Inhibitory effects of ethanolic extracts of propolis at different concentrations against Staphylococcus aureus and Escherichia coli O157:H7 Investigations on strains inoculated onto minced beef

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dc.contributor.authorSaricoban, Cemalettin
dc.contributor.authorYerlikaya, Sabire
dc.date.accessioned2020-03-26T19:24:43Z
dc.date.available2020-03-26T19:24:43Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the inhibitory effects of ethanolic extract of propolis (EEP) on the survival of Staphylococcus (S.) aureus and Escherichia (E.) coli O157:H7 inoculated onto minced beef, and natural microfloras on minced beef were investigated. After homogenisation, the minced beef was firstly divided into three groups and then each beef group was divided into five subgroups. Beef from the first group was the control samples, the second group was sprayed with 70% ethanol (EA), and the third, fourth, and fifth groups were sprayed with propolis solutions at three concentrations: 5%, 10%, and 15% (ethanol : propolis, v : w) with 70% ethanol, respectively. Prior to each treatment, S. aureus and E. coli O157:H7 were inoculated onto the minced beef at three different inoculum concentrations and after 15 min of incubation allowing the attachment of pathogens to the beef samples the propolis solutions were applied. All EEP concentrations very significantly (P<0.01) reduced the numbers of S. aureus and E. coli O157:H7 inoculated onto minced beef compared with the control samples. S. aureus was more resistant than E. coli 0157:H7 to EA treatment. The results of this study indicate that EEP as a natural food preservative may be used to effectively reduce microbial population upon beef.en_US
dc.identifier.endpage200en_US
dc.identifier.issn0015-363Xen_US
dc.identifier.issue4en_US
dc.identifier.startpage194en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33713
dc.identifier.volume96en_US
dc.identifier.wosWOS:000376228800031en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isodeen_US
dc.publisherDEUTSCHER FACHVERLAG GMBHen_US
dc.relation.ispartofFLEISCHWIRTSCHAFTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEscherichia colien_US
dc.subjectEthanolic extracten_US
dc.subjectInhibitory effecten_US
dc.subjectPropolisen_US
dc.subjectStaphylococcus aureusen_US
dc.titleInhibitory effects of ethanolic extracts of propolis at different concentrations against Staphylococcus aureus and Escherichia coli O157:H7 Investigations on strains inoculated onto minced beefen_US
dc.typeArticleen_US

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