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

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dc.authoridGürbüz, Murat/0000-0001-7778-7524
dc.authoridKorkmaz, Burcu İrem Omurtag/0000-0001-7918-6212
dc.authorwosidGürbüz, Murat/ACQ-8389-2022
dc.authorwosidKorkmaz, Burcu İrem Omurtag/C-3883-2015
dc.contributor.authorGurbuz, Murat
dc.contributor.authorKorkmaz, Burcu Irem Omurtag
dc.date.accessioned2024-06-12T10:55:31Z
dc.date.available2024-06-12T10:55:31Z
dc.date.issued2022
dc.departmentTrakya Üniversitesien_US
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.en_US
dc.identifier.doi10.1016/j.foodchem.2022.133519
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid35749879en_US
dc.identifier.scopus2-s2.0-85133744619en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.133519
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19457
dc.identifier.volume394en_US
dc.identifier.wosWOS:000822981600001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCampylobacter Jejunien_US
dc.subjectPoultryen_US
dc.subjectEugenolen_US
dc.subjectClove Oilen_US
dc.subjectAntimicrobial Agenten_US
dc.subjectClove Essential Oilen_US
dc.subjectListeria-Monocytogenesen_US
dc.subjectAntimicrobial Activityen_US
dc.subjectEscherichia-Colien_US
dc.subjectFooden_US
dc.subjectSalmonellaen_US
dc.subjectCinnamaldehydeen_US
dc.subjectVirulenceen_US
dc.subjectExtractionen_US
dc.subjectThymolen_US
dc.titleThe anti-campylobacter activity of eugenol and its potential for poultry meat safety: A reviewen_US
dc.typeReview Articleen_US

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