Zeynal TOPALCENGİZ, Sefa Işık, Hasan Işık, Senem Güner

ASİDE ADAPTE VE ADAPTE OLMAYAN DURAĞAN FAZ ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM VE LISTERIA MONOCYTOGENES’İN NAR SUYUNDAKİ CANLI KALMA SÜRELERİNİN BELİRLENMESİ

Bu çalışmanın amacı, aside adapte olan ve adapte olmayan durağan faz Escherichia coli O157:H7, Salmonella Typhimurium ve Listeria monocytogenes'in buzdolabı ve oda sıcaklıklarında canlı kalma sürelerini değerlendirmektir. İnoküle edilmiş meyve suyu örnekleri 4 ve 24 ± 2 ° C'de muhafaza edilmiştir. Patojenlerin popülasyonları 28'inci güne kadar sayılmıştır. Popülasyon indirgeme oranları, bir log indirgeme için gereken süre, test edilen mikroorganizmalar için hesaplanmıştır. Bir hafta sonunda E. coli O157:H7 için zenginleştirme bütün test edilen koşullarda negatif olarak belirlenmiştir. Buzdolabı sıcaklığında, asitle adapte S. Typhimurium ve L. monocytogenes, adapte olmayan hücrelere göre 1 hafta daha uzun süre hayatta kalmıştır. Oda sıcaklığında, S. Typhimurium popülasyonu 28 günde 7 log CFU/ml düşmüştür ama L. monocytogenes sadece 12 saat canlı kalabilmiştir. Popülasyon azalma oran aralıkları (gün) bütün test edilen patojenler için 0.06-4.29 aralığındadır (P<0.05). Test edilen patojenler kontamine olmuş nar suyunda gıda kaynaklı hastalığa neden olacak kadar uzun süre hayatta kalabilir.

Anahtar Kelimeler:

Asit Adaptasyonu, Canlı kalma, Nar suyu, Escherichia coli, Salmonella, Listeria

SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE

The purpose of this study was to evaluate the survival of acid adapted and non-adapted stationary phase Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in pomegranate juice at refrigeration and room temperatures. Inoculated juice samples were stored at 4 and 24 ± 2°C. Population of pathogens were enumerated for up to 28 days. Reduction rates, time required for one log reduction, of tested microorganisms were calculated. Enrichment was negative for E. coli O157:H7 after a week at all tested conditions. At refrigeration temperature, acid adapted S. Typhimurium and L. monocytogenes survived one week longer than non-adapted cells. At room temperature, S. Typhimurium population decreased up to 7 log CFU/ml in 28 days; L. monocytogenes survived less than 12 h. Rates of reduction (days) ranged between 0.06 and 4.29 for all tested pathogens (P<0.05). Tested pathogens can survive in contaminated pomegranate juice until consumption to cause foodborne illness.

Keywords:

Acid adaptation, Survival, Pomegranate juice, Escherichia coli, Salmonella, Listeria,

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