Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Year 2024, Volume: 14 Issue: 3, 910 - 918, 15.09.2024

Asiye Usanmaz , Ahmet Erdoğan , Alper Baran

https://doi.org/10.17714/gumusfenbil.1457039

Abstract

Staphylococcal food intoxication from Staphylococcus aureus (S. aureus) species is an important food-borne disease that threatens public health in many countries. Products prepared with fresh vegetables that have not been heat treated and/or not sufficiently disinfected are particularly risky. In this study, the effects of various organic acid (acetic and citric acid) concentrations on S. aureus previously inoculated into parsley and dill vegetables were investigated at storage time of 0, 1., 3., 5, and 7 days. For this purpose, a total of 7 groups were formed: individually with 0.5% and 1.5% acetic and citric acid, as well as their combinations and control. The number of S. aureus was adjusted to 102 and 106 (log CFU/mL) numbers that known to produce toxins by spectrophotometric method. As a result of the study, acetic and citric acid were found to be more effective when combined in S. aureus inhibition. It was observed that this effect varies depending on the microbiological load, acid concentration and storage days of the vegetables. It was also determined that the organic acids used had a better effect on the parsley than the dill vegetable.

Keywords

Acetic acid, Citric acid, Dill, Parsley, Staphylococcus aureus

Supporting Institution

Ataturk University Unit of Scientific Projects Project no: FHD-2017-6175

Project Number

FHD-2017-6175

Thanks

This project was supported by Ataturk University Unit of Scientific Projects Project no: FHD-2017-6175, thus the authors thank Atatürk University for this financial support.

Maydanoz ve dereotunda Staphylococcus aureus kontaminasyonuna karşı asetik ve sitrik asitin etkinliği

Abstract

Staphylococcus aureus (S. aureus) türlerinden kaynaklı stafilokokal gıda intoksikasyonu birçok ülkede halk sağlığını tehdit eden gıda kaynaklı önemli bir hastalıktır. Isıl işlem görmemiş ve/veya yeterince dezenfekte edilmemiş taze sebzelerle hazırlanan ürünler özellikle risklidir. Bu çalışmada, daha önce maydanoz ve dereotu sebzelerine inokule edilen S. aureus'un 0., 1., 3., 5. ve 7. depolama sürelerinde çeşitli organik asit (asetik ve sitrik asit) konsantrasyonlarının etkileri araştırılmıştır. Bu amaçla toplam 7 grup oluşturulmuştur: ayrı ayrı %0,5 ve %1,5 asetik ve sitrik asit ile bunların kombinasyonları ve kontrol. S. aureus sayısı spektrofotometrik yöntemle 102 ve toksin ürettiği bilinen 106 (log KOB/mL) sayısına ayarlanmıştır. Çalışma sonucunda asetik ve sitrik asitin S. aureus inhibisyonunda kombinasyon halinde kullanıldığında daha etkili olduğu bulunmuştur. Bu etkinin sebzelerin mikrobiyolojik yüküne, asit konsantrasyonuna ve saklama günlerine bağlı olarak değiştiği görülmüştür. Ayrıca kullanılan organik asitlerin maydanoz sebzesine dereotu sebzesinden daha iyi etki ettiği belirlenmiştir.

Keywords

Asetik asit, Sitrik asit, Dereotu, Maydanoz, Staphylococcus aureus

Supporting Institution

Ataturk University Unit of Scientific Projects Project no: FHD-2017-6175

Project Number

FHD-2017-6175

Thanks

This project was supported by Ataturk University Unit of Scientific Projects Project no: FHD-2017-6175, thus the authors thank Atatürk University for this financial support.

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