Determination of the effect of ethyl pyruvate on the surface contamination of sausage to Listeria monocytogenes by using Q‐PCR assay

Abstract

In this study, we examined the effect of ethyl pyruvate on the efficacy of the inactivation of Listeria monocytogenes on the surface of sausage samples by using quantitative PCR (Q‐PCR). Propidium monoazide (PMA) was used for direct quantification of viable and dead cells. The samples inoculated with L. monocytogenes (~3 to 4 log CFU/mL) and uninoculated samples were treated with 0, 42, 105, and 420 mg/L vaporized ethyl pyruvate (EP) in 1 L volume containers. Sausage samples were tested on Days 0, 7, 14, 21, and 28 with regards to changes in microbial, physicochemical, and quality characteristics. As compared with control samples (EP no‐applied), 105 and 420 mg/L concentration of vaporized EP applications were provided 1 and 2 log reduction, respectively. The vaporized EP application was considered to be an alternative preservation method for the modified atmosphere and vacuum packaging and could be easily applied, especially in meat products such as sausages. Practical application EP could be used for successful preservation of meat and meat products.

Antibacterial efficacy of ethyl pyruvate treatment against Escherichia coli O157:H7 and Salmonella Typhimurium on cherry tomatoes

“…Ethyl pyruvate (EP), a simple derivative of pyruvic acid, is widely used as a therapeutic agent (Lee et al, 2017;Cetin et al, 2019) with multi-functional properties including anti-inflammatory, anti-oxidative, anti-apoptotic, and ion-chelating effects (Lee et al, 2017). Currently classified as generally safe by the US Food and Drug Administration, EP is used as a food additive in foods.…”

The utilization of vaporized ethyl pyruvate for decontamination of lettuce from E. coli O157:H7

“…According to the evaluation conducted by the United States Food and Drug Administration (FDA), EP has been categorized as being safe for consumption in food products. A research group first reported that vaporized EP could be used to decontaminate green onion and baby spinach (Durak et al, 2012) followed by parsley decontamination by Tornuk and Durak (2015), control of postharvest quality and fungal damage of strawberry and cherry fruits by Bozkurt et al (2016), reduction of Salmonella Enteritidis in raw chicken meat by Çetin et al (2019), inactivation of Listeria monocytogenes on sausage surface by Cetin et al (2019) and recently EP treatment against Escherichia coli O157:H7 and Salmonella Typhimurium on cherry tomatoes by Ucak Ozkaya et al (2021). This study aimed to examine the efficacy of vaporized EP decontamination in reducing the presence of E. coli O157:H7 on lettuce samples.…”