Gıdalarda Escherichia Coli O157:H7 Yaygınlığının Riskleri ve Kontrolü

Abstract

Toplum sağlığı açısından risk taşıyan ve gıda kaynaklı bir patojen olan Escherichia coli O157:H7 önemli ve tehlikeli mikroorganizmalardan birisidir. Patojenin bulaşma yollarının bilinmesi, yayılmayı önleyici tedbirlerin tam olarak anlaşılması ve bulaşma riskinin azalma yollarının tespiti insanların bu patojenden korumada en önemli kriterlerdendir. Bu çalışmada patojenin tam olarak kaynaklarının bilinmesi, bulaşma yolları ve yayılmasını engellemede güncel çalışmaları kullanarak kişilerin bu patojen kaynaklı rahatsızlıkların önüne geçilmesine yardımcı olmak amaçlanmıştır. Konuyla ilgili olarak son dönemlerde yapılmış olan çalışmalar incelendiğinde etmenin bulaşma yollarına dikkat çekilmiş, özellikle iyi pişirilmemiş et ürünlerinin tüketimi, pastörize edilmemiş süt tüketimi, kontamine olmuş havuz ya da göl sularında yüzmek dünyada görülen enfeksiyonların sebebi olmasından dolayı bulaşma riskini ortadan kaldırmak ve hastalıktan korunmaya yardımcı olmak adına yaşam kalitesini artırıcı etkisi bulunan konular üzerinde önem kazanmıştır.

Keywords

• E. coli O157:H7
• Gıda
• Sağlık
• Kontaminasyon

Escherichia Coli O157: H7 Prevalence and Control in Foods

Abstract

One of the most important food-borne pathogen is Escherichia coli O157:H7 and results a public health risk. Information of transmission of the pathogen, understanding the preventation mechanism, and knowing how to reduce the risk of transmission are the most important criteria for protecting people from this pathogen. The aim of this study to know the exact sources of this pathogen and to help prevent the pathogen-related diseases by using the current studies used in preventing transmission and spreading. In recent years, when the research on the topic are discussed, the ways of transmitting E. Coli O157: H7 has been noted, in particular the consumption of poorly cooked meat and meat products, unpasteurized milk, swimming in polluted pools or lake waters that pose a risk of contamination due to infections around the World. Improving the quality of life with a view to eliminating the disease and helping to avoid it has become increasingly necessary.

Keywords

• E. coli O157:H7
• Food
• Health
• Contamination

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