Year 2017, Volume 15, Issue 3, Pages 242 - 248 2017-10-22

Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu
Inactivation of Salmonella Enteritidis on Almonds by Pulsed Light Treatment

Manolya Eser Öner [1]

127 82

Atımlı ışık uygulamasının badem yüzeyindeki Salmonella Enteritidis PT 30 inaktivasyonuna etkileri farklı voltaj, numune ile lamba mesafesi ve işlem süresi bakımından değerlendirilmiştir. Bademlerin yüzeyine 20 µL Salmonella Enteritidis PT 30 kültürü ekimi yapılıp, sonra 24 saat oda sıcaklığında kurumaya bırakılmıştır. Ekim yapılmış bademlere, üç değişik voltajda (3000, 3400 ve 3800V); iki farklı numune ile lamba mesafesinde (14.1 ve 19.1 cm) 20 ya da 60 s süresince atımlı ışık uygulanmıştır. Badem yüzeyindeki Salmonella populasyonu 0.44 ile 4.14 log CFU/badem oranında azalmıştır. Proses faktörlerinden 3800 V, 14.1 cm ve 60 s ile atımlı ışık uygulaması Salmonella miktarını TSAYE’de 4.14 log, XLD agarda ise 4.09 log CFU/badem azaltmıştır. Atımlı ışık yöntemi, uygulanan proses faktörlerine bağlı olarak, badem yüzeyindeki sıcaklığı 25’den 35-50ºC’ye kadar yükseltmiştir. Bu çalışmaya göre atımlı ışık teknolojisi badem gibi nem oranı düşük olan gıdaların Salmonella mikrobiyal inaktivasyonda uygulanabileceği belirlenmiştir.

The effect of pulsed light treatment on the inactivation of Salmonella Enteritidis PT 30 on almonds was determined based on voltage, distance between sample and lamp and treatment time. Almonds were spot-inoculated with 20 µL of Salmonella Enteritidis PT 30 culture and then dried for 24 h at an ambient temperature. Almonds were treated with pulsed light at 3000, 3400 and 3800V at distances of 14.1 or 19.1 cm for 20 or 60 s. Pulsed light treatments reduced Salmonella populations by 0.44 to 4.14 log CFU/almond. Almonds treated with 3800V at 14.1 cm distance for 60 s resulted in a reduction by 4.14 log CFU/almond in Salmonella counts on TSAYE and 4.09 log CFU/almond on XLD agar. After pulsed light exposure, almond surface temperature increased from 25 to 35-50ºC depending on treatment conditions. Results indicated that pulsed light had a potential to be used in the microbial inactivation of Salmonella in almonds and other low moisture foods.

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Journal Section Research Papers

Author: Manolya Eser Öner
Country: Turkey

Bibtex @research article { akademik-gida345257, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {242 - 248}, doi = {10.24323/akademik-gida.345257}, title = {Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu}, key = {cite}, author = {Eser Öner, Manolya} }
APA Eser Öner, M . (2017). Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu. Akademik Gıda, 15 (3), 242-248. DOI: 10.24323/akademik-gida.345257
MLA Eser Öner, M . "Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu". Akademik Gıda 15 (2017): 242-248 <>
Chicago Eser Öner, M . "Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu". Akademik Gıda 15 (2017): 242-248
RIS TY - JOUR T1 - Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu AU - Manolya Eser Öner Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.345257 DO - 10.24323/akademik-gida.345257 T2 - Akademik Gıda JF - Journal JO - JOR SP - 242 EP - 248 VL - 15 IS - 3 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.345257 UR - Y2 - 2017 ER -
EndNote %0 Akademik Gıda Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu %A Manolya Eser Öner %T Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 3 %R doi: 10.24323/akademik-gida.345257 %U 10.24323/akademik-gida.345257