EVALUATION OF SURFACE DECONTAMINATION APPLICATIONS OF SOME FRESH CUT VEGETABLES AND RAW POULTRY MEAT

Yıl 2018, Cilt: 3 Sayı: 5, 509 - 526, 10.01.2019

Aslı Aksoy Necla Aran

https://doi.org/10.26809/joa.2018548660

Öz

In this study four surface decontaminations were
carried out on lettuce and raw chicken meat using dipping method with applying
different solutions, disinfection effects of the solutions were investigated.
For this purpose surface decontamination was carried out with trisodium
phosphate (TSP), acetic acid, sodium acetate, sodium hypochloride (NaOCl),
hydrogen peroxide (H₂O₂) and vinegar (apple and grape).
Mesophilic aerobic bacteria (MAB) were counted after treatments. H₂O₂
5% was detected as the best disinfectant. Acetic acid, lactic  acid, sodium acetate, sodium lactate,
EDTA,  NaOCl, TSP and H₂O₂
were used for chicken meat. Mesophilic aerobic bacteria (MAB) and
coliform bacteria were counted after treatments. It is showed that the best
disinfectants were H₂O₂ 1%  and 2,5% for MAB and H₂O₂
2,5% for coliform bacteria. After the decontamination with AEW and NaOCl, no
differentiation was detected statistically between the solutions for
disinfectant effects for MAB on lettuce, but for coliforms, AEW (30 ppm) showed
the best inhibitory effect. For providing food safety and reducing amount of
microorganisms in foods it is important to use suitable disinfectants at
suitable concentrations.

Anahtar Kelimeler

decontamination, disinfectant, pathogen, chicken, lettuce.

BAZI TAZE SEBZELER VE ÇİĞ TAVUK ETİNDE YÜZEY DEKONTAMİNASYONU UYGULAMALARININ İNCELENMESİ

Öz

Bu çalışmada, marul ve çiğ tavuk etine farklı çözeltiler daldırma
yöntemiyle uygulanarak dört farklı yüzey dekontaminasyonu gerçekleştirildi,
etkileri incelendi. Bu amaçla marulda trisodyum fosfat, asetik asit, sodyum
asetat, sodyum hipoklorit (NaOCl), hidrojen peroksit (H2O2), üzüm sirkesi, elma
sirkesi ile dekontaminasyon gerçekleştirildi. Uygulama sonrası mezofilik
aerobik bakteri (MAB) sayımı yapıldı. En güçlü dezenfektanın %5’lik H2O2 olduğu
belirlendi. Tavuk eti için asetik asit, laktik asit, sodyum asetat, sodyum
laktat, EDTA, NaOCl, TSP, H2O2 kullanıldı. Uygulama sonrası MAB ve koliform
bakteri sayımı yapıldı. En güçlü dezenfektanın MAB için %1 ve %2,5’lik H2O2,
koliform bakteri için ise ise %2,5’lik H2O2 olduğu görüldü. Marulun AES ve
NaOCl ile dekontaminasyonu sonrası, bu çözeltilerin MAB için dezenfektan
etkilerinde istatistiksel olarak bir fark bulunmadı. Aynı çözeltiler tavuk eti
için kullanıldığında MAB ve koliform bakteriler için en güçlü dezenfektanın 30
ppm’lik AES olduğu belirlendi. Gıda güvenliğinin sağlanabilmesi ve gıdalardaki
mikroorganizma yükünün azaltılabilmesi için uygun dezenfektanın uygun
konsantrasyonda kullanılması önemlidir.

Anahtar Kelimeler

dekontaminasyon, dezenfektan, patojen, tavuk, marul.

Kaynakça

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