The Importance of Foodborne Enterococci in Terms of Food and Human Health (Turkish with English Abstract)

Year 2011, Volume: 36 Issue: 5, 303 - 310, 01.10.2011

Sine Özmen Toğay Ayhan Temiz

Abstract

Enterococci are bacteria which play an important role in organoleptic properties of many fermented foods through their proteolytic and lipolytic activities; some strains can produce bacteriocin, resistant to pasteurization temperatures and adapt to different growth conditions. In recent years, the reports about enterococci used as starter cultures, co-cultures or probiotics have increased considerably, because of these properties. Although the probiotic benefits of some strains are well established, enterococci are recognized as major nosocomial pathogens that cause bacteraemia, endocarditis, urinary tract and other infections. The pathogenicity of enterococci is related to virulence factors and antibiotic resistance. Antibiotic resistant strains have been found in meat products, dairy products, and ready-to-eat foods, and even within enterococcal strains used as probiotics. In this review, it has been emphasized the general characteristics of enterococci, their isolation and identification methods from foods and also the importance of these bacteria in terms of food and human health.

Keywords

Enterococci, isolation, identification, probiotic, pathogenicity

Gıda Kaynaklı Enterokokların Gıda ve İnsan Sağlığı Yönünden Önemi

Abstract

Enterokoklar, proteolitik ve lipolitik aktivitelerinden dolayı pek çok fermente gıdanın duyusal özelliklerinde rol oynayan, bazı suşları bakteriyosin üretebilen, pastörizasyon sıcaklıklarına dirençli ve farklı sıcaklıklara ve üreme koşullarına adapte olabilme yeteneğine sahip bakterilerdir. Son yıllarda yapılan çalışmalar bu özelliklerinden dolayı gıda endüstrisinde enterokokların starter, yardımcı kültür ve probiyotik olarak kullanımının arttığını göstermektedir. Bazı suşlarının iyi bilinen yararlı etkilerinin yanında enterokokların bakteriyemi, endokarditis, üriner sistemde ve diğer dokularda enfeksiyonlara neden olan hastane kaynaklı patojen olduğu da bilinmektedir. Enterokokların patojenitesi virülens faktörleri ve antibiyotiklere direnç özellikleri ile ilişkilendirilmektedir. Antibiyotiklere dirençli suşlar et ürünleri, süt ürünleri ve hazır gıdalarda bulunabilmekte, hatta probiyotik olarak kullanılan suşlar dahi antibiyotiklere dirençli olabilmektedir. Bu derlemede enterokokların genel özellikleri, gıdalardan izolasyon ve tanımlama yöntemlerinin yanında gıda ve insan sağlığı açısından önemi üzerinde durulmuştur.

Keywords

Enterokok, izolasyon, tanımlama, probiyotik, patojenite

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