Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler

Su ürünlerine uygulanan işleme teknolojileri ile ürünlerin su aktivitesi düşürülmekte, bakteriyal gelişim yavaşlamakta, ürünlerin raf ömürleri uzamaktadır. Su ürünlerine tuz, baharat ilave edilmesi veya ısıl işlem uygulanması gibi işlemler su ürünleri içerisindeki suyu bağlayarak mikroorganizmalar tarafından kullanılabilir suyu azaltmaktadır. Su aktivitesinin düşürülmesi ile bozulma yapan bakterilerin gelişimi giderek azalmakta ancak ortam küflerin gelişimine olanak sağlamaktadır. Bu nedenle işlenmiş balık ürünlerinde küflerin gelişimi problem haline gelebilmektedir. Ayrıca küfler insanlarda hastalıklara da neden olabilmektedir. Bu derleme çalışmasında küfler, bulaşma kaynakları, insanlarda neden olduğu hastalıklar, balık ürünlerinde izole edilen küfler ve küflerin balık ürünlerinde kontrolüne yönelik çözümlere yer verilmiştir. Sonuç olarak; ürünlerin depolanması esnasında gelişen küflerin oluşturdukları mikotoksinlerin kanserojen maddeler olması nedeniyle küf gelişmiş ürünlerin tüketiminin risk oluşturduğu bilinmeli ve tüketilmemelidir. Balık ürünlerinde küf gelişiminin önlenmesi için gereken önlemler alınmalı ve kalite kayıplarının oluşumu engellenmelidir.

The Problems of Growth of Moulds on Fishery Products and Solutions Accordance with the Control of Moulds on Fishery Products

The water activity of fishery products can be decreased by processing technologies. Therefore, bacterial growth is reduced and the shelf life of products can be extended. The addition of salt and spices into the fishery products or heat treatments reduce the water inside the fishery products, which is used by microorganisms. The growth of spoilage bacteria can be inhibited by the reduction in water activity of fishery products. However, moulds can grow on processed fishery products. Thus, the growth of moulds on processed fishery products is the main problem products. Also, moulds can cause illnesses in humans. In this review; moulds, their contamination sources, the mould infections in humans, moulds isolated from processed fishery products, and the control of moulds in fishery products are summarized. Fishery products containing moulds should not be consumed due to the risk of human health. Precautions should be taken for moulds on fishery products, which will decrease the quality of fishery products.

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