TY  - JOUR
TT  - CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?
AU  - Öztürk, Fatma
AU  - Halkman, Abdulkadir
PY  - 2019
DA  - October
DO  - 10.3153/FH19024
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 227
EP  - 238
VL  - 5
IS  - 4
LA  - tr
KW  - Acid adaptation
KW  - Inorganic acids
KW  - HCl
KW  - Listeria monocytogenes
KW  - Sucuk
N2  - In this research, acidresistance levels of Listeriamonocytogenes have been examined under the conditions of acid adaptations.In addition, the effect of acid adaptation on the survival of L. monocytogenes in sucuk have also beendetermined. L. monocytogenes wereadapted to pH 4.5 for the periods of 1, 2, 3 and 4 hours. The survival of L. monocytogenes that were adapted toacid have been ascertained at pH 2.5, 3.0 and 3.5 respectively. It has beenfound that HCl acid adaptations at pH 3.5 have resulted in no increase in thesurvival of L. monocytogenes. Athree-hour adaptation process has led to an increase in survival level at pH 2.5while 1, 2, 3 or 4-hour adaptation processes lead to an increase in survivallevel at pH 3.0. However, it was found that the survival level of L. monocytogenes in sucuk did notincrease as a result of acid adaptation procedure. Acid adapted pathogens havemany risks for food safety and human health.These pathogens maintain their viability in acidic foods and causefoodborne diseases. Therefore, understanding the mechanisms of acid adaptationof pathogens will help to create more effective food safety systems and willplay a role in the prevention of foodborne diseases.
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UR  - https://doi.org/10.3153/FH19024
L1  - https://dergipark.org.tr/en/download/article-file/784044
ER  -