Evaluation of the Presence of Salmonella sp, which is one of the most important criteria in determining the microbiological quality of black pepper, with Mini-VIDAS
Project no. 23486 · Status: Kapanmış · 2022
Summary
<p>As it is known around the world, it has been determined that people have the most spices in their kitchens. Black pepper is one of the most consumed and produced spices. Although black pepper has an antimicrobial effect, it is highly likely to spoil at high humidity. Factors such as high humidity level, storage environment, packaging style and packaging quality are very important. Most spices contain disease-causing microorganisms. The most important of these is <em>Salmonella</em> sp.. These pathogenic bacteria can cause food poisoning and food infection. The disease caused by<em> Salmonella</em> is called salmonellosis. Salmonellosis is a symptomatic infection. <em>Salmonella </em>bacteria have been a major cause of food infection and poisoning in most countries for over 100 years.</p><p>For this reason, more attention has been paid to <em>Salmonella</em> detection studies and improvement. <em>Salmonella</em> sp. in their work, the samples should be quite sensitive. There are 3 stages in the work done in this project; sampling, pre-enrichment of <em>Salmonella</em> sp. and analysis with Mini-VIDAS device. By sampling, samples were taken from black pepper and <em>Salmonella</em> sp. studies will be conducted on it. The risk of contamination of black pepper will be assessed.Evaluation will be carried out using the mini-VIDAS device, which is a microbiologically fast method. Based on the results obtained, <em>Salmonella</em> sp. its load will be determined.</p>