Dondurulmuş çiğ etlerde Salmonella spp. prevalansı ve mevsimsel dağılımı

Bu çalışmada, Ağrı ilinde tüketime sunulan dondurulmuş çiğ etlerdeki Salmonella prevalansının ve mevsimsel dağılımının belirlenmesi amaçlanmıştır. Çalışmada analiz edilen 214 dondurulmuş çiğ etin 37’sinden (%17.3) Salmonella tespit edilmiştir. Buna göre, 70 tavuk, 74 hindi ve 70 sığır eti örneğinin sırasıyla 19 (%27.1), 17 (%23.0), ve 1’inin (%1.4) Salmonella ile kontamine olduğu belirlenmiştir. Analiz edilen et türlerinden Salmonella prevalansının en yüksek olduğu tür tavuk eti olarak belirlenmiştir. Çalışmada genel olarak, et türlerinin ilkbahar, yaz, sonbahar ve kış mevsimlerinde sırasıyla %10.7 (6/56), %28.1 (16/57), %12.0 (6/50) ve %17.6 (9/51) düzeyinde Salmonella ile kontamine olduğu tespit edilmiştir. Çalışma neticesinde, çiğ kanatlı ve sığır etlerinin Salmonella’lar ile yaz aylarında diğer aylara göre daha sıklıkla kontamine olduğu gözlenmiştir. Çalışmada, tavuk ve hindi etlerinin Salmonella ile yüksek oranda kontamine olduğu ve çiğ kanatlı etlerinde Salmonella varlığının gıda hijyeni açısından önemli bir risk teşkil ettiği ortaya konmuştur. Buna göre, çiğ kanatlı etleri, mutfakta işlenmeleri esnasında gerekli hijyenik koşullar sağlanarak, tüketime hazır gıdaların kontaminasyonları önlenmeli ve iyi pişirildikten sonra tüketilmelidir.

Anahtar Kelimeler:

Barış ÖZ, Erdem ÖRMECİ, Naim Deniz AYAZ, Salmonella, mevsimsel dağılım, tavuk eti, hindi eti, sığır eti, 2010, Etlik Veteriner Mikrobiyoloji Dergisi

Prevalence and seasonal distribution of Salmonella spp. in frozen raw meats

The objectives of this study were to find out the prevalence and seasonal distribution of Salmonella spp. in frozen raw meats in Ağrı. Salmonella spp. were detected from 37 (17.3%) of the 214 frozen raw meat samples. Out of 70 chicken, 74 turkey, and 70 beef samples, 19 (27.1%), 17 (23.0%), and 1 (1.4%) were contaminated with Salmonella spp., respectively. Chicken meat samples were the most prevalent among all other analyzed meat species for Salmonella spp. In general 10.7% (6/56), 28.1% (16/57), 12.0% (6/50), and 17.6% (9/51) of the meat samples were found to be contaminated with Salmonella spp. during the spring, summer, autumn, and winter, respectively. These results showed that the prevalence of Salmonella spp. were higher in raw poultry meat and beef in the summer than other seasons. In the study, high contamination levels in chicken and turkey meats with Salmonella spp. were detected. The presence of Salmonella spp. in raw poultry meat is an important risk for food hygiene. Poultry meat should be prepared under hygienic conditions in the kitchen to avoid cross contaminations to ready to eat foods and should be cooked well before consumption.

Keywords:

Beef, chicken meat, Salmonella, seasonal distribution, turkey meat.,

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