**6. References**


Therefore, when the results of the best treatments were considered, the two sanitizers tested proved to be as effective as treatment with sodium hypochlorite. Thus, both chlorine dioxide and peracetic acid are able to replace the sodium hypochlorite in concentrations and times considered (50ppm/10min chlorine dioxide, peracetic acid and the 100ppm/10min 120ppm/15min sodium hypochlorite). On the other hand, none of the sanitizers caused any kind of physical or unfavorable organoleptic product changes (wilting, darkening, strong

(Min) 10ppm 25ppm 50ppm MSD1 2 5.132 0.064 a, A 4.732 0.047 b, A 4.487 0.106 c, A 0.191 5 4.896 0.138 a, A, B 4.530 0.157 b, A 4.215 0.094 b, B 0.331 10 4.570 0.177 a, B 4.136 0.187 b, B 3.847 0.114 b, C 0.407 MSD2 0.338 0.359 0.263 ----

(Min) 50ppm 75ppm 100ppm MSD1 4 5.031 0.324 a, A 4.415 0.341 a, A 3.652 0.207 b, A 0.744 7 4.680 0.320 a, A 4.078 0.283 a, A, B 3.334 0.100 b, A 0.634 10 4.283 0.353 a, A 3.451 0.167 b, B 2.869 0.158 b, B 0.609 MSD2 0.833 0.685 0.403 ----

Blank (washing and immersion in tap water for 15 minutes) \*\* .(log CFU.g-1) 6.224

hypochlorite: 120ppm/15min) \*\* ……………………………….…(log CFU.g-1) 3.517

MSD1 = for the data on the lines; MSD2 = for the data on the columns; small letter compares averages on the same line, capital letters compare means in the same column, different letters indicate that the data differ significantly at 5% probability; \* Time of contact with the sanitizer product; \*\* reference

Table 4. Total coliform count (log CFU.g-1) observed in samples of minimally processed rocket.

Andrade, J.N.; J.A.B. Macedo. Higienização na Indústria de Alimentos. São Paulo, Varela,

Andrews, D.H. New trends in food microbiology: an AOAC International perspective.

Arenstein, I.R. Dióxido de cloro estabilizado em solução aquosa: coadjuvante tecnológico de

Bachelli, M.L.B. Sanitização para alface minimamente processada em comparação ao

hipoclorito de sódio. Dissertação de mestrado. Feagri, UNICAMP, Campinas, 2010.

alimentos. Higiene Alimentar, São Paulo v.17, n.107, p.32-33, 2003.

Journal of AOAC International. v.80, n.4, p.908-912, 1997.

There was no *Salmonella* sp./25g in all samples analyzed.

odor, color change etc.) at the concentration levels studied.

Time\* Treatment with chlorine dioxide (ClO2)

Time\* Treatment with peracetic acid (CH3-COOOH)

Standard (washing with water and immersion in a solution of sodium

treatments.

**6. References** 

182p., 1996.


**7** 

Birol Özkalp

*Turkey* 

*Department of Medicinal Laboratory* 

**Isolation and Identification of** 

*Salmonellas* **from Different Samples** 

*Vocational School of Health Services of Selçuk University, Konya* 

*Salmonella* causes various infections in humans. Contamination of people by *Salmonella* may be caused by infected persons, animals and direct contact of those with fluids *Salmonella* also has an important role in producing pathogens that cause food posinoning. *Salmonellas* act as primary reservoir for foods such as chicken meat, milk and milk products, eggs and meat products etc. Some of microorganisms lsuch as Coliform bacteria have same features with *Salmonella*. For that reason, isolation and identification of *Salmonella* from clinical and other

Efforts related with classification of these bacteria since first *Salmonellas* has been found also continues recently. When *Salmonella* bacteria are examined by DNA/DNA hybridization trials which are performed among bacteria, all *Salmonellas* should be accepted as one species including Arizona species added to them. According to this, subgenuses that Kauffman has created among *Salmonellas* according to genetic and other characteristics (subgenus 1, subgenus 2, subgenus 3= Arizona and subgenus 4) and subgenus 5 which was added by Le

Up to the present, *Salmonella* bacteria were named according to their pathology, their host and the city where they have been found first and an attention was paid to use an individual name for every bacteria within the same antigen structure in Kauffman-White classification. These bacteria which were accepted as individual serovars were classified as separate species. It is known that these characteristics of bacteria are not appropriate and sufficient to determine a species and none of the methods that has been used up to the present is scientific in terms of taxonomy. Furthermore, international enterobacteriaceae subcommittee which is the most reliable organization about this subject have not performed a scientific guidance about various *Salmonellas* erovars classification. While studies continue, this

To protect validity of Kauffman white classification without having a bias related with definition of this species; to keep names of bacteria in *Salmonellas* ubgenus 1 (like individual species names) by continuing a normal tradition in medicine, cliniz and microbiology up to the present; when new bacteria which comply to this subgenus is found, to classify them

Minor should be accepted as sub-species instead of subgenus.

**1. Introduction** 

samples are important.

committee has suggested as follows:

**2.** *Salmonella* 

