Değişik Konsantrasyonlarda ilave Edilen Artemisia dracunculus L. ve Origanum majorana L. Ekstraktlarının, Hamburger Köftesinde Bulunması Muhtemel Bazı Gıda Kaynaklı Patojen Bakteriler Üzerine Etkileri
Öz
Bu araştırmada hamburger köftesi formülasyonuna dahil edilen farklı konsantrasyonlarda mercanköşk (Origanum majorana L.) ve tarhun (Artemisia dracunculus L.) ekstraktlarının, hamburger köftelerinden en çok izole edilen, gıda kaynaklı dört farklı Gram pozitif (Staphylococcus aureus, Listeria monocytegenes) ve Gram negatif (Salmonella Typhimurium, Escherichia coli), patojen bakteri üzerindeki antibakteriyel etkilerinin incelenmesi amaçlanmıştır. Ayrıca ilgili bitki ekstraktlarının, hamburger köftelerinde doğal koruyucular olarak kullanılabilirliği de araştırılmıştır. Araştırma sonucunda, mercanköşk ve tarhun ekstraktlarının hamburger köftelerine inoküle edilen Gr (+) ve Gr (-) patojen mikroorganizmalar üzerinde güçlü antibakteriyel etki göstererek farklı oranlarda inhibisyonuna neden olduğu tespit edilmiştir. Çalışma ile ortaya konulan antibakteriyel aktivitenin Gr (-) bakterilere kıyasla Gr (+) bakteriler üzerinde daha yüksek olduğu belirlenmiş olup, en yüksek antibakteriyel etkiyi Listeria monocytegenes üzerinde, 3.38 log kob/g düşüş ile %2’lik Artemisia dracunculus L. ekstraktının sağladığı belirlenmiştir. Kullanılan ekstraktlarda uygulanan konsantrasyonun artışına paralel olarak, antibakteriyel etkinin artış gösterdiği, ek olarak tarhun ekstraktının sağladığı antibakteriyel etkinin, Origanum majorana L. ekstraktına kıyasla daha yüksek ve etkili olduğu da ayrıca saptanmıştır.
Anahtar Kelimeler
Patojen Tarhun Ekstrakt Antibakteriyel Etki Listeria monocytogenes.
Destekleyen Kurum
Afyon Kocatepe Üniversitesi BİLİMSEL ARAŞTIRMA PROJELERİ BİRİMİ
Proje Numarası
20. Fen.Bil.54
Kaynakça
- Akarca, G., Sevik, R. (2022). Biological Activities of Citrus limon L. and Citrus sinensis L. Peel Essential Oils. J Essent Oil Bear Plant., 24(6): 1415-1427.
- Akarca, G., Tomar, O., Güney, İ., Erdur, S., & Gök, V. (2019). Determination of sensivity of some food pathogens to spice extract. J Food Sci. Technol., 56(12): 5253-5261. Al-Joboury, & Th. MA. (2015). Effect of crude extract of Origanum vulgare on the inhibition of some pathogenic bacteria and causing spoilage of food. Al-Anbar J. Vet. Sci., 8(2): 6527-28.
- Anonymous. (2002). Turkish Standards Institute meatball and hamburger patty standard, TS 1058.0 Ankara, Türkiye.
- Bonyadian M., & Moshtaghi H. (2008). Bactericidal activity of essential oils of some plants against Bacillus cereus, Salmonella typhimurium, Listeria monocytogenes and Yersinia enterocolitica. Res J Microbiol., 3: 648-653.
- Burt S. (2004). Essential oils: Their antibacterial properties and potential applications in foods A review. Int. J. Food Microbiol, 94: 223-253.
- Busatta C., Vidal RS., Popiolski AS., Mossi AJ., Dariva C., Rodrigues MR., Corazza FC., Corazza ML., Vladimir Oliverira J. & Cansian RL. (2008). Application of 81 Origanum majorana L. essential oil as an antimicrobial agent in sausage. Food Microbiol., 25(1): 201–211.
- Chaudhry, NMA., Saeed, S., & Tarıq, P. (2007). Antibacterial effects of oregano (Origanum Vulgare) against gram negative bacili. Pak. J. Bot., 39: 609-613.
- Cowan, MM. (1999). Plant products as antimicrobial agents. Clinical Microbiol. Rev., 12: 564−568.
- Dadalıoğlu I., & Evrendilek G. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula Stoechas L.) and Fennel (Foneniculum vulgare) on common foodborne pathogens. J. Agric. Food Chem., 52: 8255-8260
- Du, WX., Olsen, CW., Avena‐Bustillos, RJ., Friedman, M., & Mc. Hugh, TH. (2011). Physical and antibacterial properties of edible films formulated with apple skin polyphenols. J Food Sci., 76(2): 149-155.
- Ehrich, J., Baurmann, U. & Thomann,R. (1995). Antimicrobial effect of CO spice expacts from summer savory to cinnamon .Lebensmitteltechnik, 27(11): 51-53.
- Govaris, A., Solomakos, N., Pexara, A., & Chatzopoulou PS. (2010). The Antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. Int. J. of Food Microbiol.,137: 175-180.
- Halkman, K. (2005). Food Microbiology Applications. Başak Printing and Promotional Services Ankara-Turkiye.
- İlhan, E. (2010). Effect of Rosemary extract utilization on storage stability of hamburger patties formulated with different beef trimming ratios. Msc. Thesis. Ankara University , Ankara, Turkiye.
- ISO. (1999). International Standard Organization, 6888-1 Horizontal Method for the Enumeration of Coagulase- positive Staphylococci Technique using Baird Parker Agar Medium. Geneva, Switzerland.
- ISO. (2001a). International Standard Organization. 16649-1:2001 Mirobiology of food and animal feeding stuffs–Hortizonal method for the enumeration of beta-glucuronidasepositive Escherichia coli- Part 1: Colony count technique at 44 degrees C using membranes and 5-bromo- 4-chloro-3-indolyl beta–D-glucuronide. Geneva, Switzerland.
- ISO. (2001b). International Standard Organization. 16649-2:2001 Microbiology of food and animal feeding stuffs – Hortizonal method for the enumeration of beta-glucuronidasepositive Escherichia coli- Part 2: Colony count technique at 44 degrees C using 5- bromo-4-chloro-3-indolyl beta – Dglucuronide. Geneva, Switzerland
- ISO. (2017a). International Standard Organization, 11290-1:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method. Geneva, Switzerland.
- ISO. (2017b). International Standard Organization. 11290-2:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes. Geneva, Switzerland
- ISO. (2017c). International Standard Organization, 6579-1:2017 Horizontal method for the detection, enumeration and serotyping of Salmonella. Geneva, Switzerland
- Kahraman A. (2017) Examination of some food pathogens' reproductive and survival abilities at feta cheese which had been added Marjoram and Cinnamon. Msc. Thesis. Afyon Kocatepe University. Afyonkarahisar, Turkiye.
- Kalemba, DAAK., & Kunicka, A. (2003). Antibacterial and antifungal properties of essential oils. Curr Med Chem., 10(10): 813-829.
- Lacroix, M., Saucier, L., Caillet, S. & Qussalah. (2006). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E.coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Cont., 18(5): 414-420
- Lambert, RJW., Skandamis, PN., Coote, PJ., & Nychas, GJE. (2001). A study of theminimum inhibitory concentration and mode of action of oregano essential oil,thymol and carvacrol. J Appl. Microbiol., 91: 453−462.
- Martins, IM., Kabuki, DY., & Kuaye, Y. (2009). Determination and characteriztion of pathogens found in dairy products. Revista do Instituto de Medicina Tropical de Adolfo Lutz, 68(3): 359-365.
- Ökmen G., Arslan A., Vurkun M., & Ceylan O. (2017). Antimicrobial and antioxidant activities of different spices. Kötekli, Electronic Microbiology Journal, 15(1): 16-28.
- Özcan, M., & Erkmen, O. (2001). Antimicrobial activity of the essential oils of Turkish plant spices. Eur. Food Res. Technol., 212: 658-660.
- Pişkin Ç. (2007). The determination of antimicrobial effects of some spices plants of Lamiaceae. MSc. Thesis. Secuk University, Konya, Turkiye.
- Sağdıç, O. (2003). Sensitivity of four patogenic bacteria to Turkish Thyme and Oregano hydrosols. Lebensm.-Wiss.u.-Technol., 36:467-473.
- Shan, B., Cai, Y., Brooks, JD. & Corke, H. (2007). The ın vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J Food Microbiol., 117: 112-119.
- Ting, WTE., & Deibel, KE. (1992). Sensitivity of Listeria monocytogenes to spices at two temperatures. J. Food Safety., 12(2): 129-137.
- Turhan D. (2015). Investigation of the antimicrobial effect of some essential oils against Staphylococcus aureus and Escherichia coli. Msc. Thesis. Istanbul Technical University. Istanbul, Turkiye.
- Yashaswini, P., & Arvind. (2018). Antimicrobial properties of orange (Citrus reticulata var. kinnow) peel extracts against pathogenic bacteria. Int J Curr Microbiol App Sci., 7(3): 737-746.
Effects of Artemisia dracunculus L. and Origanum majorana L. Extracts Added in Different Concentrations on Some Possible Foodborne Pathogenic Bacteria in Hamburger Patties
Öz
In this study, the antibacterial effects of distinct concentrations of Origanum majorana L. and Artemisia dracunculus L. extracts added to the formulation of hamburger patties on four different foodborne pathogenic microorganism named Gram positive (Staphylococcus aureus, Listeria monocytegenes) and Gram negative (Salmonella Typhimurium, Escherichia coli), which are the most ones isolated from hamburger patties, were researched. Besides, the use of natural preservatives in conjunction with the additional extracts was also explored to see if the microbiological reliability of hamburger patties could be guaranteed. According to the findings of the research, Origanum majorana L. and Artemisia dracunculus L. extracts were found to have strong antibacterial effects on Gr (+) and Gr (-) pathogenic bacteria inoculated into hamburger patties, and it was discovered that they inhibited at various rates. The antibacterial impact found by the study turned out to be greater on Gr (+) bacteria as compared to Gr (-) bacteria. It was also verified that 2% Artemisia dracunculus L. extract provided the highest antibacterial effect on Listeria monocytegenes with a decrease of 3.38 log cfu/g. Furthermore, it became apparent that the antibacterial impact grew in direct proportion to the concentration applied to the extracts employed, and that the antibacterial effect generated by the Artemisia dracunculus L. extract was stronger and more potent than the Origanum majorana L. extract.
Anahtar Kelimeler
Pathogen Tarragon Extract Antibacterial Effect Listeria monocytogenes.
Proje Numarası
20. Fen.Bil.54
Kaynakça
- Akarca, G., Sevik, R. (2022). Biological Activities of Citrus limon L. and Citrus sinensis L. Peel Essential Oils. J Essent Oil Bear Plant., 24(6): 1415-1427.
- Akarca, G., Tomar, O., Güney, İ., Erdur, S., & Gök, V. (2019). Determination of sensivity of some food pathogens to spice extract. J Food Sci. Technol., 56(12): 5253-5261. Al-Joboury, & Th. MA. (2015). Effect of crude extract of Origanum vulgare on the inhibition of some pathogenic bacteria and causing spoilage of food. Al-Anbar J. Vet. Sci., 8(2): 6527-28.
- Anonymous. (2002). Turkish Standards Institute meatball and hamburger patty standard, TS 1058.0 Ankara, Türkiye.
- Bonyadian M., & Moshtaghi H. (2008). Bactericidal activity of essential oils of some plants against Bacillus cereus, Salmonella typhimurium, Listeria monocytogenes and Yersinia enterocolitica. Res J Microbiol., 3: 648-653.
- Burt S. (2004). Essential oils: Their antibacterial properties and potential applications in foods A review. Int. J. Food Microbiol, 94: 223-253.
- Busatta C., Vidal RS., Popiolski AS., Mossi AJ., Dariva C., Rodrigues MR., Corazza FC., Corazza ML., Vladimir Oliverira J. & Cansian RL. (2008). Application of 81 Origanum majorana L. essential oil as an antimicrobial agent in sausage. Food Microbiol., 25(1): 201–211.
- Chaudhry, NMA., Saeed, S., & Tarıq, P. (2007). Antibacterial effects of oregano (Origanum Vulgare) against gram negative bacili. Pak. J. Bot., 39: 609-613.
- Cowan, MM. (1999). Plant products as antimicrobial agents. Clinical Microbiol. Rev., 12: 564−568.
- Dadalıoğlu I., & Evrendilek G. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula Stoechas L.) and Fennel (Foneniculum vulgare) on common foodborne pathogens. J. Agric. Food Chem., 52: 8255-8260
- Du, WX., Olsen, CW., Avena‐Bustillos, RJ., Friedman, M., & Mc. Hugh, TH. (2011). Physical and antibacterial properties of edible films formulated with apple skin polyphenols. J Food Sci., 76(2): 149-155.
- Ehrich, J., Baurmann, U. & Thomann,R. (1995). Antimicrobial effect of CO spice expacts from summer savory to cinnamon .Lebensmitteltechnik, 27(11): 51-53.
- Govaris, A., Solomakos, N., Pexara, A., & Chatzopoulou PS. (2010). The Antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. Int. J. of Food Microbiol.,137: 175-180.
- Halkman, K. (2005). Food Microbiology Applications. Başak Printing and Promotional Services Ankara-Turkiye.
- İlhan, E. (2010). Effect of Rosemary extract utilization on storage stability of hamburger patties formulated with different beef trimming ratios. Msc. Thesis. Ankara University , Ankara, Turkiye.
- ISO. (1999). International Standard Organization, 6888-1 Horizontal Method for the Enumeration of Coagulase- positive Staphylococci Technique using Baird Parker Agar Medium. Geneva, Switzerland.
- ISO. (2001a). International Standard Organization. 16649-1:2001 Mirobiology of food and animal feeding stuffs–Hortizonal method for the enumeration of beta-glucuronidasepositive Escherichia coli- Part 1: Colony count technique at 44 degrees C using membranes and 5-bromo- 4-chloro-3-indolyl beta–D-glucuronide. Geneva, Switzerland.
- ISO. (2001b). International Standard Organization. 16649-2:2001 Microbiology of food and animal feeding stuffs – Hortizonal method for the enumeration of beta-glucuronidasepositive Escherichia coli- Part 2: Colony count technique at 44 degrees C using 5- bromo-4-chloro-3-indolyl beta – Dglucuronide. Geneva, Switzerland
- ISO. (2017a). International Standard Organization, 11290-1:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method. Geneva, Switzerland.
- ISO. (2017b). International Standard Organization. 11290-2:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes. Geneva, Switzerland
- ISO. (2017c). International Standard Organization, 6579-1:2017 Horizontal method for the detection, enumeration and serotyping of Salmonella. Geneva, Switzerland
- Kahraman A. (2017) Examination of some food pathogens' reproductive and survival abilities at feta cheese which had been added Marjoram and Cinnamon. Msc. Thesis. Afyon Kocatepe University. Afyonkarahisar, Turkiye.
- Kalemba, DAAK., & Kunicka, A. (2003). Antibacterial and antifungal properties of essential oils. Curr Med Chem., 10(10): 813-829.
- Lacroix, M., Saucier, L., Caillet, S. & Qussalah. (2006). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E.coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Cont., 18(5): 414-420
- Lambert, RJW., Skandamis, PN., Coote, PJ., & Nychas, GJE. (2001). A study of theminimum inhibitory concentration and mode of action of oregano essential oil,thymol and carvacrol. J Appl. Microbiol., 91: 453−462.
- Martins, IM., Kabuki, DY., & Kuaye, Y. (2009). Determination and characteriztion of pathogens found in dairy products. Revista do Instituto de Medicina Tropical de Adolfo Lutz, 68(3): 359-365.
- Ökmen G., Arslan A., Vurkun M., & Ceylan O. (2017). Antimicrobial and antioxidant activities of different spices. Kötekli, Electronic Microbiology Journal, 15(1): 16-28.
- Özcan, M., & Erkmen, O. (2001). Antimicrobial activity of the essential oils of Turkish plant spices. Eur. Food Res. Technol., 212: 658-660.
- Pişkin Ç. (2007). The determination of antimicrobial effects of some spices plants of Lamiaceae. MSc. Thesis. Secuk University, Konya, Turkiye.
- Sağdıç, O. (2003). Sensitivity of four patogenic bacteria to Turkish Thyme and Oregano hydrosols. Lebensm.-Wiss.u.-Technol., 36:467-473.
- Shan, B., Cai, Y., Brooks, JD. & Corke, H. (2007). The ın vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J Food Microbiol., 117: 112-119.
- Ting, WTE., & Deibel, KE. (1992). Sensitivity of Listeria monocytogenes to spices at two temperatures. J. Food Safety., 12(2): 129-137.
- Turhan D. (2015). Investigation of the antimicrobial effect of some essential oils against Staphylococcus aureus and Escherichia coli. Msc. Thesis. Istanbul Technical University. Istanbul, Turkiye.
- Yashaswini, P., & Arvind. (2018). Antimicrobial properties of orange (Citrus reticulata var. kinnow) peel extracts against pathogenic bacteria. Int J Curr Microbiol App Sci., 7(3): 737-746.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Gıda Hijyeni ve Teknolojisi |
| Bölüm | ARAŞTIRMA MAKALESİ |
| Yazarlar | |
| Proje Numarası | 20. Fen.Bil.54 |
| Erken Görünüm Tarihi | 20 Aralık 2023 |
| Yayımlanma Tarihi | 31 Aralık 2023 |
| Kabul Tarihi | 13 Kasım 2023 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 16 Sayı: 4 |
Kaynak Göster
