Sucuk, Salam, Sosis ve Pastırmalarda Salmonella spp. ve Listeria Monocytogenes Varlığı ile Kimyasal Kriterlerinin Belirlenmesi
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada 2021 yılında Türkiye’de süpermarketlerde satışa sunulan toplamda 60’ar adet
sucuk, salam, sosis ve pastırma örneklerinin bazı mikrobiyolojik ve kimyasal özellikleri incelenmiştir.
Toplamda 240 adet örnek kullanılmıştır. Örneklerden elde edilen sonuçlar, Türk Gıda Kodeksi Et,
Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği (2019)'nde ve Türk Gıda Kodeksi Mikrobiyolojik
Kriterler Yönetmeliği (2011)’nde belirtilen standartlara uygunluğu değerlendirilmiştir. Mikrobiyolojik
analizlerde Salmonella spp. ve Listeria monocytogenes varlığı, kimyasal analizlerde ise tuz, yağ,
protein, pH ve nem oranları tespit edilmiştir.
İncelenen örneklerde Salmonella spp. ile L. monocytogenes varlığı sırasıyla sucuk
örneklerinin 9 tanesinde (%15) ve 7 tanesinde (%11,66), salam örneklerinin 7 tanesinde (%11,66) ve 6
tanesinde (%10,00), sosis örneklerinin 7 tanesinde (%11,66) ve 5 tanesinde (%8,33) ve pastırma
örneklerinin 3 tanesinde (%5,00) ve 2 tanesinde (%3,33) belirlenmiştir. Yapılan analizler neticesinde
toplam 240 örneğin 26’sı (%10,83) Salmonella spp. ve 20’si ise (%8,33) L. monocytogenes
bakterileri ile kontamine olduğu saptanmıştır.
Sucuk örneklerinin tuz oranları %2,67-4,34, yağ oranları %24,32-40,79, protein oranları
%13,01-31,80, pH değerleri 4,69-6,22 ve nem oranları %20,73-53,68, salam örneklerinin tuz oranları
%1,66-2,58, yağ oranları %8,57-24,01, protein oranları %9,60-13,57, pH değerleri 5,12-6,90 ve nem
oranları %60,62-69,97, sosis örneklerinin tuz oranları %2,17-2,62, yağ oranları %11,49-29,87, protein
oranları %10,88-14,05, pH değerleri 5,23-6,53 ve nem oranları %61,28-72,56, pastırma örneklerinin
tuz oranları %4,01-10,94, yağ oranları %5,54-10,58, protein oranları %25,86-39,83, pH değerleri
5,29-6,44 ve nem oranları %40,36-55,12 arasında değiştiği bulunmuştur.
Kimyasal analiz sonuçlarına göre, incelenen sucuk örneklerinin 3’ü (%5) yağ/et protein
oranı, 4’ü (%6,66) protein, 3’ü (%5) pH ve 6’sı (%10) nem/et protein oranı, salam örneklerinin 2’si
(%3,00) protein ve 4’ü (%6,66) nem/et protein oranı, sosis örneklerinin 1’i (%1,66) nem/et protein
oranı, pastırma örneklerinin ise 14’ü (%23,33) tuz, 2’si (%3,33) pH ve 12’si (%20) nem açısından
Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği (2019)’ne göre uygun
bulunmamıştır.
Elde edilen bulgular sonucunda, işlenmiş et ürünlerinin %19,16 (46/240)’sının
mikrobiyolojik kriterler yönünden Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği
(2011)’ne uymadığı dolayısıyla mikrobiyolojik kalitesinin kötü olduğu ve halk sağlığı açısından risk
oluşturabileceği kanısına varılmıştır. Kimyasal kalite bakımından ise örneklerdeki bazı parametrelerin
Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliğe (2019) uygun olmadığı
gözlenmiştir. Pastırma ve sucuk üretiminde çoğunlukla nem oranlarının uygun olmaması ürünlerin
yeterince kurutma işlemi yapılmadan piyasaya sürülmesinden kaynaklandığı anlaşılmaktadır.
xi
İşlenmiş et ürünleri kalitesinin yükseltilmesi için işletmelerin çok iyi denetlenmesi, belirtilen
kriterler çerçevesinde üretim yapmaları ve iyi kalitede üretim konusunda bilinçlendirilmeleri önem
taşımaktadır.
In this study, certain microbiological and chemical properties of 60 samples of fermented sausages, salamis, sausages and pastirmas each, which were sold in supermarkets in Turkey in 2021, were investigated. A total of 240 samples were used for the study. The results obtained from the samples were evaluated in accordance with the standards specified in the Communiqué on Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products (2019) and the Regulation on Turkish Food Codex Microbiological Criteria (2011). The presence of Salmonella spp. and Listeria monocytogenes in the samples was determined through microbiological analyses whereas the salt, fat, and protein contents as well as pH and moisture levels of the samples were determined through chemical analysis. In the samples examined, Salmonella spp. and Listeria monocytogenes were detected, respectively, in 9 (15%) and 7 (11,66%) fermented sausage samples, in 7 (11,66%) and 6 (10%) salami samples, in 7 (11%) and 5 (8,33%) sausage samples, and in 3 (5%) and 2 (3,33%) pastirma samples. As a result of the analysis, 26 (10,83%) of 240 samples were found to be contaminated with Salmonella spp. whereas 20 (8,33%) were found to be contaminated with Listeria monocytogenes. It was found out that for the fermented sausage samples, the salt, fat and protein contents varied, respectively, between 2,67 and 4,34%, between 24,32 and 40,79%, and between 13,01 and 31,80%, whereas pH and moisture levels varied, respectively, between 4,69 and 6,22, and between 20,73 and 53,68%. Likewise, the salt, fat and protein contents of the salami samples varied, respectively, between 1,66 and 2,58%, between 8,57 and 24,01%, and between 9,60 and 13,57%, and their pH and moisture levels varied, respectively, between 5,12 and 6,90, and between 60,92 and 69,97%. For the sausage samples, the salt, fat and protein contents varied, respectively, between 2,17 and 2,62%, between 11,49 and 29,87%, and between 10,88 and 14,05% while their pH and moisture levels varied, respectively, between 5,23 and 6,53, and between 61,28 and 72,56%. Finally, the salt, fat and protein contents of the pastirma samples varied, respectively, between 4,01 and 10,94%, between 5,54-10,58%, and between 25,86 and 39,83%, and their pH and moisture levels varied, respectively, between 5,29 and 6,44, and between 40,36 and 55,12%. According to the results of chemical analysis; 3 (5%) fat/meat protein ratio, 4 (6,66%) protein, 3 (5%) pH and 6 (10%) moisture/meat protein ratio of examined fermented sausage samples; 2 (3%) protein and 4 (6,66%) moisture/meat protein ratio of examined salami samples; 1 (1,66%) moisture/meat protein ratio of examined sausage samples; 14 (23,33%) salt, 2 (3,33%) pH and 12 (20%) moisture of examined pastirma samples is unsuitable according to the Communiqué on Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products (2019). xiii Based on the findings, it was concluded that 19.16% (46/240) of the processed meat products did not comply with the Regulation on Turkish Food Codex Microbiological Criteria (2011), and therefore, they had poor microbiological qualities and may pose risk in terms of public health. In terms of chemical quality, certain parameters of the samples were found to be non-compliant with to the Communiqué on Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products (2019). As non-compliance in pastirma and fermented sausage was mostly due to moisture levels, it was concluded that the products were marketed without being dried out adequately. Tighter audits of businesses, production within the framework of the specified criteria and raising awareness for good quality production are crucial to increase the quality of processed meat products.
In this study, certain microbiological and chemical properties of 60 samples of fermented sausages, salamis, sausages and pastirmas each, which were sold in supermarkets in Turkey in 2021, were investigated. A total of 240 samples were used for the study. The results obtained from the samples were evaluated in accordance with the standards specified in the Communiqué on Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products (2019) and the Regulation on Turkish Food Codex Microbiological Criteria (2011). The presence of Salmonella spp. and Listeria monocytogenes in the samples was determined through microbiological analyses whereas the salt, fat, and protein contents as well as pH and moisture levels of the samples were determined through chemical analysis. In the samples examined, Salmonella spp. and Listeria monocytogenes were detected, respectively, in 9 (15%) and 7 (11,66%) fermented sausage samples, in 7 (11,66%) and 6 (10%) salami samples, in 7 (11%) and 5 (8,33%) sausage samples, and in 3 (5%) and 2 (3,33%) pastirma samples. As a result of the analysis, 26 (10,83%) of 240 samples were found to be contaminated with Salmonella spp. whereas 20 (8,33%) were found to be contaminated with Listeria monocytogenes. It was found out that for the fermented sausage samples, the salt, fat and protein contents varied, respectively, between 2,67 and 4,34%, between 24,32 and 40,79%, and between 13,01 and 31,80%, whereas pH and moisture levels varied, respectively, between 4,69 and 6,22, and between 20,73 and 53,68%. Likewise, the salt, fat and protein contents of the salami samples varied, respectively, between 1,66 and 2,58%, between 8,57 and 24,01%, and between 9,60 and 13,57%, and their pH and moisture levels varied, respectively, between 5,12 and 6,90, and between 60,92 and 69,97%. For the sausage samples, the salt, fat and protein contents varied, respectively, between 2,17 and 2,62%, between 11,49 and 29,87%, and between 10,88 and 14,05% while their pH and moisture levels varied, respectively, between 5,23 and 6,53, and between 61,28 and 72,56%. Finally, the salt, fat and protein contents of the pastirma samples varied, respectively, between 4,01 and 10,94%, between 5,54-10,58%, and between 25,86 and 39,83%, and their pH and moisture levels varied, respectively, between 5,29 and 6,44, and between 40,36 and 55,12%. According to the results of chemical analysis; 3 (5%) fat/meat protein ratio, 4 (6,66%) protein, 3 (5%) pH and 6 (10%) moisture/meat protein ratio of examined fermented sausage samples; 2 (3%) protein and 4 (6,66%) moisture/meat protein ratio of examined salami samples; 1 (1,66%) moisture/meat protein ratio of examined sausage samples; 14 (23,33%) salt, 2 (3,33%) pH and 12 (20%) moisture of examined pastirma samples is unsuitable according to the Communiqué on Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products (2019). xiii Based on the findings, it was concluded that 19.16% (46/240) of the processed meat products did not comply with the Regulation on Turkish Food Codex Microbiological Criteria (2011), and therefore, they had poor microbiological qualities and may pose risk in terms of public health. In terms of chemical quality, certain parameters of the samples were found to be non-compliant with to the Communiqué on Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products (2019). As non-compliance in pastirma and fermented sausage was mostly due to moisture levels, it was concluded that the products were marketed without being dried out adequately. Tighter audits of businesses, production within the framework of the specified criteria and raising awareness for good quality production are crucial to increase the quality of processed meat products.
Açıklama
Anahtar Kelimeler
Kimyasal ve Mikrobiyoljik Kalite, Pastırma, Salam, Sosis, Sucuk, Chemical and Microbiological Quality, Fermented Sausage, Salami, Sausage
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Keskin, T., (2022). Sucuk, Salam, Sosis ve Pastırmalarda Salmonella spp. ve Listeria Monocytogenes Varlığı ile Kimyasal Kriterlerinin Belirlenmesi. (Doktora Tezi). Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü, Konya.
