ISOLATION AND IDENTIFICATION OF BIOFILM-FORMING BACTERIA IN FOODS SUPPLIED FOR CONSUMPTION IN OPEN-AIR MARKET STALLS: A CASE STUDY IN AYDIN PROVINCE

Bu çalışmada Aydın ilinde açıkta satış tezgahlarında satışa sunulan farklı gıda ürünlerinde biyofilm oluşturan bakterilerin izolasyonu ve tanımlanması amaçlanmıştır. Bakteriler, gıda yüzeylerinden aseptik koşullara uygun olarak alınmış ve Triptik Soy Agar besiortamında 37ºC de 24-48 saat inkübasyon ile izole edilmiştir. İzole edilen bakterilerin DNA izolasyonları gerçekleştirilmiş ve PCR ürünleri elde edilmiş ve sekans analizi yapılmıştır. Biyofilm oluşumunu analiz etmek için tanımlanan bakterilerin Kongo Red metodu ile kalitatif tayini yapılmıştır. Bu metoda göre siyah koloni oluşturan bakteriler biyofilm pozitif olarak değerlendirilmiştir. Pozitif olarak değerlendirilen bakterilere Mikroplate metodu uygulanarak kantitatif analiz yapılmıştır. Farklı gıda örneklerinden 7 tanesi güçlü, 2 tanesi ise orta düzeyde biyofilm oluşturan toplam 67 bakteri izole edilmiştir ki bu durum gıda hijyenine daha fazla önem verilmesi gerektiğini göstermektedir.

ISOLATION AND IDENTIFICATION OF BIOFILM-FORMING BACTERIA IN FOODS SUPPLIED FOR CONSUMPTION IN OPEN-AIR MARKET STALLS: A CASE STUDY IN AYDIN PROVINCE

In this study, the isolation and identification of bacteria that form biofilms on various food products sold on open-air market stalls in Aydın Province were aimed. Bacteria were isolated from food surfaces in aseptic conditions and isolated after incubation in the Tryptic Soy Agar medium at 37°C for 24-48 hours. DNA isolations of the isolated bacteria were performed and the PCR products obtained were used for sequencing. The Congo Red Agar method was used to qualitatively analyze biofilm formation. According to this method, bacteria forming black colonies were evaluated as biofilm-positive and were subjected to quantitative analysis using the Microplate method. A total of 67 bacteria were isolated from the sampled food items, of which 7 were strong and 2 were moderate biofilm producers, showing that more importance should be given to food hygiene.

Keywords:

Food, Bacteria Biofilm, Microplate method,

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