Escherichia coli O157:H7 and Listeria monocytogenes in raw meatballs and phage control of L. monocytogenes

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dc.authoridGONCUOGLU, MUAMMER/0000-0001-7245-1941
dc.authoridCengiz, Gorkem/0000-0001-9853-565X
dc.contributor.authorGoncuoglu, Muammer
dc.contributor.authorAyaz, Naim Deniz
dc.contributor.authorCufaoglu, Gizem
dc.contributor.authorCengiz, Gorkem
dc.date.accessioned2025-01-21T16:40:35Z
dc.date.available2025-01-21T16:40:35Z
dc.date.issued2021
dc.departmentKırıkkale Üniversitesi
dc.description.abstractRaw meatball (cig kofte, CK) is a traditional ready-to-eat product that is commonly consumed in Turkey. This appetizer poses a great risk in terms of containing foodborne pathogens due to the ingredients contained, such as ground beef. In this study, Escherichia coli O157:H7 and Listeria monocytogenes strains previously isolated from CK were characterized. Out of 27 E. coli O157 isolates, 13 were identified as E. coli O157:H7. In all of E. coli O157:H7 isolates, eaeA, hly, fliCh7, espA, lpfA(1-3) and six genes were detected. All L. monocytogenes isolates (n = 4) were identified as serotype 1t2a or 3a. In addition to strain characterization, efficacy of a cocktail of lytic bacteriophages on L. monocytogenes in CK food model was investigated in order to demonstrate an alternative method to combat this pathogen. Samples contaminated with 2.30 log CFU.g(-1) in the phage-applied group, L. monocytogenes was not detected from the very first hour of incubation. The highest reduction was observed as 2.35 log CFU.g(-1) after incubation of 3 h when the multiplicities of infection was 4.14 log PFLI-CFU(-1)g(-1). This study showed that L. monocytogenes counts could be reduced to acceptable levels by bacteriophage application in a complex food like CK.
dc.identifier.endpage130
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85110161985
dc.identifier.scopusqualityQ3
dc.identifier.startpage124
dc.identifier.urihttps://hdl.handle.net/20.500.12587/24705
dc.identifier.volume60
dc.identifier.wosWOS:000667177300003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherVup Food Research Inst, Bratislava
dc.relation.ispartofJournal of Food and Nutrition Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241229
dc.subjectbacteriophage; biocontrol; Escherichia coli O157:H7; Listeria monocytogenes; raw meatball; ready-to-eat
dc.titleEscherichia coli O157:H7 and Listeria monocytogenes in raw meatballs and phage control of L. monocytogenes
dc.typeArticle

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