Afyon’da Satışa Sunulan Sığır ve Tavuk Kıymalarında Clostridium perfringens Kontaminasyon Düzeylerinin Belirlenmesi

Year 2014, Volume: 11 Issue: 3, 149 - 155, 01.12.2014

Şebnem Pamuk , Gözde Çelikeloğlu

Abstract

Bu çalışmada, Afyon’da süpermarket ve kasaplarda satışa sunulan tavuk ve sığır eti kıymalarında Clostridium

perfringens’in (Cl. perfringens) prevalansı ve kontaminasyon düzeyininin belirlenmesi amaçlandı. Kontaminasyon düzeyi

EMS (En Muhtemel Sayı) yöntemi ile belirlendi. Farklı kasap ve satış yerlerinden toplam 100 örnek (50 tavuk kıyma;

50 sığır kıyma) toplandı. Çalışmanın sonuçları 100 örneğin 61’inin (%61) 3.0-20.0 EMS/g düzeyleri arasında kontamine

olduğunu gösterdi. Sığır kıyma örneklerinin 34’ü (%68), tavuk kıyma örneklerinin ise 27’si (%54) Cl. perfringens ile

kontamine bulundu. Sığır kıyma ve tavuk kıyma örneklerinin sırasıyla ortalama 4.9 EMS/g ve 3.5 EMS/g düzeylerinde

kontamine olduğu belirlendi. Artan hava sıcaklığına bağlı olarak prevalansın ve kontaminasyon düzeyininde arttığı,

kasaplardan toplanan örneklerin, süpermarketlerden toplananlara göre daha kontamine olduğu belirlendi.

Keywords

Clostridium perfringens, kanatlı eti, sığır eti

Detection of Clostridium perfringens Contamination in Retail Minced Beef and Poultry Meat Retailed in Afyon*

Abstract

The aim of the present study was to determine the prevalence and contamination level of Clostridium

perfringens (Cl.perfringens) in minced poultry and beef sold at retail in Afyon. The contamination level of Cl.

perfringens was detected by Most Probable Number (MPN) method. A total of 100 samples, consisting of 50 raw

minced poultry meat, and 50 minced beef were collected from various retail stores and butchers. Our results

demonstrated that 61 of 100 saples (61%) were contaminated with between 3.0 and 20.0 MPN/g Cl. perfringens. Thirty

four of 50 minced beef samples (68%) and 27 out of 50 minced poultry meat samples (54%) were found to be

contaminated with Cl. perfringens. Mean contamination level for minced beef and poltry meat samples were 4.9 MPN/g

and 3.5 MPN/g, respectively. In our study, it was determined that the increase in air temperature results in increase in

Cl. perfringens prevalenceand contamination level of the samples collected from were higher than those collected from

supermarket.

Keywords

Beef, Clostridium perfringens, poultry meat

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