EVALUATION OF SURFACE DECONTAMINATION APPLICATIONS OF SOME FRESH CUT VEGETABLES AND RAW POULTRY MEAT

Abstract

In this study four surface decontaminations were carried out on lettuce and raw chicken meat using dipping method with applying different solutions, disinfection effects of the solutions were investigated. For this purpose surface decontamination was carried out with trisodium phosphate (TSP), acetic acid, sodium acetate, sodium hypochloride (NaOCl), hydrogen peroxide (H₂O₂) and vinegar (apple and grape). Mesophilic aerobic bacteria (MAB) were counted after treatments. H₂O₂ 5% was detected as the best disinfectant. Acetic acid, lactic  acid, sodium acetate, sodium lactate, EDTA,  NaOCl, TSP and H₂O₂ were used for chicken meat. Mesophilic aerobic bacteria (MAB) and coliform bacteria were counted after treatments. It is showed that the best disinfectants were H₂O₂ 1%  and 2,5% for MAB and H₂O₂ 2,5% for coliform bacteria. After the decontamination with AEW and NaOCl, no differentiation was detected statistically between the solutions for disinfectant effects for MAB on lettuce, but for coliforms, AEW (30 ppm) showed the best inhibitory effect. For providing food safety and reducing amount of microorganisms in foods it is important to use suitable disinfectants at suitable concentrations.

Keywords

• decontamination,disinfectant,pathogen,chicken,lettuce.

BAZI TAZE SEBZELER VE ÇİĞ TAVUK ETİNDE YÜZEY DEKONTAMİNASYONU UYGULAMALARININ İNCELENMESİ

Abstract

Bu çalışmada, marul ve çiğ tavuk etine farklı çözeltiler daldırma yöntemiyle uygulanarak dört farklı yüzey dekontaminasyonu gerçekleştirildi, etkileri incelendi. Bu amaçla marulda trisodyum fosfat, asetik asit, sodyum asetat, sodyum hipoklorit (NaOCl), hidrojen peroksit (H2O2), üzüm sirkesi, elma sirkesi ile dekontaminasyon gerçekleştirildi. Uygulama sonrası mezofilik aerobik bakteri (MAB) sayımı yapıldı. En güçlü dezenfektanın %5’lik H2O2 olduğu belirlendi. Tavuk eti için asetik asit, laktik asit, sodyum asetat, sodyum laktat, EDTA, NaOCl, TSP, H2O2 kullanıldı. Uygulama sonrası MAB ve koliform bakteri sayımı yapıldı. En güçlü dezenfektanın MAB için %1 ve %2,5’lik H2O2, koliform bakteri için ise ise %2,5’lik H2O2 olduğu görüldü. Marulun AES ve NaOCl ile dekontaminasyonu sonrası, bu çözeltilerin MAB için dezenfektan etkilerinde istatistiksel olarak bir fark bulunmadı. Aynı çözeltiler tavuk eti için kullanıldığında MAB ve koliform bakteriler için en güçlü dezenfektanın 30 ppm’lik AES olduğu belirlendi. Gıda güvenliğinin sağlanabilmesi ve gıdalardaki mikroorganizma yükünün azaltılabilmesi için uygun dezenfektanın uygun konsantrasyonda kullanılması önemlidir.

Keywords

• dekontaminasyon,dezenfektan,patojen,tavuk,marul.

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