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

dc.contributor.author	Cetin, Bayram
dc.contributor.author	Ozkaya, Gulsum Ucak
dc.contributor.author	Uran, Harun
dc.contributor.author	Durak, Muhammed Z.
dc.date.accessioned	16/12/21 12:06
dc.date.available	16/12/21 12:06
dc.date.issued	2019
dc.identifier.issn	0149-6085
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10083
dc.identifier.uri	https://doi.org/10.1111/jfs.12689
dc.description.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 viab
dc.description.sponsorship	Kirklareli University, Scientific Research Projects Coordinatorship [KUBAP-79/02.11.2016]
dc.language.iso	English
dc.publisher	Wıley
dc.source	Journal Of Food Safety
dc.title	Determination of the effect of ethyl pyruvate on the surface contamination of sausage to Listeria monocytogenes by using Q-PCR assay
dc.type	Article
dc.identifier.issue	6
dc.identifier.doi	10.1111/jfs.12689
dc.identifier.wos	WOS:000481593500001
dc.identifier.volume	39

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