Abstract
In this paper, the minimum effective doses of essential oils of rosemary
(Rosmarinus officinalis) and clove (Syzygium aromaticum), which are consumed
for aromatizing the foods, on the food pathogens, and the effects on
decontamination of poultry meat and extending the shelf life were investigated.
7 Gram-positive (Brochotrix thermosphacta, Lactobacillus casei, Lactococcus
lactis, Leuconostoc mesenteroides, Listeria monocytogenes, Micrococcus luteus,
Staphylococcus aureus) and 6 Gram-negative (Escherichia coli,
Pseudomonas aeruginosa, Salmonella enteritidis,
Salmonella typhimurium, Shigella
dysanteriae, Yersinia enterocolitica: O3) bacteria were used. Firstly, the
minimum effective doses of rosemary and clove essential oils at 30th
minute and 24th hour were determined separately, and it was found
that close oil is more effective than rosemary oil. Moreover, the fact that
rosemary and close oils were more effective on bacteria at 24th hour
indicates that both of the essential oils are delayed-effect ones. In
experiments, where the effects on shelf life of drumsticks by spraying the oils
of rosemary, clove and their combination, it was observed that close oil is more
effective on the shelf life from antimicrobial efficiency aspect. In
replication groups of this research, where the close and rosemary oils were
used together, even though 1 increment or more decreases were observed during
the beginning of storage of all the samples, this difference was closed towards
the end, and the values that are close to control groups were determined. During the study, it was concluded
that, although the rosemary and clove oils were effective on poultry meat’s
microflora, they were not capable of expanding the shelf life.
References
- Adams RP (2004). Identification of essential oil components by Gas Chromatography/Quadrupole Mass Spectroscopy. Allured, Carol Stream, IL, USA. Ali HS, Kamal M, Mohamed SB (2009). In vitro clove oil activity against periodontopathic bacteria. J Sc Tech, 10 (1), 1-7. Anonim (2010). Food Microbiological Examination: Enumeration of Yeasts and Molds. National Food Safety Standard of P. R. China, 4789. 15, 1-7. Anonim (2014). Identification of Staphylococcus species, Micrococcus species and Rothia species. UK Standards for Microbiology Investigations, Public Healt England, 3, 1-32. Anonim (2015). Identification of Shigella species. UK Standards for Microbiology Investigations, Public Health England, 3, 1-22. Ayoola GA, Lawore FM, Adelowotan T, Aibinu IE, Adenipekun E, Coker HAB, Odugbemi TO (2008). Chemical analysis and antimicrobial activity of the essential oil of Syzigium aromaticum (clove). Afr J Microbiol Res, 2, 162- 166. Bozin B, Mimica-Dukic N, Samojlik I, Jovin E (2007). Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J Agric Food Chem, 55 (19), 7879-7885. Burkwal MK, PA Hartman (1964). Comparison of direct plating media for the isolation and enumeration of enterococci in certain frozen foods. App Microbiol, 12,18-23. Burt S (2004). Essential Oils: their antibacterial properties and potential applications in foods-rewiew. Int J Food Microbiol, 94, 223-253. Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG (2007). Combined effect of oregano essential oil and modified atmosphere packaging 127 on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol, 24(6), 607-617. Cutter CN (2000). Antimicrobial effect of herb extracts against Eshericia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium associated with beef. J Food Protect, 63 (5), 601-607. Çiftçioğlu G (2015). Kanatlı Etleri Hijyeni ve Teknolojisi. İstanbul Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı Ders Notu. 1-13. Davidson PM, Naidu ES (2000). Phyto-Antimicrobials in Natural Food Antimicrobial Systems, Eds. Naidu A. S.: CRC Press, ( http://www.foodnetbase.com /ejournals/books ), erişim tarihi: 13. 03. 2012. Dincer HA, Baysal T (2004). Decontamination techniques of pathogen bacteria in meat and poultry. Crit Rew Microbiol, 30, 197-204. Ertürk Ö (2006). Antibacterial and antifungal activity of ethanolic extracts from eleven spice plants. Biologia, Bratislava, 61 (3), 275-278. Evren M, Tekgüler B (2011). Uçucu yağların antimikrobiyel özellikleri. Elektronik Mikrobiyoloji Dergisi, 9 (3), 28-40. Genena AK, Hense H, Smânia-Junior A, Souza SM (2008). Rosemary (Rosmarinus officinalis) a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide. Ciênc Tecnol Aliment, 28 (2), 463-469. Götz F, Bannerman T, Schleifer KH (2006). The Genera Staphylococcus and Macrococcus. Prokaryotes, 4, 5-75. Halkman K (2005). Yersinia enterocolitica. Merk Gıda Mikrobiyoloji Uygulamaları Ankara, ISBN: 975–00373–0–8, 209-211. Hammer KA, Carson CF, Riley TV (1999). Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol, 86, 985–990. Harrigan WF (1998). Laboratory Methods in Food Microbiology. Third Ed., Academic Press. California, USA. Holley RA, Patel D (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol, 22, 273-292. Hraš AR, Hadolin M, Knez Z, Bauman D (2000). Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem, 71, 229-233. Lean LP, Suhaila M (1999). Antioxidative and antimycotic effect of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and garcinia a triviridis on butter cakes. J Sci Food Agr, 79 (13), 1817-1822. Lightfoot NF, Maier EA (1998). Microbiological analysis of food and water: guidelines for quality assurance. Elsevier Science B.V., Amsterdam. (ISBN: 0-444-82911-3). Lim J (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22, 733-747. Mulder RWAW, Schlundt J (1999). Safety of Poultry Meat: From farm to table. 1- 29. In: Mollins RA, and Corry J Eds. ICGFI Report (International Consulative Group on Food Irradiation), United Kingdom. Nassar MI, Gaara AH, El-Ghorab AH, Farrag AH, Shen H, Huq E, Mabry TJ (2007). Chemical constituents of clove (Syzygium aromaticum, Fam. Myrtaceae) and their antioxidant activity. Rev Latinoamer Quím, 35 (3). 47-57. Nostro A, Bisignano G, Cannatelli MA, Crisafi G, Germano MP, Alonzo V (2001). Effects of Helichrysum italicum extract on growth and enzymatic activity of Staphylococcus aureus. Int J Antimicrob Ag, 17, 517- 520. Oral N, Vatansever L, Sezer C, Aydın B, Guven A, Gulmez M, Baser KHC, Kurkcuoğlu M (2009). Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees celsius. Poultry Sci, 85, 1466- 1471. Qussallah M, Caillet S, Salmieri S, Saucier L, Lacroix M (2004). Antimicrobial and antioxidant effects of milk protein based film containing essential oils for the preservation of whole beef muscle. J Agr Food Chem, 52, 5598-5605. Oussalah M, Caillet S, Saucier L, Lacroix M (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 18 (5), 414- 420. Pope MJ, Cherry TE (2000). An evaluation of the presence of pathogens on broilers raised on poultry litter treatment-treated litter. Poultry Sci, 79, 1351-1355. Vatansever L, Gulmez M, Oral N, Guven M, Otlu S (2008). Effects of sumac (Rhus coriaria L), oregano (Oreganum vulgare L.) and lactic acid on microbiological decontamination and shelf-life of raw broiler drumsticks. Kafkas Univ Vet Fak Derg, 14 (2), 211-216. Vural N (1992). Besin Analizleri. Ankara Üniversitesi, Eczacılık Fakültesi, Yayın no: 69, Ankara. Yoshioka T, Kawada K, Shimada T, Mori M (1979). Lipid peroxidation in maternal and cord blood and protective mechanism against actived-oxygen toxicity in the blood. Am J Obstet Gynecol, 135, 372- 376. Wada S, Fang X (1992). The synergistic antioxidant effect of rosemary extract and α-tocopherol in sardine oil model system and frozen-crushed fish meat. J Food Process Pres, 16, 263-274. Wichtl M (1971). Die Pharmakognostichemische Analys. Band 2, Frankfurt/M
Abstract
Bu
çalışmada gıdalara aroma vermek amacıyla tüketilen biberiye (Rosmarinus officinalis) ve karanfil (Syzygium aromaticum) bitkilerinin uçucu
yağlarının, gıda patojenleri üzerine minumum etkili dozları, kanatlı etinin
dekontaminasyonu ve raf ömrünün uzatılması yönünde etkileri araştırılmıştır.
Çalışmanın ilk aşamasında 7 Gram pozitif (Brochotrix thermosphacta,
Lactobacillus casei, Lactococcus lactis, Leuconostoc mesenteroides, Listeria
monocytogenes, Micrococcus luteus, Staphylococcus aureus) ve altı Gram
negatif bakteri (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Shigella dysanteriae,
Yersinia enterocolitica:O3) üzerinde karanfil ve biberiye yağlarının 30.
dakikada ve 24. saat sonunda etkili olabilen en düşük konsantrasyonları ayrı ayrı
belirlenmiş ve karanfil yağının etkinliğinin biberiye yağından daha yüksek
olduğu görülmüştür. Ayrıca biberiye ve karanfil yağlarının bakteriler üzerine
24. saatte daha etkili olmaları, her iki yağında geç etkili olduğunu
göstermiştir. Kuru pedlere karanfil yağı, biberiye yağı ve bunların
kombinasyonlarının püskürtme yöntemiyle emdirilerek, tavuk butlarının raf
ömrüne etkisinin incelendiği çalışmalarda ise antimikrobiyal etkinlik açısından
karanfil yağının, biberiye yağına göre daha başarılı olduğu gözlenmiştir. Biberiye ve karanfil yağının birlikte
kullanıldığı deneme gruplarında tüm örneklerde muhafaza sürecinin başlangıç
dönemlerinde 1 basamak ve daha fazla indirgeme sağlansa da sürecin sonlarına
doğru bu fark kapanmış ve kontrol grubuna yakın değerler aldığı görülmüştür.
Çalışmalarda karanfil yağı ve biberiye yağı tavuk etinin mikroflorası üzerinde
etki sağlasa da raf ömrünü uzatmakta yeterli olamamıştır.
References
- Adams RP (2004). Identification of essential oil components by Gas Chromatography/Quadrupole Mass Spectroscopy. Allured, Carol Stream, IL, USA. Ali HS, Kamal M, Mohamed SB (2009). In vitro clove oil activity against periodontopathic bacteria. J Sc Tech, 10 (1), 1-7. Anonim (2010). Food Microbiological Examination: Enumeration of Yeasts and Molds. National Food Safety Standard of P. R. China, 4789. 15, 1-7. Anonim (2014). Identification of Staphylococcus species, Micrococcus species and Rothia species. UK Standards for Microbiology Investigations, Public Healt England, 3, 1-32. Anonim (2015). Identification of Shigella species. UK Standards for Microbiology Investigations, Public Health England, 3, 1-22. Ayoola GA, Lawore FM, Adelowotan T, Aibinu IE, Adenipekun E, Coker HAB, Odugbemi TO (2008). Chemical analysis and antimicrobial activity of the essential oil of Syzigium aromaticum (clove). Afr J Microbiol Res, 2, 162- 166. Bozin B, Mimica-Dukic N, Samojlik I, Jovin E (2007). Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J Agric Food Chem, 55 (19), 7879-7885. Burkwal MK, PA Hartman (1964). Comparison of direct plating media for the isolation and enumeration of enterococci in certain frozen foods. App Microbiol, 12,18-23. Burt S (2004). Essential Oils: their antibacterial properties and potential applications in foods-rewiew. Int J Food Microbiol, 94, 223-253. Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG (2007). Combined effect of oregano essential oil and modified atmosphere packaging 127 on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol, 24(6), 607-617. Cutter CN (2000). Antimicrobial effect of herb extracts against Eshericia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium associated with beef. J Food Protect, 63 (5), 601-607. Çiftçioğlu G (2015). Kanatlı Etleri Hijyeni ve Teknolojisi. İstanbul Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı Ders Notu. 1-13. Davidson PM, Naidu ES (2000). Phyto-Antimicrobials in Natural Food Antimicrobial Systems, Eds. Naidu A. S.: CRC Press, ( http://www.foodnetbase.com /ejournals/books ), erişim tarihi: 13. 03. 2012. Dincer HA, Baysal T (2004). Decontamination techniques of pathogen bacteria in meat and poultry. Crit Rew Microbiol, 30, 197-204. Ertürk Ö (2006). Antibacterial and antifungal activity of ethanolic extracts from eleven spice plants. Biologia, Bratislava, 61 (3), 275-278. Evren M, Tekgüler B (2011). Uçucu yağların antimikrobiyel özellikleri. Elektronik Mikrobiyoloji Dergisi, 9 (3), 28-40. Genena AK, Hense H, Smânia-Junior A, Souza SM (2008). Rosemary (Rosmarinus officinalis) a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide. Ciênc Tecnol Aliment, 28 (2), 463-469. Götz F, Bannerman T, Schleifer KH (2006). The Genera Staphylococcus and Macrococcus. Prokaryotes, 4, 5-75. Halkman K (2005). Yersinia enterocolitica. Merk Gıda Mikrobiyoloji Uygulamaları Ankara, ISBN: 975–00373–0–8, 209-211. Hammer KA, Carson CF, Riley TV (1999). Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol, 86, 985–990. Harrigan WF (1998). Laboratory Methods in Food Microbiology. Third Ed., Academic Press. California, USA. Holley RA, Patel D (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol, 22, 273-292. Hraš AR, Hadolin M, Knez Z, Bauman D (2000). Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem, 71, 229-233. Lean LP, Suhaila M (1999). Antioxidative and antimycotic effect of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and garcinia a triviridis on butter cakes. J Sci Food Agr, 79 (13), 1817-1822. Lightfoot NF, Maier EA (1998). Microbiological analysis of food and water: guidelines for quality assurance. Elsevier Science B.V., Amsterdam. (ISBN: 0-444-82911-3). Lim J (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22, 733-747. Mulder RWAW, Schlundt J (1999). Safety of Poultry Meat: From farm to table. 1- 29. In: Mollins RA, and Corry J Eds. ICGFI Report (International Consulative Group on Food Irradiation), United Kingdom. Nassar MI, Gaara AH, El-Ghorab AH, Farrag AH, Shen H, Huq E, Mabry TJ (2007). Chemical constituents of clove (Syzygium aromaticum, Fam. Myrtaceae) and their antioxidant activity. Rev Latinoamer Quím, 35 (3). 47-57. Nostro A, Bisignano G, Cannatelli MA, Crisafi G, Germano MP, Alonzo V (2001). Effects of Helichrysum italicum extract on growth and enzymatic activity of Staphylococcus aureus. Int J Antimicrob Ag, 17, 517- 520. Oral N, Vatansever L, Sezer C, Aydın B, Guven A, Gulmez M, Baser KHC, Kurkcuoğlu M (2009). Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees celsius. Poultry Sci, 85, 1466- 1471. Qussallah M, Caillet S, Salmieri S, Saucier L, Lacroix M (2004). Antimicrobial and antioxidant effects of milk protein based film containing essential oils for the preservation of whole beef muscle. J Agr Food Chem, 52, 5598-5605. Oussalah M, Caillet S, Saucier L, Lacroix M (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 18 (5), 414- 420. Pope MJ, Cherry TE (2000). An evaluation of the presence of pathogens on broilers raised on poultry litter treatment-treated litter. Poultry Sci, 79, 1351-1355. Vatansever L, Gulmez M, Oral N, Guven M, Otlu S (2008). Effects of sumac (Rhus coriaria L), oregano (Oreganum vulgare L.) and lactic acid on microbiological decontamination and shelf-life of raw broiler drumsticks. Kafkas Univ Vet Fak Derg, 14 (2), 211-216. Vural N (1992). Besin Analizleri. Ankara Üniversitesi, Eczacılık Fakültesi, Yayın no: 69, Ankara. Yoshioka T, Kawada K, Shimada T, Mori M (1979). Lipid peroxidation in maternal and cord blood and protective mechanism against actived-oxygen toxicity in the blood. Am J Obstet Gynecol, 135, 372- 376. Wada S, Fang X (1992). The synergistic antioxidant effect of rosemary extract and α-tocopherol in sardine oil model system and frozen-crushed fish meat. J Food Process Pres, 16, 263-274. Wichtl M (1971). Die Pharmakognostichemische Analys. Band 2, Frankfurt/M
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | April 20, 2017 |
| Submission Date | May 3, 2016 |
| Acceptance Date | August 12, 2016 |
| Published in Issue | Year 2017 Volume: 28 Issue: 1 |
Cite
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