Şanlıurfa’da Tüketilen Meyan Şerbetinin Mikrobiyolojik Kalitesi

Year 2022, Volume: 12 Issue: 2, 725 - 735, 15.12.2022

Ebru Uyar , Hava Gürlek

https://doi.org/10.31466/kfbd.1138297

Abstract

İlave bir işlem uygulamadan satış noktasında tüketime sunulan hazır yiyecek ve içecekler, kökleri çok eskilere dayanan ve dünya genelinde gözlenen bir yeme-içme alışkanlığıdır. Yöreye bağlı olarak ülkemizde de çok çeşitli tüketime hazır ürünler satışa sunulmaktadır. Bu çalışmada, Şanlıurfa’da tüketime sunulan meyan şerbetinin mikrobiyolojik kalitesi değerlendirilmiştir. Açık ve kapalı mekanlardan temin edilen toplam 32 adet meyan şerbeti örneği toplam canlı sayısı, maya-küf sayısı, koliform grubu bakteriler, Staphylococcus aureus, Salmonella sp. ve aerobik spor oluşturan bakteriler açısından analiz edilmiştir. Toplam canlı sayısı, maya-küf sayısı, S. aureus ve aerobik spor oluşturan bakterilerin ortalama sayıları sırasıyla 4.8x107 kob/mL, 4.7x103 kob/mL, 9.8x105 kob/mL ve 3.3x103 kob/mL olarak tespit edilmiştir. Örneklerin %84.38’inde ortalama 3.4x106 kob/mL ile koliform grubu bakteriler tespit edilirken, kalan 5 örnek bu bakteri grubu için negatif sonuç vermiştir. Analize alınan meyan şerbeti örneklerinin %78.13 (25)’ünde Salmonella türlerinin varlığı saptanmıştır. Elde edilen sonuçlara dayalı olarak meyan şerbetinin mikrobiyolojik kalitesinin halk sağlığı açısından yeterli olmadığı sonucuna varılmıştır. Bildiğimiz kadarıyla bu çalışma, Türkiye'deki içime hazır meyan şerbetinin mikrobiyolojik kalitesini bildiren ilk çalışmadır.

Keywords

Meyan şerbeti, mikrobiyolojik kalite, halk sağlığı, hijyen, Licorice sherbet, microbiological quality, public health, hygiene

Supporting Institution

Harran Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü (HÜBAP)

Project Number

19369

Thanks

Bu çalışma, Harran Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü (HÜBAP, Proje no: 19369) tarafından desteklenmiştir.

Microbiological Quality of Licorice Sherbet Consumed in Şanlıurfa

Abstract

Ready-to-eat food and beverages, offered for consumption at the point of sale without any additional processing, are an eating and drinking habit that has roots in ancient times and is observed worldwide. Depending on the region, many ready-to-consume products are also offered for sale in our country. In this study, the microbiological quality of licorice sherbet offered for consumption in Şanlıurfa was evaluated. A total of 32 licorice sherbet samples obtained from indoor and outdoor areas were analyzed in terms of total viable count, yeast-mold count, coliform bacteria, Staphylococcus aureus, Salmonella sp., and aerobic spore-forming bacteria. The mean values for the total viable count, yeast-mold count, S. aureus, and aerobic spore-forming bacteria counts were determined as 4.8x107 CFU/mL, 4.7x103 CFU/mL, 9.8x105 CFU/mL and 3.3x103 CFU/mL, respectively. While coliform bacteria were detected in 84.38% of the samples with a mean value of 3.4x106 CFU/mL, the remaining 5 samples gave negative results for this bacterial group. The presence of Salmonella species was detected in 78.13% (25) of the licorice sherbet samples analyzed. Based on the results obtained, it was concluded that the microbiological quality of licorice sherbet is not sufficient for public health. To our knowledge, this is the first study that reports the microbiological quality of ready-to-drink licorice sherbet in Türkiye.

Keywords

Licorice sherbet, microbiological quality, public health, hygiene

Project Number

19369

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