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

Year 2013, , 29 - 34, 01.06.2013

Mehmet Elmalı Hilmi Yaman Süleyman Öner

https://doi.org/10.5578/kvj.6496

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

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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

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