Akademik Veri Yönetim Sistemi
Society of Toxicology 2025 (Society of Toxicology 64th Annual Meeting in Orlando, Florida), Florida, Amerika Birleşik Devletleri, 16 - 20 Mart 2025, ss.64-65, (Özet Bildiri)
Background and Purpose: Ensuring safe food consumption is one of the greatest concerns for societies. In the rapidly expanding mass catering system, the
most critical factor is food hygiene. Failure to maintain safe food in this sector leads to foodborne illnesses and poisonings. Various disinfectants are used for
sanitizing foods in mass catering systems. Chlorine-based products are commonly recommended for sanitizing fresh vegetables to delay or eliminate
microbiological growth. However, the formation of trihalomethanes, which are carcinogenic compounds due to the use of this disinfectant is a disadvantage.
Some epidemiological studies on morbidity and mortality from cancer and on trihalomethane concentrations have shown positive correlations in certain
carcinoma cases. Recently, the sector has been seeking to avoid chlorine by turning to non-chemical disinfectants and alternative, eco-friendly sanitation
methods.
Methods: In this study, we aimed to determine the effectiveness of orange peel and rosemary oil extracts compared to chlorine (calcium hypochlorite). For
this purpose, garden cress and arugula were inoculated with Salmonella enteritidis (106 CFU/mL). Then, various concentrations of chlorine (calcium
hypochlorite (Ca(OCl) at 50, 100, 200 mL/L), orange peel oil, and rosemary oil (0.1%, 0.3%, and 0.5% oil extracts) were applied to the samples for different
durations (5 minutes, 15 minutes) for disinfection.
Results: Rosemary and orange oils reduced Salmonella enteritidis levels. The concentration of essential oils used and the duration in the solution played a
significant role in the degree of reduction. When comparing different disinfectants, it was determined that in both garden cress and arugula samples, 0.5%
rosemary oil was more effective than both 0.5% orange peel oil and 200 mg/L chlorine concentration (p < 0.05). It was determined that in garden cress
samples treated for 15 minutes, 0.5% rosemary oil concentration inhibited the growth of S. enteritidis (p < 0.05).
Conclusions: Disinfection of raw or minimally processed vegetables that are consumed without heat treatment is crucial for food safety and nutrition.
Inspired by this study, further research may be conducted by commercial enterprises on different natural disinfectants to reduce costs and increase
accessibility. This would help promote the widespread use of natural disinfectants in mass catering.
Category (Complete): Food Safety/Nutrition ; Risk Assessment