Burcu İrem OMURTAG KORKMAZ, Serol KORKMAZ, Mustafa YÜCE, Ümran SOYOĞUL GÜRER

İstanbul’da Satılan Midye Dolmalardaki Mikrobiyolojik Riskler ve Porsiyon Analizi

Bu çalışmada İstanbul’da sokakta (n=38) ve kapalı restoranda (n=12) satışa sunulan toplam 50 farklı noktadan midye dolma örneği toplanarak mikrobiyolojik inceleme ve porsiyon analizi yapılmıştır. Örneklerin Toplam Aerobik Bakteri sayısı ortalama 7.38±1.01 log10 kob/g olarak bulunmuştur. Coliform grubu %44 (2.85±0.57 log kob/g), Escherichia coli %12 (3.76±0.71 log kob/g), Staphylococcus aureus %4 (4.15±0.30 log kob/g), Bacillus cereus %2 (2.78 log cfu/g) ve Bacillus licheniformis %4 (3.18±0.08 log cfu/g) oranında izole edilmiştir. Listeria ivanovii %2 oranında tespit edilmiştir. Clostridium spp., Campylobacter spp., Salmonella spp. ve Listeria monocytogenes tespit edilmemiştir. Staphylococcus spp. (S. aureus + S. epidermidis) kontaminasyon düzeyi restoranlarda anlamlı olarak daha yüksek bulunmuştur (P <0.05). Midye dolmaların adet porsiyonu ortalama 16.78±5.62 g olarak tartılmıştır. Staphylococcus spp. sonuçları dışında mikrobiyolojik analizler ve porsiyon gramajları restoranlar ile sokak satış noktaları arasında anlamlı bir fark göstermemiştir (P >0.05). Ancak S.aureus’un kapalı restoranlarda tüketim için uygun düzeyin üzerinde tespit edilmesi bir gıda güvenliği açığının bulunduğuna işaret etmektedir. Porsiyon ortalamalarının ileride prediktif mikrobiyoloji çalışmalarında kullanılabileceği öngörülmektedir.

Anahtar Kelimeler:

Gıda Güvenliği, Gıda Mikrobiyolojisi, Midye

Microbiological Risks and Portion Analyse of Stuffed Mussels Sold in Istanbul

In this study, stuffed mussels were collected from 50 selling points in Istanbul, consist of street vendors (n=38) and retail shops (n=12), analyzed microbiologically and weighted per portion. Mean Total Aerobic Count result was 7.38±1.01 log10 cfu/g among the samples. Coliform was isolated from 44% of samples (2.85±0.57 log cfu/g), Escherichia coli from 12% of samples (3.76±0.71 log cfu/g), Staphylococcus aureus from 4% (4.15±0.30 log cfu/g), Bacillus cereus in 2% (2.78 log cfu/g) and Bacillus licheniformis in 4% (3.18±0.08 log cfu/g) of samples. Listeria ivanovii was isolated from 2% of samples (in 25 g). No Clostridium spp., Campylobacter spp., Salmonella spp. and Listeria monocytogenes were detected. Level of Staphylococcus spp. (S. aureus + S. epidermidis) contamination was significantly higher in the retail shop (P <0.05). The mean portion per stuffed mussel was 16.78±5.62 g. Except for the result of Staphylococcus spp., microbiological analyses and a gram of portions did not show a significant difference between retail shops and street vendors (P >0.05). However, an inappropriate level of S. aureus contamination in retail shops remain a food safety gap. Furthermore, the mean results of portions are assumed to be used in predictive microbiology studies.

Keywords:

food safety, food microbiology, mussels,

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