THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL ENTEROTOXINS IN READY-TO-COOK MEATBALLS AND WHITE PICKLED CHEESE

Year 2006, Volume: 32 Issue: 3, 31 - 39, 21.12.2012

Kamil Bostan , Ömer Çetin , Serkan Büyükünal Özer Ergün

Abstract

ABSTRACT

In this study 30 ready-to-cook meatball and 30 white pickled cheese samples, obtained from different sales outlets in Istanbul, were analysed for the presence of staphylococcal enterotoxins (SE) with the aid of the ELISA technique. Additionally, total Staphylococcus aureus count, DNase positive Staphylococcus aureus count and thermonuclease activity were determined. The meatball samples were found to contain between 3.0x10¹ and 5.2x10⁴ cfu/g of Staphylococcus aureus while in the white cheese samples, the count varied between <10 - 9.2x10³ cfu/g. In 9 meatball samples and 11 white cheese samples, no DNase positive bacteria growth could be detected. Despite these results, SE could not be identified in any of the samples of both food groups, and all samples gave negative results in the thermonuclease test. With respect to Staphylococcus aureus count, 63% of the white cheese samples and 43% of the meatball samples did not comply with Turkish Food Codex. The findings of this study indicate a low microbiological quality of the analysed meatballs and white cheese samples. However, none of the samples conteined staphylococcal enterotoxins.

Keywords: Staphylococcus aureus, enterotoxin, cheese, meatball

HAZIR KÖFTE VE BEYAZ PEYNİRLERDE STAPHYLOCOCCUS AUREUS VE STAFİLOKOKKAL ENTEROTOKSİNLERİN VARLIĞI

ÖZET

Bu çalışmada Staphylococcus aureus yönünden riskli gıdalar arasında yer alan hazır köftelerde (30 adet) ve beyaz peynirlerde (30 adet) ELISA tekniği ile stafilokokkal enterotoksinlerin (SE) varlığı araştırılmıştır. Çalışma materyali İstanbul'daki çeşitli satış noktalarından sağlanmıştır. Örneklerde aynı zamanda toplam Staphylococcus aureus sayısı, DNase pozitif Staphylococcus aureus sayısı ve termonukleaz aktivitesi de belirlenmiştir. Yapılan analizler sonucunda hazır köfte örneklerinde 3.0X10¹ - 5.2x10⁴ kob/g; beyaz peynir örneklerinde <10 - 9.2x10³ kob/g arasinda Staphylococcus aureus saptanmıştır. Hazır köftelerin 9'unda, beyaz peynirlerin 11'inde DNase pozitif bakteri üremesi kaydedilmemiştir. Buna rağmen, her iki gıda grubuna ait örneklerin hiçbirinde SE saptanmamış ve tamamında termonukleaz testi negatif sonuç vermiştir. Staphylococcus aureus sayısı bakımından peynir örneklerinin % 63'u, hazır köfte örneklerinin %43'ü Türk Gıda Kodeksi Yönetmeliği'ne uygunluk göstermemektedir. Bu çalışmada elde edilen bulgular; incelenen köfte ve peynir örneklerinin mikrobiyolojik kalitesi düşük olmakla birlikte stafilokokkal enterotoksinlerin bulundurmadığını göstermektedir.

Anahtar Kelimeler: Staphylococcus aureus, enterotoksin, peynir, köfte

Keywords

Staphylococcus aureus, enterotoksin, peynir, köfte

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