Kanatlı eti ürünlerinde toplam aerobik mezofilik mikroorganizma ve Enterobacteriaceae belirlenmesinde klasik ve hızlı yöntemlerin karşılaştırması

Year 2016, Volume: 73 Issue: 4, 379 - 388, 01.12.2016

Çetin Ertuğrul İbrahim Çakır

Abstract

Amaç: Bu çalışmada, bütün karkas ve mekanik olarak ayrılmış 123 adet kanatlı et ürününde, toplam aerobik mezofilik mikroorganizma sayısı ve Enterobacteriaceae sayısının belirlenmesinde klasik ve hızlı test yöntemlerinin karşılaştırılması amaçlanmıştır. Yöntemler: Çalışmada, toplam aerobik mezofilik mikroorganizma sayısının belirlenmesinde “ISO 4833: 2003” klasik yöntemi ve “TEMPO TVC” hızlı test yöntemi, Enterobacteriaceae sayısının belirlenmesinde ise “ISO 21528-2: 2004” klasik yöntemi ve “TEMPO EB” hızlı test yöntemi eş zamanlı olarak çalışılmıştır. Buna göre, toplam aerobik mezofilik mikroorganizma sayımında 100, Enterobacteriaceae sayımında ise 85 örneğe ait sonuçlar istatistikî olarak değerlendirilmiştir. Klasik ve hızlı test yöntemlerinin istatistiki olarak karşılaştırılmasında office excel 2007 Microsoft, Redmond, ABD programı kullanılarak, tanımlayıcı istatistik testleri ve F-testi yapılmıştır. Lineer regresyon ve Pearson korelasyon analizleri ise MINITAB 16 programı Minitab Inc., State College, TX, ABD kullanılarak yapılmıştır.Results: According to the results of the study, it was determined that there was no statistically significant

Keywords

kanatlı eti, Enterobacteriaceae, toplam aerobik mezofilik mikroorganizma, mikrobiyolojik teknikler

Comparison of conventional and rapid methods for determination of total aerobic mesophilic microorganisms and Enterobacteriaceae in poultry products

Abstract

Objective: In this study, it was aimed to compare the conventional and rapid test methods in determining the numbers of both total aerobic mesophilic microorganizm and Enterobacteriaceae in totally 123 poultry products which were both whole carcass and mechanically separated.Methods: In In the study, it was simultaneously used ISO 4833:2003 conventional method and TEMPO TVC rapid test method for determining the number of total aerobic mesophilic microorganism, as well as ISO 21528-2:2004 conventional method and TEMPO EB rapid test method for the enumeration of Enterobacteriaceae. According to this, it was statistically evaluated the results belonging to 100 samples in a total of aerobic mesophilic microorganism count and also 85 samples in Enterobacteriaceae count. Descriptive statistical test and F-test were performed by using office excel 2007 Software Microsoft, Redmond, USA at the statistical comparison of the conventional and rapid test methods. In addition, linear regression and Pearson correlation analyses were performed by using MINITAB 16 software Minitab Inc., State College, TX, USA .Results: According to the results of the study, it was determined that there was no statistically significant

Keywords

poultry, Enterobacteriaceae, total aerobic mesophilic microroganism, microbiological techniques

References

• 1. Yücel Baydur A. İstanbul’da satışa sunulan tavuk etlerinin hijyenik kalitesi üzerine araştırmalar. Yüksek Lisans Tezi, İstanbul Üniversitesi, Besin Hijyeni ve Teknolojisi Bölümü, 2006.
• 2. İşeri Ö, Erol İ. Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar. Ankara Üniv Vet Fak Derg, 2009; 56: 47-54.
• 3. Sezen AG. Piyasada satışa sunulan taze kanatlı et preparatlarının son kullanma tarihlerinde duyusal ve mikrobiyolojik kaliteleri. Doktora Tezi, İstanbul Üniversitesi, Sağlık Bilimleri Enstitüsü, 2007.
• 4. Montville TJ, Matthews KR. Food microbiology: an introduction. Washington DC: ASM Press, 2008.
• 5. Halkman HBD, Halkman AK. Indicator organisms. In: Batt CA, Tortorello ML, eds. Encyclopedia of Food Microbiology. Vol 2. 2nd ed. London: Elsevier Ltd, Academic Press, 2014: 358-63.
• 6. Owen M, Willis C. Lamph D. Evaluation of the TEMPO most probable number technique for the enumeration of Enterobacteriaceae in food and dairy products. J Appl Microbiol, 2010; 109, 1810-6.
• 7. Torlak E. Gıda mikrobiyolojisinde Enterobacteriaceae üyeleri için kromojenik ve florojenik besiyerleri. Türk Hij Den Biyol Derg, 2011; 68 (1): 49-58.
• 8. Lakicevic E, Velebit B, Borovic B, Janković V, Spirić D, Matekalo-Sverak V, et al. TEMPO® most probable number technique for the enumeration yeasts and molds in feed and food products. Biotechnology in Animal Husbandry, 2011; 27(3): 1329-35.
• 9. Anonymous. TEMPO EB Test Procedure, https:// techlib.biomerieux.com/wcm/techlib/techlib/ storyboard/welcome/welcome.jsp, Accessed: 03.05.2012.
• 10. Anonymous. ISO 4833:2003 - Microbiology of food and animal feeding stuffs – horizontal method for the enumeration of microorganisms - Colonycount technique at 30 °C. Geneva: International Standardization for Organization, 2003.
• 11. Anonymous. TEMPO TVC (Total Viable Count) Ref 80 007. bio-Me´rieux, Marcy-l’Etoile, France, 2009.
• 12. Anonymous. ISO 21528-2:2004 - Microbiology of food and animal feeding stuffs – Horizontal methods for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count method. Geneva: International Standardization for Organization, 2004.
• 13. Anonymous. TEMPO EB (Enterobacteriaceae), Ref 80003. Bio-Me´rieux, Marcy-l’Etoile, France, 2010.
• 14. Altınışık M. http://www.mustafaaltinisik.org. uk/45-uzm-09.pdf, Accessed: 03.05.2012.
• 15. Line JE, Stern NJ, Oakley BB, Seal BS. Comparison of an automated most-probable-number technique with traditional plating methods for estimating populations of total aerobes, coliforms, and Escherichia coli associated with freshly processed broiler chickens. J Food Protec, 2011; 74 (9): 1558- 63.
• 16. Paulsen P, Schopf E, Smulders FJM. Enumeration of total aerobic bacteria and Escherichia coli in minced meat and on carcass surface samples with an automated most-probable-number method compared with colony count protocols. J Food Protect, 2006; 69 (10): 2500-3.
• 17. Mahler C, Stolle A. Automated cell count via Tempo® system for more efficient routine examinations in food microbiology laboratories. Fleischwirtschaft, 2006; 86 (6): 98-100.
• 18. Paulsen P, Schopf E, Fuga L, Smulders FJM. Enumeration of Enterobacteriaceae in food stuffs: effect of incubation temperatures of 30 °C as compared to 35/37 °C. Arc Lebensmittel Hyg, 2008; 59: 192-6.
• 19. Katase M, Tsumura K. Enumeration of microorganisms in processed soy products with an automated most probable number method compared with standard plate method. Lett Appl Microbiol, 2011; 53: 539-45.
• 20. Paulsen P, Borgetti C, Schopf E, Smulders FJM. Enumeration of Enterobacteriaceae in various foods with a new automated most-probable-number method compared with petrifilm and International Organization for Standardization Procedures. J Food Protect, 2008; 71 (2): 376-9.