Sirke ve Limon Suyunun Tavuk Yumurta Kabuğu Dış Yüzeyinde Salmonella’nın Yaşamı Üzerine Etkisi

Bu araştırmada deneysel olarak Salmonella ile kontamine edilen yumurtalar kontrol (K) grubu hariç, distile su (DS), limon suyu (L), sirke (S) ve limon suyu+sirke (LS) yıkama sıvılarına daldırılıp 3 dakika bekletildikten sonra i) 4°C’de 28 gün, ii) 25 °C’de 28 gün, iii) 25 °C’de 18 gün ve sonrasında 4°C’de 10 gün olmak üzere üç farklı koşulda muhafaza edildi. K ve DS gruplarında 0. günde Salmonella sayısı sırasıyla 3,2±1,0 ve 3,6±0,4 log kob/yumurta kabuğu, L, S ve LS gruplarında ise sırasıyla 1,7±0,5, 1,9±0,8 ve 1,8±0,8 log kob/yumurta kabuğu olarak saptandı. L ve LS gruplarında 0. günde Salmonella sayısındaki azalma K ve DS gruplarına göre istatistiksel açıdan önemli bulundu (P<0,05). Salmonella sayısının 25 °C ve 25 °C (18 gün)+4 °C (10 gün) muhafazası sırasında L ve LS gruplarında muhafazanın 18. gününde, S grubunda ise 21. gününde tespit seviyesinin altına düştüğü belirlendi. Muhafaza sırasında (4 °C) Salmonella sayıları arasındaki farklılık DS ile S ve LS grupları arasında muhafazanın 6. gününde istatistiksel açıdan önemli bulundu (P<0,05). Tarayıcı elektron mikroskop görüntülerine göre L, S ve LS uygulamasının yumurtalarda kütikül tabakasında hasarlara neden olduğu saptandı. Bu çalışma; limon suyu ve sirkenin yumurtalarda Salmonella sayısında önemli derecede azalmalara neden olduğunu göstermektedir.

Anahtar Kelimeler:

Limon suyu, Salmonella, Sirke, Yumurta, Daldırma

Effect of Vinegar and Lemon Juice on Survival of Salmonella in Outer Surface of Chicken Eggshell

In this study, experimentally contaminated eggs with Salmonella were immersed for 3 min in distilled water (DW), lemon juice (L), vinegar (S) and lemon juice+vinegar (LS), and then stored at three different conditions such as: i) 4°C for 28 days, ii) 25°C for 28 days, iii) 4°C for 10 days following 25°C for 18 days. On day 0, Salmonella in control (K, without any treatment), DW, L, S and LS groups were detected 3,2±1,0, 3,6±0,4, 1,7±0,5, 1,9±0,8 and 1,8±0,8 log cfu/eggshell, respectively. The decrease in the number of Salmonella at day 0 in L and LS groups was statistically significant compared to K and DW groups (P<0,05). The Salmonella number decreased below the level of detection on the 18th day of storage in L and LS groups and on the 21st day in S group at 25 °C and 25 °C (18 days)+4 °C (10 days). The difference between Salmonella numbers at 4°C was found significant between DW and S and LS groups on the 6th day of storage (P<0,05). According to SEM observation of eggshell, it was determined that washing with L, S and LS caused significant damage to the cuticle layer of the eggshell. This study demonstrated that the use of lemon juice and vinegar in eggs resulted significant reductions in the number of Salmonella.

Keywords:

Egg, Lemon juice, Salmonella, Vinegar, Immersion,

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