Asidifiye Sodyum Klorit ve Asidifiye Sadyum Klorit İçeren Sosun Broyler Pirzolalarında Salmonella spp. Üzerine Etkisi

Bu çalışma, Salmonella spp. ile deneysel olarak kontamine edilen broiler pirzolalarının 4 oC'de muhafazasında bu patojen üzerine asidifiye sodyum klorit (ASK) ve ASK içeren sosun etkilerini incelemek amacıyla yapılmıştır. Örnekler 4oC'de muhafaza edilerek 0., 2., 3., 5. ve 7. günlerde Salmonella spp. yönünden incelenmiştir. Salmonella spp. sayısı bakımından hem günler hem de gruplar arasındaki farkın önemli olduğu tespit edilmiştir. Salmonella spp. sayısında en fazla azalma 2,14 log kob/g ile 1800 ppm ASK çözeltisi uygulanan grupta, en az etki ise 0,08 log kob/g ile 1200 ppm ASK içeren sos uygulanan grupta belirlenmiştir. Kontrol ve sadece marinat uygulanan gruplarda ise patojen sayısında artış belirlenmiştir. Araştırma sonunda Salmonella spp. sayısı üzerine en yüksek antimikrobiyel etkinin 1200 ppm ve 1800 ppm ASK içeren çözeltilerde 2 dakika bekletildikten sonra muhafaza edilen broiler pirzolalarında olduğu tespit edilmiştir. Bu nedenle, asidifiye sodyum klorit çözeltisinin broiler pirzolalarında Salmonella spp. riskinin azaltılmasında etkili olacağı sonucuna varılmıştır

The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Salmonella spp. in Broiler Chops

This study was aimed to investigate the effects of acidified sodium chlorite (ASC) and ASC containing sauce on broiler chops contaminated with Salmonella spp. broiler chops were experimentally contaminated with five-strains of Salmonella spp. cocktail. For the bacterial inhibition, the chops were treated with sauce, ASC(1200 ppm and 1800 ppm) and ASC containing sauce. Contaminated 8 groups chops (1 group contaminated control) were placed in plastic containers, and kept at 4ºC for 7 days. The samples were investigated in terms of Salmonella spp. at 0, 2, 3, 5and 7 days. It was determined that there was statistically significant difference between groups in terms of number of Salmonella spp. The highest decrease in number of Salmonella spp. was determined in group 6 as 2.14 log cfu/g, the least effect was determined in the 5th group (0.08 log cfu/g) treated with marinade containing 1200 ppm ASK. It was determined taht an increase in the number of pathogens in the control and marinade-treated groups. The highest antimicrobial effect on Salmonella spp. was found in broiler chops kept after 2 minute wait in solutions containing 1200 and 1800 ppm ASC. In conclusion, ASC solution decreases the risk of Salmonella spp. in broiler chops.

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