2026-10-29T20:45:07Zhttps://munzur-rdlopen.rawdatalibrary.net/oai/requestoai:munzur-rdlopen.rawdatalibrary.net:munzur/43822026-10-28T15:47:44Zopenairedrivercom_munzur_1col_munzur_2com_munzur_8col_munzur_154Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in cig kofteDikici, AbdullahIlhak, Osman IrfanÇalicioglu, MehmetEssential oil compoundsground beefeugenolantimicrobialnonthermal inactivationThis study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in cig kofte. In experiment 1, a cig kofte batch was inoculated with high levels of E. coli O157: H7 or L. monocytogenes (7.00 log(10) cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the cig kofte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did not cause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157: H7 and L. monocytogenes in cig kofte or similar foods.Tubitak Scientific & Technological Research Council Turkey2013Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/4382https://doi.org/10.3906/vet-1201-351300-0128enTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCESinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/4382