Murat GÜLMEZ, ÇİĞDEM SEZER, Berna DUMAN, LEYLA VATANSEVER, Nebahat ORAL, Ethem BAZ

Lokantalarda tüketime sunulan bazı gıdaların ve içme sularının mikrobiyolojik kaliteleri

Kars ili merkezindeki 4 farklı lokantadan alınan 40 adet Adana kebap, 40 adet ızgara köfte ve 40 adet çiğ sebze salatası ile 40 adet içme suyu örneği olmak üzere toplam 160 örnek mikrobiyolojik analize alındı. Salata örneklerinden 31'inde (%77.5) koliformlar bakımından, 8'inde (%20) E. coli bakımından ve 3'ünde (%7.5) ise Salmonella spp. bakımından Türk Gıda Kodeksi'nde bildirilen limitlerin üzerinde kontaminasyon tespit edildi. Ayrıca salata örneklerinde S. aureus sayısının 10 (%25) örnekte, C. perfringens sayısının ise 3 (%7.5) örnekte 100 kob/g'dan fazla olduğu belirlenirken, bu örneklerin 7'sinde (%17.5) Listeria spp., 5'inde (%12.5) L. monocy to genes ve 2'sinde (%5) L. innocua saptandı. Ayrıca 2 (%5) Adana kebap ve 4 (%10) ızgara köfte örneğinde S. aureus düzeyinin bildirilen limitin üzerinde olduğu tespit edildi. Izgara köfte örneklerinin l'inde (%2.5) L. monocytogenes, su örneklerinin ise 11'inde (%27.5) E. coli saptandı. Sonuç olarak, özellikle salata ve su olmak üzere, incelenen örneklerin hijyenik kalitelerinin düşük olduğu ve tüketici sağlığı açısından sakınca yaratabileceği kanaatine varıldı.

Anahtar Kelimeler:

hazır gıdalar, içme suyu, mikrobiyolojik kalite, Kars, lokantalar

The microbiological quality of ready-to-eat foods and drinking water serviced in restaurants

A total of 160 samples including 40 grilled meatballs, 40 Adana kebabs, 40 raw vegatable salads and 40 drinking water, sold in four different restaurants in Kars city-Turkey were analysed microbiologically. Coliforms in 31 (77.5%), E. coli in 8 (20%), and Salmonella spp. in 3 (7.5%) salad samples were detected to be higher than that of criterria stated in Turkish Food Codex. S. aureus in 10 (25%) and C. perfringens in 3 (7.5%) salad samples were found to be contaminated higher than 100 cfu/g limit stated in the Codex. Listeria spp. in 7 (17.5%), L. monocytogenes in,5 (12.5%), and L. innocua in 2 (5%) salad samples was detected. Also, in 2 (5%) samples of Adana kebap and 4 (10%) samples of meatball, S. aureus was detected to be laid down by the Codex. L. monocytogenes was detected from one (2.5%) meatball sample. The 11 (27.5%) drinking water samples were contained E. coli. As a result, it is belived that the samples analysed, especially salad and drinking water, had poor hygienic quality and could cause risk on consumer health.

Keywords:

prepared foods, drinking water, microbiological quality, Kars, restaurants,

PDF

___

1.Mead PS, Sludsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV: Food-related illness and death in the United States. Emerg Infect Dis, 5(5):607-625, 1999.
2.Notermans S, Borfdorff M: A global perspective of foodborne disease. J Food Prot, 60:1395-1399, 1997.
3.Todd ECD: Foodborne and waterborne disease in developing countries. Africa and the Middle East. Dairy Food Environ Sanit, 21:110-122, 2001.
4.Beuchat LR: Pathogenic microorganisms associated with fresh produce. J Food Prot, 59:204-216, 1996.
5.Tauxe R, Kruse H, Hedberg C, Potter M, Madden J, Wachsmuth K: Microbial hazards and emerging issues associated with produce, a preliminary report to the National Advisory Commitee on microbiologic criteria for foods. J Food Prot, 60(11): 1400-1408,1997.
6.Schlech WK, Lavigne PM, Bortolussi RA, Allen AC, Haldane EV, Wort AJ, Hightower AW, Johnson SE, King SH, Nicolls ES, Brome CV: Epidemic Listeriosis. Evidence for transmission by food. N Engl J Med, 308:203-206, 1983.
7.Albrecht JA, Hamouz FL, Sumner SS, Melch V: Microbial evaluation of vegetable ingredients in salad bars. J Food Prot, 58:683-685,1995.
8.Odumeru JA, Mitchell SJ, Alves DM, Linch JA, Yee AJ, Wang SL, Styliadis S, Farber JM: Assessment of the microbiological quality of ready-to-use vegetables for health care food services. J Food Prot, 60(8):954-960, 1997.
9.Kaneko KI, Hayashidani H, Ohtomo Y, Kosuge J, Kato M, Takahashi K, Shiraki Y, Ogawa M: Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories. J Food Prot, 62(6):644-649,1999.
10.Türk Gıda Kodeksi, Mikrobiyolojik Kriterler Tebliği (Tebliğ No: 2001 / 19) T.C. Tarım ve Köy İşleri Bakanlığı. Resmi Gazete, Tarih / Sayı: 02.09.2001 / 24511, Tebliğ No: 2001-19. Tüketime hazır günlük yemek ve mezeler.
11.İnternet materyali: http://www.who.dk/document/fos/ RLGuidelines.pdf Erişim tarihi: 21.11.2004.
12.İnternet materyali: http://www.fehd.gov.hk./Fehd/safefood (ready-to-eat-food.pdf Erişim tarihi: 04.01.2005.
13.İnternet materyali: http://www.fsai.ie/service- contracts/guidance _notes/gn3.pdf Erişim tarihi: 11.01.2005.
14.Elliot RP, Clark KH, Lewis H, Lundbeck, JC, Olson JR, Simonsen B: Recommended Methods for Microbiological Examination, In Microorganisms in Foods 1. Their Significance and Methods of Enumeration (2nd. Ed.), Toronto, University of Toronto Press, p. 118-119, 1978.
15.Harrigan FW, McCance ME: Laboratory Methods in Food and Dairy Microbiology. Acedemic Press, London. 1976.
16.Türk Satandartları: Muhtemel Escherichia coli Sayımı İçin Genel Kurallar En Muhtemel Sayı Tekniği, TS6063. Türk Standartları Enstitüsü, Bakanlıklar-Ankara, 1.4.1996.
17.Hitchins AD, Hartman PA, Todd ECD: Coliforms Escherichia coli and Its Toxins, In: Compendium for the Microbiological Examination of Foods. (3rd ed.) Edqard Brothers, Ann Arbor American Public Health Association, Washington, p. 325-367, 1992.
18.Bennet RW, Lancette GA: Staphylococcus aureus. In Bacteriological Analytical Manual, (7th ed.) Association of Official Analytical Chemists, Arlington, VA. p. 161-164, 1992.
19.Harmon SM, Kautter DA, Golden DA, Rhodehamel EJ: Clostridium perfringens, In Bacteriological Analytical Manual, (7th ed.), Association of Official Analytical Chemists. Arlington,VA. p. 209-214, 1992.
20.Hitchins AD: Listeria monocytogenes. Ch. 10. In U.S. Food and Drug Administration, Bacteriological Analytical Manual, (7th ed.) AOAC International, VA. 1992.
21.Anonymous: The Oxoid Manual, Seventh ed. (Ed by Bridson) Hampshire, England. 1995.
22.Andrews WH, Bruce VR, June G, Satchell F, Sherrod P: Salmonella, Ch. 5. In U.S. Food and Drug Administration, Bacteriological Analytical Manual, (7th ed.) AOAC International, VA. 1992.
23.Schiemann AS, Wauters G: Yersinia, In Compendium for the Microbiological Examination of Foods. (3rd ed.) Edqard Brothers, Ann. Arbor. American Public Health Association, Washington, p. 433-450. 1992.
24.Mosupye FM, Holy A: Microbiological quality and safety of ready-to-eat street-vended foods in Johannesburg, South Africa. JFoodProt, 61(11): 1278-1284, 1999.
25.Sagoo SK, Little CL, Mitchell RT: Microbiological quality of open ready-to-eat salad vegetables: Effectiveness of food hygiene training of management. / Food Prot, 66(9): 1581-6, 2003.
26.Sagoo SK, Little CL, Ward L, Gillespie IA, Mitchell RT: Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis. J Food Prot, 66(3):403-9, 2003.
27.Pingulkar K, Kamat A, Bongirwar D: Microbiological quality of fresh leafy vegetables, salad components and ready- to-eat salads: an evidence of inhibition of Listeria mono cytogenes in tomatoes. Int J Food Sci Nutr, 52(1): 15-23, 2001.
28.Tessi MA, Aringoli EE, Pirovani ME, Vicenzini AZ, Sabbag NG, Costa SC, Garcia CC, Zannier MS, Silva ER, Moguilevsky MA: Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina. J Food Prot, 65(4): 636-642, 2002.
29.Levine P, Rose B, Green S, Ransom G, Hill W: Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establisments in the United States, 1990 to 1999. J Food Prot, 64(8): 1188-1193, 2001.
30.Soriano JM, Rico H, Molto JC, Manes J: Microbial evaluation of Spanish potato omlette and cooked meat samples in university restaurants. J Food Prot, 63(9): 1273-1276, 2001.
31.Acar MS, Çiftçioğlu G: Kasaplık hayvan etleri ve tavuk etlerinden yapılan döner kebapların mikrobiyolojik kalitesi üzerine bir araştırma. İstanbul Üniv Vet Fak Derg 23(2)- 395- 404, 1997.
32.Küpeli Gençer V, Kaya M: Yaprak dönerlerin mikrobiyolojik kalitesi ve kimyasal bileşimi. Türk J Vet Anim Sci, 28: 1097- 1103,2004.
33.Küplülü Ö, Sarımehmetoğlu B, Oral N: The microbiological quality of çiğ köfte sold in Ankara. Türk J Vet Anim Sci, 27: 325-329, 2003.
34.Ildız F, Çiftçioğlu G: Toplu tüketim amacıyla üretilen gı daların bazı patojen mikroorganizmalar yönünden incelenmesi. İstanbul Üniv Vet Fak Derg, 23(2): 405-412, 1997.
35.İnternet materyali: http://vvvvvv.ttkd.org.tr/gıda_ arastirmalanmiz.htm Erişim tarihi: 10.07.2004.
36.Resmi Gazete: İnsani tüketim amaçlı sular hakkında yönetmelik. Tarih/sayı: 17.02.2005/25730.