Campylobacter jejuni’nin gıda güvenliği ve halk sağlığı yönünden önemi

Campylobacter türleri doğada, kanatlılar dahil evcil ve vahşi hayvanların bağırsak florasında ve su hayvanlarında bulunan bakterilerdir. Kanatlı hayvanlarda diğer hayvan türlerine oranla daha iyi kolonize olmaktadırlar. Üreme sıcaklıkları bakımından diğer Campylobacter türlerine göre farklılık gösteren termofilik Campylobacter spp. içerisinde önemli bir patojen olan Campylobacter jejuni insanlarda ciddi gastroenteritlere yol açabildiği gibi, ölümle de sonlanabilen olgulara neden olabilmektedir. İnsanlar, başlıca kanatlı eti ve ürünlerinin daha nadir olarak kırmızı et ve ürünlerinin, hazırlanma, servise sunma aşamalarındaki kontaminasyonu ve yetersiz pişirilmesi ya da yeterince klorlanmamış su, pastörize edilmemiş süt gibi gıdaları tüketmeleri sonucunda C. jejuni ile infekte olmaktadırlar. Campylobacteriosis, özellikle 5 yaş altındaki çocukları etkileyen ve insanlarda akut gastroenterite neden olan zoonoz bir hastalıktır. Gıda kaynaklı C. jejuni infeksiyonlarının bir çok ülkede Salmonella spp.’den kaynaklanan infeksiyonlardan daha sık görüldüğü bildirilmektedir. Campylobacter infeksiyonlarının önlenmesinde, yetiştirme aşamasında, mezbahada ve son olarak da satış yerlerinde HACCP gibi gıda güvenliği sistemlerinin uygulanması, ayrıca ürünlerin iyi pişirilmesi, mutfak ve personel hijyenine dikkat edilmesi önerilir.

Importance of Campylobacter jejuni for food safety and public health

Campylobacter spp. are microorganisms that can be found in nature in the entire domestic and wild animal’s intestinal flora including the poultry and the sea animals. Campylobacter can better colonize in the poultry than the other animals. Campylobacter jejuni is an important pathogen among the thermophilic Campylobacter spp. whose growth temperature’s are different than the other Campylobacter spp. and can cause serious gastroenteritis in human beings which in some cases ended up with death. Human beings are generally infected with C. jejuni mainly because of the poultry meat and products and rarely because of the red meat which are contaminated during preparation and serving stages. Inadequate cooking, consumption of poorly chlorinated drinking water or unpasteurized milk are other infection sources of C. jejuni. Campylobacteriosis especially affect children under 5 years of age and reported to be a zoonotic illness that cause acute gastroenteritis in human. In many countries, food sourced C. jejuni infections were reported to occur more frequently than Salmonella spp. infections. In order to avoid Campylobacter infections, it is very important to enforce food security programmes and HACCP like systems during growth, slaughterhouses and point of sales stages. Also adequate cooking of the products, hygiene of the kitchen and personnel are important.

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