Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Asiye Usanmaz; Ahmet Erdoğan; Alper Baran

doi:10.17714/gumusfenbil.1457039

TR EN

Maydanoz ve dereotunda Staphylococcus aureus kontaminasyonuna karşı asetik ve sitrik asitin etkinliği

Öz

Staphylococcus aureus (S. aureus) türlerinden kaynaklı stafilokokal gıda intoksikasyonu birçok ülkede halk sağlığını tehdit eden gıda kaynaklı önemli bir hastalıktır. Isıl işlem görmemiş ve/veya yeterince dezenfekte edilmemiş taze sebzelerle hazırlanan ürünler özellikle risklidir. Bu çalışmada, daha önce maydanoz ve dereotu sebzelerine inokule edilen S. aureus'un 0., 1., 3., 5. ve 7. depolama sürelerinde çeşitli organik asit (asetik ve sitrik asit) konsantrasyonlarının etkileri araştırılmıştır. Bu amaçla toplam 7 grup oluşturulmuştur: ayrı ayrı %0,5 ve %1,5 asetik ve sitrik asit ile bunların kombinasyonları ve kontrol. S. aureus sayısı spektrofotometrik yöntemle 102 ve toksin ürettiği bilinen 106 (log KOB/mL) sayısına ayarlanmıştır. Çalışma sonucunda asetik ve sitrik asitin S. aureus inhibisyonunda kombinasyon halinde kullanıldığında daha etkili olduğu bulunmuştur. Bu etkinin sebzelerin mikrobiyolojik yüküne, asit konsantrasyonuna ve saklama günlerine bağlı olarak değiştiği görülmüştür. Ayrıca kullanılan organik asitlerin maydanoz sebzesine dereotu sebzesinden daha iyi etki ettiği belirlenmiştir.

Anahtar Kelimeler

Asetik asit, Sitrik asit, Dereotu, Maydanoz, Staphylococcus aureus

Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Öz

Staphylococcal food intoxication from Staphylococcus aureus (S. aureus) species is an important food-borne disease that threatens public health in many countries. Products prepared with fresh vegetables that have not been heat treated and/or not sufficiently disinfected are particularly risky. In this study, the effects of various organic acid (acetic and citric acid) concentrations on S. aureus previously inoculated into parsley and dill vegetables were investigated at storage time of 0, 1., 3., 5, and 7 days. For this purpose, a total of 7 groups were formed: individually with 0.5% and 1.5% acetic and citric acid, as well as their combinations and control. The number of S. aureus was adjusted to 102 and 106 (log CFU/mL) numbers that known to produce toxins by spectrophotometric method. As a result of the study, acetic and citric acid were found to be more effective when combined in S. aureus inhibition. It was observed that this effect varies depending on the microbiological load, acid concentration and storage days of the vegetables. It was also determined that the organic acids used had a better effect on the parsley than the dill vegetable.

Anahtar Kelimeler

Acetic acid, Citric acid, Dill, Parsley, Staphylococcus aureus

Destekleyen Kurum

Ataturk University Unit of Scientific Projects Project no: FHD-2017-6175

Proje Numarası

FHD-2017-6175

Teşekkür

This project was supported by Ataturk University Unit of Scientific Projects Project no: FHD-2017-6175, thus the authors thank Atatürk University for this financial support.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mikrobiyolojisi

Bölüm

Araştırma Makalesi

Yazarlar

Asiye Usanmaz
0000-0001-6752-3365
Türkiye

Ahmet Erdoğan
0000-0003-0374-4104
Türkiye

Alper Baran ^*
0000-0002-3089-6624
Türkiye

Yayımlanma Tarihi

15 Eylül 2024

Gönderilme Tarihi

22 Mart 2024

Kabul Tarihi

27 Haziran 2024

Yayımlandığı Sayı

Yıl 2024 Cilt: 14 Sayı: 3

DOI

https://doi.org/10.17714/gumusfenbil.1457039

IZ

https://izlik.org/JA73AM67ZS

APA

Usanmaz, A., Erdoğan, A., & Baran, A. (2024). Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 14(3), 910-918. https://doi.org/10.17714/gumusfenbil.1457039

AMA

1.Usanmaz A, Erdoğan A, Baran A. Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill. Gümüşhane Üniversitesi Fen Bilimleri Dergisi. 2024;14(3):910-918. doi:10.17714/gumusfenbil.1457039

Chicago

Usanmaz, Asiye, Ahmet Erdoğan, ve Alper Baran. 2024. “Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill”. Gümüşhane Üniversitesi Fen Bilimleri Dergisi 14 (3): 910-18. https://doi.org/10.17714/gumusfenbil.1457039.

EndNote

Usanmaz A, Erdoğan A, Baran A (01 Eylül 2024) Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill. Gümüşhane Üniversitesi Fen Bilimleri Dergisi 14 3 910–918.

IEEE

[1]A. Usanmaz, A. Erdoğan, ve A. Baran, “Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill”, Gümüşhane Üniversitesi Fen Bilimleri Dergisi, c. 14, sy 3, ss. 910–918, Eyl. 2024, doi: 10.17714/gumusfenbil.1457039.

ISNAD

Usanmaz, Asiye - Erdoğan, Ahmet - Baran, Alper. “Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill”. Gümüşhane Üniversitesi Fen Bilimleri Dergisi 14/3 (01 Eylül 2024): 910-918. https://doi.org/10.17714/gumusfenbil.1457039.

JAMA

1.Usanmaz A, Erdoğan A, Baran A. Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill. Gümüşhane Üniversitesi Fen Bilimleri Dergisi. 2024;14:910–918.

MLA

Usanmaz, Asiye, vd. “Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill”. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, c. 14, sy 3, Eylül 2024, ss. 910-8, doi:10.17714/gumusfenbil.1457039.

Vancouver

1.Asiye Usanmaz, Ahmet Erdoğan, Alper Baran. Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill. Gümüşhane Üniversitesi Fen Bilimleri Dergisi. 01 Eylül 2024;14(3):910-8. doi:10.17714/gumusfenbil.1457039

Cited By

THE GROWTH BEHAVIOR OF SALMONELLA IN PARSLEY STORED AT DIFFERENT TEMPERATURES

Gıda

https://doi.org/10.15237//gida.GD25137

e-ISSN: 2146-538X Yayın Modeli: Sürekli Yayın Atıf Dizinleri: TR Dizin , SCOPUS

Maydanoz ve dereotunda Staphylococcus aureus kontaminasyonuna karşı asetik ve sitrik asitin etkinliği

Öz

Anahtar Kelimeler

Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Öz

Anahtar Kelimeler

Destekleyen Kurum

Proje Numarası

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

THE GROWTH BEHAVIOR OF SALMONELLA IN PARSLEY STORED AT DIFFERENT TEMPERATURES