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  • 1 Department of Gastronomy and Culinary Arts, Kanik School of Applied Science, Bitlis Eren University, 13100Bitlis, Turkey
  • | 2 Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139Samsun, Turkey
  • | 3 Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210Istanbul, Turkey
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ABSTRACT

Cherry tomatoes inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were treated with vaporised ethyl pyruvate (EP). The changes of microbial and organoleptic properties of the samples during storage were investigated at two temperatures (4 and 10 °C) and four EP concentrations (0, 42, 105, and 420 ppm) for 7 days at 4 °C and for 5 days 10 °C. After 3 days, 4.3 log and 3.6 log reductions in E. coli O157:H7 numbers were detected in cherry tomatoes treated with 42 ppm EP at 4 °C and at 10 °C, respectively. The highest EP treatment (420 ppm) led to 5.7 log CFU g−1 E. coli O157:H7 reduction after 1 day at 4 and 10 °C. The reduction of Salmonella Typhimurium on samples treated with 420 ppm EP was 7.7 log CFU g–1 after 1 day at 4 °C, and 6.9 log after 1 day at 10 °C. The treatment of EP can be effective at decreasing pathogen populations and can protect the organoleptic and colour properties of fresh produce.

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