Şanlıurfa’da Tüketilen Meyan Şerbetinin Mikrobiyolojik Kalitesi

İlave bir işlem uygulamadan satış noktasında tüketime sunulan hazır yiyecek ve içecekler, kökleri çok eskilere dayanan ve dünya genelinde gözlenen bir yeme-içme alışkanlığıdır. Yöreye bağlı olarak ülkemizde de çok çeşitli tüketime hazır ürünler satışa sunulmaktadır. Bu çalışmada, Şanlıurfa’da tüketime sunulan meyan şerbetinin mikrobiyolojik kalitesi değerlendirilmiştir. Açık ve kapalı mekanlardan temin edilen toplam 32 adet meyan şerbeti örneği toplam canlı sayısı, maya-küf sayısı, koliform grubu bakteriler, Staphylococcus aureus, Salmonella sp. ve aerobik spor oluşturan bakteriler açısından analiz edilmiştir. Toplam canlı sayısı, maya-küf sayısı, S. aureus ve aerobik spor oluşturan bakterilerin ortalama sayıları sırasıyla 4.8x107 kob/mL, 4.7x103 kob/mL, 9.8x105 kob/mL ve 3.3x103 kob/mL olarak tespit edilmiştir. Örneklerin %84.38’inde ortalama 3.4x106 kob/mL ile koliform grubu bakteriler tespit edilirken, kalan 5 örnek bu bakteri grubu için negatif sonuç vermiştir. Analize alınan meyan şerbeti örneklerinin %78.13 (25)’ünde Salmonella türlerinin varlığı saptanmıştır. Elde edilen sonuçlara dayalı olarak meyan şerbetinin mikrobiyolojik kalitesinin halk sağlığı açısından yeterli olmadığı sonucuna varılmıştır. Bildiğimiz kadarıyla bu çalışma, Türkiye'deki içime hazır meyan şerbetinin mikrobiyolojik kalitesini bildiren ilk çalışmadır.

Anahtar Kelimeler:

Meyan şerbeti, mikrobiyolojik kalite, halk sağlığı, hijyen, Licorice sherbet, microbiological quality, public health, hygiene

Microbiological Quality of Licorice Sherbet Consumed in Şanlıurfa

Ready-to-eat food and beverages, offered for consumption at the point of sale without any additional processing, are an eating and drinking habit that has roots in ancient times and is observed worldwide. Depending on the region, many ready-to-consume products are also offered for sale in our country. In this study, the microbiological quality of licorice sherbet offered for consumption in Şanlıurfa was evaluated. A total of 32 licorice sherbet samples obtained from indoor and outdoor areas were analyzed in terms of total viable count, yeast-mold count, coliform bacteria, Staphylococcus aureus, Salmonella sp., and aerobic spore-forming bacteria. The mean values for the total viable count, yeast-mold count, S. aureus, and aerobic spore-forming bacteria counts were determined as 4.8x107 CFU/mL, 4.7x103 CFU/mL, 9.8x105 CFU/mL and 3.3x103 CFU/mL, respectively. While coliform bacteria were detected in 84.38% of the samples with a mean value of 3.4x106 CFU/mL, the remaining 5 samples gave negative results for this bacterial group. The presence of Salmonella species was detected in 78.13% (25) of the licorice sherbet samples analyzed. Based on the results obtained, it was concluded that the microbiological quality of licorice sherbet is not sufficient for public health. To our knowledge, this is the first study that reports the microbiological quality of ready-to-drink licorice sherbet in Türkiye.

Keywords:

Licorice sherbet, microbiological quality, public health, hygiene,

PDF

___

Aboagye, G., Gbolonyo-Cass, S., Kortei, N. K., and Annan, T. (2020). Microbial evaluation and some proposed good manufacturing practices of locally prepared malted corn drink (“asaana”) and Hibiscus sabdarifa calyxes extract (“sobolo”) beverages sold at a university cafeteria in Ghana. Scientific African, 8, e00330. https://doi.org/10.1016/j.sciaf.2020.e00330
Abrahale, K., Sousa, S., Albuquerque, G., Padrão, P., and Lunet, N. (2019). Street food research worldwide: a scoping review. Journal of Human Nutrition and Dietetics, 32(2):152-174. https://doi.org/10.1111/jhn.12604
Aday, S., Pala, Ç. U., Çam, B. A., and Bulut, S. (2018). Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. LWT-Food Science and Technology, 90:613-619. https://doi.org/10.1016/j.lwt.2018.01.013
Adzhani, A. A., Purwanta, M., and Rahmatullah, I. (2018). Salmonella sp. detection in elementary school street foods in Surabaya. Biomolecular and Health Science Journal, 1(2), 89-92. https://doi.org/10.20473/bhsj.v1i2.9578
Akan, H., Balos, M. M., and Tel, A. Z. (2013). The Ethnobotany of some Legume plants around Birecik Şanlıurfa. ADYUTAYAM Dergisi, 1(1), 31-39.
Al Mamun, M., and Turin, T. C. (2016). Safety of street foods. In: P. Kotzekidou (Ed.), Food hygiene and toxicology in ready-to-eat foods (pp. 15-29). London, UK: Academic Press.
Aluko, O. O., Ojeremi, T. T., Olakele, D. A., and Ajidagba, E. B. (2014). Evaluation of food safety and sanitary practices among food, vendors at car parks in Ile Ife, southwestern Nigeria. Food Control, 40:165-171. https://doi.org/10.1016/j.foodcont.2013.11.049
Aytaç, S. A., and Taban, B. M. (2021). Gıda kaynaklı intoksikasyonlar. In: O. Erkmen (Ed.), Gıda Mikrobiyolojisi, (pp. 172-183). Ankara: Efil Yayınevi.
Bayoï, J. R., Djoulde, R. D., Ehawa, F. E., and Etoa, F. X. (2019). Influence of sublethal temperatures on some spore-forming and vegetative foodborne bacteria and impact on hygienic quality of the “Foléré” (Hibiscus sabdariffa) beverage. Microbiology Research Journal International, 29(6), 1-11. https://doi.org/10.9734/MRJI/2019/v29i630180
Durmaz, H., Hülül, M., and Çelik, H. (2018). Meyan (Glycyrrhiza glabra L.) bitkisinin antibakteriyel ve antioksidan aktiviteleri. Harran Üniversitesi Veteriner Fakültesi Dergisi, 7:37-41. https://doi.org/10.31196/huvfd.501426
Ekanem, E. O. (1998). The street food trade in Africa: safety and socio-environmental issues. Food Control, 9:211-215. https://doi.org/10.1016/S0956-7135(97)00085-6
Erginkaya, Z., and Kabak, B. (2021). Fırsatçı patojenler, küfler, parazitler, virüsler, prionlar ve alg toksinleri. In: O. Erkmen (Ed.), Gıda Mikrobiyolojisi (pp.185-204). Ankara: Efil Yayınevi.
Erkmen, O. (2021). Gıda Mikrobiyolojisi. Ankara: Efil Yayınevi.
Guven, K., Mutlu, M. B., Gulbandilar, A., and Cakir, P. (2010). Occurrence and characterization of Staphylococcus aureus isolated from meat and dairy products in Turkey. Journal of Food Safety, 30:196–212. https://doi.org/10.1111/j.1745-4565.2009.00200.x
Güzeler, N., and Özbek, Ç. (2018). Conceptual analysis of street flavors of Turkey. Annals of The University of Craiova-Agriculture, Montanology, Cadastre Series, 47(2):147-155.
Griffiths, M. W., and Schraft, H. (2017). Bacillus cereus food poisoning. In: C.E.R. Dodd, T. Aldsworth, R.A. Stein, D.O. Cliver, H.P. Riemann (Eds.), Foodborne diseases (3rd ed.)(pp. 395-405). London, United Kimgdom: Academic Press. https://doi.org/10.1016/B978-0-12-385007-2.00020-6
Halkman, K. (2005). Merck Mikrobiyoloji El Kitabı (1. Baskı). Ankara, Türkiye: Başak Matbaacılık.
Hanashiro, A., Morita, M., Matté, G. R, Matté, M. H, and Torres E. A. F. S. (2005). Microbiological quality of selected street foods from a restricted area of São Paulo city, Brazil. Food Control, 16(5):439-444. https://doi.org/10.1016/j.foodcont.2004.05.004
Iqbal, M. N., Ali, S., Anjum, A. A., Muhammad, K., Ali, M. A., Wang, S., Khan, W. A., Khan, I., Muhammad, A., Mahmood, A., Irfan, M., Ahmad, A., Ashraf, A., and Hussain, F. (2016). Microbiological risk assessment of packed fruit juices and antibacterial activity of preservatives against bacterial isolates. Pakistan Journal of Zoology, 48(6), 1695-1703.
Khan, M. M., Islam, M. T., Chowdhury, M. M. H., and Alim, S. R. (2015). Assessment of microbiological quality of some drinks sold in the streets of Dhaka University Campus in Bangladesh. International Journal of Food Contamination, 2:4. https://doi.org/10.1186/s40550-015-0010-6
Lamuka, P. O. (2014). Public health measures: challenges of developing countries in management of food safety. Encyclopedia of Food Safety, 4:20-26.
Mamedov, N. A., and Egamberdieva, D. (2019). Phytochemical constituents and pharmacological effects of licorice: a review. In: M. Ozturk, K. R. Hakeem (Eds.), Plant and Human Health, Volume 3 (pp. 1-21). Cham, Switzerland: Springer.
Mohammed, F. S., Korkmaz, N., Doğan, M., Şabik, A. E., and Sevindik, M. (2021). Some medicinal properties of Glycyrrhiza glabra (licorice). Journal of Faculty of Pharmacy of Ankara University, 45(3):524-534. https://doi.org/10.33483/jfpau.979200
Mohd Nawawee, N. S., Abu Bakar, N. F., and Zulfakar, S. S. (2019). Microbiological safety of street-vended beverages in Chow Kit, Kuala Lumpur. International Journal of Environmental Research and Public Health, 16(22): 4463. https://doi.org/10.3390/ijerph16224463
Patır, B., Öksüztepe, G., Şeker, P., and Dikici, A. (2006). Elazığ’da tüketime sunulan açık ayranlar ile orijinal ambalajlı ayranların mikrobiyolojik ve kimyasal kalitesi. Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi, 20(5), 357-363.
Radji, M., Malik, A., and Widyasmara, A. (2010). Rapid detection of Salmonella in food and beverage samples by polymerase chain reaction. Malaysian Journal of Microbiology, 6, 166-170.
Remize, F. (2017). Spore-forming bacteria. In: A. Bevilacqua, M. S. Corbo, M. Sinigaglia (Eds.), The Microbiological Quality of Food (pp. 99-120). Duxford, United Kingdom: Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100502-6.00007-8
Risiquat, R. O. (2013). Bacteriology quality of zobo drinks consumed in some parts of Osun State, Nigeria. Journal of Applied Sciences and Environmental Management, 17(1), 113-117.
Rocha-Pimienta, J., Martillanes, S., Ramírez, R., Garcia-Parra, J., and Delgado-Adamez, J. (2020). Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing. Food Control, 113, 107212. https://doi.org/10.1016/j.foodcont.2020.107212
Sezgin, A. C., and Şanlıer, N. (2016). Street food consumption in terms of the food safety and health. Journal of Human Sciences, 13(3):4072-4083. https://doi.org/10.14687/jhs.s13i3.3925
Vural, A., Arserim Kaya, N. B., and Mete, M. (2004). Bazı öğütülmüş baharatlarda küf ve maya florasının incelenmesi. Dicle Tıp Dergisi, 31(3), 15-19.
Yıldırım, İ., and Bıçakçı, S. İ. (2018). Antalya’da bulunan turizm konaklama tesislerindeki gıdaların mikrobiyolojik kalitesinin incelenmesi. Mediterranean Agricultural Sciences, 31(3):227-33. https://doi.org/10.29136/mediterranean.437200
Zulfakar, S. S., Zin, N. M., Zalami, S. N. S. M., and Nawawee, N. S. M. (2021). Identification and antibiotic resistance profile of Salmonella spp. and Citrobacter spp. isolated from street-vended beverages. Pertanika Journal of Science & Technology, 29(1):593-606. https://doi.org/10.47836/pjst.29.1.31
Zorba, N. N. (2021). Gıda kaynaklı invazif enfeksiyonlar. In: O. Erkmen (Ed.), Gıda Mikrobiyolojisi (pp.125-152). Ankara: Efil Yayınevi.