Sığır Orjinli Gıdalarda Salmonella spp. ve Listeria monocytogenes Varlığının Araştırılması

Abstract

Bu çalışma süt, et ve ürünlerini içeren 200 adet sığır orjinli gıdada (kıyma, kasap kötfe, inegöl köfte, sucuk,

pastörize süt, tulum peyniri, taze beyaz peynir ve çeçil peyniri) Salmonella spp. ve Listeria monocytogenes (L. monocytogenes)’

in prevalansını araştırmak amacıyla yapıldı. Toplanan örneklerin 66’sından (%33) Salmonella spp., 6’sından

(%3) L. monocytogenes izole edildi. Ürünlere göre değerlendirildiğinde; et orjinli örneklerin 45’inden (%22.5) (16

kıyma, 10 inegöl köfte, 16 kasap köfte, 3 sucuk) peynir örneklerinin ise 21’inden (%10.5) (6 tulum peyniri, 15 taze

beyaz peynir) Salmonella spp. saptandı. Listeria monocytogenes’in ürünlere göre dağılımı ise; 2’si (%1) et (kıyma ve

kasap köfte), 4’ü (%2) peynir (1 tulum peyniri, 3 taze beyaz peynir) olarak belirlendi. Pastörize süt ve sucuk örneklerinden

Salmonella spp. ve L. monocytogenes saptanmadı. Et, süt ve ürünlerindeki yüksek düzeydeki Salmonella spp. ve

L. monocytogenes varlığının, halk sağlığı riski oluşturabileceği düşünüldüğünden, söz konusu etkenlerden kaynaklı

kontaminasyonu önleme çalışmalarında, mezbaha ve et işleme aşamalarında hijyen kuralları ile pastörizasyon uygulamalarının

zorunluluğu üzerinde önemle durulmalıdır.

Keywords

• Et,gıda,Listeria monocytogenes,Salmonella spp.,süt

Investigation of the Presence of Salmonella spp. and Listeria monocytogenes in Bovine Origin Foods

Abstract

This study was conducted to investigate the presence of Listeria monocytogenes and Salmonella spp. in

200 bovine origin meat, milk and their products (minced meat, meatball, Inegöl meatball, sausage, pasteurized milk,

Tulum cheese, fresh soft cheese and cecil cheese). Salmonella were isolated from 66 (33%) of 200 samples. While 45

(22.5%) of which were obtained from meat origin samples (16 minced meat, 10 inegöl meatball, 16 meatball and 3

sausage) and 21 (10.5%) of which was detected in cheese samples (6 tulum and 15 fresh soft cheeses). L. monocytogenes

was detected in a total 6 samples (3%); 2 (1%) of the meat (one ground beef and one meatball) and 4 (2%) of

the cheese samples (one tulum and 3 fresh soft cheeses). In contrast, Salmonella spp. or L. monocytogenes was not

detected in pasteurized milk and sausage samples. The high prevalence of Salmonella spp. and presence of L. monocytogenes

in the samples could pose public health risks for consumers. To avoid Salmonella spp. and L. monocytogenes

contamination, hygienic rules of slaughter and meat processing or pasteurizing milk must be rigorously observed.

Keywords

• Food,Listeria monocytogenes,meat,milk,Salmonella spp.

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