Et ve bazı et ürünleri ile soğuk hava depolarında Pseudomonas türlerinin izolasyonu ve identifikasyonu
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: Bu araştırma, tüketime sunulan bazı et ve et ürünlerinin mikrobiyolojik kalite niteliklerinin belirlenmesi amacıyla yapılmıştır. Gereç ve Yöntem: Bu çalışmada materyal olarak Konya ilinde faaliyet gösteren kasap ve marketlerden sağlanan parça et, kıyma, sosis, tavuk but, tavuk göğüs, hamburger köfte, inegöl köfte, sucuk, tavuk sosis, tavuk hamburger ve tavuk inegöl köfte kullanıldı. Toplam 166 adet et ve et ürünü analize alındı. Örneklerde Pseudomonas izolasyon ve idnetifikasyonu ile toplam bakteri sayımları yapıldı. Ayrıca Konya ilinde faaliyet gösteren 6 adet süpermarket, kasap ve mezbahanın soğuk hava depolarından hava örnekleme yapıldı. Bulgular: Parça et, kıyma, sosis, tavuk but, tavuk göğüs, hamburger köfte, İnegöl köfte, sucuk, tavuk sosis, tavuk hamburger ve tavuk İnegöl köfte örneklerinde TAMB sayıları median olarak sırasıyla 5.76, 7.86, 5.79, 6.72, 6.70, 6.41, 5.89, 5.76, 6.32, 6.25 ve 6.65 log10 kob/g düzeylerinde belirlendi. Kırmızı et ve ürünleri grubunda identifiye edilen türler %67.44 Pseudomonas luteola, %13.95 P. fluorescens, %12.79 P. oryzihabitans ve %3.49 P. aeruginosa olarak belirlendi. Tavuk eti ve ürünlerinde ise %54.84 P. fluorescens ve %45.16 P. putida saptandı. İki depoda Pseudomonas spp. üremesi görülmezken, diğer dördünde üreme saptandı. Depolardan identifiye edilen Pseudomonas türleri ise P. aeruginosa, P. fluorescens ve P. putida'dır. Öneri: Sonuçlar dikkate alındığında üretim, parçalama, paketleme, nakliye, depolama ve satış aşamalarında gerekli hijyenik tedbirlere dikkat edilmesi gerektiği ifade edilebilir.
Aim: This study was carried out to determine the microbiological quality characteristics of retail meat and meat products Materials and Methods: Totally 166 meat and meat products samples included boneless meat, minced meat, sausage, chicken tight, breast, hamburger, Inegöl meatball, Turkish sausage, chicken sausage, chicken burger and chicken Inegöl meat ball obtained from butchers and markets in Konya region used as material. Pseudomonas isolation and identification from samples and total bacteria counts of samples were performed. In edition air sampling were performed from cold storage depots of supermarkets, butchers and abattoirs in Konya region. Results: Median values of total mesophilic bacteria counts of samples were determined as 5.76, 7.86, 5.79, 6.72, 6.70, 6.41, 5.89, 5.76, 6.32, 6.25 and 6.65 log10 cfu/g for boneless meat, minced meat, sausage, chicken tight, breast, hamburger, Inegöl meatball, Turkish sausage, chicken sausage, chicken burger and chicken Inegöl meatball, respectively. Pseudomonas luteola (67.44%), P. fluorescens (13.95%), P. oryzihabitans (12.79%) and P. aeruginosa (3.49%) were identified in red meat and red meat products. P. fluorescens (54.84%) and P. putida (45.16%) were identified in chicken meat and chicken meat products. Pseudomonas strains isolated from four cold storage depots were identified as P. aeruginosa, P. fluorescens and P. putida. Conclusion: It may be stated that hygienic conditions should be checked in production, packaging, transport, storage and marketing of meat and meat products.
Aim: This study was carried out to determine the microbiological quality characteristics of retail meat and meat products Materials and Methods: Totally 166 meat and meat products samples included boneless meat, minced meat, sausage, chicken tight, breast, hamburger, Inegöl meatball, Turkish sausage, chicken sausage, chicken burger and chicken Inegöl meat ball obtained from butchers and markets in Konya region used as material. Pseudomonas isolation and identification from samples and total bacteria counts of samples were performed. In edition air sampling were performed from cold storage depots of supermarkets, butchers and abattoirs in Konya region. Results: Median values of total mesophilic bacteria counts of samples were determined as 5.76, 7.86, 5.79, 6.72, 6.70, 6.41, 5.89, 5.76, 6.32, 6.25 and 6.65 log10 cfu/g for boneless meat, minced meat, sausage, chicken tight, breast, hamburger, Inegöl meatball, Turkish sausage, chicken sausage, chicken burger and chicken Inegöl meatball, respectively. Pseudomonas luteola (67.44%), P. fluorescens (13.95%), P. oryzihabitans (12.79%) and P. aeruginosa (3.49%) were identified in red meat and red meat products. P. fluorescens (54.84%) and P. putida (45.16%) were identified in chicken meat and chicken meat products. Pseudomonas strains isolated from four cold storage depots were identified as P. aeruginosa, P. fluorescens and P. putida. Conclusion: It may be stated that hygienic conditions should be checked in production, packaging, transport, storage and marketing of meat and meat products.
Açıklama
Anahtar Kelimeler
Veterinerlik
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
32
Sayı
4
