Piyasada Tüketime Sunulan ve Deneysel Olarak Farklı Düzeylerde Campylobacter jejuniİnokule Edilerek Üretilen Türk Fermente Sucuğu ve Pastırmalardaki TermofilikCampylobacter (Campylobacter jejuni) Varlığı ve Yaşamsal Aktivasyonu

Abstract

In this study, Turkish fermented sucuk (n=30) and Turkish pastırma (n=30) samples sold in retail stores were analyzed in terms of C. jejuni. Afterwards, C. jejuni was experimentally inoculated at different levels (Group I:102, Group II:10, and Group III:106 cfu/ml) into the mixtures of traditional Turkish fermented sucuk and çemen (spice mixture of Turkish pastırma) during the process. C. jejuni was monitored bacteriologically during fifteen days of fermentation. C. jejuni was not detected in the samples of Turkish fermented sucuk (n: 30), Turkish pastırma (n: 30), and raw beef meat samples purchased from the retail markets for use in manufacturing. The numbers of C. jejuni were below the detection level of 102 cfu/g in all three experimental Turkish fermented sucuk groups at the end of second day at pH 5.32, and also C. jejuni was not detected by Most Probable Number (MPN) technique (<0.30MPN/g) in the same samples. Likewise, C. jejuni numbers were below the detection level of 102 cfu/g at the end of fourth day at pH 5.19 in the samples of all three experimental Turkish pastırma groups, and also C. jejuni was not detected by Most Probable Number (MPN) technique (<0.30MPN/g) in the same samples. In conclusion, the risk of C. jejuni infection through consuming traditional Turkish fermented sucuk and pastırma seems to be very low unless cross contamination occurs

Keywords

• -

Determination and Vital Activity of Thermophilic Campylobacter (Campylobacter jejuni) in The Turkish Pastırma and Turkish Style Fermented Sausage (Sucuk) Commercially Consumed In Market and Experimentally Produced With Inoculation Of Different Levels of Campylobacter jejuni

Abstract

Bu araştırmada, piyasada tüketime sunulan 30 adet Türk fermente sucuğu ve 30 adet Türk pastırması C. jejuni bakımından analiz edildi. Takiben, üretim aşamasında geleneksel Türk fermente sucuğunun hamuruna ve Türk pastırmasının çemenine C. jejuni deneysel olarak farklı gruplarda inoküle edildi. (Grup I:10, Grup II:10, ve Grup III:10 kob/ml). On beş gün süren fermentasyon süresince C. jejuni düzeyi incelendi. Piyasadan toplanan 30 adet Türk fermente sucuğu ve 30 adet Türk pastırması ve marketlerden üretimde kullanılmak amacıyla temin edilen çiğ sığır etlerinde C. jejuni saptanmadı. Deneysel olarak üretilen Türk fermente sucuklarında pH 5.32’de 2. günün sonunda her 3 grupta C. jejuni düzeyi 10 cfu/g’ın altında saptandı. Aynı örneklerde, C. jejuni düzeyi En Kuvvetle Muhtemel Sayı Tekniği ile (EMS) (<0.30MPN/g) olarak saptandı. Benzer biçimde, deneysel olarak üretilen Türk pastırmalarında C. jejuni düzeyi her 3 grupta 4. günün sonunda pH 5.19’da 10cfu/g’in altında saptandı. Aynı örneklerde C. jejuni düzeyi En Kuvvetle Muhtemel Sayı Tekniği ile (EMS) (<0.30MPN/g) olarak saptandı. Sonuç olarak, C. jejuni infeksiyonunun çapraz kontaminasyonlar olmadığı sürece Türk fermente sucuğu ve Türk pastırmasında çok düşük düzeyde risk yaratabileceği sonucuna varıldı.

Keywords

• -

References

1. Alter T. Bori A. Hamedi A. Ellerbroek L. Fehlhaber K. 2006. Influence of inoculation levels and processing parameterson the survival of Campylobacter jejuni in German style fermented turkey sausage. Food Microbiol., 23: 701-707.
2. Anonymous. 1988. Et ve balık Kurumu (Meat and Fish Office) et mamüller idairesi işletme ve imalat yönetmeliği, Et ve balık kurumu, yönetmelik, sıra no 33, second edit., Ankara, Turkey, pp. 16.
3. Anonymous. 1998. Bacteriological Analytical Manual., F.D.A.: 8 th ed. published AOAC. Chapt: 7.Campylobacter, USA.
4. Anonymous. 2002. Turkish Standard Institute (TS 1070) Turk Sucugu - Sucuk (Turkish style fermented sausage, Necatibey Cad. 112 06100, Ankara, Turkey.
5. Atabay HI. Corry JEL. 1997. The prevalence of campylobacters and arcobacters in broiler chickens. J. Appl. Microbiol., 83: 619-626.
6. Baffone W. Bruscolinl F. Pianetti A. Biffi MR. Brandi G. Salvaggio L. Albano V. 1995. Diffusion of thermophilic Campylobacter in the Pesaro-Urbino area (Italy) from 1985 to 1992. Europan J. Epidemiol., 11 (1): 83-86.
7. Barrell RAE. 1984. The survival of Campylobacter jejuni in red meats stored at different temperatures. Int. J. Food Microbiol., 1(4): 187-1
8. Black RE. Levine MM. Clements ML. Hughes TP. Blaser MJ. 1988. Experimental Campylobacter jejuni infection in humans., J. Infect. Dis., 157: 472-479.

9. Bolton FJ. Dawkins HC. Hutchinson D. 1985. Biotypes and serotypes of thermophilic campylobacters isolated from cattle, sheep, and pig offal and other red meats. J.Hyg. Camb., 95: 1-6. Bostan
10. K. 2001. Survival of Campylobacter jejuni in Turkish fermented sausage. Arch. Lebensmittelhyg., 52: 119-121.
11. Chaveerach P. Keuzenkamp DA. Urlings HAP. Lipman LJA. Van Knapen F. 2002. In vitro study on the effect of organic acids on Campylobacter jejuni/coli populations in mixtures of water and feed. Poult. Sci., 81(5): 621-628.
12. De man JC. 1983. MPN-tables, corrected. J.
13. Appl.Microbiol., Biotechnol.17:301-305. Dogruer Y. Nizamlıoglu M. Gurbuz U. Kayaardı S. 19 Cesitli çemen karisimlarinin pastırma kalitesine etkisi II: Mikrobiyolojik nitelikleri, Turk J. Vet. Anim. Sci., 22: 221- 229. Doyle MP. Roman DJ. 1982. Response of Campylobacter jejuni to sodium chloride. Appl. Environ. Microbiol., 43: 561.
14. Elmalı M. 2001. Isolation and identification thermophilic Campylobacter species in the bacteriological meat inspection samples of cattle. PhD. Theises, Institute of Health Science, University of Ankara, Ankara.
15. Elmalı M. Yaman H. 2004. Thermophilic Campylobacter spp. on frozen poultry carcasses. Kafkas Univ. Vet. Fak. Derg., 10(1): 27-30.
16. Elmalı M. Yaman H. Ulukanlı Z. Elmalı DA. 200 Determination of some chemical and microbial parameters of experimental Turkish pastrami during production. Arch. Lebensmittelhyg., 56(6):139-143. Fernandez H. Vergara M. Tapia FF. 1985. Dessication resistance in thermotolerant Campylobacter species. Infect., 13(4): 197-197.
17. Grau F. 1998. Campylobacter jejuni and Campylobacter hyointestinalis in the intestinal tract and on the carcasses of calves and cattle. J. Food Prot., 51(11): 857-861.
18. Griffiths PL. Park RWA. 1990. Campylobacters associated with human diarrhoeal disease. J. Appl. Bacteriol., 69:281-301.
19. Hanninen ML. 1981. The effect of NaCl on Campylobacter jejuni/coli. Acta Vet.Scand., 22: 5 http://www.ncbi.nih.nlm.gov. Date of arriving: 08.02.2000.
20. ICMSF. 1996. Micro-organisms in foods 5. Microbiological specifications of food pathogens. International Commission on Microbiological Specifications for Foods (ICMSF), Blackie Academic and Professional, London,UK.
21. James C. James SJ. Hanay N. Purnell G. Barbedo-Pinto C. Yaman H. Araujo M. Gonzalez ML. Calvo J. Howell M. Corry JEL. 2007. Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surface. Int. J. Food Microbiol., 114: 195-203.
22. Kalman M. Szollosi E. Czermann B. Zimayni M. Szekeres S. Kalman M. 2000. Milkborne Campylobacter infection in Hungary. J Food Prot.,63(10): 1426-1429.
23. Koidis P. Doyle MP. 1983. Survival of Campylobacter jejuni in fresh and heated red meat. J.Food Prot., 46(9): 771-774.
24. Kwiatek K. Wojton B. Stern N. 1990. Prevalence and distribution of Campylobacter spp. on poultry and selected red meat carcasses in Poland. J. Food Prot., 53 (2):127-130.
25. Lake R. Hudson A. Cressey P. Gilbert SS. 2007. Risk Profile: Campylobacterjejuni/coli in red meat. Client Report FW0485., Institute of Environmental Science & Research Limited Christchurch Science Centre, Christchurch, New Zealand.
26. Little CL. Richardson JF. Owen RJ. Pinna E. Threlfall EJ. 2008. Campylobacter and Salmonella in raw meats in the United Kingdom: Prevalence, characterization and antimicrobial resistance pattern, 2003-2005. Food Microbiol., 25: 538-543.
27. Moore JE. Madden RH. 2001. Survival of Campylobacter coli in porcine liver. Food Microbiol., 18 (1): 1-10.
28. Pezzotti G. Serafin A. Luzzi I. Mioni RM, Perin MR. 2003. Occurrence and resistance to antibiotics of Campylobacter jejuni and Campylobacter coli in animals and meat in northeastern Italy. Int. J. Food Microbiol., 82:281-287
29. Stern NJ. 1981. Recovery rate of Campylobacter fetus spp. jejuni in eviscerated pork, lamb and beef carcasses. J. Food Sci., 46:1291-1293.
30. Stern NJ. Green SS. Thaker N. Krout DJ. Chiy J. 19 Recovery of Campylobacter jejuni from fresh and frozen meat and poultry collected at slaughter. J Food Prot., 47(5): 372-374. Stern NJ. Hernandez MP. Blankenship L. Deibel KE. Doores S. Doyle MP. Ng H. Pierson MD. Sofos JN. Sveum WH. Westhoff DC 1985. Prevalence and distribution of Campylobacter jejuni and Campylobacter coli in retails meats. J. Food Prot., 48(7): 595-599.
31. Svedhem A. Kaijser B. Sjogren E. 1981. The Occurrence of Campylobacter jejuni in fresh food and survival under different conditions. J. Hygiene., 87 (3): 421-425.
32. Turnbull PCB. Rose P. 1982. Campylobacter jejuni and Salmonella in raw red meats. J. Hyg. Camb., 88:29-37.
33. Warburton DW. Weiss KF. Purvis U. Hill RW. 19 The microbiological quality of fermented sausage produced under good hygienic practices in Canada. Food Microbiol., 4:187-197. Waterman SR. Small PL 1988. Acid-sensitive enteric pathogens are protected from killing under extremely acidic conditions of pH 2.5 when they are inoculated onto certain solid food sources. Appl. Environ. Microbiol., 64: 3882-3886.
34. Whyte P. McGill K. Cowley D. Madden RH. Moran L. Scates P. Carroll C. O’Leary A. Fanning S. Collins JD. McNamara E. Moore JE. Cormican M. 2004. Occurence of Campylobacter in retail foods in Ireland. Int. J. Food Microbiol., 95: 111-118.
35. Wong TL. Hollis L. Cornelius A. Nicol C. Cook R. Hudson JA. 2007. Prevalence, numbers and subtypes of Campylobacter jejuni and Campylobacter coli in uncooked retail meat samples. J. Food Prot., 70: 566-573.
36. Yaman H. Elmali M. 2004. The Occurence of Thermophilic Campylobacter (C. jejuni) in Raw Milk. Kafkas Univ. Vet. Fak. Derg., 10(1): 37
37. Yaman H. Elmalı M. Ulukanlı Z. Tekinsen KK. 200 Presence of Campylobacter. (C. Jejuni) in Recreational, Lake, Stream Water and Fresh Fish in Turkey. Arch Lebensmittelhyg., 56(4): 83Yeh C. Chou C. 1994. Behaviour of Campylobacter jejuni during the manufacture and storage of Chineese-style sausage. Food Microbiol., 11: 461-4