HARUN CERİT, EMEK DÜMEN, FUNDA HATİCE SEZGİN, SEVGİ ERGİN, GÜLAY MERVE BAYRAKAL

PCR Assay for Identification of Animal Species in Different Ready to Eat Raw Meat Samples

Bu çalışmada 500 adet tüketime hazır çiğ et örneği (kıyma, lahmacun iç malzemesi, kebap) toplanılmış ve örnekler 9 adet farklı hayvana ait (domuz, tavuk, sığır, koyun, at, eşek, kedi, köpek, fare, hamamböceği ve sineği) DNA örnekleri PCR prosedürleri kullanılarak araştırılmıştır. Yanı sıra, her bir örnek halk sağlığı açısından risk teşkil edebilecek olan 5 adet gıda patojeni açısından (koliformlar, Escherichia coli, Staphylococcus aureus, Listeria monocy togenes ve Salmonella spp.) analiz edilmiştir. 52 adet örnekte farklı hayvan türlerine ait (tavuk, at ve koyun olmak üzere) DNA kalıntıları saptanmıştır. Tüm taklit ve tağşişe maruz kalmış örnekler mikrobiyoloj ik olarak tüketici sağlığı açısından riskli olarak değerlendirilmiştir.

Tüketime Hazır Farklı Çiğ Et Örneklerinde PCR Prosedürleri ile Farklı Hayvan Türlerinin Araştırılması

In this study, 500 ready to eat raw meat samples (minced meat, lahmacun ingredients, kebap, stew and meatball samples)analyzed for different animal originated DNA residues (pork, chicken, cattle, sheep, horse, donkey, cat, dog, mouse, cockroach and house fly) by PCR procedures. Besides, all the samples were analyzed for important foodborne pathogens (coliforms, Escherichia coli, Staphylococcus aureus, Listeria monocy togenes and Salmonella spp.). According to the results, total of 52 samples were determined as adulterated and different originated animal DNA samples were found (chicken, horse and sheep DNA residues). Adulterated samples were also determined more risky for the consumers in microbiological aspect.

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