Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria

Yıl: 2020 Cilt: 4 Sayı: 3 Sayfa Aralığı: 311 - 318 Metin Dili: İngilizce DOI: 10.31015/jaefs.2020.3.10 İndeks Tarihi: 03-10-2020

Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria

Öz:
Foodborne pathogenic bacteria are subject to different stressful conditions due to process conditions, storage andcomposition of food. It is crucial to understand the survival characteristics of these bacteria to develop effectivemeasures to limit or eliminate their survival in food. EDTA is a chelating agent and commonly used in food formulations for its function to prevent discoloration or flavor loss in food and to extend shelf life. Due to its commonuse in food industry, it is important to understand its antimicrobial function for possible interaction with other antimicrobials for elimination of foodborne pathogens. In this study, different foodborne pathogenic bacteria includingtwo Gram-positive (Listeria monocytogenes and Staphylococcus aureus) and three Gram-negative (Escherichia coliO157:H7, Pseudomonas aeruginosa and Salmonella typhimurium) bacteria were characterized for their survival andgrowth in the presence of EDTA (0.01 and 0.05%) and under acidic condition (pH 5.0). The presence of EDTA in thegrowth media caused Gram-positive and Gram-negative bacteria to become more susceptible to subsequent stressfulconditions compared to control (p<0.05). Gram-negative bacteria were more tolerant to acidic conditions as well aspresence of EDTA compared to Gram-positive bacteria (p<0.05). This study provides insight on survival characteristics of foodborne pathogenic bacteria against selected stress conditions they are exposed in food and highlights theantimicrobial function of EDTA in food formulations.
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APA AZİZOGLU R (2020). Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. , 311 - 318. 10.31015/jaefs.2020.3.10
Chicago AZİZOGLU Reha Onur Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. (2020): 311 - 318. 10.31015/jaefs.2020.3.10
MLA AZİZOGLU Reha Onur Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. , 2020, ss.311 - 318. 10.31015/jaefs.2020.3.10
AMA AZİZOGLU R Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. . 2020; 311 - 318. 10.31015/jaefs.2020.3.10
Vancouver AZİZOGLU R Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. . 2020; 311 - 318. 10.31015/jaefs.2020.3.10
IEEE AZİZOGLU R "Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria." , ss.311 - 318, 2020. 10.31015/jaefs.2020.3.10
ISNAD AZİZOGLU, Reha Onur. "Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria". (2020), 311-318. https://doi.org/10.31015/jaefs.2020.3.10
APA AZİZOGLU R (2020). Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. International Journal of Agriculture, Environment and Food Sciences, 4(3), 311 - 318. 10.31015/jaefs.2020.3.10
Chicago AZİZOGLU Reha Onur Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. International Journal of Agriculture, Environment and Food Sciences 4, no.3 (2020): 311 - 318. 10.31015/jaefs.2020.3.10
MLA AZİZOGLU Reha Onur Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. International Journal of Agriculture, Environment and Food Sciences, vol.4, no.3, 2020, ss.311 - 318. 10.31015/jaefs.2020.3.10
AMA AZİZOGLU R Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. International Journal of Agriculture, Environment and Food Sciences. 2020; 4(3): 311 - 318. 10.31015/jaefs.2020.3.10
Vancouver AZİZOGLU R Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria. International Journal of Agriculture, Environment and Food Sciences. 2020; 4(3): 311 - 318. 10.31015/jaefs.2020.3.10
IEEE AZİZOGLU R "Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria." International Journal of Agriculture, Environment and Food Sciences, 4, ss.311 - 318, 2020. 10.31015/jaefs.2020.3.10
ISNAD AZİZOGLU, Reha Onur. "Characterization of ethylenediaminetetraacetic acid and acid tolerance of foodborne pathogenic bacteria". International Journal of Agriculture, Environment and Food Sciences 4/3 (2020), 311-318. https://doi.org/10.31015/jaefs.2020.3.10