Burdur yöresinde tüketime sunulan taze beyaz peynirlerde Brucella spp.varlığı
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Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Burdur bölgesinde üretilerek semt pazarlarında satışa sunulan inek ve koyun peynirlerinde Brucella spp. varlığının araştırılarak, enfeksiyonun bölgedeki durumunun ortaya konulması amaçlanmıştır. Bu amaçla, Burdur il ve ilçelerinde kurulan pazarlarda satılan ve yetiştiriciler tarafından üretilmiş inek (n: 50) ve koyun (n: 50) sütünden yapılmış toplam 100 taze beyaz peynir örneği materyal olarak kullanıldı. Örneklerdeki etkenin üretilmesi için Farrel Broth katı besi yeri olarak kullanıldı. Şüpheli kolonilerden identifikasyon amacıyla Gram boyama yapılarak Gram negatif kokobasil görünümlü olanlardan Farrel agara ekimi yapıldı. B. abortus ve B. melitensis şüpheli kolonilerin ayrımında uygulanan biyokimyasal testler gerçekleştirildi. Saptanan pozitif örneklerde Brucella spp. düzeyinin belirlenmesinde MPN tekniği uygulandı. Ayrıca, örneklerin pH değerleri belirlendi. İncelenen 100 adet peynir örneğinin 7'sinden (% 7) Brucella spp. izole edildi. Bu etkenlerden 5'i (% 10) B. abortus ve 2'si (% 4) B. melitensis olarak identifiye edildi. Çalışmada Brucella spp. varlığı yönünden incelenen inek ve koyun peynir örnekleri arasında istatistiki açıdan önem tespit edilmedi (p>0.05). Bu çalışmada, Brucella spp. pozitif bulunan inek peyniri örneklerinde kontaminasyon düzeyleri 7.4x101 - 9.3x102 EMS/g arasında bulundu. Bununla birlikte, Brucella spp. pozitif bulunan koyun peyniri örneklerinde kontaminasyon düzeyleri 2.8x102 ve 9.3x102 EMS/g olarak belirlendi. Çalışmada, Brucella spp. pozitif bulunan inek peyniri örneklerinde pH değerleri 4.8 ile 5.1 arasında bulundu. Bununla birlikte, Brucella spp. pozitif bulunan koyun peyniri örneklerinde pH değerleri 4.8 ve 4.9 olarak belirlendi. Sonuç olarak, Burdur il merkezi ve ilçe semt pazarlarında satışa sunulan inek ve koyun peynirlerinde ilk kez Brucella spp. varlığı ortaya kondu. Brucella spp.'nin tespit edilme oranının inek peynirlerinde koyun peynirlerine göre daha yüksek olduğu belirlendi. Özellikle yöresel peynir hazırlama alışkanlıklarına dayalı olarak, peynir üretiminde sağım sonrası çiğ sütlerin kullanıldığı ve taze peynir tüketiminin daha çok tercih edildiği belirlendi. Burdur il ve ilçelerinde kurulan semt pazarlarında resmi makamlarca denetim örnekleme çalışmalarının çok düzenli ve yeterli yapılmadığı, hastalık konusunda halkın ve yetiştiricilerin bilinçli olmasına rağmen peynir üretme alışkanlıklarını değiştirmediği sonucuna varıldı.
In this study, the presence of Brucella spp. in sheep and cow cheeses produced and sold in Burdur province and the determination of the status of Brucellosis in the region were aimed. For this purpose, 100 fresh white cheese samples, consisted of 50 cow and 50 sheep cheese samples, produced in Burdur and sold in open markets of different districts in Burdur province were used as material in the study. Farrel Broth was used as medium for growth of the agent in the cheese samples. Gram staining was performed from suspected colonies and bacteria with Gram negative cocobacillus morphology were transfered to Farrel?s Agar. Biochemical tests were utilized for differentiation of B. abortus and B. melitensis colonies. In the determination of Brucella spp. status in the positive samples, MNP technique was used. Also, pH levels of the samples were determined. Brucella spp. was detected in 7 out of 100 cheese samples. Five of them were identified as B. abortus and 2 of them were determined as B. melitensis. In this study, no significant difference was determined between sheep and cow cheese samples in terms of Brucella spp. presence (p>0.05) . In the study, contamination levels of the cow cheese samples for Brucella spp. were 7.4x101 - 9.3x102 MPN/g and contamination levels of the sheep cheese samples for Brucella spp. were 2.8x102 and 9.3x102 MPN/g. In the study, pH values of Brucella spp. positive cow cheese samples were determined between 4.8 and 5.1, and pH values of Brucella spp. positive sheep cheese samples were determined between 4.8 and 4.9. In conclusion, by this study, the first time the presence of Brucella spp. was determined in cow and sheep cheeses in Burdur province. Existence of Brucella spp. in cow cheese samples was found higher than sheep cheese samples. Especially, in this study we determined that the producers prefer the use of raw milk for production of cheese. Also we determined that the street markets in the districts of Burdur province were not inspected regularly by the officials and the producers did not change their traditional methods for cheese production even though they are aware of the infection.
In this study, the presence of Brucella spp. in sheep and cow cheeses produced and sold in Burdur province and the determination of the status of Brucellosis in the region were aimed. For this purpose, 100 fresh white cheese samples, consisted of 50 cow and 50 sheep cheese samples, produced in Burdur and sold in open markets of different districts in Burdur province were used as material in the study. Farrel Broth was used as medium for growth of the agent in the cheese samples. Gram staining was performed from suspected colonies and bacteria with Gram negative cocobacillus morphology were transfered to Farrel?s Agar. Biochemical tests were utilized for differentiation of B. abortus and B. melitensis colonies. In the determination of Brucella spp. status in the positive samples, MNP technique was used. Also, pH levels of the samples were determined. Brucella spp. was detected in 7 out of 100 cheese samples. Five of them were identified as B. abortus and 2 of them were determined as B. melitensis. In this study, no significant difference was determined between sheep and cow cheese samples in terms of Brucella spp. presence (p>0.05) . In the study, contamination levels of the cow cheese samples for Brucella spp. were 7.4x101 - 9.3x102 MPN/g and contamination levels of the sheep cheese samples for Brucella spp. were 2.8x102 and 9.3x102 MPN/g. In the study, pH values of Brucella spp. positive cow cheese samples were determined between 4.8 and 5.1, and pH values of Brucella spp. positive sheep cheese samples were determined between 4.8 and 4.9. In conclusion, by this study, the first time the presence of Brucella spp. was determined in cow and sheep cheeses in Burdur province. Existence of Brucella spp. in cow cheese samples was found higher than sheep cheese samples. Especially, in this study we determined that the producers prefer the use of raw milk for production of cheese. Also we determined that the street markets in the districts of Burdur province were not inspected regularly by the officials and the producers did not change their traditional methods for cheese production even though they are aware of the infection.
Açıklama
Anahtar Kelimeler
Beyaz peynir, White cheese, Bruselloz, Brucellosis, Burdur
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Kale, A. S. A: (2009). Burdur yöresinde tüketime sunulan taze beyaz peynirlerde Brucella spp.varlığı. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
