Survival of Major Food Pathogens in Natural Zeolite (Clinoptilolite) at Different Ratios and in Chicken Wings After Dipping

Mehmet Emin Aydemir; Mehmet Nuri Giraz; Enes Sezer

Makale detayları

Survival of Major Food Pathogens in Natural Zeolite (Clinoptilolite) at Different Ratios and in Chicken Wings After Dipping

Yazarlar:

Mehmet Emin Aydemir | Mehmet Nuri Giraz | Enes Sezer

Yayıncı:

Harran University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.13 Issue 2, pp.106-112

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001334063

pISSN:

2146-7188

Anahtar kelimeler:

Özet:

 The aim of this study was to determine the viability of Salmonella Typhimurium and Listeria monocytogenes in solutions prepared with readily available natural zeolite and in chicken wings decontaminated with these solutions. To determine the effect of zeolite on pathogen viability, solutions of different concentrations 5, 10, 25 were prepared and contaminated. Their numbers were then determined at different times 2, 6, and 24 hours during storage at 4 C. To determine the effect of zeolite on the viability of pathogens in chicken wings, contaminated chicken wings were immersed in zeolite solutions prepared at three different concentrations 5, 10, 25 for two different times 1.5 min, 3 min and their numbers were determined. According to the results of this study, the number of S. Typhimurium decreased by approximately 2.5 log10, and the number of L. monocytogenes decreased by approximately 1.4 log10 in zeolite solutions. The number of pathogens was significantly reduced in decontaminated chicken wings P0.05. In addition, increasing the concentration of zeolite and changing the time had a significant effect on the number of S. Typhimurium P0.05. In conclusion, zeolite was found to be antimicrobial against S. Typhimurium and L. monocytogenes and has the potential to be used in the decontamination of poultry meat. It is envisaged that zeolite may be a natural alternative to ensure food safety in the near future. To this end, zeolite should be extensively investigated in other potential food applications.

 The aim of this study was to determine the viability of Salmonella Typhimurium and Listeria monocytogenes in solutions prepared with readily available natural zeolite and in chicken wings decontaminated with these solutions. To determine the effect of zeolite on pathogen viability, solutions of different concentrations 5, 10, 25 were prepared and contaminated. Their numbers were then determined at different times 2, 6, and 24 hours during storage at 4 C. To determine the effect of zeolite on the viability of pathogens in chicken wings, contaminated chicken wings were immersed in zeolite solutions prepared at three different concentrations 5, 10, 25 for two different times 1.5 min, 3 min and their numbers were determined. According to the results of this study, the number of S. Typhimurium decreased by approximately 2.5 log10, and the number of L. monocytogenes decreased by approximately 1.4 log10 in zeolite solutions. The number of pathogens was significantly reduced in decontaminated chicken wings P0.05. In addition, increasing the concentration of zeolite and changing the time had a significant effect on the number of S. Typhimurium P0.05. In conclusion, zeolite was found to be antimicrobial against S. Typhimurium and L. monocytogenes and has the potential to be used in the decontamination of poultry meat. It is envisaged that zeolite may be a natural alternative to ensure food safety in the near future. To this end, zeolite should be extensively investigated in other potential food applications.

 The aim of this study was to determine the viability of Salmonella Typhimurium and Listeria monocytogenes in solutions prepared with readily available natural zeolite and in chicken wings decontaminated with these solutions. To determine the effect of zeolite on pathogen viability, solutions of different concentrations 5, 10, 25 were prepared and contaminated. Their numbers were then determined at different times 2, 6, and 24 hours during storage at 4 C. To determine the effect of zeolite on the viability of pathogens in chicken wings, contaminated chicken wings were immersed in zeolite solutions prepared at three different concentrations 5, 10, 25 for two different times 1.5 min, 3 min and their numbers were determined. According to the results of this study, the number of S. Typhimurium decreased by approximately 2.5 log10, and the number of L. monocytogenes decreased by approximately 1.4 log10 in zeolite solutions. The number of pathogens was significantly reduced in decontaminated chicken wings P0.05. In addition, increasing the concentration of zeolite and changing the time had a significant effect on the number of S. Typhimurium P0.05. In conclusion, zeolite was found to be antimicrobial against S. Typhimurium and L. monocytogenes and has the potential to be used in the decontamination of poultry meat. It is envisaged that zeolite may be a natural alternative to ensure food safety in the near future. To this end, zeolite should be extensively investigated in other potential food applications.

 Bu çalışmanın amacı kolaylıkla temin edilebilen doğal zeolit ile hazırlanmış solüsyonlarda ve bu solüsyonlar ile dekontamine edilmiş tavuk kanatlarında Salmonella Typhimurium ve Listeria monocytogenesin yaşam kabiliyetlerini belirlemektir. Zeolitin, patojenlerin yaşam kabiliyeti üzerine etkisini belirlemek için farklı konsantrasyonlarda 5, 10, 25 solüsyonlar hazırlanıp kontamine edildi. Daha sonra 4 Cde muhafaza boyunca farklı sürelerde 2., 6., 24. saat sayıları belirlendi. Zeolitin, tavuk kanatlarında patojenlerin yaşam kabiliyetine etkisinin belirlemesinde ise kontamine edilmiş tavuk kanatları üç farklı konsantrasyonda 5, 10, 25 hazırlanan zeolit solüsyonlarına iki farklı sürede 1,5 ve 3 dk daldırma işlemi yapılıp sayısı belirlendi. Bu çalışmanın sonuçlarına göre, zeolit solüsyonlarında S. Typhimurium sayısı yaklaşık 2,5 log10 azaldığını, L. monocytogenes sayısında ise yaklaşık 1,4 log10 azaldığı saptandı. Dekontamine edilmiş tavuk kanatlarında patojenlerin sayısı önemli ölçüde azaldığı saptandı P0,05. Ayrıca zeolit konsantrasyonunun arttırılması ve sürenin değişimi S. Typhimurium sayısı üzerinde önemli etkisinin olduğu tespit edildi P0,05. Sonuç olarak zeolitin S. Typhimurium ve L. monocytogenese karşı antimikrobiyal etkisinin olduğu ve kanatlı etlerinin dekontaminasyonunda kullanım potansiyeli olduğu ortaya konuldu. Yakın gelecekte gıda güvenliğinin sağlanması için zeolit doğal bir alternatif olabileceği öngürülmektedir. Bunun için zeolitin diğer potansiyel gıda uygulamaları içinde kapsamlı bir şekilde araştırılması gerekmektedir.

Makale detayları

Survival of Major Food Pathogens in Natural Zeolite (Clinoptilolite) at Different Ratios and in Chicken Wings After Dipping

Yazarlar:

Mehmet Emin Aydemir | Mehmet Nuri Giraz | Enes Sezer

Yayıncı:

Harran University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.13 Issue 2, pp.106-112

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001334063

pISSN:

2146-7188

Chicken wings

Clinoptilolite

Listeria monocytogenes

Salmonella Typhimurium

ZeoliteTavuk kanat

Klinoptilolit

Listeria monocytogenes

Salmonella Typhimurium

Zeolit

Sayı

Makale detayları

Yazarlar: Mehmet Emin Aydemir | Mehmet Nuri Giraz | Enes Sezer

Yayıncı: Harran University

Ana Başlıklar: Veteriner Gıda Hijyeni ve Teknolojisi

Dergi: Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.13 Issue 2, pp.106-112

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001334063

pISSN: 2146-7188

Sayı

Yazarlar:

Mehmet Emin Aydemir | Mehmet Nuri Giraz | Enes Sezer

Yayıncı:

Harran University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.13 Issue 2, pp.106-112

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001334063

pISSN:

2146-7188