Toplu Beslenme Sistemlerinde Kullanılan Farklı Dezenfektanların Çiğ Servis Edilen Marul’un Mikrobiyal Yüküne Etkisi

Amaç: Bu araştırma, toplu beslenme sistemlerinde çiğ servis edilen sebzelerin dezenfeksiyonunda kullanılan çeşitli dezenfektanların maruldaki Enterobacteriaceae ve toplam koliform bakteri yüküne etkisini incelemek amacıyla planlanıp yürütülmüştür. Gereç ve Yöntem: "Ankara Sebze Meyve Toptancı Hali" nden alınan ve bütün ya da 2 cm eninde ince şeritler halinde doğranmış marul örnekleri %0.1 lik kalsiyum oksit ile 5 dakika, 50 ve 200 ppm konsantrasyonlarındaki klor solüsyonları ile 5 ve 15 dakika süresince dezenfekte edilmiştir. Bulgular: Çalışma sonucunda bütün ve doğranmış haldeki marul örnekleri 50 ppm klorda 5 dakika dezenfekte edildiğinde sırasıyla Enterobacteriaceae yükünde (log kob/g) 4.97 ve 5.31, toplam koliform bakteri yükünde (log kob/g) ise 4.11 ve 4.31 azalma görülmüştür. Bütün ve doğranmış haldeki marul örnekleri 50 ppm klorda 15 dakika dezenfekte edildiğinde ise sırasıyla Enterobacteriaceae yükünde (log kob/g) 5.29 ve 5.48, toplam koliform bakteri yükünde (log kob/g) ise 4.20 ve 4.58 azalma görülmüştür. Kalsiyum oksit ve 200 ppm klorda 5 ve 15 dakika dezenfeksiyon işlemleri sonucunda bütün ve doğranmış haldeki marul örneklerinde Enterobacteriaceae ve toplam koliform bakteri üremesine rastlanmamıştır. Doğranmış veya bütün haldeki marul örneklerinin dezenfeksiyonu sonunda görülen mikrobiyal azalmalar istatistiksel olarak anlamlı bulunmamıştır (p>0.05). Sonuç: Toplu beslenme sistemlerinde sıklıkla kullanımına karşın klorun bilinen olumsuz etkileri nedeniyle, doğal bir ürün olan ve gıda katkı maddesi (E529) olarak bilinen kalsiyum oksitin sebzelerin dezenfeksiyonunda amacıyla daha iyi bir alternatif oluşturacağı düşünülmektedir. Bununla birlikte, kalsiyum oksit ile ilgili daha çok araştırmaya gereksinim vardır

The Effect of Different Disinfectants on the Microbial Load of Lettuce

Aim: This research was planned to examine the effects of various disinfectants used for raw vegetable disinfection in institutional food services on Enterobacteriaceae and total coliform bacterial load. Material and Methods: Lettuce samples were collected in Ankara wholesalers. Whole or sliced into thin strips 2 cm thick samples of lettuce were disinfected with 50 or 200 ppm chlorine solutions at 5 minutes and 15 minutes and 0.1% calcium oxide for 5 minutes. Results: A reduction of 4.97 and 5.31 (log kob/g) in the Enterobacteriaceae load was determined respectively when both whole and sliced lettuce samples were disinfected with 50 ppm chlorine at 5 minutes solutions while the reduction of total coliform bacteria load (log kob/g) was determined as 4.11 and 4.31 respectively. Whole or sliced lettuce samples that disinfected with 50 ppm chlorine solutions for 15 minutes determinated a reduction in Enterobacteriaceae (log kob/g) as 5.29, 5.48 and total coliform bacteria (log kob/g) as 4.20, 4.58 respectively. No Enterobacteriaceae and total coliform were detected with 200 ppm chlorine and calcium oxide disinfection practices. At the end of disinfection procedures microbial reductions were not found statistically significant between whole and sliced lettuce samples. Conclusion: Chlorine is commonly used effective disinfectant in institutional food services. However because of its possible health risks, a natural product known as a food additive (E529), called calcium oxide, may consider as a better alternative for vegetables disinfections. Further research is needed in this field

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