Detection of Salmonella sp Risk in Red Powdered Pepper from Field to Meal with VIDAS
Project no. 23402 · Status: Kapanmış · 2021
Summary
<p>The spice, which is widely used in the world, is often inadequate for hygiene due to its growing in damp and hot climate areas. Most of the spices are being sent to the world from inadequate countries of hygienic standard, creating a risk for consumers. According to today's data, red pepper is one of the most produced spices in the World. The red pepper has a low humidity and is a non-deteriorating product. It has a high load of microorganisms. <em>Salmonella sp.</em> found in spices causes salmonellosis.This disease accounts for one-third of all foodborne illnesses. Therefore, the food safety of spices is an important issue worldwide.</p><p><em>Salmonella sp.</em> is an organism that can cause serious disease. Therefore, it is important to develop rapid technologies to detect it. Within the scope of this project, it is aimed to determine at what stage the risk for <em>Salmonella sp</em>. occurs by taking samples from all stages of the product from the field until it is presented to the consumer. Since it takes a long time to achieve this goal using classical microbiological methods, an evaluation will be made using Mini-Vidas, which is a fast method. The fact that the Mini-vidas can deliver results in as little as 1 days will prevent the pollution load on the products from increasing. As a result, using the data obtained, it will be determined whether there is a change in <em>Salmonella sp.</em> load in the products taken from the field, the change after steam sterilization and ethylene oxide application, and whether there is a change in the <em>Salmonella sp.</em> load in packaged red peppers.</p>