Antimicrobial effect of bitter orange sauce, pomegranate sauce, plum sauce, and sumac sauce against some food pathogens bacteria (Salmonella, E.coli, E.coli O157:H7, Listeria spp., S. aureus)

In this study, the efficacy of antimicrobial effects of bitter orange, pomegranate, plum and sumac sauces, which are natural antimicrobial substances on Salmonella spp., Listeria monocytogenes, Listeria ivanovii, Staphylococcus aureus, E.coli Tip I ve E.coli O157:H7 (isolated from various food) were investigated. The antimicrobial effect of 1%, 10%, and 100% concentrations of tested fruit sauces on test microorganisms was determined by using agar diffusion and MIC (Minimal Inhibition Concentration) methods. Within the tested antimicrobials, the highest antimicrobial activity was found to be sumac sauce. According to the findings obtained, it was observed that the antimicrobial effect is decreased when the amount of concentration is decreased. E. coli type 1 and E. coli O157:H7 infected chicken meat samples treated with bitter orange sauce, pomegranate sauce, plum sauce and within the samples it was determined the bitter orange sauce was the most effective sauce.