Gıda Muhafasında Kullanılan Bazı Doğal Antimikrobiyaller

İnsanların toplu halde yaşamaya başlamalarıyla birlikte gıdalar; üretim ve takip eden süreçlerde çeşitli nedenlerden dolayı patojen mikroorganizmalar ile kontaminasyona uğrayabilmektedir. Bu nedenle gıdaların korunması ve muhafazası amacıyla güvenilir yöntemlerin uygulamaya konulması gereksinimi ve zorunluluğu ortaya çıkmıştır. Gıda güvenliği, gıda endüstrisinin son yıllarda en çok ilgilendiği ve en çok kaygılandığı konudur. Gıdalara üretim aşamasında değişik koruyucu maddeler ilave edilmektedir. Gıdaların korunmasında pek çok uygulama bulunmasına karşın biyolojik yolla gıdaların korunması günümüzde üzerinde en fazla odaklaşılan uygulamalardan birisidir. Biyolojik koruma; pek çok uygulamanın aksine farklı kökenlerden gelen doğal antimikrobiyaller ile yapılmakta ve bu maddelerin sayısı arttıkça kullanımı giderek yaygınlaşmakta ve gelişmektedir. Bu amaçla kullanılan ve üzerinde çalışmalar yapılan maddeler; hayvansal kaynaklı (lizozim, laktoferrin ve magaininler), bitkisel kaynaklı ürünler (fitoaleksinler, otlar, baharatlar) ve mikrobiyal metabolitler (bakteriosinler, hidrojen peroksit, ve organik asitler) olarak gruplandırılabilir ●●● S U M M A R Y Some National Antimicrobials Used in Food Preservation With humans beginning tol ive together, foods colud be contaminated due to several reasons following the production process. Therefore, the necessity of secure methods for preserving foods has occured. Food safety is the subject that the food industry has been interested and concerned most. For this reason, severeal preservatives are added during the production process. Although there are many applications in food preservation, preserving the foods through biologic methods isone of the most focused applications today. Unlike many applications, biologic preservation is carried out through natural antimicrobials and the number of these materials and theirusage is increasing anddeveloping. The materials used and studies for this purpose are classified as toxinology origin (lisosim, lactoferrin and magainins), plantal products (fitoalexins, herbs and spices)and microbial metabolits.

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Some National Antimicrobials Used in Food Preservation

Some National Antimicrobials Used in Food Preservation With humans beginning tol ive together, foods colud be contaminated due to several reasons following the production process. Therefore, the necessity of secure methods for preserving foods has occured. Food safety is the subject that the food industry has been interested and concerned most. For this reason, severeal preservatives are added during the production process. Although there are many applications in food preservation, preserving the foods through biologic methods isone of the most focused applications today. Unlike many applications, biologic preservation is carried out through natural antimicrobials and the number of these materials and theirusage is increasing anddeveloping. The materials used and studies for this purpose are classified as toxinology origin (lisosim, lactoferrin and magainins), plantal products (fitoalexins, herbs and spices)and microbial metabolits

Keywords:

Spices Bacteriyocins,

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