@article{article_195874, title={BURSA’DA TÜKETİME SUNULAN BAHARAT VE ÇEŞNİ VERİCİ OTLARDA BACİLLUS CEREUS’UN YAYGINLIĞI}, journal={İstanbul Üniversitesi Veteriner Fakültesi Dergisi}, volume={28}, pages={459–465}, year={2013}, DOI={10.16988/iuvfd.10257}, author={Temelli, Serran and Anar, Şahsene}, abstract={<p> <strong>Özet </strong>: </p> <p>Çalışmada, Bursa’da market ve semt pazarlarında satışa sunulan karabiber, kimyon, acı toz kırmızı biber, tatlı toz kırmızı biber, acı pul kırmızı biber, tarçın, sumak, tavuk baharatı, kişniş, zencefil gibi baharatlar ile kekik, nane, reyhan, biberiye gibi çeşni verici ot çeşitlerinden oluşan toplam 105 adet örnek <em>Bacillus cereus (B. cereus) </em> varlığı yönünden incelenmiştir. </p> <p>Ambalajlı olarak satışa sunulan baharatlarda ortalama <em>B. cereus </em> sayısı; karabiberde 8.5x10 <sup>5 </sup> kob/g. kimyonda 4.8x10 <sup>2 </sup> kob/g, acı toz kırmızı biberde 2.9x10 <sup>5 </sup> kob/g, acı pul kırmızı biberde 7.7x10 <sup>4 </sup> kob/g, tavuk baharatında 3.9x10 <sup>2 </sup> kob/g. tarçında 8.8x10 <sup>2 </sup> kob/g düzeyinde bulunmuştur. Açık olarak satılan örneklerde ortalama <em>B. cereus </em> sayısı; karabiberde 1.6x10 <sup>4 </sup>  kob/g, kimyonda 9.8x10 <sup>2 </sup> kob/g, acı toz kırmızı biberde 3.1 x10 <sup>5 </sup> kob/g, acı pul kırmızı biberde 2.2x10 <sup>5 </sup> kob/g, tatlı toz kırmızı biberde 3.3x10 <sup>5 </sup> kob/g, sumakta 3.2x10 <sup>2 </sup> kob/g, zencefilde 3.1x10 <sup>4 </sup> kob/g, kişnişte 1.1x10 <sup>3 </sup> kob/g seviyesinde tespit edilmiştir. </p> <p> Ambalajlı kekik, nane ve reyhandaki orlalama <em>B. cereus </em> sayılan: sırasıyla 4.0x10 <sup>2 </sup> kob/g, 1.3x10 <sup>4 </sup> kob/g ve 9.8x10 <sup>2 </sup> kob/g idi. Açık kekik ve nane Örneklerinde ortalama <em>B. cereus </em> sayıları; 4.6x10 <sup>3 </sup> kob/g ve 2.9x10 <sup>4 </sup> kob/g düzeyinde bulunmuştur. Biberiye örneklerinde ise <em>B. cereus </em> saptanamamıştır. </p> <p> <strong>Anahtar Kelimeler: </strong> <em>Bacillus cereus </em>, baharatlar, çeşni verici otlar. </p> <p>  </p> <p align="center"> <strong>PREVALENCE OF BACİLLUS CEREUS İN SPİCES AND HERBS MARKETED İN BURSA </strong> </p> <p> <strong>Summary: </strong> </p> <p> In this study, a total of 105 samples, composed of a variety of spices, such as black pepper, cummin, ground hot red pepper, ground sweet red pepper, flaked hot red pepper, cinnamon, sumac, chicken spice mix, coriander and ginger; and a variety of herbs such as thyme, mint, basil and rosemary, offered for sale in the markets and district bazaars in Bursa were examined for the presence of <em> Bacillus cereus </em>. </p> <p>In the spices sold in package, mean <em>B. cereus </em>counts were found as 8.5x10 <sup>3 </sup> cfu/g in black pepper. 4.8x10 <sup>2 </sup> cfu/g in cummin, 2.9x10 <sup>5 </sup> cfu/g in ground hot red pepper, 7.7x 10 <sup>1 </sup> cfu/g in flaked hot red pepper, 3.9x 10 <sup>2 </sup> cfu/g in chicken spice mix and 8.8x 10 <sup>2 </sup> cfu/g in cinnamon. In the samples sold without package, mean <em>B. cereus </em> counts were determined as 1.6x I0 <sup>4 </sup> cfu/g in black pepper, 9.8x 10 <sup>4 </sup> cfu/g in cumin, 3.1x10 <sup>5 </sup> cfu/g in ground hot red pepper, 2.2x10 <sup>5 </sup> cfu/g in Raked hot red pepper, 3.3x10 <sup>5 </sup> cfu/g in ground sweet red pepper, 3.2x10 <sup>2 </sup> cfu/g in sumac, 3.1x10 <sup>4 </sup> cfu/g in ginger and 1.1x10 <sup>3 </sup> cfu/g in coriander. </p> <p>Mean <em>B. cereus </em> counts in packaged thyme, mini and basil were 4.0x10 <sup>2 </sup> cfu/g, 1,3x 10 <sup>4 </sup> cfu/g and 9.8x10 <sup>2 </sup> cfu/g, respectively. Mean <em>B. cereus </em> counts thyme and mint samples without package were found as 4.6x10 <sup>3 </sup> cfu/g and 2.9x10 <sup>2 </sup> cfu/g, <em>B. cereus </em> could not be detected in rosemary samples. <strong> </strong> </p> <p> <strong>Key Words: </strong> <em>Bacillus cereus </em>, spices, herbs. </p> <p>  </p>}, number={2}, publisher={İstanbul Üniversitesi-Cerrahpaşa}