Escherichia coli Kaynaklı Gıda Enfeksiyonları

Year 2024, Volume: 38 Issue: 2, 487 - 508, 15.12.2024

Merve Gündüz , Şeniz Karabıyıklı Çiçek , Ahmet Bekteş

https://doi.org/10.20479/bursauludagziraat.1518397

Abstract

Escherichia coli, gıda güvenliği ve gıda hijyeninin değerlendirme kriteri olarak kabul görmüş fekal kontaminasyon ve hijyen indikatörü olarak değerlendirilen bir patojendir. Birçok serotipi özellikle gelişmekte olan ülkelerdeki çocuklarda görülen kronik diyareden ve ölümlerden sorumlu tutulmaktadır. E. coli kaynaklı gıda enfeksiyonları incelendiğinde, salgınların büyük çoğunluğuna hayvansal orjinli ürünlerin kaynak teşkil ettiği görülmektedir. Patojen bulaşışında rol oynayan başlıca gıdalar, et ve et ürünleri ve çiğ süt veya çiğ sütten elde edilen ürünlerdir. Hayvansal orjinli gıdalara uygulanan yetersiz ısıl işlemler enfeksiyonların meydana gelmesi için önemli bir kriterdir. Bunun yanı sıra ıspanak, marul, yonca filizi, karnabahar, tüketime hazır salatalar, un ve unlu mamuller, dondurulmuş gıdalar, yengeç ve karides eti, yumurta, meyve suları, elma şarabı ve restoran yemeklerinin kaynak gösterildiği salgınlar da meydana gelmiştir. E. coli’nin tanımlanması enfeksiyonların önlenmesi için önem arz etmektedir. Gelişen teknoloji ile birlikte geleneksel tanımlama yöntemlerine alternatif olması için hızlı ve güvenilir sonuç üreten sistemlerin kullanılması yaygınlaşmıştır. Bu derleme çalışmasında, E. coli’nin patojenitesi, E, coli açısından riskli gıdalar, E. coli’nin tanımlanmasında kullanılan bazı yenilikçi yöntemler ve son yıllarda meydana gelen E. coli kaynaklı gıda enfeksiyonları hakkında bilgi verilmiştir.

Keywords

Escherichia coli, Escherichia coli’nin patojenitesi, Escherichia coli’nin tanımlanması

Food Infections Caused by Escherichia coli

Abstract

Escherichia coli is a pathogen that is evaluated as an indicator of fecal contamination and hygiene, which is accepted as an evaluation criterion of food safety and food hygiene. Many serotypes are blamed for chronic diarrhea and deaths, especially in children in developing countries. When food infections caused by E. coli are examined, it seems that animal-derived products are the source of most outbreaks. The main foods that play a role in pathogen transmission are meat and meat products and raw milk or products obtained from raw milk. Insufficient heat treatments applied to foods of animal origin are an important criterion for the occurrence of infections. In addition, lettuce, spinach, alfalfa sprouts, ready-to-consume salads, cauliflower, flour and bakery products, frozen foods, crab and shrimp meat, eggs, fruit juices, cider and restaurant meals have been caused to outbreaks. The identification of E. coli is important for the prevention of infections. With the developing technology, it has become common to use systems that produce fast and reliable results to be an alternative to traditional identification methods. In this review, information about the pathogenicity of E. coli, foods at risk for E. coli, some innovative methods used for the identification of E. coli, and food infections caused by E. coli that have occurred in recent years has been provided.

Keywords

Escherichia coli, Pathogenicity of Escherichia coli, Identification of Escherichia coli.

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