Ultrasonikasyon ve gül suyu bileşimiyle çeşitli meyve sularında belirli besin patojenlerinin eliminasyonu

Fruit juices can harbor a variety of microorganisms and can be important sources of foodborne pathogenesis. Mostly known as; the pathogenic strains Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp.., induce food poisoning owing to the consumption of spoiled fruit juices and other food materials. Nowadays, in order to combat these infections effectively, hurdle technologies have gained great importance in food industry. Non-thermal methods, in combination with natural substances is an alternative way for these technologies. In this study, sole eau de rose, sole ultrasonication and a combination of eau de rose and ultrasonication was used to inactivate these pathogenic species in peach and apricot juices. The combination of 90 dB amplitude at 24 kHz frequency of ultrasound and 20 µl/L eau de rose resulted most effective inhibition to total mesophilic aerobic bacteria and the pathogens mentioned above, as per to the control, without disrupting the main chemical and physical properties of the fruit juices.