salmonella and Norovirus are more common. Methods to control Campylobacter contamination in foods are not completely successful. The poultry field plays an important role, since chicken are the most common host of these bacteria due to their high body temperature and there is an increase in the consumption of poultry meat worldwide. Plant extracts, essential oil and volatile products originated from plants secondary metabolism have a wide application as food preservatives and flavorings as well. In our study, we used three commercial citrus-based products that are already in use separately, combine and evaluated at different concentration the antimicrobial activity of them against two different Campylobacter strains. Finally, we evaluated the effect of the commercial preservatives against any organoleptic characters of the marinated chicken wings using a sensory analysis. The MBC of TSP was 0.5± 0.04%, Citrosan 0.05± 0.0006% and Citrol-K-Ultra® 0.0006± 0.0001% against C. jejuni in vitro. The MBC obtained of the combinations of TSP-Citrosan was 0.4%- 0.03%, TSP-Citrol-K-Ultra® 0.3% - 0.0003% and Citrosan-Citrol-K-Ultra® 0.4% - 0.0005%. In the chicken meat, the combinations 2%TSP, 0.3% Citrosan and 0.05% Citrol-K-Ultra® and the combinations of 0.3% Citrosan and 0.05% Citrol-K-Ultra® showed a complete reduction of C. jejuni by 48 hours. The sensory analysis showed no significant difference among the different combinations when compared with the chicken without any preservatives. 2016 Tesis NonPeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/13888/1/1080218544.pdf http://eprints.uanl.mx/13888/1.haspreviewThumbnailVersion/1080218544.pdf Kuzhuppillymyal Prabhakarankutty, Laiju (2016) Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. Maestría thesis, Universidad Autónoma de Nuevo León. |
| spellingShingle | QR Microbiología Kuzhuppillymyal Prabhakarankutty, Laiju Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/tesis.png |
| title | Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. |
| title_full | Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. |
| title_fullStr | Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. |
| title_full_unstemmed | Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. |
| title_short | Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model. |
| title_sort | effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model |
| topic | QR Microbiología |
| url | http://eprints.uanl.mx/13888/1/1080218544.pdf |
| work_keys_str_mv | AT kuzhuppillymyalprabhakarankuttylaiju effectofthecommercialcitrusbasedandchemicalpreservativesincombinationagainstthegrowthofcampylobacterjejuniinvitroandinafoodmodel |