Afyon’da Satışa Sunulan Sığır ve Tavuk Kıymalarında Clostridium perfringens Kontaminasyon Düzeylerinin Belirlenmesi

Bu çalışmada, Afyon’da süpermarket ve kasaplarda satışa sunulan tavuk ve sığır eti kıymalarında Clostridiumperfringens’in (Cl. perfringens) prevalansı ve kontaminasyon düzeyininin belirlenmesi amaçlandı. Kontaminasyon düzeyiEMS (En Muhtemel Sayı) yöntemi ile belirlendi. Farklı kasap ve satış yerlerinden toplam 100 örnek (50 tavuk kıyma;50 sığır kıyma) toplandı. Çalışmanın sonuçları 100 örneğin 61’inin (%61) 3.0-20.0 EMS/g düzeyleri arasında kontamineolduğunu gösterdi. Sığır kıyma örneklerinin 34’ü (%68), tavuk kıyma örneklerinin ise 27’si (%54) Cl. perfringens ilekontamine bulundu. Sığır kıyma ve tavuk kıyma örneklerinin sırasıyla ortalama 4.9 EMS/g ve 3.5 EMS/g düzeylerindekontamine olduğu belirlendi. Artan hava sıcaklığına bağlı olarak prevalansın ve kontaminasyon düzeyininde arttığı,kasaplardan toplanan örneklerin, süpermarketlerden toplananlara göre daha kontamine olduğu belirlendi.

Anahtar Kelimeler:

Clostridium perfringens, kanatlı eti, sığır eti

Detection of Clostridium perfringens Contamination in Retail Minced Beef and Poultry Meat Retailed in Afyon*

The aim of the present study was to determine the prevalence and contamination level of Clostridiumperfringens (Cl.perfringens) in minced poultry and beef sold at retail in Afyon. The contamination level of Cl.perfringens was detected by Most Probable Number (MPN) method. A total of 100 samples, consisting of 50 rawminced poultry meat, and 50 minced beef were collected from various retail stores and butchers. Our resultsdemonstrated that 61 of 100 saples (61%) were contaminated with between 3.0 and 20.0 MPN/g Cl. perfringens. Thirtyfour of 50 minced beef samples (68%) and 27 out of 50 minced poultry meat samples (54%) were found to becontaminated with Cl. perfringens. Mean contamination level for minced beef and poltry meat samples were 4.9 MPN/gand 3.5 MPN/g, respectively. In our study, it was determined that the increase in air temperature results in increase inCl. perfringens prevalenceand contamination level of the samples collected from were higher than those collected fromsupermarket.

Keywords:

Beef, Clostridium perfringens, poultry meat,

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