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

Year 2018, Volume: 3 Issue: 5, 509 - 526, 10.01.2019

Aslı Aksoy Necla Aran

https://doi.org/10.26809/joa.2018548660

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.

References

• AKSOY, A. 2003, Bazı Taze Sebzeler ve Çiğ Tavuk Etinde Yüzey Dekontaminasyonu Uygulamalarının İncelenmesi, Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul, Türkiye.
• AKSOY, A. and ARAN, N., 2018, Bazı Taze Sebzeler ve Çiğ Tavuk Etinde Yüzey Dekontaminasyonu Uygulamalarının İncelenmesi, 2. Uluslararası Farkındalık Konferansı Bildiriler Kitabı, 13-15 Aralık 2018, Çanakkale, Rating Academy Yayınları, s. 395-410.
• AL-HAQ, M.I., SEO, Y., OSHITA, S. and KAWAGOE, Y., 2002, Disinfection Effects Of Electrolyzed Oxidizing Water On Suppressing Fruit Rot Of Pear Caused by Botryosphaeria berengeriana, Food Research International, 35, 657-664.
• ANONİM, 2000, Merck, Microbiology Manual.
• ANONİM, 2001, FDA, Bacterial Analytical Manual, AOAC International http://vm.cfsan.fda.gov/ebam/bam-toc.html.
• ATHAYDE, D.R., FLORES, D.R.M., SILVA, J.S., SILVA, M.S., GENRO, A.L.G., WAGNER, R., CAMPAGNOL, P.C.B., MENEZES, C.R. and
• CICHOSKİ, A.J., 2018, Characteristics And Use Of Electrolyzed Water In Food Industries, International Food Research Journal, 25(1): 11–16.
• BEUCHAT, L.R., 1995, Present and Emerging Control Measures For Fresh-Cut Packaged Vegetables, Journal of Food Protection, 58 (Suppl), 56.
• BLOCK, S.S. and FEBIGER, L., 1991, Disinfection, Sterilization and Preservation, Blackwell Science, London.
• BRACKETT, R.E., 1992, Shelf Stability and Safety of Fresh Produce as Influenced by Sanitation and Disinfection, Journal Of Food Protection, 55, 10, 808-814.
• BUCK, J.W., IERSEL, M.W., OETTİNG, R.D. AND HUNG, Y.C., 2003, Evaluation of Acidic Electrolyzed Water for Phytotoxic Symptoms on Foliace and Flowers of Bedding Plants, Crop Protection, 22, 73-77.
• CAPITA, R., ALONSO-CALLEJA, C., CAMİNO GARCİA-FERNANDEZ and MORENO, B., 2002. Activity of Trisodium Phosphate Compared with Sodium Hydroxide Wash Solutions Against Listeria monocytogenes Attached to Chicken Skin During Refrigirated Storage, Food Microbiology, 19, 57-63.
• CHERRY, J.P. 1999, Improving the Safety of Fresh Produce with Antimicrobials, Food Technology, 53,11.
• CUTTER, N.D. and SIRAGUSA, G.R., 1994, Decontamination of Beef Carcass Tissue with Nisin Using A Pilot Scale Model Carcass Washer, Food Microbiology, 11, 481-489.
• DELMORE, R.J., SOFOS, J.N., SCHMIDT, G.R., BELK, K.E., LLOYD, W.R. and SMITH, G.C., 2000, Interventions to Reduce Microbiological Contamination of Beef Variety Meats, , Journal of Food Protection, 63, 1, 44-50.
• ESCUDERO, M.E., VELAZQUEZ, L., DI GENARO, M.S. and GUZMAN, A.M., 1999, Effectiveness of Various Disinfectants in the Eliminaion of Yersinia enterocoliticia on Fresh Lettuce. Journal of Food Protection, 62, 6, 665-669.
• HATHCOX, A.K., HWANG, C.A., RESURRECCION, A.V.A. and BEUCHAT, L.R., 1995, Consumer Evaluation of Raw and Fried Chicken After Washing in Trisodium Phosphate or Lactic Acid/Benzoate Solutions, IFT Annual Meeting, 236 (Alınmıştır: FSTA, Current 1969-12/95, Accession number 95-12-S0147).
• HUANG, C.C., CHENG, T.C., YANG, Y.R., CHUNG, Y.H. and CHI, J.R., 1998, Evaluation of the Washing and Sterilization of Vegetables Using Electrolyzed Strong Acid Aqueous Solution, Journal of the Chinese Agricultural Chemical Society, 36, 5, 473-482 (Alınmıştır: FSTA, Current 1990-2003/07, Accession number 1999-03-J0544).
• ICMSF, 1988, "HACCP in Microbiological Safety and Quality". pp. 357. Blackwell Scientific Publications, Oxford.
• ICMSF, 1998, Vegetable and Vegetable Products. “Microorganisms in Foods”. pp. 215-252. Blackie Academic and Professional, London.
• IZUMI, H., 1999, Electrolyzed Water as A Disinfectant for Fresh-Cut Vegetables, Journal of Food Science, 64, 2, 536-539.
• JUNG, S.W., PARK, K.J., PARK, B.I. and KIM, Y.H., 1996, Surface Sterilization Effect of Electrolyzed Acid-Water on Vegetable, Korean Journal of Food Science and Technology, 28, 6, 1045-1051 (Alınmıştır: FSTA, Current 1990-2002/12, Accession number 1997-11-C0161).
• KENNEY, P.B., PRASAI, R.K., CAMPBELL,R.E, KASTNER, C.L. and FUNG, D.Y.C., 1995, Microbiolgical Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention During Slaughter and Fabrication, Journal of Food Protection, 58, 6, 633-638.
• KIM, C., HUNG, Y.C. and BRACKETT, R.E., 2000a, Efficiacy of Electrolyzed Oxidizing (EO) and Chemically Modified Water on Different Types of Foodborne Pathogens, International Journal of Food Microbiology, 61, 199-207.
• KIM, C., HUNG, Y.C. and BRACKETT, R.E., 2000b, Roles of Oxidation-Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Activation of Food-Related Pathogens, Journal of Food Protection, 63, 1, 19-24.
• KIM, C., HUNG, Y.C., BRACKETT, R.E. and FRANK, J.F., 2001, Inactivation of Listeria monocytogenes Biofilms by Electrolyzed Oxidizing Water, Journal of Food Processing Preservation , 25, 91-100.
• KIURA, H., SANO, K., MORIMATSU, S., NAKANO, T., MORITA, C., YAMAGUCHI, M., MAEDA, T. and KATSUOKA, Y., 2002, Bacteriocidal Activity of Electrolyzed Acid Water from Solution Containing Sodium Chloride at Low Concentration, in Comparison with that at High Concentration, Journal of Microbiological Methods, 49, 285-293.
• KOSEKI, S. and ITOH, K., 2001a, Prediction of Microbial Growth in Fresh-Cut Vegetables Treated with Acidic Electrolyzed Water During Storage Under Various Temperature Conditions, Journal of Food Protection, 64, 12, 1935-1942.
• KOSEKI, S. and ITOH, K., 2001b, The Effect of Acidic Electrolyzed Water on the Quality of Cut Vegetables, Journal of the Japanese Society for Food Science and Technology, 48, 5, 365-369 (Alınmıştır: FSTA, Current 1990-2002/12, Accession number 2001-08-J1978).
• KOSEKI, S., YOSHIDA, K., ISOBE, S. and ITOH, K., 2001, Decontamination of Lettuce Using Acidic Electrolyzed Water, Journal of Food Protection, 64, 5, 652-658.
• KOSEKI, S., FUJIWARA, K. and ITOH, K., 2002, Decontaminative Effect of Frozen Acidic Electrolyzed Water on Lettuce, Journal of Food Protection, 65, 2, 411-414.
• KÜLEKÇI, G., 2005, Klor Verici Dezenfektanların Kullanım Ilkeleri Hangi Şartlarda, Hangi Amaçlarla Kullanılır? Türevleri Nelerdir? 4. Ulusal Sterilizasyon Dezenfeksiyon Kongresi, sayfa 207-219.
• LEITO, M.F., MONTERIO, F.E., DELAZARI, I. and ANGELUCCI, E., 1981, Efficacy of Disinfectants for Reduction of Bacterial Contamination of Lettuce, Boletim-do-Instituo-de-Tecnologia-de-Alimentos,-Brazil, 18, 2, 201-226
• LEN, S.V., HUNG, Y.C., CHUNG, D., ANDERSON, J.L., ERICKSON, M.C. and MORITA, K., 2002, Effects of Storage Conditions and pH on Chlorine Loss in Electrolyzed Oxidizing Water, Journal of Agricultural and Food Chemistry, 50, 209-212.
• LI, Y., BRACKETT, R.E., SHEWFELT, R.L. and BEUCHAT, L.R., 2001, Changes in Appearance and Natural Microflora on Iceberg Lettuce Treated in Warm, Chlorinated Water and then Stored at Refrigeration Temperature, Food Microbiology, 18, 3, 299-308
• MAREL, G.M., VRIES, A.W., LOGTESTIJN, J.G. and MOSSEL, D.A.A., 1989, Effect of Lactic Acid Treatment During Processing on the Sensory Quality and Lactic Acid Content of Fresh Broiler Chickens, International Journal of Food Science & Technology, 24, 1, 11-16. (Alınmıştır: FSTA, Current 1969-12/95, Accession number 89-06-S0058).
• MCWATTERS, K.H., CHINNAN, M.S., WALKER, S.L., DOYLE, M.P. and LIN, C.M., 2002, Consumer Acceptance of Fresh-Cut Iceberg Lettuce Treated with %2 Hydrogen Peroxide and Mild Heat, Journal of Food Protection, 65, 8, 1221-1226.
• MILLIOĞLU, Ö., 2006, Elektrolize Suyun Vicia faba L. Üzerine Genotoksik Etkisinin Kontrolü. Yüksek Lisans Tezi. Gebze Yüksek Teknoloji Enstitüsü, Mühendislik ve Fen Bilimleri Enstitüsü, Gebze, Türkiye.
• MORITA, C., SANO, K., MORIMATSU, S., KIURA, H., GOTO, T., KOHNO, T., HONG, W., MİYOSHİ, H., IWASAWA, A., NAKAMURA, Y., TAGAWA, M., YOKOSUHA, O., SAİSHO, H., MAEDA, T. and KATSUOKA, Y., 2000, Disinfection Potential of Electrolyzed Solutions Containing Sodium Chloride at Low Concentrations, Journal of Virological Methods, 85, 163-174.
• OOMORI, T., OKA, T., INUTA, T. and ARATA, Y., 2000, The Efficiency of Disinfection of Acidic Electrolyzed Water in the Presence of Organic Materials, Analytical Science, 16, 365-369.
• PARK, H., HUNG, Y. C. and KIM, C., 2002a, Effectiveness of Electrolyzed Water as a Sanitizer for Treating Different Surfaces, Journal of Protection, 65, 8, 1276-1280.
• PARK, H., HUNG, Y. C. and BRACKETT, R. E., 2002b, Antimicrobial Effect of Electrolyzed Water for Inactivating Campylobacter jejuni During Poultry Washing, International Journal of Food Microbiology, 72, 77-83.
• POÇAN, H.B., 2012, Elektrolize Suyun Sığır ve Tavuk Etlerinin Bazı Emülsiyon Karakteristikleri Üzerine Etkisi. Yüksek Lisans Tezi. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya, Türkiye.
• RAHMAN, S. M. E., DING, T. and OH, D.H., 2010, Effectiveness of Low Concentration Electrolyzed Water to Inactivate Foodborne Pathogens Under Different Environmental Conditions. International Journal of Food Microbiology, 139(3): 147-153.
• ROBINSON, R.K., BATT, C.A. A and PATEL, P.D., 2000, Encyclopedia of Food Microbiology. Vol.3. Academic Press, New York.
• SAPERS, M.G. and SIMMONS, G.F., 1998, Hydrogen Peroxide Disinfection of Minimally Processed Fruits and Vegetables, Food Technology, 52, 2, 48-52.
• SHARMA, R.R. A and DEMİRCİ, A., 2002, Treatment of Escherichia coli O157:H7 Inoculated Alfalfa Seeds and Sprouts with Electrolyzed Oxidizing Water, International Journal of Food Microbiology, 2676, 1-7.
• SORIANO, J.M., RICO, H., MOLTO, J.C. and MANES, J., 2000, Assesment of the Microbiological Quality and Wash Treatments of Lettuce Served in University Restaurants, Internaional Journal of Food Microbiology, 58, 123-128.
• TEMİZ, A., 2000, Genel Mikrobiyoloji Uygulama Teknikleri, Hatiboğlu Yayınevi, Ankara.
• TURANTAŞ, F., ERSUS-BILEK, S., SÖMEK, Ö. and KUŞÇU, A., 2018, Decontamination Effect of Electrolyzed Water Washing on Fruits and Vegetables, Journal of Microbiology, Biotechnology and Food Sciences, 7(4), 337-342.
• WARREN, J.D., CATHERINE, N.C. and GREGORY, R.S., 1997, Effects of Acetic Acid, Lactic Acid and Trisodium Phosphate on the Microflora of refrigirated Beef Carcass Surface Tissue Inoculated with Esherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes, Journal of Food Protection, 60, 6, 619-624.
• ZHANG, S. and J.M. FARBER., 1996, The effects of Various Disinfectants Against Listeria monocytogenes on Fresh Cut Vegetables, Food Microbiology, 13, 311-321.