GÜZİN İPLİKÇİOĞLU ÇİL, Yağmur Nil DEMİREL, Ufuk Tansel SIRELI

Inactivation of Salmonella Typhimurium on poultry meat by electrolyzed water

Gıda kaynaklı infeksiyonlara neden olan etkenlerin başında Salmonella yer almaktadır. Salmonellanın en önemli bulaşma kay- nağı ise kanatlı etleri ve yumurtadır. Kanatlı etleri arasında sıklıkla izole ve identifiye edi- len serotiplerden birisi de S. Typhimuriumdur. Et ve et ürünleri sanayiinde, dekontaminasyon uygulamalarında organik asitler, klorlu bile- şikler, trisodyum fosfat, buhar veya sıcak su GRAS Kabul edilen ve mikroorganizmalara karşı en sık kullanılan maddelerdir. Elektroli- ze su da gıda endüstrisinde kullanımı yaygın- laşmaya başlamış yeni bir sanitizerdir. Elek- trolize su, seyreltik tuz çözeltisinin memb- ranla ayrılmış anot ve katot elektrotlarından geçirilerek elektrolizi ile elde edilmektedir. Bu çalışma, elektrolize suyun tavuk etlerinde S. Typhimurium üzerine etkisini ve raf ömrü boyunca antimikrobiyel etkinin ne şekilde ge- liştiğini gözlemlemek amacıyla yapılmıştır. Tavuk eti örnekleri ATCC 14028 ve saha izo- latı ile kontamine edilmiştir. Kontamine edilen numunelere, 3 farklı grup şeklinde 500er ml 30, 60 ve 70 ppm klor içeren solusyonlar ile dekontaminasyon işlemi uygulanmıştır. Her gruptaki numuneler 15, 30 ve 60 saniye olmak üzere 3 farklı zaman parametresinde dezen- fektanlarda bekletilmiştir. Süreler sonunda nu- munelerin 0. ve +7 °C de bekletildikten sonra 3. ve 7. günlerde ekimleri yapılarak kontami- nasyon düzeyleri tespit edilmiştir. Sonuç ola- rak elektrolize suyun 0. günde 2 log bir düşüş sağlarken, 3. ve 7. günlerde etkisini kaybettiği ortaya konmuştur. Ayrıca çalışmada kullanılan değişik elektrolize su konsantrasyonları ve uy- gulama süreleri arasında da bir fark olmadığı tespit edilmiştir.

Elektrolize su kullanılarak tavuk etinde S. Typhimuriumun inaktivasyonu

Abstract: Salmonella is the most frequent causes of food poisoning in humans. Eggs and poultry are the main common sources of such outbreaks. One of the most commonly isolated sero-types from poultry is S. Typhimurium. A number of interventions are used extensively by the meat and poultry industries to reduce bacterial contamination. Organic acids, chlori- nated compounds, trisodium phosphate, heat, steam or hot water are generally recognized as safe (GRAS) interventions and are used ex- tensively by the meat and poultry industries to reduce bacterial contamination on carcass sur- faces. Electrolyzed Water (EW) is currently gaining popularity as a sanitizer in the food in- dustry. Generation of EW, in general, involves reactions in a cell containing inert positively charged (anode) and negatively charged (cat- hode) electrodes, respectively, separated by a membrane, and through which a dilute salt so- lution passes. The objective of this study was to determine the efficacy of EW in the inacti- vation of Salmonella Typhimurium in chicken meat and monitor the effects during the shelf life. Chicken wings were inoculated with two types of Salmonella Typhimurium, ATCC 14028 and a wild strain. Inoculated samples dipped in three different EW that include 30, 60 and 70 ppm chlorine, for 15, 30 and 60 se- conds. Chicken wings were sampled at day 0 in order to determine the antimicrobial effect, the rest of the samples stored in 7 °C for 3 and 7 days to monitor the effect of shelf-life. As a result, EW reduced the Salmonella Typhimu- rium approximately 2 log CFU/ml on day 0. However, no reduction observed during the 7 days. There was no difference between 30, 60 and 70 ppm chlorine included EWs, and also 15, 30 and 60 seconds.

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