In recent years, the demand for ready-to-eat products, including meat and meat products, has increased and is on the rise. Of such products, cig kofte has a particular significance due to its risk of being contaminated with pathogens, including
Listeria monocytogenes, Salmonella spp., and E. coli 0157:H7, and thus because of the risk it poses for food safety and public health. In this context, cig kofte belongs to the group of ready-to-eat food products with the highest risk, as it is consumed without any prior heat treatment. The very few studies conducted on the viability of Salmonella bacteria in cig kofte have demonstrated that these bacteria may remain viable within the consumption period (up to 24 hours) of the product
13,14. Uzunlu and Yıldırım
6 determined that in cig kofte samples contaminated with
Salmonella enteritidis and stored at 4 °C for 24 hours, the
Salmonella levels at 0 and 24 hours of storage were 3.57 log CFU/g and 3.54 log CFU/g, respectively. Similarly, in the present study, the
Salmonella typhimurium level determined as 7.60 log CFU/g in the control group at 0 hours was ascertained to have increased to 7.68 log CFU/g by the end of the 24
th hour of storage (Table
2). These results clearly suggest that the ingredients of cig kofte have bacteriostatic effect on
Salmonella bacteria. On the other hand, these results also show that the spices added to cig kofte did not suffice in eliminating
Salmonella typhimurium from the product. However, essential oils (i.e. thyme essential oil, clove essential oil, rosemary essential oil, sage essential oil) obtained from aromatic plants (i.e. spices) and compounds found in aromatic plants (i.e. thymol, eugenol, carvacrol) display strong antibacterial effect against foodborne pathogens
12. In the present study, when added to cig kofte samples at a concentration level of 250 mg/kg, thyme, clove and rosemary essential oils (in Groups I, II and III) did not produce any significant inhibitory effect on
Salmonella typhimurium throughout the storage period, yet it was shown that the addition of these essential oils to cig kofte reduced the bacterial growth rate (P>0.05). In previous laboratory studies carried out on the antibacterial effect of spice extracts, although these extracts were determined to significantly reduce pathogen levels even when applied at concentrations below 0.1%, it has been underlined that, to ensure such an effect in food, depending on the particular essential oil or compound used, much higher concentrations are required to be applied
18. In a study in which eugenol, linalool, carvone, cineole and limonene oil were each added separately to cig kofte samples at a concentration level of 1.8%, Çalıcıoğlu and Dikici
13 determined the reduction in the number of Salmonella bacteria, enabled by these compounds, at 3 hours as 6.5, 2.54, 1.81, 0.92 and 0.25 log CFU/g, respectively. Both these results and the observation of the addition of eugenol at concentrations of 0.5%, 1% and 1.5% resulting in a reduction of approximately 1, 2 and 3 log CFU/g; respectively, are in support of the need for higher concentrations in food. In general, literature reports indicate that Gram-negative bacteria are more resistant to essential oils than Gram-positive bacteria
12. While the resistance of Gram-negative bacteria has been explained by these bacteria possessing an outer membrane composed of lipopolysaccharides and proteins, some other research has shown that Gram-positive bacteria may also be resistant to the effects of essential oils
14,19.
The results of the present study demonstrated that, the addition of 500 mg/kg of chitosan to cig kofte (Group IV) stored at 4 °C, yielded a reduction of 0.88 log CFU/g in Salmonella numbers when compared to the control group (P<0.05). The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of chitosan for Salmonella bacteria under in vitro conditions have been reported as 288 ppm and 300 ppm, respectively (20). Furthermore, in nutrient broth, chitosan concentrations of 1.0%, 1.5%, 2.0%, and 2.5% have been reported to produce a reduction greater than 3 log in the Salmonella population, during an 8-day period at a pH value of 5.5 and a temperature of 30 °C21. While Simpson et al.22 reported that the addition of chitosan at a concentration level of 0.01% to shrimps was sufficient to inhibit the growth of Salmonella Typhimurium, Chhabra et al.23 reported that the addition of chitosan at concentrations of 0.5%, 1.0%, and 2.0% to raw oysters had no effect on the inactivation of Salmonella Typhimurium throughout a 12-day storage period at 4 °C. The differences between these two studies, apart from several possible variables (storage period, matrices used in modelling, etc.), are attributed to differences in the concentration, deacetylation degree and molecular weight of the chitosan used24,25. Some research has shown that chitosan of medium molecular weight exhibits strong antibacterial effect on S. enteritidis at low temperatures9,25. Marques et al.26 reported the MIC value of chitosan against S. enterica at 10 °C as 0.05% and indicated that chitosan had no inhibitory effect on this pathogen at 20 °C. The use of chitosan with a medium molecular weight and the storage temperature being adjusted to 4 °C in the present study, also suggest that these factors may be influential on the bioactivity of chitosan.
In the present study, the greatest reduction in the numbers of Salmonella by the end of the storage period (1.42 log CFU/g) was treated in Group V, which was administered with chitosan plus thyme essential oil (P<0.05, Table 2). This suggests that thyme essential oil and chitosan may exhibit a synergistic effect when applied in combination. This is explained by the breakdown of the outer protective membrane of the Salmonella bacteria by both thyme essential oil and chitosan, and the inhibition of bacterial growth as a result of the interference with mRNA and protein synthesis by chitosan27. Similarly, some other studies have shown that, in terms of the extension of the shelf life of food products and the inactivation of pathogens in food products, the combined use of chitosan and essential oils enhances antimicrobial effect28,29. Georgantelis et al.30 reported that chitosan and rosemary essential oil showed a synergistic effect in increasing the microbial quality of pork sausages, while Kanatt et al.31 reported that the addition of 0.1% of mint oil and chitosan mixture to lamb meat enabled a reduction of 1 log in the number of Gram-negative bacteria, including E. coli, P. fluorescens, and Salmonella Typhimurium, and up to 2-3 log in Gram-positive bacteria, including S. aureus and B. cereus.
In the present study, the pH value was determined to range between 5.52 and 5.59 in the control group and the groups applied essential oils alone, and between 5.27 and 5.40 in the groups applied chitosan alone and chitosan in combination with essential oils (P>0.05, Table 3). Furthermore, the average NaCl (salt) level of the cig kofte samples was ascertained to be 1.87±0.43%. The pH values of the groups, which contained chitosan, being lower than that of the control group and the groups that were applied essential oils was attributed to the use of a chitosan solution prepared in acetic acid. The results of the present study contradict with those reported by Georgantelis et al.30, indicating a higher pH value in Greek-style sausages added chitosan and rosemary extract, and comply with those reported by Giatrakou et al.28 indicating a lower pH value in chicken-pepper kebab added chitosan and thyme essential oil. Generally, low pH values are associated with an increased antimicrobial activity of essential oils and chitosan11,18. However, in the present study, of the groups, which had a low pH value and were applied chitosan, the group that was treated wiht chitosan in combination with thyme essential oil displayed the greatest reduction in Salmonella bacteria (P< 0.05).
The essential oil and the chitosan concentrations used in the present study were subjected to a sensory evaluation prior to their use (data not shown). Based on the panel results, the flavor, odor and taste of the samples, which contained 500, 750 and 1000 mg/kg of thyme, clove, rosemary essential oils and 750 and 1000 mg/kg of chitosan were disliked, while the samples contained 250 mg/kg of these oils and 500 mg/kg of chitosan were considered to be acceptable by the panelists.
The present study demonstrated that the combined use of chitosan and thyme essential oil in cig kofte samples, presenting with a high risk of cross contamination and a risk of production under unhygienic conditions, and consumed without any prior heat treatment, produced a synergistic effect against Salmonella without any adverse effect on the organoleptic properties of the product.