Inactivation of Salmonella Enteritidis on Almonds by Pulsed Light Treatment

Year 2017, Volume: 15 Issue: 3, 242 - 248, 22.10.2017

Manolya Eser Öner

https://doi.org/10.24323/akademik-gida.345257

Cited By: 1

Abstract

The
effect of pulsed light treatment on the inactivation of Salmonella Enteritidis PT 30 on almonds was determined based on
voltage, distance between sample and lamp and treatment time. Almonds were
spot-inoculated with 20 µL of Salmonella
Enteritidis PT 30 culture and then dried for 24 h at an ambient temperature.
Almonds were treated with pulsed light at 3000, 3400 and 3800V at distances of
14.1 or 19.1 cm for 20 or 60 s. Pulsed light treatments reduced Salmonella populations by 0.44 to 4.14
log CFU/almond. Almonds treated with 3800V at 14.1 cm distance for 60 s
resulted in a reduction by 4.14 log CFU/almond in Salmonella counts on TSAYE and 4.09 log CFU/almond on XLD agar.
After pulsed light exposure, almond surface temperature increased from 25 to
35-50ºC depending on treatment conditions. Results indicated that pulsed light had
a potential to be used in the microbial inactivation of Salmonella in almonds and other low moisture foods.

Keywords

Salmonella, Almonds, Microbial inactivation, Surface temperature, Pulsed light

Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu

Abstract

Atımlı
ışık uygulamasının badem yüzeyindeki Salmonella
Enteritidis PT 30 inaktivasyonuna etkileri farklı voltaj, numune ile lamba
mesafesi ve işlem süresi bakımından değerlendirilmiştir. Bademlerin yüzeyine 20
µL Salmonella Enteritidis PT 30
kültürü ekimi yapılıp, sonra 24 saat oda sıcaklığında kurumaya bırakılmıştır. Ekim
yapılmış bademlere, üç değişik voltajda (3000, 3400 ve 3800V); iki farklı
numune ile lamba mesafesinde (14.1 ve 19.1 cm) 20 ya da 60 s süresince atımlı
ışık uygulanmıştır. Badem yüzeyindeki Salmonella
populasyonu 0.44 ile 4.14 log CFU/badem oranında azalmıştır. Proses
faktörlerinden 3800 V, 14.1 cm ve 60 s ile atımlı ışık uygulaması Salmonella miktarını TSAYE’de 4.14 log, XLD
agarda ise 4.09 log CFU/badem azaltmıştır. Atımlı ışık yöntemi, uygulanan
proses faktörlerine bağlı olarak, badem yüzeyindeki sıcaklığı 25’den 35-50ºC’ye
kadar yükseltmiştir. Bu çalışmaya göre atımlı ışık teknolojisi badem gibi nem
oranı düşük olan gıdaların Salmonella
mikrobiyal inaktivasyonda uygulanabileceği belirlenmiştir.

Keywords

Salmonella, Badem, Mikrobiyal inaktivasyon, Yüzey sıcaklığı, Atımlı ışık

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