Kanatlı Etlerinde Gıda Güvenliği: Bakteriyel Tehlikeler

Abstract

Kanatlı etleri ekonomik ve besleyici olması sebebiyle dünya çapında yaygın olarak tüketilen önemli bir besin kaynağıdır. Ancak etlerin yüksek su ve protein içeriğinden dolayı tedarik ve üretim zincirinin herhangi bir aşamasında (işleme, paketleme, depolama, sevkiyat vb.) bulaşan mikroorganizmaların gelişmesi için uygun bir ortam oluşturur. Kanatlı etlerinde tespit edilen en yaygın bakteriyel patojenlerin Salmonella, Campylobacter, Escherichia, Bacillus, Clostridium, Listeria ve Staphylococcus türleri olduğu bilinmektedir. Bu patojen bakterilerin toksinleri veya virulans faktörleri insanlarda gıda kaynaklı hastalıklara yol açar. Bakteriyel patojenlerin yol açtığı hastalıklar pazar kısıtlamaları, ekonomik kayıpların yanısıra ciddi bir halk sağlığı problemidir. Kanatlı eti üretim tesislerinde; söz konusu mikroorganizmaların gıda zincirine bulaşmaması açısından personel ve çevrede hijyenik koşullara uyulması, iyi tarım uygulamaları, iyi üretim uygulamaları, tehlike analizi ve kritik kontrol noktaları uygulamalarının benimsenmesi gerekmektedir. Ayrıca toplum sağlığı açısından tüketicilerin bilinçlendirilmesi oldukça önemlidir.

Keywords

• kanatlı eti
• Gıda güvenliği
• Bakteriyel tehlikeler

Food Safety in Poultry: Bacterıal Hazards

Abstract

Poultry meat is an important food source widely consumed around the world because it is economical and nutritious. However, due to the high water and protein content of meat, it creates a suitable environment for the development of microorganisms that are transmitted at any stage of the supply and production chain (processing, packaging, storage, shipment, etc.). It is known that the most common bacterial pathogens detected in poultry meat are Salmonella, Campylobacter, Escherichia, Bacillus, Clostridium, Listeria and Staphylococcus species. The toxins or virulence factors of these pathogenic bacteria cause foodborne diseases in humans. Diseases caused by bacterial pathogens are a serious public health problem, as well as market restrictions and economic losses. In poultry meat production facilities; In order to prevent the microorganisms in question from being transmitted to the food chain, hygienic conditions must be observed for personnel and the environment, good agricultural practices, good production practices, hazard analysis and critical control point practices must be adopted. In addition, raising consumer awareness is very important for public health.

Keywords

• poultry meat
• Food safety
• Bacterial hazard

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