Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı

<!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:162; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-536859905 -1073697537 9 0 511 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:162; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman";} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; font-family:"Calibri",sans-serif; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;} @page WordSection1 {size:595.3pt 841.9pt; margin:70.85pt 70.85pt 70.85pt 70.85pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --> Bu çalışmada, Balıkesir’de marketlerde ve restoranlarda satışa ve tüketime sunulan bazı tüketime hazır gıdalar (et döner, tavuk döner, fermente sucuk, kavurma, beyaz peynir, höşmerim, helva, rus salatası, sebze salatası) Listeria spp., L. monocytogenes ve Salmonella spp. yönünden araştırıldı. Tüketime hazır gıda örneklerinin mikrobiyolojik analizlerinde klasik kültür tekniği kullanıldı. Toplam 235 tüketime hazır gıda örneğinin 22’sinde (%9.4) Listeria spp. ve 5’inde (%2.1) L. monocytogenes ve 3’ünde (%1.3) Salmonella spp. saptandı. Beyaz peynir ve sebze salatası örneklerinde L. monocytogenes ve tavuk döner, kavurma ve helva örneklerinde Salmonella spp. tespit edildi. Sonuç olarak tüketime hazır gıdalarda L. monocytogenes ve Salmonella spp. gibi patojen bakterilerin bulunması halk sağlığı açısından büyük risk oluşturmaktadır. Özellikle bu tip gıdaların üretim basamaklarında uygulanan ısıl işlem yeterli olmalı ve proses sonrası kontaminasyondan kaçınılmalıdır. Diğer yandan üretim, işleme, ambalajlama ve depolama aşamalarında GMP, GHP ve HACCP kurallarına uyulmalıdır.

Prevalence of Salmonella spp. and L. monocytogenes in some ready to eat foods sold retail in Balıkesir

<!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:162; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-536859905 -1073697537 9 0 511 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:162; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman";} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; font-family:"Calibri",sans-serif; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;} @page WordSection1 {size:595.3pt 841.9pt; margin:70.85pt 70.85pt 70.85pt 70.85pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --> In this study, some ready-to-eat foods (meat doner, chicken doner, fermented sausage (sucuk), braised meat, white pickled cheese, hoşmerim, halva, russian salad, vegetable salad) which presented for sale and consumption in the supermarkets and restaurants in Balıkesir, were investigated for Listeria spp., L. monocytogenes, and Salmonella spp. Microbiological analyses of ready to eat samples were used conventional culture method. A total of 235 ready-to-eat food samples, 22 isolates (9.4%) were identified as Listeria spp. and 5 isolates (2.1%) were identified as L. monocytogenes, and 3 isolates (1.3%) were identified as Salmonella spp. L. monocytogenes were detected in white pickled cheese and vegatable salad samples and Salmonella spp. were detected in chicken doner, braised meat and halva samples. As a result, the presence of pathogenic bacteria such as L. monocytogenes and Salmonella spp. in ready-to-eat foods, constitutes a major risk in terms of public health. Especially heat treatment should be adequate in the production step of these types of foods and post-processing contamination should be avoided. On the other hand, GMP, GHP and HACCP regulations should be implemented in production, processing, packaging and storage stage.

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  • ISSN: 2149-3359
  • Başlangıç: 1990
  • Yayıncı: Yüzüncü Yıl Üniv. Veteriner Fak.
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