Afyonkarahisar'da Lokal Olarak Üretilen Bazı Peynirlerdeki Brucella Spp.'nin Varlığı ve Kontaminasyon Düzeyinin belirlenmesi

Year 2014, Volume: 7 Issue: 1, 1 - 10, 23.07.2014

Şebnem Pamuk Zeki Gürler

https://doi.org/10.5578/kvj.6928

Abstract

In this study, it was aim to determine presence and contamination level Brucella spp. in 100 home made fresh white cheese (not brined and aged cheese) with 50 home made and 50 dairy product totaly 100 tulum cheese (aged skin bag cheese) which were produced locally in Afyonkarahisar and sold at the bazaar. During this study, 200 cheese samples were evaluated in December 2011January-February, 2012. Brucella spp. from cheese samples were isolated and identified according to Farell (1974), to determine the contamination level of Brucella MPN technique was performed. Brucella spp. were isolated all sample 14.2%. from all of the cheese samples (200). Contamination level of Brucella spp. in most samples was detected as <3.6 MPN/g, in five samples 3.6 MPN/g, in three samples 6.1 MPN/g, in four samples 7.4 MPN/g and in two samples 3.0 MPN/g.Brucella spp. were detected in 6 samples (6%) of tulum cheese and 8 samples (8%) of fresh white cheese. From all of the samples totally 28 isolates were obtained and 18 (64.2%) of them were Brucella abortus, 10 (35.7%) of them were Brucella melitensis. All of the isolated strains showed resistance to amoxicilline/clavulanic acid, penicilline, tetracycline, colistin and danofloxacin

Keywords

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Detection of Prevence and contamination level of Brucella spp. in local cheese produced in Afyonkarahisar,TURKEY

Abstract

Bu çalışmada, Aralık 2011-Ocak-Şubat 2012 döneminde, lokal olarak üretilen ve pazarda satışa sunulan 100 ev yapımı taze beyaz peynir (salamura ve olgunlaşma yapılmamış) ve 50’si ev yapımı, 50’si mandıra ürünü olmak üzere 100 tulum peyniri örneğinde Brucella spp.’nin varlığı ve kontaminasyon düzeyinin belirlenmesi amaçlanmıştır. Brucella’nın izolasyon ve identifikasyonu, Farell (1974)’e göre, kontaminasyon düzeyi En Muhtemel Sayı Tekniği’ne (EMS) göre yapıldı. Tüm örneklerden (200) %14.2 düzeyinde Brucella spp. izole edildi. Çoğu örneğin kontaminasyon düzeyi <3.6 MPN/g, 5 örneğin 3.6 MPN/g, 3 örneğin 6.1 MPN/g, 4 örneğin 7.4 MPN/g ve 2 örneğin 3.0 MPN/g olarak belirlendi. Tulum peyniri örneklerinin 6’sından, taze beyaz peynir örneklerinin 8’inden Brucella spp. saptandı. Tüm örneklerden 28 izolat elde edilirken, bunların 18’i (%64.2) Brucella abortus, 10’u (35.7) Brucella melitensis olarak identifiye edildi. Elde edilen izolatların tümü amoksisilin/klavulanik asit, penisilin, tetrasiklin, kolitsin ve danofloksasin’e dirençli olduğu belirlendi

Keywords

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