Canan DOKUZLU, UĞUR GÜNŞEN, SERAN TEMELLİ, M. K. Cem ŞEN

Assessment of microbiological contamination factors in frozen stuffed snail processing stages

Bu çalışmada, dondurulmuş salyangoz dolması üretiminde daha önceden belirlenmiş altı işleme aşaması ve altı olası kontaminasyon kaynağı toplam aerobik mezofilik bakteri, koliform bakteriler, Escherichia coli (E. coli), koagülaz pozitif stafilokokların sayısı ve Listeria spp. ve Salmonella spp. varlığı yönünden incelendi. Sonuçlar soğutma aşamasının önemli bir kontaminasyon faktörü olduğunu göstermiştir. Ayrıca pastörize edilmesine rağmen kabukların da son üründeki mikrobiyal sayının artmasında bir etken olduğu düşünüldü. Diğer bir yan kontaminasyon kaynağı ise soğutma teknesi olarak tespit edildi. Ürünün kontaminasyon riskini ortadan kaldıracak daha etkili teknoloji uygulamaları için bir takım iyileştirmeler önerilmiştir.

Anahtar Kelimeler:

bakteriler, Listeria, Staphylococcus, aeroblar, koliform bakterileri, deniz ürünleri, Escherichia coli, Salmonella, gıda bulaşıklılığı, dondurulmuş gıdalar, kabuklu su ürünleri, mikrobiyal bulaşıklık

Dondurulmuş salyangoz dolması üretiminde mikrobiyolojik kontaminasyon faktörlerinin belirlenmesi

In this study, six predetermined processing stages and six possible contamination sources in frozen stuffed snail production were examined for the enumeration of total aerobic mesophilic bacteria, coliforms, Escherichia coli (E. coli), coagulase positive staphylococci and for the detection of Listeria spp. and Salmonella spp. Results revealed that the cooling stage was a major contamination factor. Also, shells, although 'pasteurized', seemed to be one of the causes for the increases in the final microbial counts of the product. Another minor source for recontamination was determined as the cooling vat. Improvements were recommended for more effective technology applications, which would eliminate risks for contamination for the product.

Keywords:

bacteria, Listeria, Staphylococcus, aerobes, coliform bacteria, seafoods, Escherichia coli, Salmonella, food contamination, frozen foods, shellfish, microbial contamination,

PDF

___

1. AHMED FE. Review: Assessing And Managing Risk Due to Consumption of Seafood Contaminated with Microorganisms, Parasites, and Natural Toxins in the US. Int J Food Sci Technol 1992; 27: 243-260.

2. ANDREWS WH. Manual of Food Quality Control 4, Microbiological Analysis (Rev.l), (Chapter 3), FAO Consultant, Food and Drug Administration, Washington DC. 1992.

3. ANONYMOUS. Manual of Seafood Quality Control, Turkish Republic Ministry of Agriculture and Rural Affairs, Prevention and Control General Head Office, Ankara. 2000; 198.

4. CROCI L, SUFFREDINI L, COZZI L, TOTI L. Effects of Depuration of Molluscs Experimentally Contaminated with Escherichia coli, Vibrio chol-erae 01 and Vibrio parahaemolyticus. J Appl Microbiol 2002; 92: 460-465.

5. DE WIT JC, KAMPELMACHER EH. Some Aspects of Bacterial Contamination of Hands of Workers in Food Service Establishments. Zbl Bak MikHygB 1988;186:45-54.

6. DILIELLO LR. Methods in Food and Dairy Microbiology. Wesport: AVI Publishing Company 1982; 117-120.

7. HARRIGAN WF. Fish, Shellfish and Crustacea. In: Laboratory Methods in Food Microbiology (3rd ed.), Academic Press Limited, London 1998; 228-233.

8. HUSS HH, REILLY A, EMBAREK PKB. Prevention and Control of Hazards in Seafood. Food Control 2000; 11: 149-156.

9. ISO: INTERNATIONAL STANDART ORGANIZATION. Dairy Plant Hygiene Conditions General Guidance on Inspection and Sampling Procedures. No: 8086. International Organi-sation for Stardardization Case Postale 56. CH-1211 Geneva 20, Switzerland. 1986.

10. SPSS: SPSS for Windows, Release 6.0., SFSS. Inc. 1992.

11. TEMELLİ S, DOKUZLU C, SEN M.K.C. Determination of Microbiological Contamination Sources during Frozen Snail Meat Processing Stages. Food Control 2006; 17: 22-29.

12. TSE: TURKISH STANDARDS INSTITUTE. Drinking and Potable Water. TS 266. Turkish Standards Institute, Ankara, 1997.