Emre HASTAOĞLU, Özlem Pelin CAN, Ayşe Sena ÖZMEN

Hindi Salama Uygulanan Atımlı UV Işık Etkilerinin İncelenmesi

Atımlı UV ışık uygulaması gıda güvenliğinin sağlanmasında son dönemlerde sıklıkla uygulanan bir yöntem olmuştur. UV işleminin kolaylığı ve yüksek inaktivasyon gücü sayesinde gıda endüstrisi dahil birçok alanda kullanılmaktadır. Sürekli UV ışık uygulamasına da alternatif olarak kabul edildiği gibi katı ve sıvı gıdalarda daha kısa sürede gerçekleşen etkili bir mikrobiyal inaktivasyon yöntemi olan atımlı UV ışık, gıda sanayisinde hem kimyasal hem de ısıl dekontaminasyon yöntemlerine karşı ümit verici bir alternatiftir. Bu çalışmada, tüketime hazır ambalajlı hindi salam örnekleri üzerinde atımlı UV ışık uygulaması yapılmıştır. Gıda güvenliğinin sağlanması ve tüketicilerin kaygılarının azaltılmasında UV ışık kullanımı amacıyla Listeria monocytogenes ile kontamine edilmiş eşit kalınlıktaki hindi salam dilimlerine farklı süre ve uzaklıktaki atımlı UV ışık uygulamasının etkisi araştırılmıştır. Atımlı UV uygulamasının salam yüzeyindeki mikrobiyal inaktivasyon etkinliği ve salamın kalitesi üzerine etkisi değerlendirilmiştir. Atımlı UV ışık sisteminde kuvars camın örneklere uzaklıkları 5-8-13 cm olacak şekilde 3 farklı mesafe ve 15-30-60 s olacak şekilde 3 farklı sürede dilimli salamlara uygulama yapılmıştır. Çalışma sonuçları, atımlı UV ışık yönteminin ısıl ve kimyasal yöntemlere alternatif olarak salam yüzeyinde L. monocytogenes’e karşı inaktivasyonda etkili bir şekilde kullanılabileceğini göstermiştir. Kuvars lambaya olan mesafe azaldıkça, uygulama süresi ve toplam enerji dozu arttıkça L. monocytogenes’in inaktivasyonunun arttığı belirlenmiştir. En yüksek inaktivasyon 5 cm 60 s atımlı UV ışık işlemi sonrası elde edilmiştir

Investigation of Pulsed UV Light Effects on Turkey Salami

Pulsed UV light application has been a method used frequently in ensuring food safety recently. UVtreatment is used in many areas including the food industry through UV treatment and highinactivation power. Pulsed UV light, which is an effective microbial inactivation method that takesplace in a shorter time in solid and liquid foods, as it is accepted as an alternative to continuous UVlight application, is a promising alternative to both chemical and thermal decontamination methodsin the food industry. In this study, pulsed UV light was applied on ready-to-consumption packagedturkey salami samples. In order to ensure food safety and reduce consumer anxiety, the effect ofpulsed UV light application of different time and distance on turkey salami slices contaminated withListeria monocytogenes in equal thickness in order to use UV light was investigated. The effect ofpulsed UV application on the microbial inactivation efficiency of the salami surface and the qualityof the salami were evaluated. In pulsed UV light system, 3 different distances of quartz glass tosamples will be 5-8-13 cm and sliced salami in 3 different periods of 15-30-60 sec. The results of thestudy showed that pulsed UV light method could be used effectively in inactivation against L.monocytogenes on the salami surface as an alternative to thermal and chemical methods. It wasdetermined that L. monocytogenes inactivation increased as the distance to the quartz lamp decreasedand the application time and total energy dose increased. The highest inactivation was obtained after5 cm 60 sec pulsed UV light treatment

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