Farklı Oranlardaki Doğal Zeolitde (Klinoptilolit) ve Daldırma Sonrası Tavuk Kanatlarda Önemli Gıda Patojenlerin Yaşam Kabiliyetleri

Year 2024, Volume: 13 Issue: 2, 106 - 112, 18.12.2024

Mehmet Emin Aydemir , Mehmet Nuri Giraz , Enes Sezer

https://doi.org/10.31196/huvfd.1497295

Abstract

Bu çalışmanın amacı kolaylıkla temin edilebilen doğal zeolit ile hazırlanmış solüsyonlarda ve bu solüsyonlar ile dekontamine edilmiş tavuk kanatlarında Salmonella Typhimurium ve Listeria monocytogenes’in yaşam kabiliyetlerini belirlemektir. Zeolitin, patojenlerin yaşam kabiliyeti üzerine etkisini belirlemek için farklı konsantrasyonlarda (%5, %10, %25) solüsyonlar hazırlanıp kontamine edildi. Daha sonra 4 °C’de muhafaza boyunca farklı sürelerde (2., 6., 24. saat) sayıları belirlendi. Zeolitin, tavuk kanatlarında patojenlerin yaşam kabiliyetine etkisinin belirlemesinde ise kontamine edilmiş tavuk kanatları üç farklı konsantrasyonda (%5, %10, %25) hazırlanan zeolit solüsyonlarına iki farklı sürede (1,5 ve 3 dk) daldırma işlemi yapılıp sayısı belirlendi. Bu çalışmanın sonuçlarına göre, zeolit solüsyonlarında S. Typhimurium sayısı yaklaşık 2,5 log10 azaldığını, L. monocytogenes sayısında ise yaklaşık 1,4 log10 azaldığı saptandı. Dekontamine edilmiş tavuk kanatlarında patojenlerin sayısı önemli ölçüde azaldığı saptandı (P≤0,05). Ayrıca zeolit konsantrasyonunun arttırılması ve sürenin değişimi S. Typhimurium sayısı üzerinde önemli etkisinin olduğu tespit edildi (P≤0,05). Sonuç olarak zeolitin S. Typhimurium ve L. monocytogenes’e karşı antimikrobiyal etkisinin olduğu ve kanatlı etlerinin dekontaminasyonunda kullanım potansiyeli olduğu ortaya konuldu. Yakın gelecekte gıda güvenliğinin sağlanması için zeolit doğal bir alternatif olabileceği öngürülmektedir. Bunun için zeolitin diğer potansiyel gıda uygulamaları içinde kapsamlı bir şekilde araştırılması gerekmektedir.

Keywords

Tavuk kanat, Klinoptilolit, Listeria monocytogenes, Salmonella Typhimurium, Zeolit

Survival of Major Food Pathogens in Natural Zeolite (Clinoptilolite) at Different Ratios and in Chicken Wings After Dipping

Abstract

The aim of this study was to determine the viability of Salmonella Typhimurium and Listeria monocytogenes in solutions prepared with readily available natural zeolite and in chicken wings decontaminated with these solutions. To determine the effect of zeolite on pathogen viability, solutions of different concentrations (5%, 10%, 25%) were prepared and contaminated. Their numbers were then determined at different times (2, 6, and 24 hours) during storage at 4 °C. To determine the effect of zeolite on the viability of pathogens in chicken wings, contaminated chicken wings were immersed in zeolite solutions prepared at three different concentrations (5%, 10%, 25%) for two different times (1.5 min, 3 min) and their numbers were determined. According to the results of this study, the number of S. Typhimurium decreased by approximately 2.5 log10, and the number of L. monocytogenes decreased by approximately 1.4 log10 in zeolite solutions. The number of pathogens was significantly reduced in decontaminated chicken wings (P≤0.05). In addition, increasing the concentration of zeolite and changing the time had a significant effect on the number of S. Typhimurium (P≤0.05). In conclusion, zeolite was found to be antimicrobial against S. Typhimurium and L. monocytogenes and has the potential to be used in the decontamination of poultry meat. It is envisaged that zeolite may be a natural alternative to ensure food safety in the near future. To this end, zeolite should be extensively investigated in other potential food applications.

Keywords

Chicken wings, Clinoptilolite, Listeria monocytogenes, Salmonella Typhimurium, Zeolite

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