The Use of Ultrasound Washing Process on Microbial Decontamination of Fruits and Vegetables

Year 2019, , 1201 - 1216, 31.12.2019

Fatih Mehmet Yılmaz , Fulya Okuroğlu Ahmet Görgüç

https://doi.org/10.18185/erzifbed.571088

Abstract

Microorganisms
contaminated during the growing, harvesting and later stages of fruit and
vegetables can sometimes cause serious health hazards. Therefore, various
decontamination applications have been developed for the industrial washing of
fruits and vegetables. Ultrasound technology, which is less harmful to foods in
terms of physicochemical, nutritional and sensory attributes, has been
evaluated and became a convenient technique in the decontamination of various
foods. It is recommended the use of ultrasound technology by researchers, due
to its non-harmful nature to the environment. It has been reported that
disinfectants used in washing processes show higher decontamination effects
when used in combination with ultrasound, therefore studies handle combined use
of ultrasound and washing agents. The ultrasound technology is still in
progress, and the researches about the use of ultrasound technology in the food
industry continue. Considering the literature results, it is seen that
ultrasound washing processes significantly reduce the initial microbial load of
fruits and vegetables. For this reason, the ultrasound technology is a
promising method especially in the decontamination of foodstuffs

Keywords

Ultrasound, Fruit and vegetable washing, Decontamination, Food safety.

Ultrases Yıkama İşleminin Meyve ve Sebzelerin Mikrobiyal Dekontaminasyonunda Kullanımı

Abstract

Meyve ve sebzelerin yetişme,
hasat ve sonrası aşamalarında bulaşan mikroorganizmalar bazen sağlık açısından
ciddi tehlikeler oluşturabilmektedir. Bu sebeple meyve ve sebzelerin
endüstriyel olarak yıkanmalarında çeşitli dekontaminasyon uygulamaları
geliştirilmiştir. Gıdaya fizikokimyasal, besinsel ve duyusal olarak daha az
zarar verdiği belirtilen ultrases teknolojisi çeşitli gıdaların yıkanmasında
denenmiş ve gıdaların dekontaminasyonunda kullanılabilir bir yöntem olduğu
anlaşılmıştır. Çevre açısından zararlı etki oluşturmaması nedeniyle ultrases
teknolojisi araştırmacılar tarafından tavsiye edilmektedir. Yıkama işlemlerinde
kullanılan dezenfektanların ultrases ile birlikte kullanıldığında daha yüksek
dekontaminasyon etki gösterdikleri bildirildiğinden ultrases teknolojisinin
yıkama ajanları ile bir arada kullanımı farklı araştırmalarda yer edinmektedir.
Halen gelişme aşamasında olan ultrases teknolojisinin gıda endüstrisinde
kullanımı ile ilgili bilimsel araştırmalar devam etmektedir. Literatür
sonuçları değerlendirildiğinde, ultrases ile yıkama işlemlerinin meyve ve
sebzelerin başlangıç mikrobiyal yükünü önemli oranda azalttığı görülmektedir.
Bu nedenle, ultrases teknolojisi özellikle gıda maddelerinin
dekontaminasyonunda gelecek vadeden bir yöntem olarak karşımıza çıkmaktadır.

Keywords

Ultrases yıkama, Meyve ve sebze, Dekontaminasyon, Gıda güvenliği

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