The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus

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dc.authorid0000-0002-2049-9262en_US
dc.authorid0000-0002-5765-3884en_US
dc.authorid0000-0003-1333-060Xen_US
dc.authorid0000-0002-5765-3884en_US
dc.authorid0000-0002-6639-4212en_US
dc.contributor.authorTayyarcan, Emine Kübra
dc.contributor.authorEvran, Şefika
dc.contributor.authorAkın, Pervin Arı
dc.contributor.authorSoykut, Esra Acar
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2023-05-26T13:05:42Z
dc.date.available2023-05-26T13:05:42Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Yeniçağa Yaşar Çelik Meslek Yüksekokulu, Gıda Kalite Kontrolü ve Analizi Bölümüen_US
dc.description.abstractSalmonellosis is among the most common foodborne diseases. Despite the precautions taken at every stage of the production, several Salmonella outbreaks were associated with hummus which has started to become a popular food across the world. Phages are used for the biocontrol of food pathogens and have several benefits including being effective, specific and safe. In this study, the efficacy of two phages with three multiplicity of infection (10, 100, 1000) on the reduction of Salmonella Enteritidis in hummus during the storage at 4 degrees C and 10 degrees C was evaluated. The characterization of phages was performed by examining their host range, revealing their morphological features by using TEM, and determining replication parameters by using one-step growth and adsorption curves. After these procedures, they were applied to the hummus experimentally contaminated with S. Enteritidis. As a result, it was found that phages decreased Salmonella count by 2.30 and 3.23 log units at the end of 7-day storage at 4 degrees C and 10 degrees C, respectively. Additionally, phages did not significantly affect the texture and color of hummus. This paper has shown that phages could be used to reduce Salmonella counts in hummus without affecting the features that may influence its acceptability by the consumer.en_US
dc.identifier.citationTayyarcan, E. K., Evran, S., Akin, P. A., Soykut, E. A., & Boyaci, I. H. (2022). The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus. LWT, 154, 112848.en_US
dc.identifier.doi10.1016/j.lwt.2021.112848
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85120622376en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.lwt.2021.112848
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10979
dc.identifier.volume154en_US
dc.identifier.wosWOS:000735314400004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSoykut, Esra Acar
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofLWT-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitak120O250
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSalmonellosisen_US
dc.subjectPhage Therapyen_US
dc.subjectBiocontrolen_US
dc.subjectFoodsen_US
dc.subjectContaminationen_US
dc.subjectBiocontrolen_US
dc.titleThe use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummusen_US
dc.typeArticleen_US

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