Bazı sebzelere inokule edilen Salmonella typhimurium' un limon suyu ve sirke ile inaktivasyonu

Bu çalışmada limon suyu, sirke ve limon suyu-sirke karışımlarının; roka, taze soğan ve havuç örneklerine inoküle edilen Salmonella typhimurium hücreleri üzerine göstermiş oldukları antimikrobiyal etki araştırılmıştır. Farklı sebzelerde yıkama sıvılarının oluşturdukları antimikrobiyal etki ve maksimum antimikrobiyal etkinin gözlendiği süreler istatistiksel olarak değerlendirilmiştir. Analiz sonuçları, denemelerde kullanılan limon suyu, sirke ve limon suyu-sirke karışımlarının (1:1), sebzelere inokule edilen Salmonella hücreleri üzerine antimikrobiyal etki gösterdiğini, bu etkinin kullanılan sebze tipine, inokulum dozuna ve antimikrobiyal test sıvısı içerisinde bekletme süresine bağlı olarak değiştiğini göstermiştir. Araştırma sonuçlarına göre roka ve havuç örneklerinde en etkili limon suyu-sirke karışımı iken taze soğan örneklerinde sirke en etkili bulunmuştur.

Inactivation of Salmonella typhimurium inoculated on some vegetables by using lemon juice and vinegar

In this study, lemon juice, vinegar and the mixture of lemon juice-vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella cells on carrot, rocket and spring onion. The statistical analysis was carried out to demonstrate the most effective treatment and to show behavior of different antimicrobial agents on different vegetables. It has been shown that lemon juice, vinegar and the mixture of lemon juice-vinegar used in the experiment have an antimicrobial effect on Salmonella cells which was inoculated on vegetables. The antimicrobial effects of these products have changed depending on the type of vegetables, inoculum levels and the contact time with antimicrobial agents. On green onion samples vinegar has been found to be the most effective agent while the mixture of lemon juice-vinegar was the most effective agent for rocket and carrot samples.

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