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The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review

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dc.contributor.authorOMURTAG KORKMAZ, BURCU İREM
dc.contributor.authorsGÜRBÜZ M., OMURTAG KORKMAZ B. İ.
dc.date.accessioned2023-07-31T11:54:27Z
dc.date.available2023-07-31T11:54:27Z
dc.date.issued2022-11-01
dc.description.abstractPoultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genus Campylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety.
dc.identifier.citationGÜRBÜZ M., OMURTAG KORKMAZ B. İ., "The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review", FOOD CHEMISTRY, cilt.394, 2022
dc.identifier.doi10.1016/j.foodchem.2022.133519
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11424/291890
dc.identifier.volume394
dc.language.isoeng
dc.relation.ispartofFOOD CHEMISTRY
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSağlık Bilimleri
dc.subjectBeslenme ve Dietetik
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectKimya
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectHealth Sciences
dc.subjectNutrition and Dietetics
dc.subjectAgricultural Sciences
dc.subjectAgriculture
dc.subjectFood Engineering
dc.subjectChemistry
dc.subjectOther
dc.subjectNatural Sciences
dc.subjectEngineering and Technology
dc.subjectKİMYA, UYGULAMALI
dc.subjectTemel Bilimler (SCI)
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBESLENME VE DİYETETİK
dc.subjectCHEMISTRY, APPLIED
dc.subjectCHEMISTRY
dc.subjectNatural Sciences (SCI)
dc.subjectFOOD SCIENCE & TECHNOLOGY
dc.subjectAGRICULTURAL SCIENCES
dc.subjectAgriculture & Environment Sciences (AGE)
dc.subjectNUTRITION & DIETETICS
dc.subjectBeslenme ve Diyetetik
dc.subjectKimya (çeşitli)
dc.subjectGenel Kimya
dc.subjectProses Kimyası ve Teknolojisi
dc.subjectYemek bilimi
dc.subjectFizik Bilimleri
dc.subjectYaşam Bilimleri
dc.subjectChemistry (miscellaneous)
dc.subjectGeneral Chemistry
dc.subjectProcess Chemistry and Technology
dc.subjectFood Science
dc.subjectPhysical Sciences
dc.subjectLife Sciences
dc.subjectCampylobacter jejuni
dc.subjectPoultry
dc.subjectEugenol
dc.subjectClove oil
dc.subjectAntimicrobial agent
dc.subjectCLOVE ESSENTIAL OIL
dc.subjectLISTERIA-MONOCYTOGENES
dc.subjectANTIMICROBIAL ACTIVITY
dc.subjectESCHERICHIA-COLI
dc.subjectFOOD
dc.subjectSALMONELLA
dc.subjectCINNAMALDEHYDE
dc.subjectVIRULENCE
dc.subjectEXTRACTION
dc.subjectTHYMOL
dc.titleThe anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review
dc.typearticle
dspace.entity.typePublication
local.avesis.id75ee0aa6-6209-42a9-b184-725deddd03cb
local.indexed.atWOS
local.indexed.atPUBMED
local.indexed.atSCOPUS
relation.isAuthorOfPublication500cbab2-3163-4ff4-9002-d744f4926528
relation.isAuthorOfPublication.latestForDiscovery500cbab2-3163-4ff4-9002-d744f4926528

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