Ayten KIMIRAN ERDEM, Duygu SAGLAM, Didem OZER, Ezgi OZCELIK

İstanbul’da Satılan Kıyma Örneklerinin Mikrobiyolojik Kalitesi

Gıdalar patojenik mikroorganizmalar ile kontamine olabilir. Kıyma mikrobiyolojik içeriğini değerlendirmek için, İstanbul'da çeşitli kasap ve marketlerden toplanan altmış örnek; total koliform, Escherichia coli ve total aerobik canlı sayıları, patojen mikroorganizmalar (Staphylococcus aureus ve Pseudomonas spp.) ve maya/küf gibi mikrobiyolojik parametreler açısından incelenmiştir. Sonuçlar, aerobik canlı bakteri, E.coli ve S. aureus sayısının hemen hemen incelenen tüm örneklerde yüksek olduğunu göstermiştir. Tüm kıyma örneklerinin mikrobiyolojik kalitesinin yetersiz olduğu ve tüketildiği takdirde gıda zehirlenmeleri bakımından potansiyel bir tehlike oluşturabileceği sonucuna varılmıştır.

Anahtar Kelimeler:

Patojen, Staphylococcus aureus, Koliform, E. coli, Pseudomonas spp.

Microbiological Quality of Minced Meat Samples Marketed in Istanbul

Foods can be contaminated with pathogenic microorganisms. To evaluate the microbiological content of minced meat, sixty samples collected from various butcher shops and supermarkets in Istanbul were studied. Following microbiological parameters were determined: total coliform, Escherichia coli and the total viable counts and pathogenic microorganisms (Staphylococcus aureus and Pseudomonas spp.) and yeasts/molds. Results indicated that aerobic plate counts and the number of fecal coliforms such as E. coli and S. aureus were particularly high in almost all of the samples analyzed. It was found that the microbiological quality of all the minced meat samples was inadequate and they exhibited high potential for food poisoning if consumed.

Keywords:

Pathogen, Staphylococcus aureus, Coliforms, E. coli, Pseudomonas spp.,

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