SavedAdd your journal

Journals / Kafkas Üniversitesi Veteriner Fakültesi Dergisi / 2011 / Cilt: 17 - Sayı: 0

Eff ectiveness of Edible Chitosan Films Containing Essential Oils on Staphylococcus aureus and Escherichia coli O157:H7

Uçucu Yağ İçeren Yenilebilir Kitosan Filmlerinin Staphylococcus aureus ve Escherichia coli O157:H7 Üzerine Etkinlikleri [1]

EMRAH TORLAK
MUSTAFA NİZAMLIOĞLU
Pages
125–129
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Applications of edible films to samples were resulted 0.90 to 2.66 Log reduction in count of S. aureus and 0.75 to 2.32 Log reduction in count of E. coli O157:H7 compared to control samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study antimicrobial efficacy of edible films prepared with chitosan solution and chitosan solutions containing essential oils against Staphylococcus aureus and Escherichia coli O157:H7 were evaluated on kashar cheese.
📊
Key Findings & Data:Oregano and clove oils were added to edible film solutions at 0.5% and 1%.
💡
Conclusion & Impact:Applications of edible films to samples were resulted 0.90 to 2.66 Log reduction in count of S. aureus and 0.75 to 2.32 Log reduction in count of E. coli O157:H7 compared to control samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study antimicrobial efficacy of edible films prepared with chitosan solution and chitosan solutions containing essential oils against Staphylococcus aureus and Escherichia coli O157:H7 were evaluated on kashar cheese. Oregano and clove oils were added to edible film solutions at 0.5% and 1%. Kashar cheese samples were contaminated with S. aureus and E. coli O157:H7 at 5 Log cfu/g. Artificially contaminated cheese samples were wrapped with prepared films and stored at 4ºC for 14 days. Antimicrobial eff ectiveness of films against S. aureus and E. coli O157:H7 were evaluated by counts performed on 1, 7 and 14 days of storage period. At the end of storage period antimicrobial eff ectiveness of all film types against both pathogens were determined as significant (P<0.05). Applications of edible films to samples were resulted 0.90 to 2.66 Log reduction in count of S. aureus and 0.75 to 2.32 Log reduction in count of E. coli O157:H7 compared to control samples.

Özet

Bu çalışmada kitosan ve uçucu yağ içeren kitosan solüsyonları ile hazırlanan yenilebilir filmlerin Staphylococcus aureus ve Escherichia coli O157:H7'ye karşı antimikrobiyal etkinlikleri kaşar peyniri üzerinde değerlendirilmiştir. Kekik ve karanfil uçucu yağları film solüsyonlarına %0.5 ve %1 oranında ilave edilmiştir. Kaşar peyniri örnekleri S. aureus ve E. coli O157:H7ile Log 5 kob/g düzeyinde kontamine edilmiştir. Yapay olarak kontamine edilen örnekler hazırlanan filmler ile kaplanmış ve 4ºC' de 14 gün muhafaza edilmiştir. Muhafazanın 1, 7 ve 14. günlerinde yapılan sayımlar ile filmlerin S. aureus ve E. coli O157:H7'ye karşı antimikrobiyal etkinlikleri değerlendirilmiştir. Muhafaza periyodu sonunda tüm film tiplerinin her iki patojene karşı antimikrobiyal etkinliği kontrol grubuna nazaran önemli düzeyde bulunmuştur (P<0.05). Kontrol grubuna nazaran yenilebilir filmler ile kaplanmış örneklerde S. aureus sayısı 0.90 Log ile 2.66 Log arasında ve E. coli O157:H7 sayısı 0.75 Log ile 2.32 Log arasında düşük tespit edilmiştir.

🔖

Cite This Article

TORLAK, E., NİZAMLIOĞLU, M. (2011). Eff ectiveness of Edible Chitosan Films Containing Essential Oils on Staphylococcus aureus and Escherichia coli O157:H7. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 17 - Sayı: 0, 125–129. https://ajindex.com/articles/273151

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Bourtoom T: Edible films and coatings: Characteristics and properties. Int Food Res J, 15, 3-6, 2008.
  2. No HK, Meyers SP, Prinyawiwatkul W, Xu Z: Applications of chitosan for improvement of quality and shelf life of foods: A review. J Food Sci, 72 (5): 87-100, 2007. Burt S: Essential oils: Their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol, 94 (3): 223-253, 2004. Joerger RD: Antimicrobial films for food applications: A quantitative analysis of their eff ectiveness. Packag Technol Sci, 20 (4): 231-273, 2007. Anonim: Commission Decision of 23 January (2002) amending Commission Decision 1999/217/EC as regards the register of fl avouring substances used in or on foodstuff s. 2002/113/EC, Official Journal L49 /02/2002:1-160, 2002.
  3. Nedorostova L, Kloucek P, Kokoska L, Stolcova M, Pulkrabek J: Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria. Food Control, 20 (2): 157-160, 2009.
  4. Min S, Krochta JM: Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lacto- peroxidase systems. J Food Sci, 70 (2): 87-94, 2005.
  5. Kristo E, Koutsoumanis KP, Biliaderis CG: Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloid, 22 (3): 373-386, 2008 Anonim: Türk Standardı, Kaşar Peyniri, TS 3272. Ankara.
  6. Ponce AG, Roura SI, del Valle CE, Moreira MR: Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies. Postharvest Biol Tec, 49 (2): 294-300, 2008.
  7. Zivanovic S, Chi S, Draughton AE: Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci, 70 (1): M45-M51, 2005.
  8. Ye M, Neetoo H, Chen H: Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films. Food Microbiol, 25 (2): 260-268, 2008. Anonim: Food and Drug Administration, Bacteriological Analytical Manual, New Hampshire, 2002. Anonim: Türk Gıda Kodeksi, Renklendiriciler ve Tatlandırıcılar Dışındaki Gıda Katkı Maddeleri Tebliği, Ankara, 2003.
  9. Suyatma NE, Tighzert L, Copinet A, Coma V: Eff ects of hydrophilic plasticizers on mechanical, thermal and surface properties of chitosan films. J Agr Food Chem, 53 (10): 3950-3957, 2005. Erol İ: Gıda Hijyeni ve Mikrobiyolojisi, Pozitif Matbaacılık, Ankara,2007.
  10. Meyrand A, Bou