Bataclan, Sheila Marie V. and Botones, Maria Carmen F. (2014) Isolation of Listeria monocytogenes from cured meat and its response to lime, lemon, and calamansi juices. Undergraduate thesis, De La Salle University-Dasmarinas.

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Abstract

The growth response of Listeria monocytogenes isolated from cured chicken meat was tested in different treatments of curing solution with calamansi (T1), lime (T2) and lemon (T3) juices over a period of 6 days. Chicken meat was cured using a solution without lime, lemon and calamansi. The cured meat was chilled for 1 month and was used to isolate Listeria monocytogenes. The isolates were subjected to cultural, morphological and biochemical tests. The isolated L. monocytogenes were subjected to curing solution with calamansi (T1), lime (T2) and lemon (T3) juices. Viable counts were measured every 2 days for 6 days. The results showed that Listeria. monocytogenes was recovered from cured meat chilled for 1 month. It was also shown that calamansi (T1) had a greater inhibitory effect than lime (T2) and lemon (T3) with a p value < 0.05. This is probably due to the major dissociation of citric acid occurring in the cell, while the L. monocytogenes developed an acid tolerance response to the lemon and lime protecting the cell from very high acid stress, allowing it to adapt and multiply in the curing solutions with the citric acid. In this study, it can be concluded that Listeria monocytogenes can be isolated from cured meat subjected to chilling for 1 month. It can also be concluded that calamansi can effect the growth of Listeria monocytogenes isolated from chilled cured chicken meat.

Item Type:	Thesis (Undergraduate)
Additional Information:	BIO 1079 2009
Subjects:	Q Science > QH Natural history > QH301 Biology Q Science > QH Natural history > QH426 Genetics
Users:	College of Science and Computer Studies > Biological Science
Depositing User:	Users 4 not found.
Date Deposited:	04 Dec 2015 00:50
Last Modified:	24 Jun 2021 06:57
URI:	https://thesis.dlsud.edu.ph/id/eprint/246

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