Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları

Year 2023, Volume: 64 Issue: 1, 59 - 65, 30.10.2023

İlayda Özçevik Serol Korkmaz Burcu İrem Omurtag Korkmaz

https://doi.org/10.29185/hayuretim.1003724

Abstract

Tavuk (Gallus gallus domesticus) yumurtası dış ve iç olmak üzere iki ana yapıdan meydana gelmektedir. Yumurtanın dış yapısını oluşturan kütikül, kalsifiye kabuk ve kabuk zarları mikrobiyal kontaminasyona karşı fiziksel ve kimyasal doğal bir bariyer oluşturmaktadır. Bu katmanların kalitesi özellikle mikroorganizmaların kontaminasyonunu ve yumurta içine penetrasyonunu belirlemektedir. Beslenme, kümes yapısı, çevre koşulları ve bulaşıcı hastalıklar kabuğun kalitesini doğrudan etkilemekte ve kirli, kırık veya şekli bozuk yumurta kabuğu oluşumuna neden olmaktadırlar. Düşük kabuk kalitesi ise tüketici tercihini olumsuz etkilerken aynı zamanda mikrobiyal kontaminasyon riskini artırmakta, gıda güvenliğini ve halk sağlığını tehdit etmektedir. Yumurtanın mikrobiyal kontaminasyonu endojen ve eksojen olmak üzere iki yolla gerçekleşmektedir. Yumurtlamadan hemen sonra yumurta kabuğu özellikle eksojen yolla kontamine olmaktadır. Tek sağlık konsepti içerisinde çiftlikten çatala gıda güvenliğinin ve halk sağlığının korunabilmesi için dekontaminasyon ve sanitasyon metotları ile biyogüvenlik kurallarına ve yasal düzenlemelere uyularak mikrobiyal kontaminasyon riski azaltılabilmektedir.

Keywords

Yumurta kabuğu, Kütikül, Campylobacter, Gıda mevzuat, Biyogüvenlik

Supporting Institution

Yok

Project Number

Yok

The Structure and Microbial Contamination Routes of Eggshell

Abstract

Chicken (Gallus gallus domesticus) egg consists of two main structures: external and internal. The external structures (eggshell) of the egg include cuticle, calcified shell and shell membranes which are natural physical and chemical barriers against microbial contamination. The quality of these structures plays a crucial role in the contamination and penetration of microorganisms into the egg. Nutrition, cage system, environmental conditions and infectious diseases directly influence the eggshell quality. While dirty, cracked or deformed eggshells negatively affect the preference of consumers, it also increases the risk of microbial contamination and threatens food safety and public health. Microbial contamination of eggs occurs in two main ways as endogenous and exogenous. Eggshell is contaminated especially exogenously with microorganisms immediately after oviposition. Various decontamination and sanitation methods, biosafety rules and legal regulations reduce the risk of microbial contamination for food safety and public health from farm to fork within the one health concept.

Keywords

Eggshell, Cuticle, Campylobacter, Food legislation, Biosafety

Project Number

Yok

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