Necla ARAN, Harika ÇANKAYA, Gürbüz GÜNEŞ

Bazı doğal antimikrobiyal bileşiklerin S. enteritidis, E. coli O157:H7 ve L. monocytogenes üzerine etkinliğinin taze tavuk eti sisteminde incelenmesi

Bu çalışmada doğal antimikrobiyal maddeler (greyfurt çekirdek ekstraktı: GFSE, nişin ) ve modifıye atmosfer paketleme yöntemi kullanarak tavuk kıyması ve formulasyonlarında (GFSE, NaCl ve sarımsak tozu ilavesi) bulunması/çoğalması muhtemel patojen bakterilerin (S. enteritidis, E. coli 0157:H7, L. monocytogenes 4b) 4°C ve 10°C'de kontrolü amaçlanmıştır. Antimikrobiyal maddelerin etkinliği ilk aşamada in-vitro test edilmiştir. Tryptic Soy Broth'da (TSB) nişin (+20 mMEDTA) S. enteritidis ve E. coli 0157:H7 üzerinde önemli etki göstermemiştir. Öte yandan nişin (pH: 3.44-5.22, 73-500 ppm'de) tek başına L. monocytogenes üzerinde kuvvetli bakterisit etkilidir. Greyfurt çekirdek ekstraktı (GFSE) (60-300 ppm) TSB 'de tüm patojenlere bakterisittir. GFSE (3000 ve 6000ppm) ilavesi ile modifıye (%70 CO2 + % 30 N2) ve aerobik (%21 O2 + %79 N2) paketlenen tavuk kıymasının 10°C' de 6 gün depolanmasında S. enteritidis ve E. coli 0157:H7' nin gelişimi üzerinde GFSE, süre ve paket tipi önemlidir (p

The investigation of some natural antimicrobial compounds on activities of S. enteritidis, E coli O157:H7 and L. monocytogenes in fresh chicken meat systems

In the first part.of this study, the effectiveness of natural antimicrobial substances [nisin (0-500 ppm) and/or EDTA (20 mM); grapefruit seed extract; GFSE (0-300 ppm)] on the growth of each pathogenic bacteria (S. enteritidis, E. coli 0157:H7, L. monocytogenes 4b) on the level 5 log/(/ml were investigated in Tryptic Soy Broth (TSB) media.In the second part of the study, the effects of addition of grapefruit seed extract, nisin, garlic powder and NaCl on the bacteria were investigated in minced chicken meat samples or formulations under different temperature storage (4 and 10°C) and packaging (aerobic and modified atmosphere) conditions.In microbial culture media, nisin-20 mM EDTA combination did not exhibit an inhibition effect on S. enteritidis and E. coli 0157:H7 (p>0.05), whereas 73-500 ppm nisin alone in the pH range of 3.44-5.22 showed strong bactericidal effect (p0.05) in TSB.The number (logw CFU/g) of S. enteritidis and L. monocytogenes in minced chicken meat samples treated with 2000 ppm GFSE was found to be 0.5 logw and 1 log m CFU/g less respectively than in control at 4°C over the 6-day storage period. It was found that all factors (GFSE, period and packaging type) had a significant effect on the growth of S. enteritidis and E. coli 0157:H7 over the 6-day storage period in minced chicken meat samples which were treated with 3000 and 6000 ppm of GFSE and packaged under aerobic (%2l 02+%79 N2) and modified atmosphere packaging (MAP) (%70 C02+% 30N2) conditions at 10°C (p

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