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Inhibiting of accidental pathogenic microbiota in meat products with berry powders

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dc.contributor.author COJOCARI, Daniela
dc.contributor.author STURZA, Rodica
dc.contributor.author SANDULACHI, Elisaveta
dc.contributor.author MACARI, Artur
dc.contributor.author BALAN, Greta
dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.date.accessioned 2019-05-08T08:28:11Z
dc.date.available 2019-05-08T08:28:11Z
dc.date.issued 2019
dc.identifier.citation COJOCARI, Daniela, STURZA, Rodica, SANDULACHI, Elisaveta et al. Inhibiting of accidental pathogenic microbiota in meat products with berry powders. In: Journal of Engineering Science. 2019, vol. 26(1), pp. 114-122. ISSN 2587-3474. eISSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.identifier.uri http://repository.utm.md/handle/5014/2418
dc.description.abstract This article presents a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize meat and meat products. We tested the inhibiting properties of rose-hip and hawthorn on the growth of pathogenic and opportunistic pathogenic microorganisms (S. aureus ATCC 25923, Salmonella Abony ATCC 6017, Klebsiella pneumoniae ATCC 13883 and E. coli ATCC 25922). We found out that introducing rose-hip and hawthorn powder in the sausage recipe decreased the microorganism growth rate on purposely contaminated samples. By studying Lag and Logaritmic phases of strain growth rate we found that hawthorn has a greater bacteriostatic effect on S. aureus ATCC 25923 and E. coli ATCC 25922 strains, and rose-hip has a greater bacteriostatic effect on Salmonella Abony ATCC 6017, Klebsiella pneumoniae ATCC 13883 strains. en_US
dc.description.abstract Articolul prezintă un studiu de caz privind proprietăţile antimicrobiene ale pulberilor de fructe de pădure asupra microorganismelor patogene, care pot coloniza în mod accidental produsele din carne. Au fost testate proprietăţile inhibitoare ale pulberilor de măceșe și păducel asupra proliferării microorganismelor patogene și potenţial patogene (S. aureus ATCC 25923, Salmonella Abony ATCC 6017, Klebsiella pneumoniae ATCC 13883 și E. coli ATCC 25922). S-a constatat, că includerea pudrei de măceș și de păducel în reţeta de crenvuști a redus rata de creștere a microorganismelor pe eșantioane contaminate intenţionat. Prin studierea fazelor Lag și Logaritmică a vitezei de creștere a microbiotei s-a constatat, că păducelul manifestă efect bacteriostatic mai mare asupra tulpinilor S. Aureus ATCC 25923 și E. coli ATCC 25922, iar măceșul are efect bacteriostatic important asupra tulpinilor Salmonella Abony ATCC 6017și Klebsiella pneumoniae, ATCC 13883. ro
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject berry powders en_US
dc.subject berry en_US
dc.subject pathogenic microorganisms en_US
dc.subject meat products en_US
dc.subject meat en_US
dc.subject rose-hip en_US
dc.subject hawthorn en_US
dc.subject pulbere de fructe de pădure en_US
dc.subject fructe de pădure en_US
dc.subject microorganisme patogene en_US
dc.subject produse din carne en_US
dc.subject carne en_US
dc.subject măceș en_US
dc.subject păducel en_US
dc.title Inhibiting of accidental pathogenic microbiota in meat products with berry powders en_US
dc.title.alternative Inhibarea microbiotei patogenice accidentale în produse din carne cu adaos de pulberi de fructe de padure en_US
dc.type Article en_US


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