Bazı Taze Sebzeler Ve Çiğ Tavuk Etinde Yüzey Dekonaminasyonu Uygulamalarının İncelenmesi

Abstract

Bazı Taze Sebzeler ve Çiğ Tavuk Etinde Yüzey Dekonaminasyonu Uygulamalarının İncelenmesi

Meat and meat products and some fresh vegetables play an important role in healthy nutrition. However, these food groups are easily contaminated with pathogenic microorganisms and suitable media for microbial growth, and therefore they are considered to be risky foods. It has been reported that some pathogenic bacteria, parasites, Hepatites A ve some other viruses can be present in fresh vegetables and raw meat. Therefore the surface decontamination of these foods are important with respect to shelf life and food safety. Applications commonly used on surface decontamination are using disinfectants on the surface of foods by spraying or dipping the foods in disinfectant solutions for a certain period of time. Besides these methods, washing with hot water, irradiation, steam pasteurization can also be applied. As disinfectants, organic acids, chlorine, hydrogen peroxide, chlorine, quaternary ammonium compounds, ozonated water, antibiotics, some other antimicrobials and also acidic electrolyzed water can be used. Important criteria for choosing the suitable disinfectant are the natural microflora and nature of foodstuffs, the availability and cost of disinfectants. In this study total bacterial counts and coliform bacteria analysis were conducted and decrease in microbial load determined after deeping the relevant foods, with the microflora that they have naturally had and after inoculating with Staphylococcus aureus and Salmonella typhimurium, in different disinfectant solutions such as acetic acid and trisodium phosphate for a period of time.