Kayseri’de Satışa Sunulan Kanatlı Eti Ürünlerinde Listeria spp. Varlığının Belirlenmesi*

Abstract

 Bu çalışma, Kayseri’de satışa sunulan kanatlı eti ürünlerinde Listeria türlerinin varlığını belirlemek ve bu ürünlerin listeriozis açısından taşıdığı halk sağlığı risklerini değerlendirmek amacıyla planlanmıştır. Beş farklı kanatlı eti ürününe (Taşlık, ciğer, nugget, sosis, salam) ait örneklerden 20’şer adet olmak üzere toplam 100 örnek analiz edilmiştir. Örnekler iki aşamalı zenginleştirme prosedürünü takiben iki ayrı selektif besi yerine ekim ve biyokimyasal identifikasyon yapılmak suretiyle Listeria spp. açısından test edilmiştir. Çalışmada toplam 33 örnek (%33) Listeria spp. açısından pozitif bulunurken örneklerden 6’sının (%6) Listeria monocytogenes ile kontamine olduğu belirlenmiştir. Çalışma kapsamında iki taşlık, iki nugget ve iki ciğer örneği L. monocytogenes ile kontamine bulunurken, salam ve sosis örneklerinde L. monocytogenes’e rastlanmamıştır. Toplam 100 örneğin 14’ünün (%14) Listeria innocua, 11’inin (%11) Listeria welshimeri ve ikisinin Listeria ivanovii ile kontamine olduğu ortaya konmuştur. Yaz ve kış aylarında toplanan örneklerde Listeria spp. izolasyon oranı arasındaki fark, istatistiksel olarak önemli bulunmamıştır (p>0.05). Bu çalışma, Kayseri’de sıklıkla tüketilen çiğ, pişmeye hazır ve tüketime hazır kanatlı eti ürünlerinde L. monocytogenes ve diğer Listeria türlerinin yaygın olarak bulunmadığını göstermiştir.

Keywords

• Kanatlı eti ürünleri,Listeria spp.,tüketime hazır gıdalar

Prevalence of Listeria spp. from Poultry Product Samples Sold in Kayseri

Abstract

 This study was planned to evaluate public health risks in respect to listeriozis due to the consumption of poultry products sold in Kayseri. A total of 100 poultry product samples including 20 gizzards, 20 livers, 20 nuggets, 20 sausage and 20 salami were collected and analysed for the presence of Listeria spp. using a two step enrichment procedure followed by plating on two selective agars and subsequent biochemical identification of the isolates. In this study, thirty-three samples (33%) were positive for Listeria spp. and in six samples (6%) Listeria monocytogenes was detected. Two of 20 gizzard (10%) 2 of 20 liver (10%) and 2 of 20 nugget samples (10%) were found to be contaminated with L. monocytogenes whereas no L. monocytogenes contamination was detected in sausage and salami samples. Listeria innocua was isolated from 14 of (14%) samples, Listeria welshimeri was detected in 11 samples (11%) and Listeria ivanovii was detected in only two samples (2%). No significant difference was observed between the winter and the summer samples in respect to the prevalence of Listeria spp. in the poultry products analysed (p>0.05). The present study shows that L. monocytogenes and other Listeria species are not commonly found in the samples of frequently consumed raw, ready to cook or ready to eat poultry products at the retail level in Kayseri.

Keywords

• Listeria spp.,poultry products,ready to eat food

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