Murat GÜLMEZ, Nebahat ORAL, ÇİĞDEM SEZER, Berna DUMAN, LEYLA VATANSEVER

Satış yerlerinden alınan maydanoz örneklerinin kekik suyu ve sirke ile dekontaminasyonu

Çiğ tüketilen sebzelerin tüketilmeden önce etkili bir şekilde dekontaminasyonu halk sağlığı açısından önemlidir. Bu araştırmada, genel olarak sebzelerin dekontaminasyonu çalışmalarına model olabileceği düşüncesiyle maydanoz kullanıldı. Kars il merkezindeki 10 ayrı marketten alınan 50 adet maydanoz demetinin rutin olarak yapıldığı gibi musluk suyu ile dekontaminasyonuna karşılık ticari kekik suyu ve üzüm sirkesi içerisinde 1 dk. süreyle bekletmek suretiyle dekontaminasyonu sağlanmaya çalışıldı. Örnekler hijyen kriteri olarak kabul edilen koliformlar ve E. coli yönünden analiz edildi. Toplam 1.5 L sirke veya aynı miktarda kekik suyunun 10 demet maydanozun dekontaminasyonunu sağlayıp sağlayamayacağı da araştırıldı. Ayrıca dekontaminasyondan sonra örneklerin duyusal analizleri yapıldı. Musluk suyu altında yıkama yeterli hijyenik güvence sağlamaz iken kekik suyu ve sirke içerisinde 1 dk süreyle bekletme tüm örneklerde tam güvence sağladı. Sirke, örneklerdeki koliform ve E. coli populasyonunu tam olarak yıkımladı. Kekik suyu ise E. coli populasyonunun tamamını yıkımlarken koliformlarm sayısını da Türk Gıda Kodeksi'nde bildirilen değerlerin altına düşürdü. Özellikle toplu üretim yapıldığında maydanozların ve salata yapımında kullanılan diğer sebzelerinin sirke veya kekik suyu ile dekontaminasyonu hijyenik salata elde etmeye katkı sağlar nitelikte bulundu.

Anahtar Kelimeler:

halk sağlığı, Escherichia coli, koliform bakterileri, dezenfekte etme, gıda bulaşıklılığı, inaktivasyon, mikrobiyal bulaşıklık, maydanoz, bitki özütü

Decontamination of parsely samples using oregano water (O.smyrnaeum) or grape vinegar

The effective decontamination of raw consumed vegetables before consumption is important in the point of the view of public health. In this study, parsely was preferred for a model of decontamination of vegetables. The routine washing procedure compared with decontamination by a 1 min dipping the samples in oregano extract or in grape vinegar. As they are hygiene criterria organisms, coliforms and E. coli were enumerated from the samples. A consecutive dipping of 10 parsely brunchs in a total of 1.5 L of oregano extract or grape vinegar were applied. Sensory analyses were also applied to the samples. Washing under tap water did not yield a satisfactory guarantee, while oregano extract and grape vinegar did. The grape vinegar inactivated all the coliforms and E. coli populations on samples. The oregano extract was also inactivated all the E. coli population, but not the coliforms althought the counts decreased to acceptable levels mentioned in Turkish Food Codex. It is pointed out in this study that the decontamination of vegetables used as salad materials with grape vinegar or oregano extract appeared to be effective on the production of a hygienic raw vegetable salad.

Keywords:

public health, Escherichia coli, coliform bacteria, decontamination, food contamination, inactivation, microbial contamination, parsley, plant extracts,

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