Pastırma Mikrobiyatası

Yıl 2021, Cilt: 2 Sayı: 2, 115 - 125, 31.12.2021

Adalet Dışhan Hasan Yetim Zafer Gönülalan

Öz

Pastırma, tuzlu ve kuru işlenmiş, çemenle kaplı, orta nemli gıdalar sınıfında, tüketime hazır geleneksel Türk et ürünlerinden birisidir. Biyotayı ekseriyetle koagülaz negatif stafilokoklar ve laktik asit bakterileri oluşturmaktadır. Pastırmanın imalat ve sonrası işlem aşamalarında mikrobiyotada değişiklikler gerçekleşmektedir. Et mikrobiyal bozulma yönünden dayanıksız bir gıda maddesi olmasına rağmen sağlıklı ve yüksek verim özelliğine sahip hayvanlardan tekniğine uygun olarak elde edilen etlerinin kullanılması başlangıç mikroorganizma sayısının düşük olmasını sağlamaktadır. Üretim ve satış yerlerinde gıda ile temas halinde bulunan personel hijyenine dikkat edildiğinde ve yetersiz ya da yanlış hijyenik uygulamalar ile çapraz kontaminasyonların önüne geçildiğinde mikrobiyal ajanların gıdalara geçişi en az seviyeye indirgenecektir. Kürleme ve kurutma işlemleri ile su aktivitesi azaltılarak güvenilir ve stabil bir et ürünü elde edilmektedir. Pastırmalık etlerin çemenlenmesi ile çemenin bileşimindeki biyoaktif maddeler bazı patojenlerin gelişimini engellerken, etin yüzeyinde küfün gelişmesini engelleyici bir yapı olarak fonksiyon göstermektedir. Laktik asit bakterilerinin ürettikleri bakteriyosinler, engel teknolojisinin önemli bir bileşeni olarak görülürken aynı zamanda işletmenin çalışma alanlarında biyofilm oluşumunu engelleyici fonksiyonları dolayısı ile dikkat çekmektedir. Kritik kontrol noktalarının etkin çalıştırılması ve üretim hijyeni ile pastırmanın güvenilir olmasının yakın ilişkilisi ve pastırmanın doğal biyotasının faydaları göz önüne alındığında, pastırma mikrobiyolojik kalite sorunu olarak halk sağlığı açısından oldukça az endişe oluşturduğu sonucuna varılmaktadır.

Anahtar Kelimeler

Pastırma, Mikrobiyota, Kürleme, Hijyen, Starter, Engel

Microbiota of Pastırma

Öz

Pastırma is one of the traditional Turkish meat product that is ready to eat, salted and dried, covered with cemen, and categorized as a medium moisture food. The biota mostly harbour coagulase negative staphylococci and lactic acid bacteria. Changes emerge in the microbiota during the manufacturing and post-processing stages of pastırma. Notwithstanding being a perishable food item of meat, healthy and high yielding animals’ meat slaughtertered in accordance with technique ensures that initial microbial count is low. The transmission of microbial agents to food will be minimized when attention is paid to the hygiene of personnel in contact with food in production and sales areas, inadequate or erroneous hygienic practices and cross-contaminations are prevented. A reliable and stable meat product is acquired by reducing the water activity via curing and drying processes. The bioactive substances originated from cemen inhibite some pathogens and play role as a structure that prevents the development of mold on the surface of the meat. Bacteriocins produced by lactic acid bacteria is considered as an crucial hurdle technology member and take attention due to hindering biofilm formation in facility. With regard to the effective operation of critical control points and the close relationship between hygiene and reliability of pastırma, and the benefits of natural biota, pastrami poses less public health concern as a microbiological quality issue.

Anahtar Kelimeler

Pastırma, Microbiota, Curing, Hygiene, Starter, Hurdle

Kaynakça

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