@article{article_549225, title={CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?}, journal={Food and Health}, volume={5}, pages={227–238}, year={2019}, DOI={10.3153/FH19024}, author={Öztürk, Fatma and Halkman, Abdulkadir}, keywords={Acid adaptation,Inorganic acids,HCl,Listeria monocytogenes,Sucuk}, abstract={<p class="MsoNormal" style="margin-top:6pt;margin-right:10.7pt;margin-bottom:6pt;margin-left:7.1pt;text-align:justify;"> <span lang="en-gb" style="font-family:’Times New Roman’, serif;" xml:lang="en-gb">In this research, acid
resistance levels of <i> Listeria
monocytogenes </i> have been examined under the conditions of acid adaptations.
In addition, the effect of acid adaptation on the survival of <i>L. monocytogenes </i>in sucuk have also been
determined. <i>L. monocytogenes </i>were
adapted to pH 4.5 for the periods of 1, 2, 3 and 4 hours. The survival of <i>L. monocytogenes </i> that were adapted to
acid have been ascertained at pH 2.5, 3.0 and 3.5 respectively. It has been
found that HCl acid adaptations at pH 3.5 have resulted in no increase in the
survival of <i>L. monocytogenes </i>. A
three-hour adaptation process has led to an increase in survival level at pH 2.5
while 1, 2, 3 or 4-hour adaptation processes lead to an increase in survival
level at pH 3.0. However, it was found that the survival level of <i>L. monocytogenes </i> in sucuk did not
increase as a result of acid adaptation procedure. Acid adapted pathogens have
many risks for food safety and human health. 
These pathogens maintain their viability in acidic foods and cause
foodborne diseases. Therefore, understanding the mechanisms of acid adaptation
of pathogens will help to create more effective food safety systems and will
play a role in the prevention of foodborne diseases. </span> </p> <p> </p> <p> </p>}, number={4}, publisher={Özkan ÖZDEN}