Zeynep ULUKANLI, Hilmi YAMAN, Mehmet ELMALI

Kars' da satışa sunulan emülsifiye tipi et ürünlerinin mikrobiyolojik kalitesi

Kars'da farklı marketlerde satılan 35 adet paketlenmemiş, 35 adet vakum paketlenmiş toplam 70 adet Frankfurter tip sosis örneği ve 30 adet paketlenmiş salam örneği mikrobiyolojik kaliteleri bakımından analiz edildi. Yapılan analizlerde Aerob mezofil genel canlı, koliform, enterobakteri, enterokok, Pseudomonas spp., stafilokok ve mikrokok, C. perfringens, maya ve küfün düzeyi saptandı. Ayrıca tüm örneklerde Salmonella spp.nin varlığı araştırıldı. Bütün salam ve vakum paketlenmiş Frankfurter tipi sosislerde Aerob mezofil genel canlı, koliform, enterobakteri, enterokok, Pseudomonas spp., stafilokok ve mikrokok, maya ve küf sayısı < 2.0x $10^2$ kob/g olarak saptandı. Salam ve vakum paketlenmiş Frankfurter tipi sosislerin hiç birinden Salmonella spp. saptanamadı. C. perfringens, 3 salam örneğinde sınır seviyesi olan 102 kob/g düzeyinde saptanırken (TSE 979), 4 salam örneğinde 103 kob/g düzeyinde saptandı. Vakum paketlenmiş Frankfurter tip sosilerde ise C. perfringens 2 örnekte sınır seviyesi olan 102 kob/g düzeyinde saptanırken (TSE 980), 3 örnekte 103 kob/g düzeyinde saptandı. Paketlenmemiş Frankfurter sosislerde ise ortalama olarak Aerob mezofil genel canlı ve Pseudomonas spp. sırasıyla $1.3x10^4$ ve $6.0x10^4$ kob/g olarak saptandı. Enterokok, enterobakteriler, koliform, stafilokok ve mikrokok, maya ve küf düzeyleri ortalama değerleri sırasıyla, $1.1x10^3, 2.8x 10^3, 2.4x10^3, 2.6x 10^3$ ve $1.9x10^3$ kob/g olarak saptandı. Paketlenmemiş 18 Frankfurter tipi sosis'den E. coli saptandı. 21 örneğin 13'ünden koagulaz (+) stafilokok izole edildi, bunların 11'i S. aureus olarak identifiye edildi. C. perfringens düzeyinin çoğunlukla

Microbiological quality of emulsified type meat products (Salami-Frankfurter sausage) marketed in Kars

Seventy Frankfurter type sausage samples including 35 unpackaged and 35 vacuum packaged, and 30 unpackaged salami samples from different retail markets in Kars, were analyzed for their microbiological quality. Tests were performed including the counts of aerob mesophile bacteria, coliforms, Enterobacteriaceae, Enterococci spp., Pseudomonas spp., Staphylococci and Micrococci spp., Clostridium perfringens (C. perfringens), yeast and mould the presence of Salmonella spp. were also analyzed on all the samples examined. Aerob mesophile bacteria, coliforms, Enterobacteriaceae, Enterococci spp., Pseudomonas spp., Staphylococci and Micrococci spp., yeast and mould counts were detected at the counts of < 2.0x $10^2$ cfu/g in all salami and vacuum packaged Frankfurter type sausages. Salmonella spp. were not detected on any of the salami and vacuum packaged Frankfurter type sausages. Three salami samples contained C. perfringens at the level of 102 cfu/g, which is in the limit level (Turkish Standards Institute, TSE 979) and four salami samples had C. perfringens at the count of 103 cfu/g. Of the vacuum packaged Frankfurter type sausage samples, two samples contained C. perfringens at the level of 102 cfu/g, which is in the limit level (TSE 980)" and three samples had 103 cfu/g of C. perfringens. Of the unpackaged Frankfurter type sausages, the mean counts per g for total mesophile bacteria and Pseudomonas spp. were $1.3x10^4$ and $6.0x10^4$ cfu/g, respectively. The mean counts for Enterococci spp., Enterobacteriaceae, coliform, Staphylococci and Micrococci spp., yeast and mould counts were $1.1x10^3, 2.8x10^3, 2.4x10^3, 2.6x10^3$ and 1.9x $10^3$ cfu/g, respectively. Microbial load of the 18 unpackaged Frankfurter type sausage samples were E coli positive. Out of 21 samples, 13 were coagulase (+) Staphylococci spp. and 11 of these were, S. aureus. C. perfringens was at a load ranging from < 2.0x $10^2$ to 1.0x $10^4$ cfu/g, with the most being less than < 2.0x $10^2$ cfu/g. Six Salmonella spp. were isolated and idetified out of 35 unpackaged Frankfurter type sausages.

PDF

___

1. Agaoglu S, Sancak YC, Alisarli M, Ekici K, 1999. Van piyasasında satışa sunulan bazı baharat çeşidinde B. cereus'un varlığı ve öne mi. J Vet Medical of Uludağ University, 18 (1- 2): 89-95.
2. Agaoglu S, 1997. Vakumla paketlenmiş sosis ve salamların mikrobiyolojik kalitelerinin ince lenmesi. YYU. Sağlık Bilimleri Dergisi. 3 (1): 21-25.
3. Anonymous, 1979. Turk Standartları Enstitüsü, (TSE), Salam Standardı (TS 979), Ankara, Türkiye.
4. Anonymous, 1980. Türk Standartları Enstitüsü, (TSE), Sosis Standardı (TS 980), Ankara, Türkiye.
5. Anonymous, 1998. Bacteriological Analytical Manual. FDA; AOAC, 8 th Edition, USA.
6. Apaydın G, Ceylan ZG, Kaya M, 2003. Değişik firmalara ait salamların bazı mikrobiyolojik ve kimyasal özellikleri. Turk J Vet Anim ScL, 1299- 1303.
7. Banerjee M, Sarkar PK, 2004. Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic microorganism from spices. Food Microbiol., 21: 335-342.
8. Bensink JC, 1979. Salmonella contamination of meat and bone meal. J Australian Veterinary., 55: 13-15.
9. Bozoglu F, Alpas H, Kaletunc G, 2004. Injury recovery of foodborne pathogens in high hydrostaticpressure treated milk during storage. FEMS Immun and Medical Microbiol., 40:243-247.
10. Bryan FL, 1988. Risk associated with vehicles of food pathogens and toxins. J Food Prot, 51:498-508.
11. Buchanan RL, 1991. Microbiological criteria for cooked ready-to eat shrimp and crambet. Food Technol., 157-160.
12. Cakmakfe O. 2001. Occurence and contamination level of Clostridium perfringens in ground beef consumed in Ankara. University of Ankara, Institute of Healthy Science. Ankara.
13. Chambers JV, Brechbill DO, Davi AH, 1976. A microbiological survey of raw ground beef in Ohia. J Milk Food Technol., 39 (8): 530-535.
14. Christiansen NL, Johnston RW, Kautter DA, Howard JW, Aunan WJ, 1973. Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat. Appl Microbiol., 357-362.
15. Davidson C, Reilly SS, Harp E, Gilliland SE, Muriana PM, 2000. Date Of Arriving: 25.12.2000., Incidence of Escherichia coli, Listeria monocytogenes, Campylobacter spp., and Salmonella spp. in ground beef and beef carcass surfaces in Oklahoma. Web Page: www. Confex.Com/ift/99annual/ Abstracts/4679.Htm.
16. Dykes GA, Cloete T, Holy AV, 1991. Quantification Of microbial populations associated with manufacture of vacuum- packaged, smoked Vienna sausage. Int J Food Microbiol., 13: 225-204
17. Erol I, Küplülü O, Karagöz S, 1999. Ankara'da tüketime sunulan bazı baharatın mikrobiyolojik kalitesi. J Vet Medical of Ankara University, 46:115-125.
18. Filiz N, 2001. Bursa'da tüketime sunulan bazı baharatların mikrobiyel florası. J Vet Medical of Uludağ University, 20: 103-107.
19. Gökçe R, Nadas UG, Alp R, 1994. İstanbul piyasasından toplanan salam, sosis ve döner kebaplarda Clostridium perfringens'in mevcudiyeti ve tiplendirilmesi. J Pendik, Vet Mikrobiol., 25 (1-2).
20. Greenwood MH, Coetzee EF, Ford BM, Gill P, Hooper WL, Matthews SCV, Patric S, 1984. The microbiology of selected retail foods products with an avaluation of viable counting methods. J Hyg Camb., 92,67-77.
21. Holy AV, Meissner D, Holzapfel WH, 1991. Effects of pasteurization and storage temperature on vacuum-packaged Vienna sausage shelf life. South African J Sci., 87: 387-390.
22. Karaboz I, Dincer B, 2002. Microbiological investigations on some of the commercial frozen meat in Izmir. T Elect J Biotechnol., 18: 23. 2002.
23. Kushner GJ, 1995. Meat safety under fire. Food Processing. 11:17-20.
24. Little CL, Louvois JD, 1998. The microbiological examination of butchery products and butchers premises in the United Kingdom. J Appl Microbiol., 85: 177-186.
25. Stolle A, Lutz W, 1995. Checking heat treatment during the pasteurization of frankfurter- type sausage. Fleischwirtsch., 75 (5): 684-686.
26. Tekinsen CO, Yurtyeri A, Mutluer B, 1980. Bacteriological quality of ground meat in Anka ra. J Vet Medical of Ankara University, 27: 1-2,45-63.
27. Tekinsen OC, Sarigöl C, 1982. Elazığ yöresin de tüketime sunulan bazı öğütülmüş baharatın mikrobiyal florası. J Vet Medical of Firat University, 1 (2): 151-162.
28. Temelli S, Anar S, 2002. Bursa'da tüketime sunulan baharat ve çeşni verici otlarda Bacillus cereus'un yaygınlığı. J Vet Medical of Istanbul University 28 (2): 459-465.
29. Vanderzant C, Splittstoesser D, 1992. Compendium of Methods For The Microbiological Examination of Foods. Edwards Brothers, 3 rd Edition, USA.
30. Yurtyeri A, Tezcan I, 1992. Et Ürünleri Teknolojisi. Second Edition. University of Ankara, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Ankara: pp.50-54.