Asidifiye Sodyum Klorid ve Asidifiye Sodyum Klorid İçeren Sosun Broiler Pirzolalarında Listeria monocytogenes Üzerine Etkisi

Bu çalışmayla Listeria monocytogenesile kontamine edilen broiler pirzolalarında asidifiye sodyum klorit (ASK) ve asidifiye sodyum klorit içeren sosun etkisinin incelenmesi amaçlanmıştır. Broiler pirzolaları L. monocytogenesile deneysel olarak kontamine edilmiştir. Broiler pirzolaları bakteriyel azalma için ASK (1200 ppm ve 1800 ppm) ve ASK içeren sos ile muamele edilmiştir. Gruplar, uygulanan dekontaminantların oranlarına ve ürünün tahmini raf ömrüne göre planlanmıştır.Kontamine edilen 8 grup (1 grup kontaminasyon kontrol) plastik kaplara yerleştirilerek at 4 °C’de 7 gün depolanmıştır. Gruplar uygulanan dekontaminanatların oranlarına ve ürünün tahmini raf ömrüne göre planlanmıştır. Örnekler 0., 2., 3., 5. ve 7. günlerinde L. monocytogenesaçısından incelenmiştir. L. monocytogenessayısı açısından gruplar arasında farkın istatistiksel bakımdan önemli olduğu belirlenmiştir. L. monocytogenesaçısından en büyük azalma 1.85 log10kob/g iledepolamanın 7. gününde 6. grupta (1800 ppm ASK içeren solüsyon) belirlenmiştir. Bu çalışmada broiler pirzolalarında L. monocytogenesüzerine en büyük etkinin 1800 ppm ASK içeren solüsyonda 2 dk bekletilmesiyle sağlanmıştır. Sonuç olarak ASK broiler pirzolalarında L. monocytogenesriskini azaltmaktadır.

Anahtar Kelimeler:

Asidifiye Sodyum Klorid, Broiler Pirzolası, Dekontaminasyon, Listeria monocytogenes, Sos

The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops

This study was aimed to investigate the effects of acidified sodium chlorite (ASC) and ASC containing sauce on chicken chops contaminated with Listeria monocytogenes. Chickenchops were experimentally contaminated with L. monocytogenes.For the bacterial inhibition, the chops were treated with sauce, ASC (200 ppm and 1800 ppm) and ASC containing sauce. The groups are planned according to the proportions of decontaminants applied and the estimated shelf life of the product.Contaminated 8 groups chops (1 group contaminated control)were placed in plastic containers, and kept at 4 °C for 7 days. The samples were investigated in terms of L. monocytogenesat 0., 2., 3., 5. and 7. days. It was determined that there was statistically significant difference between groups in terms of number of L. monocytogenes. The highest decrease in number of L. monocytogeneswas determined in group 6 on day 7 as 1.85 log10cfu/g. In this study, the highest antimicrobial effect on L. monocytogeneswas found in chicken chops kept after holding it for 2 minutes in solution containing 1800 ppm ASC. In conclusion, ASC solution decreases the risk of L. monocytogenesin chicken chops.

Keywords:

Acidified Sodium Chlorite, Chicken Chop, Decontamination, Listeria monocytogenes, Sauce,

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