GIDA İŞLEME TESİSLERİNDE LISTERIA MONOCYTOGENES VE MÜCADELEDE YENİ YAKLAŞIMLAR

Year 2018, Volume: 43 Issue: 1, 101 - 113, 15.01.2018

Seda Altuntaş Mihriban Korukluoğlu

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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