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The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops

Yıl 2018, Cilt: 29 Sayı: 1, 23 - 26, 30.04.2018

Öz

This study was aimed to investigate the effects of acidified sodium chlorite (ASC) and ASC containing sauce on chicken chops contaminated with Listeria monocytogenes. Chickenchops were experimentally contaminated with L. monocytogenes.For the bacterial inhibition, the chops were treated with sauce, ASC (200 ppm and 1800 ppm) and ASC containing sauce. The groups are planned according to the proportions of decontaminants applied and the estimated shelf life of the product.Contaminated 8 groups chops (1 group contaminated control)were placed in plastic containers, and kept at 4 °C for 7 days. The samples were investigated in terms of L. monocytogenesat 0., 2., 3., 5. and 7. days. It was determined that there was statistically significant difference between groups in terms of number of L. monocytogenes. The highest decrease in number of L. monocytogeneswas determined in group 6 on day 7 as 1.85 log10cfu/g. In this study, the highest antimicrobial effect on L. monocytogeneswas found in chicken chops kept after holding it for 2 minutes in solution containing 1800 ppm ASC. In conclusion, ASC solution decreases the risk of L. monocytogenesin chicken chops.

Kaynakça

  • Ahmed OM, Pangloli P, Hwang C, Zivanovic S, Wu T, D'Souza D, Draughon FA (2015). The occurrence of Listeria monocytogenes in retail ready-to-eat meat and poultry products related to the levels of acetate and lactate in the products. Food Cont, 52, 43-48. Arslan A (2002). Inspection of Meat and Meat Products Technology. Medipres, Malatya. Turkey. 1, 449-451. Border P, Howard JJ, Plastow GS, Siggens KW(1990). Detection of Listeria species and Listeria monocytogenes using polymerase chain reaction. Lett Appl Microbiol, 11, 158-162. Burt S (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol, 94, 223-253. Del Río E,Muriente R,Prieto M,Alonso-Calleja C, Capita R (2007). Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage. J Food Protect, 70, 2063-2071. Hwang CA, Beuchat LR (1995). Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin. J Food Protect, 58, 19-23. Kim SA, Rhee MS (2013). Marked synergistic bactericidal effects and mode of action of medium-chain fatty acids in combination with organic acids against Escherichia coli O157:H7. Appl Environ Microbiol, 79, 6552-6560. Koutsoumanis KP, Kendall PA, Sofos JN (2004). A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface. Food Microbiol, 21, 415-422. Leong D, Alvarez-Ordonez A, Jordan K (2014). Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of Ireland. Front Microbiol, 5, Article:436, 1-8. doi:10.3389/fmicb.2014.00436. Lim K, Mustapha A (2004). Effects of cetylpyridinium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef. J Food Protect, 67, 310-315. Martín B, Perich A, Gomez D, Yangüela J, Rodríguez A, Garriga M, Aymerich T (2014). Diversity and distribution of Listeria monocytogenes in meat processing plants. Food Microbiol, 44, 119-127. Mead GC (2004a). Microbiological quality of poultry meat: a review. Braz J Poult Sci, 6, 135-142. Mead GC (2004b). Shelf-life and Spoilage of Poultry Meat, In: Mead GC, Editor. Poultry Meat Processing and Quality. Woodhead Publishing Ltd, Cambridge, UK Moon H, Rhee MS (2016). Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact. Int J Food Microbiol, 217, 35-41. Özdemir H, Koluman A, Yıldırım Y (2005). Effects of acidified sodium chlorite, cetylpyridinium chloride and hot water on populations of Listeria monocytogenes and Staphylococcus aureus on beef. Lett Appl Microbiol, 43, 168-173. Pickering LK, Baker CJ, Kimberlin DW, Long SS (2012). American Academy of Pediatrics. Listeria monocytogenes Infections (listeriosis). In; editors. Red Book: 29th Edition 2012 report of the Committee of Infectious Diseases. Elk Grove Village (IL 60007-1098): American Academy of Pediatrics, 471-474 Rhoades J, Kargiotou C, Katsanidis E, Koutsoumanis KP (2013). Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef. Food Microbiol, 36, 248-253. Rodríguez-de-Ledesma AM, Riemann HP, Farver TB (1996). Short-time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. J Food Protect, 59, 746- 750. Ting WTE, Deibel KE (1992). Sensitivity of L. monocytogenes to spices at two temperatures. J Food Safety, 12, 129-137. United States Department of Agriculture-Food Safety and Inspection Service-Office of Public Healt and Science (2002). Isolation and identification of Listeria monocytogenes from red meat, poultry and environmental samples. Rev:03. USFDA (1998). Federal Register. Secondary direct food additivies permitted in food for human consuption. Food and Drug Administiration. Fed Reg, 63, 11118-11119. Yang S, Pei X, Wang G, Yan L, Hu J, Li Y, Li N, Yang D (2016). Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions. Food Cont, 65, 92-98. Zarai Z, Boujelbene E, Salem NB, Gargouri Y, Sayari A (2013). Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum. LWT-Food Sci Technol,50, 634-641.

Asidifiye Sodyum Klorid ve Asidifiye Sodyum Klorid İçeren Sosun Broiler Pirzolalarında Listeria monocytogenes Üzerine Etkisi

Yıl 2018, Cilt: 29 Sayı: 1, 23 - 26, 30.04.2018

Öz

Bu çalışmayla Listeria monocytogenesile kontamine edilen broiler pirzolalarında asidifiye sodyum klorit (ASK) ve asidifiye sodyum klorit içeren sosun etkisinin incelenmesi amaçlanmıştır. Broiler pirzolaları L. monocytogenesile deneysel olarak kontamine edilmiştir. Broiler pirzolaları bakteriyel azalma için ASK (1200 ppm ve 1800 ppm) ve ASK içeren sos ile muamele edilmiştir. Gruplar, uygulanan dekontaminantların oranlarına ve ürünün tahmini raf ömrüne göre planlanmıştır.Kontamine edilen 8 grup (1 grup kontaminasyon kontrol) plastik kaplara yerleştirilerek at 4 °C’de 7 gün depolanmıştır. Gruplar uygulanan dekontaminanatların oranlarına ve ürünün tahmini raf ömrüne göre planlanmıştır. Örnekler 0., 2., 3., 5. ve 7. günlerinde L. monocytogenesaçısından incelenmiştir. L. monocytogenessayısı açısından gruplar arasında farkın istatistiksel bakımdan önemli olduğu belirlenmiştir. L. monocytogenesaçısından en büyük azalma 1.85 log10kob/g iledepolamanın 7. gününde 6. grupta (1800 ppm ASK içeren solüsyon) belirlenmiştir. Bu çalışmada broiler pirzolalarında L. monocytogenesüzerine en büyük etkinin 1800 ppm ASK içeren solüsyonda 2 dk bekletilmesiyle sağlanmıştır. Sonuç olarak ASK broiler pirzolalarında L. monocytogenesriskini azaltmaktadır.

Kaynakça

  • Ahmed OM, Pangloli P, Hwang C, Zivanovic S, Wu T, D'Souza D, Draughon FA (2015). The occurrence of Listeria monocytogenes in retail ready-to-eat meat and poultry products related to the levels of acetate and lactate in the products. Food Cont, 52, 43-48. Arslan A (2002). Inspection of Meat and Meat Products Technology. Medipres, Malatya. Turkey. 1, 449-451. Border P, Howard JJ, Plastow GS, Siggens KW(1990). Detection of Listeria species and Listeria monocytogenes using polymerase chain reaction. Lett Appl Microbiol, 11, 158-162. Burt S (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol, 94, 223-253. Del Río E,Muriente R,Prieto M,Alonso-Calleja C, Capita R (2007). Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage. J Food Protect, 70, 2063-2071. Hwang CA, Beuchat LR (1995). Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin. J Food Protect, 58, 19-23. Kim SA, Rhee MS (2013). Marked synergistic bactericidal effects and mode of action of medium-chain fatty acids in combination with organic acids against Escherichia coli O157:H7. Appl Environ Microbiol, 79, 6552-6560. Koutsoumanis KP, Kendall PA, Sofos JN (2004). A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface. Food Microbiol, 21, 415-422. Leong D, Alvarez-Ordonez A, Jordan K (2014). Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of Ireland. Front Microbiol, 5, Article:436, 1-8. doi:10.3389/fmicb.2014.00436. Lim K, Mustapha A (2004). Effects of cetylpyridinium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef. J Food Protect, 67, 310-315. Martín B, Perich A, Gomez D, Yangüela J, Rodríguez A, Garriga M, Aymerich T (2014). Diversity and distribution of Listeria monocytogenes in meat processing plants. Food Microbiol, 44, 119-127. Mead GC (2004a). Microbiological quality of poultry meat: a review. Braz J Poult Sci, 6, 135-142. Mead GC (2004b). Shelf-life and Spoilage of Poultry Meat, In: Mead GC, Editor. Poultry Meat Processing and Quality. Woodhead Publishing Ltd, Cambridge, UK Moon H, Rhee MS (2016). Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact. Int J Food Microbiol, 217, 35-41. Özdemir H, Koluman A, Yıldırım Y (2005). Effects of acidified sodium chlorite, cetylpyridinium chloride and hot water on populations of Listeria monocytogenes and Staphylococcus aureus on beef. Lett Appl Microbiol, 43, 168-173. Pickering LK, Baker CJ, Kimberlin DW, Long SS (2012). American Academy of Pediatrics. Listeria monocytogenes Infections (listeriosis). In; editors. Red Book: 29th Edition 2012 report of the Committee of Infectious Diseases. Elk Grove Village (IL 60007-1098): American Academy of Pediatrics, 471-474 Rhoades J, Kargiotou C, Katsanidis E, Koutsoumanis KP (2013). Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef. Food Microbiol, 36, 248-253. Rodríguez-de-Ledesma AM, Riemann HP, Farver TB (1996). Short-time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. J Food Protect, 59, 746- 750. Ting WTE, Deibel KE (1992). Sensitivity of L. monocytogenes to spices at two temperatures. J Food Safety, 12, 129-137. United States Department of Agriculture-Food Safety and Inspection Service-Office of Public Healt and Science (2002). Isolation and identification of Listeria monocytogenes from red meat, poultry and environmental samples. Rev:03. USFDA (1998). Federal Register. Secondary direct food additivies permitted in food for human consuption. Food and Drug Administiration. Fed Reg, 63, 11118-11119. Yang S, Pei X, Wang G, Yan L, Hu J, Li Y, Li N, Yang D (2016). Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions. Food Cont, 65, 92-98. Zarai Z, Boujelbene E, Salem NB, Gargouri Y, Sayari A (2013). Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum. LWT-Food Sci Technol,50, 634-641.
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Halil Yalçın

İşıl Aydın Bu kişi benim

Ali Arslan Bu kişi benim

Yayımlanma Tarihi 30 Nisan 2018
Gönderilme Tarihi 2 Haziran 2017
Kabul Tarihi 8 Kasım 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 29 Sayı: 1

Kaynak Göster

APA Yalçın, H., Aydın, İ., & Arslan, A. (2018). The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops. Van Veterinary Journal, 29(1), 23-26.
AMA Yalçın H, Aydın İ, Arslan A. The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops. Van Vet J. Nisan 2018;29(1):23-26.
Chicago Yalçın, Halil, İşıl Aydın, ve Ali Arslan. “The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria Monocytogenes in Chicken Chops”. Van Veterinary Journal 29, sy. 1 (Nisan 2018): 23-26.
EndNote Yalçın H, Aydın İ, Arslan A (01 Nisan 2018) The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops. Van Veterinary Journal 29 1 23–26.
IEEE H. Yalçın, İ. Aydın, ve A. Arslan, “The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops”, Van Vet J, c. 29, sy. 1, ss. 23–26, 2018.
ISNAD Yalçın, Halil vd. “The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria Monocytogenes in Chicken Chops”. Van Veterinary Journal 29/1 (Nisan 2018), 23-26.
JAMA Yalçın H, Aydın İ, Arslan A. The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops. Van Vet J. 2018;29:23–26.
MLA Yalçın, Halil vd. “The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria Monocytogenes in Chicken Chops”. Van Veterinary Journal, c. 29, sy. 1, 2018, ss. 23-26.
Vancouver Yalçın H, Aydın İ, Arslan A. The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops. Van Vet J. 2018;29(1):23-6.

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