Taze marul dezenfeksiyonunda ozonlanmış su kullanımı

Yıl 2021, Cilt: 23 Sayı: 1, 128 - 140, 29.01.2021

Elif Savaş

https://doi.org/10.25092/baunfbed.842123

Öz

Taze marul (Lactuca sativa L.) yapraklarının paketleme öncesi kalite parametreleri, taşıdığı mikrobial yüke bağlı olarak değişmektedir. Bu çalışmanın amacı, taze marul yapraklarının yıkanmasında ozonlanmış su kullanımının bakterisit etkisini belirlemektir. Bu amaçla marul yaprakları ozon jeneratörü ile entegre edilmiş bir ünitede yıkanmıştır. Yıkanan marul yapraklarında toplam bakteri, fekal koliform, E.coli, Staphylococcus aureus, Vibrio spp. sayıları izlenmiştir. +4oC’de 13 gün depolanan marul örneklerinde analizler doğrudan ya da en uygun tarihten hemen önce analiz edilmiştir. Uygulamada kullanılan su örneklerinde pH ölçümleri yapılmıştır. Depolama sürecinin ilk kısmında toplam kabul edilebilir özelliklerde belirgin bir farklılık gözlenmez iken ilerleyen günlerde belirgin kayıplar meydana gelmiştir. Yıkama işlemi ile toplam mikroflora etkin bir şekilde azalmıştır.

Anahtar Kelimeler

Ozon, iceberg marul, E. coli, Staphylacoccus aureus, Vibrio spp.

The usage of ozonated water in fresh-cut lettuce disinfection

Öz

The quality parameters of the pre-packaged iceberg lettuce are affected by microbial invasions. Aim of this study to determination of disinfection effect of ozonated water in the washing process of iceberg lettuce leaves. For this purpose lettuce samples were washed in the commercial foundation integrated with an ozone generator. And than monitored for total bacteria, fecal coliform, E.coli, Staphylococcus aureus, Vibrio spp. counts. The analyses were performed after washing in which lettuces were stored at 4◦C for 13 days. The sensory evolution was monitored. Water samples were analysed for pH. In the first part of the storage process, no significant changes in acceptable properties were observed. However, a significant decrease was detected in the population of microorganisms. Negative changes in sensory properties were detected in the second half of the storage process.

Anahtar Kelimeler

Ozone, iceberg lettuce, E.coli, Staphylacoccus aureus, Vibrio spp.

Kaynakça

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