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- Title
Effect of Vinegar and Lemon Juice on Survival of Salmonella in Outer Surface of Chicken Eggshell.
- Authors
UÇAR, Uğur; GÜRAN, Hüsnü Şahan
- Abstract
In this study, experimentally contaminated eggs with Salmonella were immersed for 3 min in distilled water (DW), lemon juice (L), vinegar (S) and lemon juice+vinegar (LS), and then stored at three different conditions such as: i) 4°C for 28 days, ii) 25°C for 28 days, iii) 4°C for 10 days following 25°C for 18 days. On day 0, Salmonella in control (K, without any treatment), DW, L, S and LS groups were detected 3,2±1,0, 3,6±0,4, 1,7±0,5, 1,9±0,8 and 1,8±0,8 log cfu/eggshell, respectively. The decrease in the number of Salmonella at day 0 in L and LS groups was statistically significant compared to K and DW groups (P<0,05). The Salmonella number decreased below the level of detection on the 18th day of storage in L and LS groups and on the 21st day in S group at 25 °C and 25 °C (18 days)+4 °C (10 days). The difference between Salmonella numbers at 4°C was found significant between DW and S and LS groups on the 6th day of storage (P<0,05). According to SEM observation of eggshell, it was determined that washing with L, S and LS caused significant damage to the cuticle layer of the eggshell. This study demonstrated that the use of lemon juice and vinegar in eggs resulted significant reductions in the number of Salmonella.
- Subjects
LEMON juice; VINEGAR; SALMONELLA; EGGSHELLS; EGG contamination measurement
- Publication
Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi, 2022, Vol 15, Issue 4, p490
- ISSN
1308-1594
- Publication type
Article
- DOI
10.30607/kvj.1176327