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GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI

Year 2017, Volume: 42 Issue: 4, 457 - 467, 08.06.2017

Abstract



Bu çalışmada, gıdalarda Salmonella
aranması amacıyla, önzenginleştirme aşamasında ISO tarafından önerilen tamponlanmış
peptonlu su ile FDA tarafından kimi gıdaların analizi için önerilen laktoz broth,
S. Enteritidis ATCC 13076 ve S. Typhimurium ATCC 13311 olmak üzere
iki farklı Salmonella serotipi için
denenmiştir. Çalışmada, refakatçi flora olarak Escherichia coli ATCC 10536 suşu kullanılmıştır. Işınlanarak
sterilize edilmiş kıyma ve UHT süt, ayrı ayrı olmak üzere S. Enteritidis + E. coli
ve S. Typhimurium + E. coli ile bulaştırılmış, 37 oC'ta
24 saat inkübasyona bırakılmıştır. İnkübasyonun 15, 18, 21 ve 24. saatlerinde Salmonella ile E. coli sayımları selektif besiyeri kullanılarak yapılmış ve aynı
zamanda pH değerleri ölçülmüştür. Denemelerin 2. aşamasında, Salmonella serotipleri asetik asit ile
zayıflatılmış ve yukarıda belirtilen şekilde devam edilmiştir. Araştırma
sonuçlarına göre, tamponlanmış peptonlu suda pH stabil kalmış (P >0.05) ancak laktoz brothta pH düşmüştür
(P <0.05). pH'nın düşmesi Salmonella serotiplerinin tümüyle yok
olmasına yetecek kadar olmamıştır ve her koşulda Salmonella sayımı gerçekleştirilmiştir. S. Typhimurium serotipi özellikle laktoz brothta S. Enteritidis serotipine kıyasla daha
düşük (P <0.05) sayım sonucu
vermiştir. Tüm denemelerde ilerleyen inkübasyon süresine bağlı olarak laktoz brothta
pH düşmesi olmakla beraber, bu düşüşün Salmonella
sayısında önemli bir etkisi olmamıştır (P
>0.05).




References

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  • Al-Nabulsi A.A., Olaimat A.N., Osaili T.M., Shaker R.R., Elabedeen N.Z., Jaradat Z.W., Abushelaibi A., Holley R.A. (2014). Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste). Food Microbiol, 42:102-108. doi: 10.1016/j.fm.2014.02.020.
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  • Anonymous (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Ed: A.K. Halkman. Başak Matbaacılık Ltd. Şti., Ankara, Türkiye, 358 s. ISBN : 975–00373–0–8.
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  • Burin, R.C.K., Silva Jr., A., Nero, L.A. (2014). Influence of lactic acid and acetic acid on Salmonella spp. growth and expression of acid tolerance-related genes. Food Res Int, October:726-732. http://dx.doi.org/10.1016/j.foodres.2014.08.019.
  • Daquigan, N., Grim, C.J., White, J.R., Darcy E., Hanes, D.E., Karen G., Jarvis K.G. (2016). Early recovery of Salmonella from food using a 6-hour non-selective pre-enrichment and reformulation of tetrathionate broth. Front Microbiol, December doi: 10.3389/fmicb.2016.02103.
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  • Jean-Gilles Beaubrun, J., Flamer, M.L., Addy, N., Ewing, L., Gopinath, G., Jarvis, K., Grim, C., Hanes, D.E. (2016). Evaluation of corn oil as an additive in the pre-enrichment step to increase recovery of Salmonella Enterica from oregano. Food Microbiol, 57:195-203. doi: 10.1016/j.fm.2016.03.005.
  • Juneja, V.K., Valenzuela-Melendres, M., Heperkan, D., Bautista, D., Anderson, D., Hwang, C., Peña-Ramos, A., Camou J.P., Torrentera-Olivera, N. (2016). Development of a predictive model for salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, ph, and water activity as controlling factors. Int J Food Microbiol, 236:1-8. doi: 10.1016/j.ijfoodmicro.2016.06.028.
  • Kang, D-H., Lee, J-Y., Kim, S-S. (2015). Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating. LWT - Food Sci Techno, 62, June:83-88. doi: 10.1016/j.lwt.2015.01.020.
  • Lee, K-Y., Runyon, M., Herrman, T. J., Phillips, R., Hsieh, J. (2015). Review of Salmonella detection and identification methods: Aspects of rapid emergency response and food safety. Food Control, 47, 264-276. doi: 0.1016/j.foodcont.2014.07.011.
  • Liandris, E., Gazouli, M., Taka, S., Andreadou, M., Vaiopoulou, A., Tzimotoudis, N., Kasampalidis, I., Mpaseas, D., Fyliousis, G., Poltronieri, P., Cook, N., Ikonomopoulos, J. (2014). Evaluation of the microbial safety of child food of animal origin in Greece. J Food Sci, 79(3):M362-368. doi: 10.1111/1750-3841.12366.
  • Mercanoglu, B., Griffiths, M.W. (2005). Combination of immunomagnetic separation with Real-time PCR for rapid detection of Salmonella in milk, ground beef and alfalfa sprouts. J. Food Prot, 68(3): 557-561. doi: 10.4315/0362-028X-68.3.557
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  • Myint, M.S., Johnson Y.J., Tablante N.L., Heckert R.A. (2006). The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture. Food Microbiol, 23(6):599-604. doi: 10.1016/j.fm.2005.09.002.
  • Pignato, S., Marino, A.M., Emanuele, M.C., Iannotta, V., Caracappa, S., Giammanco, G. (1995). Evaluation of new culture media for rapid detection and isolation of Salmonellae in foods. Appl Environ Microbiol, 61(5):1996-1999.
  • Poltronieri, P., Cimaglia, F., De Lorenzis, E., Chiesa, N., Mezzolla,V., Reca, I.B. (2016). Protein chips for detection of Salmonella spp. from enrichment culture. Sensors (Basel). 16(4):574 doi: 10.3390/s16040574.
  • Ramnani, P., Jarvis, B., Mackey, B. (2010). Comparison between pre-enrichment in single- or double-strength buffered peptone water for recovery of Salmonella enterica serovar Typhimurium DT104 from acidic marinade sauces containing spices. Food Control, 21:1303-1306. doi: 10.1016/j.foodcont.2010.03.005.
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COMPARISON OF THE PRE-ENRICHMENT TIME IN USING LACTOSE BROTH AND BUFFERED PEPTONE WATER FOR SALMONELLA DETECTION IN FOODS

Year 2017, Volume: 42 Issue: 4, 457 - 467, 08.06.2017

Abstract

In this study; the usage of buffered peptone water recommended by ISO
for pre-enrichment step for Salmonella
detection in foods and lactose broth recommended by FDA for the analysis of
some foods, was tested for the analysis of for two different serotypes of Salmonella (S. Enteritidis ATCC 13076 and S.
Typhimurium ATCC 13311). Escherichia coli
ATCC 10536 strain was used as an competitive flora in the study. The irradiated
minced meat and UHT milk were separately contaminated with S. Enteritidis + E. coli and
S. Typhimurium + E. coli and incubated at 37 °C for 24 hours. Salmonella and E. coli
counts were performed at 15th, 18th, 21st, and
24th hours of incubation by using selective medium and pH values
were measured at the same time. In the second step of experiment, Salmonella serotypes were attenuated
with acetic acid and the study was continued as described above. According to
the results of the study, the pH value in buffered peptone water was stable (P >0.05) but, the same value was
decreased in lactose broth (P
<0.05). The decrease in pH was not enough to completely inhibit Salmonella serotypes and Salmonella counts were performed under
all conditions.
The serotype S. Typhimurium serotype showed lower (P <0.05) counts than the serotype S. Enteritidis in lactose broth. In all steps, due to the
duration of incubation in all experiments there was a decrease in pH value in
lactose broth but, this decrease was not a significant effect on Salmonella count (P >0.05).

References

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  • Ahn, D.U., Kim, I.S., Lee, E.J. (2013). Irradiation and additive combinations on the pathogen reduction and quality of poultry meat. Poult Sci, 92:534-545. doi: 10.3382/ps.2012-02722.
  • Al-Nabulsi A.A., Olaimat A.N., Osaili T.M., Shaker R.R., Elabedeen N.Z., Jaradat Z.W., Abushelaibi A., Holley R.A. (2014). Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste). Food Microbiol, 42:102-108. doi: 10.1016/j.fm.2014.02.020.
  • Anonymous (2002). Microbiology of The Food Chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Horizontal method for the detection of Salmonella spp. Draft International Standard ISO/DIS 6579. International Organization for Standardization ISO. Switzerland, 48 s.
  • Anonymous (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Ed: A.K. Halkman. Başak Matbaacılık Ltd. Şti., Ankara, Türkiye, 358 s. ISBN : 975–00373–0–8.
  • Anonymous (2010). Gıda ve Hayvan Yemleri - Salmonella. Türk Standartları Enstitüsü TS EN ISO 6579/A1. Ankara, 7 s.
  • Anonymous (2016a). Microbiology of food and animal feed - Horizontal method for the detection, enumeration and serotyping of Salmonella -- Part 2: Enumeration by a miniaturized most probable number technique. ISO/TS 6579-2:2012. http://www.iso.org/iso/catalogue_detail.htm?csnumber=56713. (Accessed: 18 September 2016).
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  • Anonymous (2017). Commission regulation (EU) No 1086/2011 http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02011R1086-20111117 (Accessed: 20 Februaray 2017).
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  • Burin, R.C.K., Silva Jr., A., Nero, L.A. (2014). Influence of lactic acid and acetic acid on Salmonella spp. growth and expression of acid tolerance-related genes. Food Res Int, October:726-732. http://dx.doi.org/10.1016/j.foodres.2014.08.019.
  • Daquigan, N., Grim, C.J., White, J.R., Darcy E., Hanes, D.E., Karen G., Jarvis K.G. (2016). Early recovery of Salmonella from food using a 6-hour non-selective pre-enrichment and reformulation of tetrathionate broth. Front Microbiol, December doi: 10.3389/fmicb.2016.02103.
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  • Dwivedi, H.P., Mills, J.C., Devulder, G. (2014). Enrichment. In: Encyclopedia of Food Microbiology. Robinson, R. (chief Ed.) 2nd Edition. Vol 2. Elsevier Ltd, Oxford, UK. pp 637-643. ISBN: 9780123847331.
  • Doğan, H.B. (1993). Gıda maddelerinde Salmonella aranması üzerinde karşılaştırmalı bir araştırma. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Ankara, Türkiye, 93 s.
  • Doğan, H.B., Halkman, A.K., Rahati Noveir, M. (1994). Gıdalarda hızlı Salmonella Kontrolü Üzerine Bir Araştırma. GIDA, 19(5):305-311.
  • Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolojisi. 1. Baskı. Pozitif Matbaacılık. Ankara, 392s. ISBN: 978-975-00131-0-9.
  • Halkman, A.K. (2013). Gıda Mikrobiyolojisi II Ders Notları. Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü. Basılmamış.
  • Halkman, A.K., Doğan, H.B., Rahati Noveir, M. (1994). Gıda maddelerinde Salmonella ile E. coli arama ve sayılma yöntemlerinin karşılaştırılması. Gıda Tek. Der. Yayın No: 21, Armoni Matbaacılık, Ankara, Türkiye, 93s.
  • Holbrook, R., Anderson, J.M., Baird-Parker, A.C., Doos, L.M. (1989). Rapid detection of Salmonella in foods - a convenient two day procedure. Lett Appl Micr, 8:139-142. doi: 10.1111/j.1472-765X.1989.tb00259.x.
  • Hoorfar, J., Baggesen, D.L. (1998). Importance of pre-enrichment media for isolation of Salmonella spp. from swine and poultry. FEMS Microbiol Lett, 169(1):125-130. doi: 10.1111/j.1574-6968.1998.tb13308.x
  • Ibrahim, G.F. (1986). A review of immunoassays and their application to Salmonellae detection in foods. J. Food Prot, 49(4):299-310.
  • Jean-Gilles Beaubrun, J., Flamer, M.L., Addy, N., Ewing, L., Gopinath, G., Jarvis, K., Grim, C., Hanes, D.E. (2016). Evaluation of corn oil as an additive in the pre-enrichment step to increase recovery of Salmonella Enterica from oregano. Food Microbiol, 57:195-203. doi: 10.1016/j.fm.2016.03.005.
  • Juneja, V.K., Valenzuela-Melendres, M., Heperkan, D., Bautista, D., Anderson, D., Hwang, C., Peña-Ramos, A., Camou J.P., Torrentera-Olivera, N. (2016). Development of a predictive model for salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, ph, and water activity as controlling factors. Int J Food Microbiol, 236:1-8. doi: 10.1016/j.ijfoodmicro.2016.06.028.
  • Kang, D-H., Lee, J-Y., Kim, S-S. (2015). Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating. LWT - Food Sci Techno, 62, June:83-88. doi: 10.1016/j.lwt.2015.01.020.
  • Lee, K-Y., Runyon, M., Herrman, T. J., Phillips, R., Hsieh, J. (2015). Review of Salmonella detection and identification methods: Aspects of rapid emergency response and food safety. Food Control, 47, 264-276. doi: 0.1016/j.foodcont.2014.07.011.
  • Liandris, E., Gazouli, M., Taka, S., Andreadou, M., Vaiopoulou, A., Tzimotoudis, N., Kasampalidis, I., Mpaseas, D., Fyliousis, G., Poltronieri, P., Cook, N., Ikonomopoulos, J. (2014). Evaluation of the microbial safety of child food of animal origin in Greece. J Food Sci, 79(3):M362-368. doi: 10.1111/1750-3841.12366.
  • Mercanoglu, B., Griffiths, M.W. (2005). Combination of immunomagnetic separation with Real-time PCR for rapid detection of Salmonella in milk, ground beef and alfalfa sprouts. J. Food Prot, 68(3): 557-561. doi: 10.4315/0362-028X-68.3.557
  • Montville, T.J., Mathews, K.R. (2007). Growth, survival and deaths of microbes in foods. In "Food Microbiology; Fundamentals and Frontiers 3rd Ed. Edited by M.P. Doyle and L.R. Beuchat" ASM Pres. Washington D.C.
  • Myint, M.S., Johnson Y.J., Tablante N.L., Heckert R.A. (2006). The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture. Food Microbiol, 23(6):599-604. doi: 10.1016/j.fm.2005.09.002.
  • Pignato, S., Marino, A.M., Emanuele, M.C., Iannotta, V., Caracappa, S., Giammanco, G. (1995). Evaluation of new culture media for rapid detection and isolation of Salmonellae in foods. Appl Environ Microbiol, 61(5):1996-1999.
  • Poltronieri, P., Cimaglia, F., De Lorenzis, E., Chiesa, N., Mezzolla,V., Reca, I.B. (2016). Protein chips for detection of Salmonella spp. from enrichment culture. Sensors (Basel). 16(4):574 doi: 10.3390/s16040574.
  • Ramnani, P., Jarvis, B., Mackey, B. (2010). Comparison between pre-enrichment in single- or double-strength buffered peptone water for recovery of Salmonella enterica serovar Typhimurium DT104 from acidic marinade sauces containing spices. Food Control, 21:1303-1306. doi: 10.1016/j.foodcont.2010.03.005.
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There are 47 citations in total.

Details

Other ID GD17046
Journal Section Articles
Authors

Hilal Selamoğlu This is me

A. Kadir Halkman

Publication Date June 8, 2017
Published in Issue Year 2017 Volume: 42 Issue: 4

Cite

APA Selamoğlu, H., & Halkman, A. K. (2017). GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI. Gıda, 42(4), 457-467.
AMA Selamoğlu H, Halkman AK. GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI. The Journal of Food. August 2017;42(4):457-467.
Chicago Selamoğlu, Hilal, and A. Kadir Halkman. “GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI”. Gıda 42, no. 4 (August 2017): 457-67.
EndNote Selamoğlu H, Halkman AK (August 1, 2017) GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI. Gıda 42 4 457–467.
IEEE H. Selamoğlu and A. K. Halkman, “GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI”, The Journal of Food, vol. 42, no. 4, pp. 457–467, 2017.
ISNAD Selamoğlu, Hilal - Halkman, A. Kadir. “GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI”. Gıda 42/4 (August 2017), 457-467.
JAMA Selamoğlu H, Halkman AK. GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI. The Journal of Food. 2017;42:457–467.
MLA Selamoğlu, Hilal and A. Kadir Halkman. “GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI”. Gıda, vol. 42, no. 4, 2017, pp. 457-6.
Vancouver Selamoğlu H, Halkman AK. GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI. The Journal of Food. 2017;42(4):457-6.

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