Lisozim-Kitosan Bazlı Antimikrobiyal Kaplama Uygulamasının Taze Yumurtanın Mikrobiyolojik Kalitesi Üzerine Etkisi.

Hen eggs are perishable, and their quality may change during storage. Eggs are susceptible to microbial degradation, and interior quality may reduce during storage. In this research, fresh eggs were coated with chitosan and chitosan coatings containing lysozyme (0, 10, 20 and 60% (w/w)) and stored at room temperature for 5 weeks. Enterobactericeae, coagulase positive Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., total mesophilic aerobic bacteria (TMAB) and yeast-mold counts were used for the evaluation of microbial quality of fresh eggs coated with different coatings. At the end of 5 weeks, Enterobactericeae, Staphylococcus aureus, total mesophilic aerobic bacteria and yeast-mold counts of the control samples were 2.35, 2.33, 2.61 and 2.76 log cfu/egg respectively. Similarly, the ranges of Enterobactericeae, Staphylococcus aureus, total mesophilic aerobic bacteria and yeast-mold counts for eggs coated with lysozyme-chitosan antimicrobial coatings were 0.91-1.6, 0.89-1.43, 1.07-2.07, and 2.17-2.46 log cfu/egg, respectively. In addition, the differences in the logarithmic counts of total aerobic mesophilic bacteria, Enterobactericeae, Staphylococcus aureus and mold-yeasts between control and treated fresh eggs were statistically significant. Salmonella spp. and Listeria monocytogenes were not detected in any of the eggs. [ABSTRACT FROM AUTHOR]