Mustafa ALİŞARLI, Yakup Can SANCAK, Levent AKKAYA, Cihangir ELİBOL

Bazı sütlü gıdalarda stabhylococcus aureus'un izolasyonu,termonükleaz aktivitesi ve enterotoksijenik özelliklerinin araştırılması

Özet: Sütlü tatlılarda Staphylococcus aureus'un izolasyonu, termonükleaz aktivitesi ve enterotoksijenik özelliklerinin araştırıldığı bu çalışmada, Van'da bulunan 5 farklı pastahaneye ait 100 adedi puding türü (25 sütlaç, 30 keşkül, 25 supangile ve 20 kazandibi) ve 75 adedi kremalı pasta (25 sade kremalı, 25 kakaolu kremalı ve 25 meyveli kremalı) olan toplam 175 adet örnek analiz edilmiştir. Analiz bulgularına göre S. aureus; l sütlaç (%4), 3 keşkül (% 10), 4 supangile (% 16) ve 2 kazandibinde (%8) olmak üzere puding türü tatlıların % 10'unda ve 6 sade kremalı (% 24), 10 kakaolu kremalı (% 40) ve 4 meyveli kremalı (% 16) olmak üzere kremalı pasta örneklerinin ise % 27'sinde, toplam 30 (% 17) örnekte bulunmuştur. Bu örneklerin 27 (% 90)'sinde izole edilen S. aureus'larda termonükleaz aktivitesi pozitif sonuçlanmış ve 11 (% 37)'inin ise enterotoksin oluşturma yeteneğinde olduğu saptanmıştır. A tipi enterotoksin; keşkül, supangile, sade kremalı, meyveli kremalı pastada l ve kakaolu kremalı pastada 3 olmak üzere toplam 7 örnekte tespit edilmiştir. C tipi enterotoksin supangile ve kakaolu kremalı pastada bulunurken, A/B miks enterotoksini sütlaç ve sade kremalı pastada saptanmıştır. Enterotoksin oluşturan S. aureus'ların tamamı termonükleaz aktivitesi de göstermiştir. Sonuç olarak, stafilokokkal gıda intoksikasyonun oluşumu için, ısıtma işlemi ile mikroflorası elimine edilmiş ve sonra S. aureus ile kontamine olmuş gıdaların önemli rol oynadığı görüşü dikkate alınırsa, sütlü tatlıların enterotoksijenik stafilokoklar yönünden tüketici açısından potansiyel sağlık riski taşıdığı, ciddi bir kontrol sisteminin gerekliliği ve özellikle de personel ve işletme hijyenine önem verilmesinin zorunlu olduğu görüşüne varılmıştır.

İnvestigation of stabhylococcus aureus isolation and thermonuclease activity and enterotoxin farmotion in some dairy desserts

In this study, the isolation of Staphylococcus aureus from dairy desserts, and its thermonuclease activity and enterotoxigenic properties were investigated. A total of 175 samples were analyzed consisting of 100 pudding samples (sütlaç [rice pudding] 25, keşkül [milk pudding containing coconut], 30, supangile [chocolate pudding] 25, kazandibi [milk pudding slightly burned on the bottom] 20) and 75 cream pastries (butter-cream 25, chocolate-cream 25, fruit-cream 25). According to the analysis, 5. aureus was found in a total of 30 (17%) samples in one sütlaç (4%), three keşkül (l 0%), four supangile (16%), and two kazandibi (8%) samples (10% of pudding samples; and six butter-cream (24%), ten chocolate-cream (40%), and four fruit-cream (16%) pastry samples of cream pastry samples). The thermonuclease activity of S. aureus (27%) strains isolated from 27 (90%) cream pastry samples was positive and an enterotoxin-producing capacity was determined in 11 samples (37%). Type A enterotoxin was found in seven samples: one keşkül, one supangile, one butter-cream pastry, three chocolate-cream pastry, and one fruit-cream pastry. Type C enterotoxin was seen in two samples; one supangile, and one chocolate-cream pastry. Type A/B mixed enterotoxins were seen in sütlaç and butter-cream pastries. All enterotoxin producing strains also have thermonuclease activities. In conclusion, if it is considered that foods contaminated with S. aureus after other microflora have been eliminated by heating play an important role in the occurrence of staphylococcal food intoxication, it is suggested that dairy desserts pose a potential health risk in terms of enterotoxigenic staphylococci, necessitating a serious control program concentrating especially on the hygiene of personnel and equipment.

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