The main bacterial infections and intoxications related to turkey meat

Abstract

Turkey meat consumption was recently increased in spite of chicken meat as a major part of poultry meat consumption in Turkey. Turkey meat is an important source of protein with a low cholesterol content. However, turkey meat should be considered with regard to foodborne diseases because pathogen microorganisms will be found extensively in poultry and those can rapidly spread within the flock and cause cross-contamination during slaughter process, and turkey meat can be source of foodborne bacterial pathogens. The principal bacterial infection and intoxication agents which arised from turkey meat were Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus and Clostridium perfringens. The contamination of turkey meat with pathogenic microorganisms will be occurred through farm to table stages if hygienic precautions did not take, and sometimes the consumption of contaminated turkey meat would be caused to infections and intoxications. Therefore turkey meat will be produced under suitable hygenic and technological conditions

Keywords

• Turkey meat
• bacterial pathogens
• infection
• intoxication

Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar

Abstract

Türkiye’de kanatlı eti tüketiminde piliç eti büyük bir paya sahip olmasına rağmen, hindi eti tüketimi de son yıllarda artış eğilimi göstermektedir. Hindi eti önemli bir protein kaynağı olmasının yanı sıra, düşük seviyede kolesterol içerir. Diğer taraftan, kümes hayvanlarında patojen mikroorganizmaların yaygın olarak bulunması ve bunların sürü içinde hızlı bir yayılım göstermesi nedeniyle, hindi eti de gıda kaynaklı hastalıkların ortaya çıkması yönüyle dikkate alınmalıdır. Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyon etkenleri, Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus ve Clostridium perfringens’dir. Çiftlikten sofraya kadar geçen aşamalarda, gerekli hijyenik önlemlerin alınmaması halinde mikroorganizmalar ile kontaminasyonlar şekillenebilmekte ve bu etkenlerle kontamine hindi eti tüketimi zaman zaman infeksiyon ve intoksikasyonların oluşumuna neden olabilmektedir. Bu nedenle hindi eti uygun hijyenik ve teknolojik koşullar altında üretilmelidir

Keywords

• Hindi eti
• bakteriyel patojenler
• infeksiyon
• intoksikasyon

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