Synthesis of chitosan-containing polymers and their antimicrobial activities on some foodborne pathogens found in fish

In this study, a new polymer was obtained by adding chitosan, an antimicrobial agent, to poly N-(2-Hydroxypropyl)methacrylamide)(HPMA) polymer. FT-IR, TGA and SEM analyzes showed that Chitosan-graft-poly(N-(2 Hydroxypropyl)methacrylamide)(HPMA) polymer was successfully synthesized and had the desired properties. 2% acetic acid solution (K+HPMA+A) of chitosan-graft-poly(N-(2 Hydroxypropyl)methacrylamide)(HPMA) polymer was used to kill foodborne pathogens found in fish (Klebsiella pneumoniae clinical isolate, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212) on the development of disc diffusion and Its effectiveness was examined with antibacterial susceptibility tests, which is the microdilution broth method. For this purpose, as a result of treating chitosan with 2% acid solution (K+A), chitosan with pure water (K+S) and chitosan-graft-poly(N-(2-Hydroxypropyl)methacrylamide)(HPMA) with 2% acetic acid solution (K+HPMA+A); While the high concentration of K+HPMA+A and K+A (300µL: 8.85 mg) have a higher antimicrobial effect on gram (-) and gram (+) bacteria, the lower concentration of K+HPMA+A (300µL: 4.425 mg) showed a lower inhibition zone in all bacteria except on E. coli. When the minimal inhibition test, which is decisive for the antibacterial effect, is examined, the Mic value of K+A on bacteria is 15.62 μL and the Mic value of K+HPMA+A is 31.85 μL. Compared to standard antibiotics; It has been determined that it has the same antimicrobial properties on gram (+) bacteria and more effective antimicrobial properties on gram (-) bacteria. Our study findings show that K+HPMA+A solution containing chitosan in appropriate doses (300-31.85 µL) has bactericidal properties that will stop the growth of bacteria, which is an important feature in supporting treatment for improving human and public health. In addition, it contributes to the studies carried out to increase food safety on the subject.