Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Asiye Usanmaz; Ahmet Erdoğan; Alper Baran

Makale detayları

Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Yazarlar:

Asiye Usanmaz | Ahmet Erdoğan | Alper Baran

Yayıncı:

Gumushane University

Ana Başlıklar:

Gıda Mikrobiyolojisi

Dergi:

Gümüşhane Üniversitesi Fen Bilimleri Dergisi Vol.14 Issue 3, pp.910-918

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001326550

pISSN:

2146-538X

Anahtar kelimeler:

Özet:

 Staphylococcal food intoxication from Staphylococcus aureus S. aureus species is an important food-borne disease that threatens public health in many countries. Products prepared with fresh vegetables that have not been heat treated andor not sufficiently disinfected are particularly risky. In this study, the effects of various organic acid acetic and citric acid concentrations on S. aureus previously inoculated into parsley and dill vegetables were investigated at storage time of 0, 1., 3., 5, and 7 days. For this purpose, a total of 7 groups were formed: individually with 0.5 and 1.5 acetic and citric acid, as well as their combinations and control. The number of S. aureus was adjusted to 102 and 106 log CFUmL numbers that known to produce toxins by spectrophotometric method. As a result of the study, acetic and citric acid were found to be more effective when combined in S. aureus inhibition. It was observed that this effect varies depending on the microbiological load, acid concentration and storage days of the vegetables. It was also determined that the organic acids used had a better effect on the parsley than the dill vegetable.

 Staphylococcal food intoxication from Staphylococcus aureus S. aureus species is an important food-borne disease that threatens public health in many countries. Products prepared with fresh vegetables that have not been heat treated andor not sufficiently disinfected are particularly risky. In this study, the effects of various organic acid acetic and citric acid concentrations on S. aureus previously inoculated into parsley and dill vegetables were investigated at storage time of 0, 1., 3., 5, and 7 days. For this purpose, a total of 7 groups were formed: individually with 0.5 and 1.5 acetic and citric acid, as well as their combinations and control. The number of S. aureus was adjusted to 102 and 106 log CFUmL numbers that known to produce toxins by spectrophotometric method. As a result of the study, acetic and citric acid were found to be more effective when combined in S. aureus inhibition. It was observed that this effect varies depending on the microbiological load, acid concentration and storage days of the vegetables. It was also determined that the organic acids used had a better effect on the parsley than the dill vegetable.

 Staphylococcal food intoxication from Staphylococcus aureus S. aureus species is an important food-borne disease that threatens public health in many countries. Products prepared with fresh vegetables that have not been heat treated andor not sufficiently disinfected are particularly risky. In this study, the effects of various organic acid acetic and citric acid concentrations on S. aureus previously inoculated into parsley and dill vegetables were investigated at storage time of 0, 1., 3., 5, and 7 days. For this purpose, a total of 7 groups were formed: individually with 0.5 and 1.5 acetic and citric acid, as well as their combinations and control. The number of S. aureus was adjusted to 102 and 106 log CFUmL numbers that known to produce toxins by spectrophotometric method. As a result of the study, acetic and citric acid were found to be more effective when combined in S. aureus inhibition. It was observed that this effect varies depending on the microbiological load, acid concentration and storage days of the vegetables. It was also determined that the organic acids used had a better effect on the parsley than the dill vegetable.

 Staphylococcus aureus S. aureus türlerinden kaynaklı stafilokokal gıda intoksikasyonu birçok ülkede halk sağlığını tehdit eden gıda kaynaklı önemli bir hastalıktır. Isıl işlem görmemiş veveya yeterince dezenfekte edilmemiş taze sebzelerle hazırlanan ürünler özellikle risklidir. Bu çalışmada, daha önce maydanoz ve dereotu sebzelerine inokule edilen S. aureusun 0., 1., 3., 5. ve 7. depolama sürelerinde çeşitli organik asit asetik ve sitrik asit konsantrasyonlarının etkileri araştırılmıştır. Bu amaçla toplam 7 grup oluşturulmuştur: ayrı ayrı 0,5 ve 1,5 asetik ve sitrik asit ile bunların kombinasyonları ve kontrol. S. aureus sayısı spektrofotometrik yöntemle 102 ve toksin ürettiği bilinen 106 log KOBmL sayısına ayarlanmıştır. Çalışma sonucunda asetik ve sitrik asitin S. aureus inhibisyonunda kombinasyon halinde kullanıldığında daha etkili olduğu bulunmuştur. Bu etkinin sebzelerin mikrobiyolojik yüküne, asit konsantrasyonuna ve saklama günlerine bağlı olarak değiştiği görülmüştür. Ayrıca kullanılan organik asitlerin maydanoz sebzesine dereotu sebzesinden daha iyi etki ettiği belirlenmiştir.

Makale detayları

Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Yazarlar:

Asiye Usanmaz | Ahmet Erdoğan | Alper Baran

Yayıncı:

Gumushane University

Ana Başlıklar:

Gıda Mikrobiyolojisi

Dergi:

Gümüşhane Üniversitesi Fen Bilimleri Dergisi Vol.14 Issue 3, pp.910-918

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001326550

pISSN:

2146-538X

Acetic acid

Citric acid

Dill

Parsley

Staphylococcus aureusAsetik asit

Sitrik asit

Dereotu

Maydanoz

Staphylococcus aureus

Sayı

Makale detayları

Yazarlar: Asiye Usanmaz | Ahmet Erdoğan | Alper Baran

Yayıncı: Gumushane University

Ana Başlıklar: Gıda Mikrobiyolojisi

Dergi: Gümüşhane Üniversitesi Fen Bilimleri Dergisi Vol.14 Issue 3, pp.910-918

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001326550

pISSN: 2146-538X

Sayı

Yazarlar:

Asiye Usanmaz | Ahmet Erdoğan | Alper Baran

Yayıncı:

Gumushane University

Ana Başlıklar:

Gıda Mikrobiyolojisi

Dergi:

Gümüşhane Üniversitesi Fen Bilimleri Dergisi Vol.14 Issue 3, pp.910-918

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001326550

pISSN:

2146-538X