Hasan YETİM, Fatih TÖRNÜK, İsmet ÖZTÜRK, Osman SAĞDIÇ

Yenilebilir Tohum Filizlerinin Mikrobiyal Güvenliği

Baklagiller, turp, buğday, yonca ve brokoli gibi birçok bitki tohumunun çimlendirilmesiyle elde edilen yenilebilir filizler, tohumlarına göre daha yüksek düzeyde esansiyel amino asit, vitamin, mineral ve diğer bazı fitokimyasalları içermeleri nedeniyle fonksiyonel gıda olarak kabul edilmektedirler. Ancak hiçbir işlem görmemiş tohumlar, üretildikleri şartlara göre çok sayıda ve farklı türde patojen veya saprofit mikroorganizmayı da içerebilmektedirler. Özellikle filiz üretimi esnasında herhangi bir mikrobiyal inaktivasyon işleminin uygulanmaması, mevcut mikroorganizmaların çimlendirme esnasında yüksek düzeylere ulaşmasına neden olmakta ve filizleri mikrobiyolojik olarak tehlikeli hale getirebilmektedir. Günümüze kadar tüm dünyada tohum filizlerinden Salmonella ve Escherichia coli O157:H7 gibi tehlikeli patojenlerin izole edildiği birçok çalışma mevcuttur. Bu nedenle yenilebilir filizlerin mikrobiyal riskinin azaltılabilmesi amacıyla kimyasal dezenfeksiyon, ışınlama ve ısıl işlem gibi yöntemler veya bunların çeşitli kombinasyonları denenmiş, ancak filizlerdeki tüm patojenleri etkili bir şekilde yok edecek iyi bir yöntem ortaya konulamamıştır. Bu makalede farklı tohumların çimlendirilmesiyle elde edilen filizlerin mikroflorası ve mevcut mikroorganizma yükünü azaltmak amacıyla yapılan çalışmalar özetlenmiştir

Anahtar Kelimeler:

Yenilebilir filiz, Mikrobiyal güvenlik, Mikrobiyal inaktivasyon

Microbial Safety of Edible Seed Sprouts

Edible seed sprouts produced by germinating some plant seeds like legumes, radish, wheat, alfalfa and broccoli, are generally considered as a functional food due to their high contents of essential amino acid, vitamin, mineral and some phytochemical in comparison to their seeds. However, unprocessed seeds and grains may contain a number of different species of pathogen and saprophytic microorganism. These can grow rapidly during sprouting since no microbial inactivation treatment take place before sprouting, and this makes sprouts microbiologically unsafe. There have been numerous studies which show the presence of well known pathogens like Salmonella and Escherichia coli O157:H7 on sprouts. In order to eliminate microbial risk of sprouts, various techniques such as chemical disinfection, irradiation and heat treatment or their combinations were utilized but an effective method still needs be developed to remove all pathogens. In this article, studies for the detection of microflora of edible sprouts of various seeds and as well as the research on the reduction of microbial load were reviewed

Keywords:

Edible sprout, Microbial safety, Microbial inactivation,

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