AHMET GÜNER, MUSTAFA ATASEVER, AYDEMİR Meryem ATASEVER

Yeni ortaya çıkan ve tekrar önem kazanan gıda kaynaklı bakteriyel patojenler

Dünyanın birçok yerinde gıda kaynaklı olarak kabul edilen bazı yeni patojenler tanımlanmıştır. Bu patojenler arasında Escherichia coli O157:H7, Salmonella Typhimurium Definitive Type 104, Helicobacter pylori ve Arcobacter butzleri sayılabilir. Salmonella Enteritiditis, Campylobacter jejuni, Vibrio vulnificus, Listeria monocytogenes, Enterobacter sakazakii, Enterococci, Mycobacterium avium subsp. paratuberculosis uzun yıllardır patojen olarak bilinmelerine rağmen son yirmi yıldır başlıca gıda kaynaklı patojen olarak belirlenmiştir. Yeni ortaya çıkan ve tekrar önem kazanan gıda patojenlerinin epidemiyolojisinde; patojenlerdeki değişimler, ekonomik ve teknolojik gelişme, kirlilik, beslenme alışkanlıkları, sağlık sektöründeki yapılanmalar, demografik değişimler, seyahat ve göçlerin artışı, gıda, hayvansal gıda ve hayvan ticaretindeki artışlar önemli rol oynamaktadır. Yeni tanımlanmış veya zaman içersinde değişim göstermiş patojenler, bazı gıdalarla ilişkilendirilmiştir. Önceleri güvenli olduğu düşünülen bazı gıdaların şimdi tehlike arz edebileceği kabul edilmektedir. Gıda kaynaklı hastalıkların kontrolü ve önlenmesinde kritik kontrol noktalarında tehlike analizi, iyi tarım uygulamaları, iyi veteriner uygulamaları, iyi üretim uygulamaları, iyi hijyen uygulamaları, iyi dağıtım uygulamaları ve iyi ticaret uygulamaları gibi yaklaşımlar önem arz etmektedir.

Anahtar Kelimeler:

gıda kaynaklı hastalıklar, patojenler, soy

New emerging and re-emerging bacterial foodborne pathogens

Some newly recognized pathogens have been defined as food-borne pathogens in many parts of the world. Escherihia coli O157:H7, Salmonella Typhimurium Definitive Type 104, Helicobacter pylori, Arcobacter butzleri are the main of these pathogens. Some pathogens, such as Salmonella Enteritiditis, Campylobacter jejuni, Vibrio vulnificus, Listeria monocytogenes, Enterobacter sakazakii, Enterococci, Mycobacterium avium subsp. paratuberculosis have been recognized pathogens for many years but have only in the past two decades been determined to be predominantly foodborne. Several factors playing important role in the epidemiology of new emerging and re-emerging food-borne pathogens are changes in the pathogens, economical and technological developments, poverty and pollution, dietary habits, new changes in health sector, demographic changes, increasing in travel and migration and trade in food and animal feed and animals, new food vehicles of transmission. New emerging and re-emerging food-borne pathogens have been implicated with new food vehicles. Foods previously thought to be safe are now considered potentially hazardous. Approaches such as hazard analysisis critical control point, good agricultural practice, good veterinary practice, good manufacturing practice, good distribution practice and good trade practice play important role in reducing and eliminating of food-borne infections.

Keywords:

foodborne diseases, pathogens, strains,

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