Peynirde Staphylococcus aureus varlığının incelenmesi üzerine bir derleme

Year 2017, Volume: 6 Issue: 2, 100 - 105, 16.12.2017

Alper Baran , Ahmet Erdoğan , Tamer Turgut , Mehmet Adıgüzel

Abstract

Stafilokokal
Enterotoksin’lere ait bugüne kadar 24 farklı antijenik serotip tanımlanmıştır
fakat stafilokokal gıda zehirlenmelerinin % 95’inden klasik enterotoksinler (A,
B, C, D ve E) sorumlu tutulmaktadır. Staphlyococcus
aureus (S. aureus), gıdada
bulunan toksinlerinin alınımını takiben 2-4 saat sonra abdominal kramplar,
bulantı, kusma ve diyare gibi zehirlenme semptomlarına neden olan ubiquiter
özelliğe sahip bir mikroorganizmadır. Peynir, yüksek seviyedeki besinsel
içeriğinden ötürü S. aureus’un
gelişimi için uygun bir substrattır. S.
aureus’un peynirde ortaya çıkışının sebebi olarak yüksek miktarda S. aureus içeren mastitisli sütlerin
pastörize edilmeden peynire işlenmesi, kullanılan starter kültür aktivitesinin
yetersiz olması, sütün pastörizasyon sonrası kontaminasyonu ile ürünün
işlenmesi ve depolanması sırasındaki uygun olmayan şartlar düşünülmektedir.
Birçok peynir türünün üretimi ve olgunlaşması sırasında S. aureus’un gelişimi ve bazı vakalarda enterotoksin üretimi,
sanitasyon öneminden dolayı bazı araştırmacılar tarafından incelenmiştir. Bu
çalışmada S. aureus’un genel
karakteristikleri, peynirdeki varlığı, epidemiyolojisi ve koruma-mücadele yöntemleri
derlenmiştir.

Keywords

Peynir, Staphylococcus aureus, enterotoksin

A review on the presence of Staphylococcus aureus in cheese

Abstract

Up to now, 24
different antigenic serotypes of Staphylococcal enterotoxins have been
described, but classical enterotoxins (A, B, C, D and E) are responsible for
95% of staphylococcal food poisonings.
Staphlyococcus aureus (S. aureus)
is an ubiquitous microorganism that cause
symptoms of poisoning such as abdominal cramps, nausea, vomiting and diarrhea
after 2-4 hours following ingestion of toxins present in food. Cheese is a
suitable substrate for the development of S.
aureus due to its high nutritional content. The reason for the emergence of
S. aureus in cheese are the inability
to pasteurize the milk of animals exposed to mastitis infection with high
amounts of S. aureus, the inadequate
starter culture activity, the post-pasteurisation contamination and the
unfavorable conditions for product processing and storage. During the
production and maturation of many cheese species, the development of S. aureus and the production of
enterotoxin in some cases have been investigated by some researchers for its
importance of sanitation. In this study, the general characteristics of S.
aureus, the presence in cheese, epidemiology and protection-fighting methods
have been compiled.

Keywords

Cheese, Staphylococcus aureus, enterotoxin

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