TY - JOUR T1 - Farklı dezenfektanların balık işleme tesisinden izole edilen Staphylococcus aureus ve Pseudomonas fluorescens üzerine etkinliklerinin incelenmesi TT - An investigation of the efficacy of different disinfectants on Staphylococcus aureus and Pseudomonas fluorescens isolated from fish processing plant AU - Besler, Aysu AU - Kılınç, Berna PY - 2023 DA - September DO - 10.12714/egejfas.40.3.10 JF - Ege Journal of Fisheries and Aquatic Sciences JO - EgeJFAS PB - Ege Üniversitesi WT - DergiPark SN - 2148-3140 SP - 228 EP - 234 VL - 40 IS - 3 LA - tr AB - Sağlıklı ve güvenli gıda üretimi, uluslararası düzeyde ihracat yapan işleme tesisleri için önemli bir konudur. Dezenfeksiyon uygulamaları kullanılarak, işleme tesisinin her aşamasında, çeşitli kaynaklardan gelerek balıkları kontamine edebilecek bakteri sayısı en düşük seviyede tutulmaya çalışılır. Bu çalışmada, balık işleme tesisinin kalıcı mikroflorasını oluşturan patojen bakteri izolatları üzerinde, farklı dezenfektanların etkili konsantrasyonlarının belirlenmesi amaçlanmıştır. Dezenfektan olarak; %0,5; %1, %2 konsantrasyonlarda klor, kuarterner amonyum, gluteraldehid ve hidrojen peroksitin, balık işleme tesisinden izole edilen Staphylococcus aureus ve Pseudomonas fluorescens üzerinde kantitatif süspansiyon testi ile antibakteriyel etkinliği değerlendirilmiştir. Çalışmamızda tüm dezenfektanların %2 konsantrasyonda izole edilen bakteriler üzerine etkili olduğu tespit edilmiştir. Klor bileşiklerinin düşük konsantrasyonlarda (%0,5 ve %1) S. aureus ve P. fluorescens izolatlarında bakterisidal etkinlik göstermediği belirlenmiştir. Kuarterner amonyum bazlı dezenfektanların tüm izolatlar üzerine, hidrojen peroksit bileşiklerinin ise Pseudomonas fluorescens üzerine tüm konsantrasyonlarda etkinliği saptanmıştır. KW - Balık işleme tesisi KW - dezenfektan KW - Staphylococcus aureus KW - Pseudomonas fluorescens KW - antibakteriyel aktivite N2 - Healthy and safe food production is an important issue for processing plants that export internationally. With cleaning and disinfection, the number of bacteria that can contaminate fish by coming from various sources at every stage of the processing plant is kept to a minimum. In this study, it was aimed to determine the effective concentrations of different disinfectants on the bacterial strains forming the resident microflora of the fish processing plant. In the study, the effectiveness of 4 different disinfectants (chlorine, quaternary ammonium compounds, gluteraldehyde and hydrogen peroxide) was termined on bacteria isolated from different parts of the fish processing plant. The antimicrobial efficacy of different disinfectant concentrations was determined by the Quantitative Suspension Assay. 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Food Control, 99, 28-33. https://doi.org/10.1016/j.foodcont.2018.12.019 UR - https://doi.org/10.12714/egejfas.40.3.10 L1 - https://dergipark.org.tr/tr/download/article-file/2633394 ER -