I?negöl Köfte ve Hamburgerde E. Coli O157:H7 Varlığının Araştırılması
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Dosyalar
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada, 41 kıyma numunesi, farklı firmalara ait 7 soğutulmuş, 25 dondurulmuş toplam 32 hamburger kötte ve 29 soğutulmuş, 17 dondurulmuş toplam 46 inegöl köfte numunesi E. coli O157:H7 kontaminasyonu ile toplam mezofilik aerobik bakteri ve koliform bakterisi yönünden incelendi. Kıyma numunelerinin 1 tanesinde (%2,43), soğutulmuş inegöl köftelerin 3 tanesinde (% 10,34), dondurulmuş Inegöl köftelerin % 1 tanesinde (%5.88), dondurulmuş hamburger köftelerin 3 tanesinde (%12) E. coli O157 serotipi tespit edildi. E. coli O157 pozitif numunelerin hiçbirisinin H7 serotipi olmadığı belirlendi. Araştırmada İnegöl köfte numunelerinin soğutulmuş olarak tüketime sunulanlarında tespit edilen toplam mezofilik aerobik bakteri ortalama sayısı (1.57 x107) gerek dondurulmuş Inegöl köftelerden (7.4 x106) gerekse dondurulmuş (3.1 x106) ve soğutulmuş (3.3. x106) olarak tüketime sunulan hamburger köftelerden fazla bulundu. Koliform bakterisi ortalama sayısı ile koliform bakterisi ile kontamine numune sayısı, soğutulmuş olarak muhafaza edilen Inegöl köftelerde kıyma ve hamburger köfte numunelerine göre oldukça yüksek bulundu. Sonuç olarak, incelenen numunelerde E. coli O157:H7 serotipine rastlanmamasına rağmen, E. coli O157 serotipinin Inegöl köfteler (% 8.69) ile hamburger köftelerde (% 9.37) bir hammadde olan kıyma numunelerine (%2.43) göre yüksek oranda bulunması ve soğutulmuş İnegöl köftelerdeki mikrobiyolojik yükün fazlalığı, bu ürünlerin hijyenik koşullar altında üretilmediğini göstermektedir.
In this study, totally 41 minced meat, 32 hamburger balls (7 refrigerated, 25 frozen) and 46 Inegol meat balls (29 refrigerated, 17 frozen) were investigated for contamination of E. coli O157:H7, total mesophilic aerobic and coliform bacteria. One sample of minced meat (2.43%), 3 samples of refrigerated inegol meat balls (10.34%), 1 sample of frozen inegol meat balls (5.88%) and 3 samples of frozen hamburger balls (12%) were positive for E. coli 0157 serotype E. com 0157 serotype was not detected in refrigerated hamburger balls. And also H7 serotype was not detected in all E. coli O157 positive samples TMA counts of inegol meat balls were 1.57x107 for refrigerated samples and 7 4x100 cfu/g for frozen samples. TMA counts of hamburger balls were found as 3.1x106 for frozen samples and 3.3x106 for refrigerated sampics. Counts of coliform bacteria and coliform contaminated samples in Inegol meat balls were found higher than minced meat and hamburger ball samples. As a result, although E. coli O157:H7 was not detected in all sampies, E. coli O157 serotype was found as 8.69% for Inegol meat balis, 9.37% for hamburger balls and 2:43% for minced meat samples. Higher coliform bactena contamination of Inegof meat bails and hamburger samples than minced meal and highest microbiological counts in inegol meat balls show that hygienic conditions were low in the production of these meat products.
In this study, totally 41 minced meat, 32 hamburger balls (7 refrigerated, 25 frozen) and 46 Inegol meat balls (29 refrigerated, 17 frozen) were investigated for contamination of E. coli O157:H7, total mesophilic aerobic and coliform bacteria. One sample of minced meat (2.43%), 3 samples of refrigerated inegol meat balls (10.34%), 1 sample of frozen inegol meat balls (5.88%) and 3 samples of frozen hamburger balls (12%) were positive for E. coli 0157 serotype E. com 0157 serotype was not detected in refrigerated hamburger balls. And also H7 serotype was not detected in all E. coli O157 positive samples TMA counts of inegol meat balls were 1.57x107 for refrigerated samples and 7 4x100 cfu/g for frozen samples. TMA counts of hamburger balls were found as 3.1x106 for frozen samples and 3.3x106 for refrigerated sampics. Counts of coliform bacteria and coliform contaminated samples in Inegol meat balls were found higher than minced meat and hamburger ball samples. As a result, although E. coli O157:H7 was not detected in all sampies, E. coli O157 serotype was found as 8.69% for Inegol meat balis, 9.37% for hamburger balls and 2:43% for minced meat samples. Higher coliform bactena contamination of Inegof meat bails and hamburger samples than minced meal and highest microbiological counts in inegol meat balls show that hygienic conditions were low in the production of these meat products.
Açıklama
Anahtar Kelimeler
inegöl köfte, hamburger köfte, E. coli 157:H7, Inegol meatball, hamburger meatball
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
22
Sayı
1-2
Künye
Keleş, A., Uçar, G., Güner, A., (2006). İnegöl Köfte ve Hamburgerde E. Coli O157:H7 Varlığının Araştırılması. Eurasian Journal of Veterinary Sciences, 22(1-2), 51-57.
