Kamil BOSTAN, Harun AKSU, Muammer UĞUR, Özge ÖZGEN

Effects of refrigerated and frozen storage on the survival of campylobacter jejuni in ground and cubed beef

Campylobacterjejuni'nin canlılığını sürdürme karakteristiği kıyma ve kuşbaşı etlerin soğutulmuş ve dondurulmuş muhafazası sırasında belirlendi. C, jejuni'nin bir kültürü 105 hücre/g olacak şekilde kıyma ve kuşbaşı ete inokule edildi. İnoküle edilmiş kıyma ve kuşbaşı örnekleri paketlendikten sonra 4°C'de 9 gün ve-!8°C'de 60 gün muhafaza edildi. Örnekler periyodik olarak C. jejuni'nin sayısı ve varlığı bakımından analiz edildi. Başlangıçta 4,1-4,3.105 kob/g olan C. jejuni sayısı soğutulmuş depolamanın sonunda kıymada 1,1.10" kob/g'a, kuşbaşı ette 3,8.103 kob/g'a düştü. Benzer redüksiyonlar -18°C'deki depolama sırasında da gözlendi. Depolamanın 60. günü dondurulmuş kıyma ve kuşbaşı etlerde C. jejuni, sayılabilir düzeyin altında idi (

Kıyma ve kuşbaşı etlerde Campylobacter jetuni' nin canlılığı üzerine soğutulmuş ve dondurulmuş muhafazasının etkileri

The survival characteristics of Campylobacter jejuni were determined during refrigerated and frozen storage of ground and cubed beef. A culture of C. jejuni was inoculated at 105 cell/g into ground beef and onto cubed beef, which were then packaged and stored at 4 degree C for up to nine days and -18 degree C for up to 60 days. These samples were periodically evaluated for count and presence of C. jejuni. The counts of C. jejuni, which was 4,1-4,3.105 cfu/g in the beginning, decreased to I.1.104 cfu/g in refrigerated ground beef, and to 3,8.103 cfu/g in refrigerated cubed beef in the end of storage. Similar reductions were also observed during storage at -18 degree C. In the frozen ground and cubed beef samples, C. jejuni was below the countable level (< 10 cfu/g) on 60th day but it could isolated from enrichment broth. The result of this study showed that C. jejuni survived for long time during cold and frozen storage of meat.

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