Et ve bazı et ürünleri ile soğuk hava depolarında pseudomonas türlerinin izolasyonu ve identifikasyonu
Yükleniyor...
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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. Toplam 36 örnekte de, Pseudomonas izolasyon ve identifikasyonu ile toplam psikrofilik aeorbik ve toplam mezofilik aerobik bakteri sayımları yapıldı. Çalışma protokolü S.Ü. Veteriner Fakültesi etik kurulu tarafından onaylandı. Parça et, kıyma, sosis, tavuk but, tavuk göğüs, hamburger köfte, inegöl 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. Aynı sırayla Pseudomonas spp. sayıları ise median olarak 3,46; 4,89; 3,60; 4,32; 3,60; 4,69; 3,18; <1; 3,59; 3,50 ve 3,87 log10 kob/g düzeylerinde saptandı. Kırmızı et ve ürünleri grubunda identifiye edilen türler %67,44 P.luteola, %13,95 P.fluorescens, %12,79 P.oryzihabitans ve %3,49 P.aeruginosa olarak belirlenmiştir. Tavuk eti ve ürünlerinde ise %54,84 P.fluorescens ve %45,16 P.putida saptanmıştır. Soğuk hava depolarında yapılan 6'şar örnekleme sonucunda TAMB sayıları ortalama olarak 158; 1821; 700; 1763; 770 ve 636 EMS/m3 olarak belirlenmiştir. Aynı depolarda TAPB sayıları ise 55; 430; 202; 347; 202 ve 243 EMS/m3 olarak belirlenmiştir. 2 depoda Pseudomonas spp. üremesi görülmezken, diğer 4'ünde üreme saptanmıştır. Depolardan identifiye edilen Pseudomonas türleri ise P.aeruginosa, P.fluorescens ve P.putida' dır. Sonuç olarak, analize alınan ürünlerde tespit edilen toplam aerobik mezofilik bakteri sayısının yüksek olması, Pseudomonas spp.'nin analiz materyallerinin çoğundandan izole edilebilmesi ayrıca et ve ürünlerinin depolandığı soğuk hava depolarının ikisi hariç diğerlerinde de Pseudomonas türlerinin saptanması, üretim, parçalama, paketleme, nakliye, depolama ve satış aşamalarında gerekli hijyenik tedbirlerin yeterli düzeyde sağlanamadığını, özellikle kontrolsüz üretim ve satış yapan küçük işletmelerde halk sağlığı açısından riskin daha da fazla olduğu kanaatini doğurmaktadır.
In this study, totally 166 meat and meat products?s samples including boneless meat, minced meat, sausage, chicken tight, chicken breast, hamburger, Inegol meat ball, traditional Turkish sausage, chicken sausage, chicken burger and chicken Inegol meat ball obtained from butchers and markets in Konya region used as material. Pseudomonas isolation and identification from samples and total bacteria counts from samples were performed. In adition air sampling were performed from cold storage depots of supermarkets, butchers and abattoirs in Konya region. Totally 36 air samples from six different cold storage depots were analyzed for Pseudomonas, total mesophilic bacteria and total psychrophilic bacteria. The research protocol was approved by Ethic Committee of Faculty of Veterinary Medicine, Selcuk University. Median values of total mesophilic bacteria counts from 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, chicken breast, hamburger, Inegol meat ball, traditional Turkish sausage, chicken sausage, chicken burger and chicken Inegol meat ball respectively. Median values of Pseudomonas counts from samples were determined as 3,46; 4,89; 3,60; 4,32; 3,60; 4,69; 3,18; <1; 3,59; 3,50 and 3,87 log10 cfu/g for boneless meat, minced meat, sausage, chicken tight, chicken breast, hamburger, Inegol meat ball, traditional Turkish sausage, chicken sausage, chicken burger and chicken Inegol meat ball respectively. The identified specifies from red meat and red meat products were established as P.luteola (%67,44); P.fluorescens (%13,95); P.oryzihabitans (%12,79) and P.aeruginosa (%3.49).The identified specifies from chicken meat and chicken meat products were established as P.fluorescens (%54,84) and P.putida (%45,16). According to results of air sampling total mesophilic bacteria counts of cold storage depots were calculated as 158; 1821; 700; 1763; 770 and 636 MPN/m3 and total psychrophilic bacteria counts of cold storage depots were calculated as 55; 430; 202; 347; 202 and 243 MPN/m3. Pseudomonas strains isolated from four cold storage depots were identified as P.aeruginosa, P.fluorescens and P.putida. In conclusion, high total bacteria counts in all samples, presence of Pseudomonas in majority of sample and isolation of Pseudomonas in four cold storage depots indicates pour hygiene practices in production, packaging, transport, storage and marketing of meat and meat products. This results also indicates especially uncontrolled production and marketing in small sized enterprises are high risk for public health.
In this study, totally 166 meat and meat products?s samples including boneless meat, minced meat, sausage, chicken tight, chicken breast, hamburger, Inegol meat ball, traditional Turkish sausage, chicken sausage, chicken burger and chicken Inegol meat ball obtained from butchers and markets in Konya region used as material. Pseudomonas isolation and identification from samples and total bacteria counts from samples were performed. In adition air sampling were performed from cold storage depots of supermarkets, butchers and abattoirs in Konya region. Totally 36 air samples from six different cold storage depots were analyzed for Pseudomonas, total mesophilic bacteria and total psychrophilic bacteria. The research protocol was approved by Ethic Committee of Faculty of Veterinary Medicine, Selcuk University. Median values of total mesophilic bacteria counts from 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, chicken breast, hamburger, Inegol meat ball, traditional Turkish sausage, chicken sausage, chicken burger and chicken Inegol meat ball respectively. Median values of Pseudomonas counts from samples were determined as 3,46; 4,89; 3,60; 4,32; 3,60; 4,69; 3,18; <1; 3,59; 3,50 and 3,87 log10 cfu/g for boneless meat, minced meat, sausage, chicken tight, chicken breast, hamburger, Inegol meat ball, traditional Turkish sausage, chicken sausage, chicken burger and chicken Inegol meat ball respectively. The identified specifies from red meat and red meat products were established as P.luteola (%67,44); P.fluorescens (%13,95); P.oryzihabitans (%12,79) and P.aeruginosa (%3.49).The identified specifies from chicken meat and chicken meat products were established as P.fluorescens (%54,84) and P.putida (%45,16). According to results of air sampling total mesophilic bacteria counts of cold storage depots were calculated as 158; 1821; 700; 1763; 770 and 636 MPN/m3 and total psychrophilic bacteria counts of cold storage depots were calculated as 55; 430; 202; 347; 202 and 243 MPN/m3. Pseudomonas strains isolated from four cold storage depots were identified as P.aeruginosa, P.fluorescens and P.putida. In conclusion, high total bacteria counts in all samples, presence of Pseudomonas in majority of sample and isolation of Pseudomonas in four cold storage depots indicates pour hygiene practices in production, packaging, transport, storage and marketing of meat and meat products. This results also indicates especially uncontrolled production and marketing in small sized enterprises are high risk for public health.
Açıklama
Anahtar Kelimeler
Et, Meat, Et kalitesi, Meat quality, Et ürünleri, Meat products, Pseudomonas
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Akan, İ. M. (2009). Et ve bazı et ürünleri ile soğuk hava depolarında pseudomonas türlerinin izolasyonu ve identifikasyonu. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.