Yulaf ununda Salmonella ve Enterococcus faecium NRRL B-2354'ün izotermal inaktivasyon kinetiği

Abstract

Bu çalışma, Salmonella'nın ısıl işlemin sırasında yulaf ununda hayatta kalma ve ısıl toleransını (D- ve z-değerleri) patojenik etki göstermeyen potansiyel müdavini olan Enterococcus faecium NRRL B-2354 (E. faecium) ile birlikte belirlemeyi amaçlamıştır. Yulaf ununun su aktivite (aw) değeri , nem kontrollü bir ortamda 0.40 olarak ayarlanarak S. Enteritidis PT30 ve E. faecium ile eşit şekilde inoküle (108-9 CFU/g) edilmiştir. Yulaf unu örnekleri (1 ± 0.1 g) daha sonra plastik torbalarda vakumlanarak paketlenmiş ve bakteriyel hayatta kalmayı değerlendirmek için 75, 80 ve 85°C’de sıcak su banyosunda ısıl işleme tabi tutulmuştur. S. Enteritidis PT30 ve E. faecium'un hayatta kalma eğrileri, iki ana model (Log-lineer ve Weibull modeli) kullanılarak analiz edilmiştir ve mikroorganizmaların hayatta kalma eğrilerinin birinci dereceden kinetik izlediği ortaya çıkmıştır. S. Enteritidis PT30 ve E. faecium'un yulaf unundaki D75C, D80C ve D85C değerleri sırasıyla 16.08 ± 1.36°C'den 2.27 ± 0.35 dakikaya ve 23.61 ± 1.39'dan 3.87 ± 0.42 dakikaya düşmüştür ve karşılık gelen z-değerleri sırasıyla 13.4 ± 0.37 ve 12.1 ± 0.41°C olarak bulunmuştur. Bu araştırmadan elde edilen D- ve z-değerleri, yulaf ununun mikrobiyel güvenliğini sağlamak için ısıl işlemin doğrulanmasında kullanılabilir.

Keywords

• Isıl işlemin
• düşük nem içerikli gidalar
• Salmonella
• Enterococcus faecium

Isothermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 in oat flour

Abstract

Bu çalışma, Salmonella'nın ısıl işlemin sırasında yulaf ununda hayatta kalma ve ısıl toleransını (D- ve z-değerleri) patojenik etki göstermeyen potansiyel müdavini olan Enterococcus faecium NRRL B-2354 (E. faecium) ile birlikte belirlemeyi amaçlamıştır. Yulaf ununun su aktivite (aw) değeri , nem kontrollü bir ortamda 0.40 olarak ayarlanarak S. Enteritidis PT30 ve E. faecium ile eşit şekilde inoküle (108-9 CFU/g) edilmiştir. Yulaf unu örnekleri (1 ± 0.1 g) daha sonra plastik torbalarda vakumlanarak paketlenmiş ve bakteriyel hayatta kalmayı değerlendirmek için 75, 80 ve 85°C’de sıcak su banyosunda ısıl işleme tabi tutulmuştur. S. Enteritidis PT30 ve E. faecium'un hayatta kalma eğrileri, iki ana model (Log-lineer ve Weibull modeli) kullanılarak analiz edilmiştir ve mikroorganizmaların hayatta kalma eğrilerinin birinci dereceden kinetik izlediği ortaya çıkmıştır. S. Enteritidis PT30 ve E. faecium'un yulaf unundaki D75C, D80C ve D85C değerleri sırasıyla 16.08 ± 1.36°C'den 2.27 ± 0.35 dakikaya ve 23.61 ± 1.39'dan 3.87 ± 0.42 dakikaya düşmüştür ve karşılık gelen z-değerleri sırasıyla 13.4 ± 0.37 ve 12.1 ± 0.41°C olarak bulunmuştur. Bu araştırmadan elde edilen D- ve z-değerleri, yulaf ununun mikrobiyel güvenliğini sağlamak için ısıl işlemin doğrulanmasında kullanılabilir.

Keywords

• Thermal resistance
• Low-moisture foods
• Salmonella
• Enterococcus faecium

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