Cronobacter sakazakii’nin Gıda Mikrobiyolojisindeki Önemi

Year 2011, Volume: 6 Issue: 3, 251 - 263, 21.12.2011

Ahmet Güner Nihat Telli

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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