Uçucu Yağ İçeren Yenilebilir Kitosan Filmlerinin Staphylococcus aureus ve Escherichia coli O157:H7 Üzerine Etkinlikleri [1]

Bu çalışmada kitosan ve uçucu yağ içeren kitosan solüsyonları ile hazırlanan yenilebilir filmlerin Staphylococcus aureus ve Escherichia coli O157:H7'ye karşı antimikrobiyal etkinlikleri kaşar peyniri üzerinde değerlendirilmiştir. Kekik ve karanfil uçucu yağları film solüsyonlarına %0.5 ve %1 oranında ilave edilmiştir. Kaşar peyniri örnekleri S. aureus ve E. coli O157:H7ile Log 5 kob/g düzeyinde kontamine edilmiştir. Yapay olarak kontamine edilen örnekler hazırlanan filmler ile kaplanmış ve 4ºC' de 14 gün muhafaza edilmiştir. Muhafazanın 1, 7 ve 14. günlerinde yapılan sayımlar ile filmlerin S. aureus ve E. coli O157:H7'ye karşı antimikrobiyal etkinlikleri değerlendirilmiştir. Muhafaza periyodu sonunda tüm film tiplerinin her iki patojene karşı antimikrobiyal etkinliği kontrol grubuna nazaran önemli düzeyde bulunmuştur (P

Eff ectiveness of Edible Chitosan Films Containing Essential Oils on Staphylococcus aureus and Escherichia coli O157:H7

In this study antimicrobial efficacy of edible films prepared with chitosan solution and chitosan solutions containing essential oils against Staphylococcus aureus and Escherichia coli O157:H7 were evaluated on kashar cheese. Oregano and clove oils were added to edible film solutions at 0.5% and 1%. Kashar cheese samples were contaminated with S. aureus and E. coli O157:H7 at 5 Log cfu/g. Artificially contaminated cheese samples were wrapped with prepared films and stored at 4ºC for 14 days. Antimicrobial eff ectiveness of films against S. aureus and E. coli O157:H7 were evaluated by counts performed on 1, 7 and 14 days of storage period. At the end of storage period antimicrobial eff ectiveness of all film types against both pathogens were determined as significant (P<0.05). Applications of edible films to samples were resulted 0.90 to 2.66 Log reduction in count of S. aureus and 0.75 to 2.32 Log reduction in count of E. coli O157:H7 compared to control samples.

PDF

___

Bourtoom T: Edible films and coatings: Characteristics and properties. Int Food Res J, 15, 3-6, 2008.

No HK, Meyers SP, Prinyawiwatkul W, Xu Z: Applications of chitosan for improvement of quality and shelf life of foods: A review. J Food Sci, 72 (5): 87-100, 2007.

Burt S: Essential oils: Their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol, 94 (3): 223-253, 2004.

Joerger RD: Antimicrobial films for food applications: A quantitative analysis of their eff ectiveness. Packag Technol Sci, 20 (4): 231-273, 2007.

Anonim: Commission Decision of 23 January (2002) amending Commission Decision 1999/217/EC as regards the register of fl avouring substances used in or on foodstuff s. 2002/113/EC, Official Journal L49 /02/2002:1-160, 2002.

Nedorostova L, Kloucek P, Kokoska L, Stolcova M, Pulkrabek J: Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria. Food Control, 20 (2): 157-160, 2009.

Min S, Krochta JM: Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lacto- peroxidase systems. J Food Sci, 70 (2): 87-94, 2005.

Kristo E, Koutsoumanis KP, Biliaderis CG: Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloid, 22 (3): 373-386, 2008

Anonim: Türk Standardı, Kaşar Peyniri, TS 3272. Ankara.

Ponce AG, Roura SI, del Valle CE, Moreira MR: Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies. Postharvest Biol Tec, 49 (2): 294-300, 2008.

Zivanovic S, Chi S, Draughton AE: Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci, 70 (1): M45-M51, 2005.

Ye M, Neetoo H, Chen H: Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films. Food Microbiol, 25 (2): 260-268, 2008.

Anonim: Food and Drug Administration, Bacteriological Analytical Manual, New Hampshire, 2002.

Anonim: Türk Gıda Kodeksi, Renklendiriciler ve Tatlandırıcılar Dışındaki Gıda Katkı Maddeleri Tebliği, Ankara, 2003.

Suyatma NE, Tighzert L, Copinet A, Coma V: Eff ects of hydrophilic plasticizers on mechanical, thermal and surface properties of chitosan films. J Agr Food Chem, 53 (10): 3950-3957, 2005.

Erol İ: Gıda Hijyeni ve Mikrobiyolojisi, Pozitif Matbaacılık, Ankara,2007.

Meyrand A, Boutrand-Loei S, Ray-Gueniot S, Mazuy C, Gaspard CE, Jaubert G, Perrin G, Lapeyre C, Vernozy-Rozand C: Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of camembert-type cheeses from raw goats' milk. J App Microbiol, 85 (3): 537-544, 1998.

Bachmann HP, Spahr U: The fate of potentially pathogenic bacteria in swiss hard and semihard cheeses made from raw milk. J Dairy Sci, 78 (3): 476-483, 1995.

Fernandez-Saiz P, Ocio MJ, Lagaron JM: Film-forming process and biocide assessment of highmolecular-weight chitosan as determined by combined ATR-FTIR spectroscopy and antimicrobial assays. Biopolymers, (6): 577-583, 2006.

Dorman HJD, Deans SG: Antimicrobial agents from plants: Anti- bacterial activity of plant volatile oils. J Appl Microbiol, 88 (2): 308-316, 2000.

Becerril R, Gómez-Lus R, Goñi P, López P, Nerín C: Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus. Anal Bioanal Chem, 388 (5-6): 1003-1011, 2007.

Lekkas C, Kakouri A, Paleologos E, Voutsinas LP, Kontominas MG, Samelis J: Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12°C. Food Microbiol, 23 (3): 268-276, 2006.

Spano G, Goff redo E, Beneduce L, Tarantino D, Dupuy A, Massa S: Fate of Escherichia coli O157:H7 during the manufacture of mozzarella cheese. Lett Appl Microbiol, 36 (2): 73-76, 2003.

Helander IM, Nurmiaho-Lassila EL, Ahvenainen R, Rhoades J, Roller S: Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria. Int J Food Microbiol, 71 (2-3): 235-244, 2001.

Burt SA, Reinders RD: Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Lett Appl Microbiol, 36 (3): 167, 2003.

Oussalah M, Caillet S, Salmieri S, Saucier L, Lacroix M: Antimicrobial and antioxidant eff ects of milk protein-based film containing essential oils for the preservation of whole beef muscle. J Agric Food Chem, 52 (18): 5605, 2004.

No HK, Park NY, Lee SH, Meyers SP: Antibacterial activity of chitosans and chitosan oligomers with diff erent molecular weights. Int J Food Microbiol, 74 (1-2): 65-72, 2002.

Fernandez-Saiz P, Lagaron JM, Ocio MJ: Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area. Food Hydrocolloid, 23 (3): 913-921, 2009.

Ricke SC: Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. Poultry Sci, 82, 632-639, 2003.