Ozon Gazının Antifungal Ajan Olarak Etkinliğinin Belirlenmesi

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Ozon Gazının Antifungal Ajan Olarak Etkinliğinin Belirlenmesi

Amaç: Gıda işletmelerinde ortam havasında baskın olarak bulunan küf ve mayalar, hava kaynaklı kontaminasyon yoluyla gıdalara bulaşmakta ve mikrobiyal bozulmalara neden olmaktadır. Küfler gıda kalitesi üzerindeki olumsuz etkilerinin ötesinde, insanlar ve hayvanlar üzerinde toksik etkiye sahip mikotoksin adı verilen ikincil metabolitler üretmektedir. Günümüzde ozon (O3) uygulamaları gıda sanayinde küf önleyici ve detoksifikasyon yöntemi olarak kullanılan yeşil teknoloji olarak karşımıza çıkmaktadır. Bu çalışmada kontrollü hava ortamında O3 gazının antifungal etkinliği belirlenmiştir.

Materyal ve yöntem: 0,5 McFarland’a ayarlanmış maya (Candida parapsilosis, Schizosaccharomyces pombe, Saccharomyces cerevisiae) ve küf sporu (Aspergillus flavus, Aspergillus parasiticus, Penicillium digitatum, Penicillium expansum, Penicillium roqueforti) süspansiyonu 250 L hava sızdırmaz özellikteki test kabini içine püskürtülerek; 3, 5 ile 10 dk ozon gazına (10.000 mg/saat) maruz bırakılmıştır. Ozon uygulama öncesi ve sonrası aktif ve pasif örnekleme yapılarak mikroorganizma sayıları kıyaslanarak antifungal etkinlik belirlenmiştir.

Bulgular ve sonuç: 3 dk ozon uygulaması ile test edilen tüm mikroorganizmalarda gelişmenin %100 engellendiği tespit edilmiştir.

 

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