Cronobacter sakazakii’nin Gıda Mikrobiyolojisindeki Önemi

Abstract

Cronobacter sakazakii birçok yaş grubunda farklı enfeksiyonlara (örn., pnömoni, konjuktivitis, apandisit) sebep olmakla birlikte, özellikle yeni doğan bebeklerde ve çocuklarda menenjit, nekrotik enterokolitis ve bakteriyemiye neden olan bir patojendir. Toz bebek mamalarının tüketimine bağlı olarak son yıllarda yaşanan sağlık sorunları, dünya genelinde toz bebek mamaları üzerine artan sayıda araştırmalar yapılmasına neden olmuştur. Amerikan Gıda ve İlaç Dairesi (FDA), Amerika Birleşik Devletleri’ndeki sağlık kuruluşlarını, toz bebek mamaları ile beslenen yeni doğan bebeklerde C. sakazakii’den kaynaklanan enfeksiyonun varlığı hakkında uyarmıştır. Toz bebek mamaları üzerinde yoğunlaşan uluslar arası hassasiyet üzerine, 2004 yılında Gıda ve Tarım Örgütü ve Dünya Sağlık Örgütü (FAO/WHO) neonatal enfeksiyonlar ve toz bebek mamaları ile ilişkili mikroorganizmalar konusunda bir risk yaklaşımı görevini üstlenmişler ve Cronobacter spp ve Salmonella spp.’yi hijyen kalitesi olarak kategorize etmişlerdir. Bununla birlikte C. sakazakii, et, sebze, peynir, tohum, baharat olmak üzere birçok gıdada da tespit edilmiştir. Toz bebek formüllerinde uzun süre canlı kalabilmesinin yanı sıra, tahıl kökenli bebek devam mamalarının, bazı taze meyve ve sebzelerin C. sakazakii’nin üremesini desteklemesi ayrıca önem arz etmektedir. Fırsatçı bir patojen olan C. sakazakii’nin sebep olacağı gıda kaynaklı enfeksiyonlara karşı başlıca koruyucu önlemler, ısıl işlemlerde etkinliğin sağlanmasının yanı sıra, üretim yeri çevresinden ısıl işlem sonrası meydana gelebilecek kontaminasyonları ortadan kaldırma yönünde olmalıdır.

Keywords

• Besin Mikrobiyolojisi, Cronobacter sakazakii, Güvenli Gıda

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