ASİDE ADAPTE VE ADAPTE OLMAYAN DURAĞAN FAZ ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM VE LISTERIA MONOCYTOGENES’İN NAR SUYUNDAKİ CANLI KALMA SÜRELERİNİN BELİRLENMESİ

Yıl 2019, Cilt: 44 Sayı: 4, 681 - 691, 01.08.2019

Zeynal Topalcengiz , Sefa Işık Hasan Işık Senem Güner

https://doi.org/10.15237/gida.GD19059

Öz

Bu çalışmanın amacı, aside adapte olan
ve adapte olmayan durağan faz Escherichia coli O157:H7, Salmonella Typhimurium
ve Listeria monocytogenes'in buzdolabı ve oda sıcaklıklarında canlı
kalma sürelerini değerlendirmektir. İnoküle edilmiş meyve suyu örnekleri 4 ve
24 ± 2 ° C'de muhafaza edilmiştir. Patojenlerin popülasyonları 28'inci güne
kadar sayılmıştır. Popülasyon indirgeme oranları, bir log indirgeme için
gereken süre, test edilen mikroorganizmalar için hesaplanmıştır. Bir hafta
sonunda E. coli O157:H7 için zenginleştirme bütün test edilen koşullarda
negatif olarak belirlenmiştir. Buzdolabı sıcaklığında, asitle adapte S. Typhimurium
ve L. monocytogenes, adapte olmayan hücrelere göre 1 hafta daha uzun
süre hayatta kalmıştır. Oda sıcaklığında, S. Typhimurium popülasyonu 28
günde 7 log CFU/ml düşmüştür ama L. monocytogenes sadece 12 saat canlı
kalabilmiştir. Popülasyon azalma oran aralıkları (gün) bütün test edilen
patojenler için 0.06-4.29 aralığındadır (P<0.05). Test edilen
patojenler kontamine olmuş nar suyunda gıda kaynaklı hastalığa neden olacak
kadar uzun süre hayatta kalabilir. 

Anahtar Kelimeler

Asit Adaptasyonu, Canlı kalma, Nar suyu, Escherichia coli, Salmonella, Listeria

SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE

Öz

The purpose of this study was to
evaluate the survival of acid adapted and non-adapted stationary phase Escherichia
coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes
in pomegranate juice at refrigeration and room temperatures. Inoculated juice
samples were stored at 4 and 24 ± 2°C. Population of pathogens were enumerated
for up to 28 days. Reduction rates, time required for one log reduction, of
tested microorganisms were calculated. Enrichment was negative for E. coli
O157:H7 after a week at all tested conditions. At refrigeration temperature,
acid adapted S. Typhimurium and L. monocytogenes survived one
week longer than non-adapted cells. At room temperature, S. Typhimurium
population decreased up to 7 log CFU/ml in 28 days; L. monocytogenes
survived less than 12 h. Rates of reduction (days) ranged between 0.06 and 4.29
for all tested pathogens (P<0.05). Tested pathogens can
survive in contaminated pomegranate juice until consumption to cause foodborne
illness. 

Anahtar Kelimeler

Acid adaptation, Survival, Pomegranate juice, Escherichia coli, Salmonella, Listeria

Kaynakça

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