Nötral Elektrolize Suyun Listeria monocytogenes’e Karşı Antibakteriyel Etkinliği

Year 2023, , 574 - 579, 31.12.2023

Gülay Merve Bayrakal , Ali Aydın , Çağla Sarımaden Nasri , Gürhan Çiftçioğlu

https://doi.org/10.30607/kvj.1350051

Abstract

Gıda kaynaklı enfeksiyonların başlıca nedenleri arasında gıda endüstrisindeki yetersiz temizlik ve dezenfeksiyon işlemleri yer almaktadır. Bu nedenle, gıda üreten işyerlerinde yerinde etkin temizlik çok önemlidir. Gıda endüstrisinde kullanılan geleneksel dezenfektanların tahriş meydana getirme, korozyon, toksisite ve kalıntı oluşturma gibi yan etkileri bulunmaktadır. Bu nedenle elektrolize su, gıda endüstrisinde etkin bir dezenfektan olarak popülerlik kazanmıştır. Nötral elektrolize su (NES), patojenleri etkili bir şekilde inaktive etmek için hipokloröz asit ile hipoklorit içermekte olup, ayrıca NES’in kararlı olduğu da kanıtlanmıştır. Gıda kaynaklı yaygın bir patojen olan Listeria monocytogenes, gıda üretim zinciri boyunca farklı noktalarda ve koşullarda bulunmaktadır. Bu çalışmada, NES'in farklı konsantrasyonlarda, farklı sürelerde ve in vitro koşullarda L. monocytogenes üzerindeki antimikrobiyal etkisi incelenmiştir. NES'in etkinliğini değerlendirmek için %0.1, %5, %10, %50 ve %90'lık konsantrasyonlar hazırlanarak inaktivasyon işlemi oda sıcaklığında 30, 60, 90, 120 dakikalık sürelerde gerçekleştirilmiştir. Elde edilen sonuçlar, dezenfektanın %10, %50 ve %90 konsantrasyonlarının L. monocytogenes sayısını 30 dakika içinde tespit edilemeyen seviyelere düşürdüğünü göstermiştir. Buna karşın, %0.1 konsantrasyonda ise tüm uygulanan sürelerde yalnızca 1 log10 azalma sağlanmıştır. Bu çalışma, NES'in L. monocytogenes'i inaktive etmek için oldukça etkili olduğunu ve gıda endüstrisinde daha fazla kullanılması gerektiğini ortaya koymaktadır. Sonuıç olarak, NES' in gıda endüstrisindeki geleneksel dezenfektanlara karşı güvenli, çevre dostu ve gıda kalitesine zarar vermeyen bir alternatif olduğu saptanmış olup, kullanımının artırılmasını tavsiye edilmektedir.

Keywords

Antimikrobiyal aktivite, Listeria monocytogenes, Nötral elektrolize su

Antibacterial Activity of Neutral Electrolyzed Water Against Listeria monocytogenes

Abstract

Inadequate cleaning and disinfection processes in the food industry are major causes of foodborne infections. Therefore, an effective cleaning process is essential for food production areas. Traditional disinfectants in the food industry have side effects like corrosion, irritation, toxicity, and residue problems. Therefore, electrolyzed water has become increasingly popular as an effective disinfectant in the food industry. Neutral electrolyzed water (NEW) contains hypochlorous acid and hypochlorite to inactivate pathogens effectively and has been proven to be stable. Listeria monocytogenes, a common foodborne pathogen, can be found throughout the food production chain at different points and conditions. This study examined the antimicrobial effect of NEW on L. monocytogenes at different concentrations, exposure times, and in vitro conditions. To assess the effectiveness of NEW, 0.1 %, 5 %, 10 %, 50 %, and 90 % concentrations were prepared, and the inactivation treatment was carried out for 30, 60, 90, and 120 min at room temperature. The results showed that at concentrations of 10 %, 50 %, and 90 %, the disinfectant significantly reduced the number of L. monocytogenes to undetectable levels within 30 minutes. However, about 1 log10 reduction was achieved at 0.1 % concentration in all applied times. This study reveals that NEW is highly effective for inactivating L. monocytogenes and should be used more in the food industry. In conclusion that NEW is a safe, environmentally friendly, and not harmful to food quality alternative to traditional disinfectants in the food industry, and recommended its increased use.

Keywords

Antimicrobial activity, Listeria monocytogenes, Neutral electrolyzed water

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