THE ANTIMICROBIAL ACTIVITY OF APPLE CIDER VINEGAR AND GRAPE VINEGAR, WHICH ARE USED AS A TRADITIONAL SURFACE DISINFECTANT FOR FRUITS AND VEGETABLES

Abstract

Apple cider vinegar and grape vinegar are traditional surface disinfectants, which are commonly used in disinfection of fruit and vegetables at homes in Turkey. In this study, the antimicrobial activity of apple cider vinegar and grape vinegar are tested against standard strains (Bacillus subtilis DSMZ 1971, Candida albicans DSMZ 1386, Enterobacter aerogenes ATCC 13048, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa DSMZ 50071, Pseudomonas fluorescens P1, Salmonella enteritidis ATCC 13075, Salmonella typhimurium SL 1344, Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis DSMZ 20044) and food isolates (Enterococcus durans, Enterococcus faecium, Klebsiella pneumoniae, Listeria innocua, Salmonella infantis and Salmonella kentucky) by minimum inhibitory concentration (MIC) test and the results are compared against Halamid®, a commercial surface disinfectant, which can be used for fruit and vegetable disinfection. As a result, it was observed that grape vinegar presented the highest activity with a MIC value of 12.5 - 50 µg/mL against all microorganisms, where the least activity with a MIC value of 25 - 50 µg/mL against all microorganisms except C. albicans, E. coli, E. durans, E. faecalis, S. kentucky and P. fluorescens

Keywords

• Apple cider vinegar,grape vinegar,Halamid®®,antimicrobial activity,MIC

References

1. D. M. Barrett, J. C. Beaulieu and R. Shewfelt, Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing, Crit. Rev. Food Sci. Nutr., 50/5 (2010) 369-389.
2. L. Rayner, The Natural Canning Resource Book: A guide to home canning with locally-grown, sustainably-produced and fair trade foods, Lifeweaver LLC, USA 2010.
3. E. M. Barnes, Food poisoning and spoilage bacteria in poultry processing. Vet. Rec., 90/26 (1972) 720-722.
4. Institute of Medicine of National Academies, Addressing Foodborne Threats to Health: Policies, Practices, and Global Coordination: Workshop Summary. The National Academic Press, USA 2006.
5. B. Malhotra, A. Keshwani and H. Kharkwal, Antimicrobial food packaging: potential and pitfalls. Front. Microbiol., 6 (2015) 611.
6. J. A. Troller, Sanitation in food processing. Academic Press, USA (2012).
7. İ. Türker, Sirke Teknolojisi ve Teknikte Laktik Asit Fermantasyonları. Ankara Üniversitesi, Ziraat Fakültesi Ders Kitabı, No: 209, Ankara Üniversitesi Basımevi, Türkiye (1963).
8. S. C. Tan, Vinegar Fermentation. A Thesis of Master. University of Lousiana, Department of Food Science, (2005).

9. N. H. Budak, E. Aykin, A. C. Seydim, A. K. Greene and Z. B. Guzel‐Seydim, Functional properties of vinegar. J. Food Sci., 79/5, (2014) 757-764.
10. N. H. Budak, D. Kumbul Doguc, C. M. Savas, A. C. Seydim, T. Kok Tas, M. I. Ciris and Z. B. Guzel-Seydim, Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J. Agric. Food Chem., 59/12 (2011) 6638-6644.
11. N. H. Budak and Z. B. Guzel-Seydim, Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. J. Sci. Food Agric., 90/12 (2010) 2021-2026.
12. A. Dávalos, B. Bartolomé and C. Gómez-Cordovés, Antioxidant properties of commercial grape juices and vinegars. Food Chem., 93/2 (2005) 325-330.
13. H. Nishino, M. Murakoshi, X. Y. Mou, S. Wada, M. Masuda, Y. Ohsaka, Y. Satomi and K. Jinno, Cancer prevention by phytochemicals. Oncology, 69/1 (2005) 38-40.
14. S. Nishidai, Y. Nakamura, K. Torikai, M. Yamamoto, N. Ishihara, H. Mori and H. Ohigashi, Kurosu, a traditional vinegar produced from unpolished rice, suppresses lipid peroxidation in vitro and in mouse skin. Biosci. Biotechnol. Biochem, 64/9 (2000) 1909-1914.
15. M. Ogawa, T. Kusano, M. Katsumi and H. Sano, Rice gibberellin-insensitive gene homolog, OsGAI, encodes a nuclear-localized protein capable of gene activation at transcriptional level. Gene, 245/1 (2000) 21-29.
16. S. Kondo, Y. Kuwahara, M. Kondo, K. Naruse, H. Mitani, Y. Wakamatsu, K. Ozato, S. Asakawa, N. Shimizu and A. Shima, The medaka rs-3 locus required for scale development encodes ectodysplasin-A receptor. Curr. Biol. 11/15 (2001) 1202-1206.
17. Y. Shimoji, E. Oishi, T. Kitajima, Y. Muneta, S. Shimizu and Y. Mori, Erysipelothrix rhusiopathiae YS-1 as a live vaccine vehicle for heterologous protein expression and intranasal immunization of pigs. Infect. Immun., 70/1 (2002) 226-232.
18. A. Sugiyama, M. Saitoh, A. Takahara, Y. Satoh and K. Hashimoto, Acute cardiovascular effects of a new beverage made of wine vinegar and grape juice, assessed using an in vivo rat. Nutr. Res., 23/9 (2003) 1291-1296.
19. K. Canli, A. Yetgin, I. Akata and E. M. Altuner, Antimicrobial activity and chemical composition screening of Epilobium montanum root. Indian J. Pharm. Educ. Res., 51/3(2017) 239-243.
20. K. Canli, E. M. Altuner and I. Akata, Antimicrobial screening of Mnium stellare. Bangladesh J. Pharmacol., 10/2 (2015) 321-325.
21. E. M. Altuner, K. Canli and I. Akata, Antimicrobial screening of Calliergonella cuspidata, Dicranum polysetum and Hypnum cupressiforme. J. Pure Appl. Microbio., 8/1 (2014) 539-545.
22. E. M. Altuner and K. Canli, In vitro antimicrobial screening of Hypnum andoi AJE Sm. J. Kast. Forf., 12 (2012) 97-101.
23. E. M. Altuner, B. Çetin and C. Çökmüş, Antimicrobial activity of Tortella tortulosa (Hedw.) Limpr. extracts. J. Kast. Forf., 10/2 (2010) 111-116.
24. E. M. Altuner, Bazı karayosunu türlerinin antimikrobiyal aktivitesinin belirlenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi, Ankara, 2008.
25. R. C. Team, R: A language and environment for statistical computing, R Foundation for Statistical Computing, Austria 2013.
26. J. M. Chang and T. J. Fang, Survival of Escherichia coli O157: H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157: H7. Food Microbiol., 24/7-8 (2007) 745-751.
27. S. Elhan, Farklı sirke çeşitleri ve konsantrasyonlarının salata bileşenlerinin dezenfeksiyonunda kullanım imkanlarının araştırılması, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum, 2014.
28. V. Bornemeier, D. Peters and J. A. Albrecht, Effect of added citric acid and acetic acid on the growth of Staphylococcus and Listeria in a mayonnaise-based salad. J. Am. Diet. Assoc., 97/9 (1997) A83.
29. J. Lukasik, M. L. Bradley, T. M. Scott, M. Dea, A. Koo, W.Y. Hsu, J. A. Bartz and S. R. Farrah, Reduction of poliovirus 1, bacteriophages, Salmonella montevideo, and Escherichia coli O157: H7 on strawberries by physical and disinfectant washes. J. Food Prot., 66/2 (2003) 188-193.