Ibrahim ADESHINA, Mozeedah ABDULWAHAB, Yusuf Adetunji ADEWALE, Saadu Bala SULEIMAN, Lateef Oloyede TIAMIYU

Nijerya’nın Kwara Eyaletinde Tüketime Sunulan Kızartılmış Balıklar ile Kullanılan İşleme Levhası ve Aletlerde Listeria monocytogenes Varlığının Belirlenmesi

Bu çalışmada Nijerya’nın Kwara eyaletinde kızartılmış balık, işleme levhası ve aletlerde Listeria monocytogenes prevalansı araştırılmıştır. L. monocytogenes analizleri için tabakalı örnekleme yöntemi kullanılarak aseptik olarak toplam 2400 balık örneği, 800 plaka ve 800 alet numunesi toplandı. Örnekler L. monocytogenes için PALCAM ve fraser selektif agar ve takviyeleri kullanılarak kültüre edildi. Izolatlar hem biyokimyasal hem de polimeraz zincir reaksiyonu (PZR) ile moleküler yöntemlerle karakterize edildi. Elde edilen veriler tanımlayıcı istatistik ve ki-kare testi ile analiz edildi. Sonuçlar, kızarmış balık işleme levhası ve alet örneklerinden sırasıyla 528 (%22), 313 (%39.13) ve 195’inin (%24.38) L. monocytogenes açısından pozitif olduğunu göstermiştir. Örneklerin PCR işlemi ile moleküler karakterizasyonunda, biyokimyasal olarak karakterize edilmiş izolatların %25.87'sinin L. monocytogenes olduğu tespit edilmiştir. Kızarmış balık (%12.88), işleme levhası (%36.41) ve aletlerden (%26.41)elde edilen izolatların L. monocyogenes olduğu belirlenmiştir. L. monocytogenes sıklığı açısından kızarmış balık, işleme levhası ve aletler arasındaki fark önemli bulunmuştur. Sonuç olarak, Nijerya’nın Ilorin şehrinde incelenen kızarmış balık, işleme levhası ve alet örneklerinin yüksek düzeyde L. monocytogenes ile kontamine olduğu tespit edilmiştir. İşleme levhaları ve aletleri predispozan faktörler olduğundan önem taşımaktadır.

Anahtar Kelimeler:

Listeria monocytogenes, Enfeksiyon, Prevalans, Kızartılmış balık

Detection of Listeria monocytogenes in Fried Fish, Processing Slab and Tools

This study investigated the prevalence of Listeria monocytogenes in fried fish, processing slab and tool in Kwara state, Nigeria. A total of 2400 fish samples, 800 slabs and 800 tool samples were collected aseptically using stratified sampling methods for L. monocytogenes analysis. The samples were cultured for L. monocytogenes using PALCAM and fraser selective agar and supplements. The isolates were characterized using both biochemical and molecular methods. The data obtained were subjected to descriptive statistics and chi-square test, P=0.05. The results have showed that 528 (22%), 313 (39.13%) and 195 (24.38%) of the fried fish, slab and tool samples are positive for L. monocytogenes respectively. Molecular characterization using PCR has shown that 25.87% of biochemically characterized isolates are identified as L. monocytogenes. Listeria monocyogenes was identified in fried fish (12.88%), slab (36.41%) and tool (26.41%) samples. There was a significant difference between the occurrence of L. monocytogenes in fish, slab and tools. Fried fish, processing slab and tools were heavily contaminated with L. monocytogenes. Processing slab and tools were identified to be predisposing factors, and therefore calls for attentions.

Keywords:

Listeria Monocytogenes, Infection, Prevalence, Fried fish,

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