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Bazı et ürünlerinde E. coli 0157:H7 varlığının araştırılması

Year 2010, Volume: 26 Issue: 1, 25 - 31, 01.03.2010

Abstract

Amaç: Tüketime sunulan bazı et ürünlerinde E. coli 0157:H7 varlığı araştırılmıştır. Gereç ve Yöntem: Konya ilinde faaliyet gösteren market, kasap ve diğer satış noktalarından satın alınan sucuk, sosis, hamburger, İnegöl köfte, pastırma, kıyma ve kanatlı göğüs ve but etleri kullanıldı. Toplam 173 numune koliform bakteri, E. coli ve E. coli O157:H7 yönünden incelendi. Bulgular: Araştırmada analize alınan dondurulmuş ve soğutulmuş hamburger ve inegöl köfteler ile sucuk, sosis, salam, kanatlı göğüs, but etleri ile kıymalarda ortalama olarak sırasıyla 3.13;3.75;4.44; 5.10; 3.44; 1.85; 3.11; 3.14 ve 4.28 log10 kob/g koliform bakterisi tespit edildi. Analize alınan numunelerde E.coli bakteri sayısı 1.15-3.17 log10kob/g arasında bulunmuş ve istatistiksel açıdan önemli düzeyde farklılıklar (p<0.05) tespit edilmiştir. Sosis, salam ve pastırma numunelerinde ise üreme tespit edilememiştir. En düşük değerlere kanatlı but numunelerinin (1.15 log10kob/g), en yüksek değerlere ise kıyma numunelerinin (3.17 log10 kob/g) sahip olduğu gözlemlendi. Bu araştırmada analize alınan örneklerden, kıymaların 4 tanesinde E. coli O157 (%11.1), 2 tanesinde E. coli O157:H7 (%8.1) ve soğutulmuş hamburger köftelerinin bir tanesinde E. coli O157 ve E. coli O157:H7 (%4.34) üremesi tespit edildi. Öneri: Kıyma ve soğutulmuş hamburger köftelerinde E. coli
O157 ve E. coli O157:H7’nin belirlenmesi bu ürünlerin mikrobiyolojik nitelikler yönünden düşük kalitede olduğu ve halk sağlığını tehdit edebileceği kanaatine varıldı.

Investigations on the presence of E.coli O157:H7 in some meat products

Year 2010, Volume: 26 Issue: 1, 25 - 31, 01.03.2010

Abstract

Aim: Presence of E. coli 0157:H7 was investigated in some meat products. Materials and Methods: Sausage, salami, hamburger meat, Inegöl meat ball, pastrami, minced meat and brisket and haunch of poultry collected from different meat sellers in Konya were used as materials. Totally 173 samples were assessed for coliform bacteria E. coli, E.coli O157 and E. coli O157:H7.Results: The average amount of coliform bacteria in frozen and refrigerated hamburger and Inegöl meatballs and sucuk, sausage, brisket and haunch meat from poultry are determined as 13;3.75;4.44; 5.10; 3.44; 1.85; 3.11; 3.14 and 4.28 log10 cfu/g, respectively. The number of E. coli bacteria in analyzed samples was found between 1.15 and 3.17 log10cfu/g and found statistically significant (p<0.05). No proliferation was determined in sausage, salami and pastrami samples. It was found that the lowest values were in poultry haunch samples (1.15 log10 cfu/g), the highest levels were in minced meat (3.17 log10 cfu/g). In four of the minced meat samples analyzed in this study, E.coli O157 (11.1%) was determined, in two of them E.coli O157:H7 (8.1%) and in one refrigerated hamburger meat ball sample E.coli O157 and E.coli O157:H7 (4.34%) were determined.Conclusion: The presence of E.coli O157 and E.coli O157:H7 in minced meat and refrigerated hamburger meat indicates that, these products have low microbiological quality and threaten public health.

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Details

Other ID JA69SE77ND
Journal Section Research
Authors

Duygu Balpetek This is me

Ümit Gürbüz This is me

Publication Date March 1, 2010
Published in Issue Year 2010 Volume: 26 Issue: 1

Cite

APA Balpetek, D., & Gürbüz, Ü. (2010). Investigations on the presence of E.coli O157:H7 in some meat products. Eurasian Journal of Veterinary Sciences, 26(1), 25-31.
AMA Balpetek D, Gürbüz Ü. Investigations on the presence of E.coli O157:H7 in some meat products. Eurasian J Vet Sci. March 2010;26(1):25-31.
Chicago Balpetek, Duygu, and Ümit Gürbüz. “Investigations on the Presence of E.Coli O157:H7 in Some Meat Products”. Eurasian Journal of Veterinary Sciences 26, no. 1 (March 2010): 25-31.
EndNote Balpetek D, Gürbüz Ü (March 1, 2010) Investigations on the presence of E.coli O157:H7 in some meat products. Eurasian Journal of Veterinary Sciences 26 1 25–31.
IEEE D. Balpetek and Ü. Gürbüz, “Investigations on the presence of E.coli O157:H7 in some meat products”, Eurasian J Vet Sci, vol. 26, no. 1, pp. 25–31, 2010.
ISNAD Balpetek, Duygu - Gürbüz, Ümit. “Investigations on the Presence of E.Coli O157:H7 in Some Meat Products”. Eurasian Journal of Veterinary Sciences 26/1 (March 2010), 25-31.
JAMA Balpetek D, Gürbüz Ü. Investigations on the presence of E.coli O157:H7 in some meat products. Eurasian J Vet Sci. 2010;26:25–31.
MLA Balpetek, Duygu and Ümit Gürbüz. “Investigations on the Presence of E.Coli O157:H7 in Some Meat Products”. Eurasian Journal of Veterinary Sciences, vol. 26, no. 1, 2010, pp. 25-31.
Vancouver Balpetek D, Gürbüz Ü. Investigations on the presence of E.coli O157:H7 in some meat products. Eurasian J Vet Sci. 2010;26(1):25-31.