GIDA İŞLEME TESİSLERİNDE LISTERIA MONOCYTOGENES VE MÜCADELEDE YENİ YAKLAŞIMLAR

Abstract

Listeria monocytogenes, bağışıklığı baskılanmış bireylerde gastrointestinal problemler, nörolojik bozukluklar ve sepsis gibi ciddi semptomlara ve yüksek ölüm oranına sahip bir gıda patojenidir. Listeriosisin ölümle sonuçlanma oranı yaklaşık %25, hastaneye kaldırılma oranı ise %95’in üzerindedir. Bu nedenle günümüzde hâlâ artan bir gıda güvenliği sorununu teşkil etmektedir. Olumsuz koşullarda uzun süre hayatta kalabilme ve biyofilm oluşturabilme yeteneği nedeniyle gıda işleme ortamlarının en önemli sorunlarından biri L. monocytogenes ile mücadeledir. Bu mücadelede başlangıç olarak, mikroorganizmanın kontaminasyon yollarını ve yayılmasına katkıda bulunan faktörleri bilmek, antilisterial uygulamalar için gerekli olmaktadır. Bu bilgiler doğrultusunda, doğru tasarlanan tesis, ekipman, temizlik ve sanitasyon programları, personel eğitimi ve sürekli izleme sistemleri ile etkili bir mücadele sağlanabilmektedir. Ancak artan bilinç ve önlemlere rağmen, bazı gıda işletmelerinde ve gıdalarda L. monocytogenes tespit edilmektedir. Bu durum Listeria ile mücadelede antimikrobiyel bileşiklerin kullanımı, ohmik ısıtma, yüksek basınç uygulaması ve soğuk plazma tekniği gibi birçok yeni yaklaşımların gerekliliğini ortaya koymaktadır. Bu derlemede, L. monocytogenes in gelişme koşulları, olası kontaminasyon kaynakları, gıda işleme tesislerinde yapılması gereken uygulamalar ve mücadelede yeni yaklaşımların verilmesi amaçlanmıştır. 

Keywords

• L. monocytogenes ile mücadele,kontaminasyon kaynakları,anti-listerial uygulamalar

LISTERIA MONOCYTOGENES IN FOOD FACILITIES AND NEW APPROACHES FOR STRUGGLE

Abstract

Listeria monocytogenes is a food pathogen with high mortality and severe symptoms such as gastrointestinal, sepsis, neurological disorders in immuno-suppressed individuals. The mortality rate of listeriosis is about 25% and the rate of hospitalization is over 95%. For this reason, it is still an increasing problem of food safety. One of the most important problems of food processing environments is the struggle against L. monocytogenes because of its ability to survive for long time under adverse conditions and to be capable of producing biofilm. As a starting point in this struggle, it is necessary for anti-listerial applications to know the ways in which microorganisms are contaminated and the factors contributing to their growth and spread. In line with this information, an effective struggle can be achieved with properly designed facilities and equipment, cleaning and sanitation programs, staff training and continuous monitoring systems. However, despite increased awareness and precautions, L. monocytogenes are detected in some food processing facilities and in foods. This necessitates many new approaches such as the use of antimicrobial compounds in combating against Listeria, ohmic heating, high pressure application and cold plasma technique. In this review, growth conditions of L. monocytogenes, potential sources of contamination, applications to be made in food processing plants and new approaches to struggle are given. 

Keywords

• Struggle with L. monocytogenes,sources of contamination,anti-listerial applications

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