Sucuk'un Üretiminde Kullanılan Baharatlarda Toksin Üreten ve Antibiyotiğe Dirençli Bacillus cereus'un Araştırılması

Öz

Bu çalışmada, toksin üreten ve çoklu antibiyotiklere dirençli Bacillus cereus ve diğer gıda kaynaklı mikroorganizmaların varlığını belirlemek için yedi çeşit baharattan toplam 100 numune araştırılmıştır. Çalışmanın amacı doğrultusunda; Ocak ve Aralık 2014 tarihleri arasında Bursa ilinde, çeşitli perakende satış mağazaları ve sucuk üretim ünitelerinden elde edilen 18 kara biber örneği (Piper nigrum), 17 kırmızı biber örneği (Capsicum frutescens), 12 toz kırmızı biber örneği (Capsicum frutescens), 20 kimyon numunesi (Cuminum cyminum), 16 yenibahar örneği (Pimenta dioica), dokuz sarımsak tozu (Allium sativum) ve sekiz sucuk baharatı karışımları örnekleri analiz edilmiştir. Bu baharatlar, aromaları ve baharat özelliklerinden dolayı sucuk hazırlamak için kullanılmaktadır. Örnekler, Bacillus cereus, Escherichia coli, koagülaz pozitif Staphylococcus aureus, Salmonella spp., Maya-küf ve koliformlar yönünden analiz edildmiştir. Bacillus cereus’un tanımlanmasında Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF-MS, Germany) kullanıldı. Analizler, örneklerin koliform, maya ve küf ve B. cereus sayımlarının sırasıyla <10 and 1.1x105 cfu/g, 1x102 and 9.3x104 cfu/g, and 1x102 and 4.8x104 cfu/g arasında olduğunu gösterdi. Ayrıca, beş örnekte koagülaz pozitif S. aureus, iki örnekte E. coli belirlenirken, hiçbir örnekte Salmonella spp. varlığı tespit edilemedi. Toplam 39 (% 92.8) B. cereus izolatının iki veya daha fazla antibiyotik ajana dirençli olduğu belirlendi. Ek olarak, B. cereus izolatlarının 31 (% 73.8) adeti non-hemolitik enterotoksin (NHE) ve hemolizin BL (HBL) enterotoksinlerinin üretimi için pozitif test edildi. Bu sonuçlar, bazı baharatların zararlı mikroorganizmaları içerdiğini göstermektedir. Mikrobiyal sayımı azaltmak ve baharatlarda zayıf mikrobiyolojik kaliteyi arttırmak için hijyen programları hasat öncesi ve hasat sonrası düzeltilmelidir.

Anahtar Kelimeler

• Baharat
• Sucuk
• Bacillus cereus
• Çoklu antibiyotik direnci
• Toksin üretimi
• MALDİ-TOF

Investigation of Toxin-Producing and Antibiotic-Resistant Bacillus cereus in Spices Used in the Production of Sucuk

Abstract

In this study, a total of 100 samples of seven types of spices were investigated to determine the presence of toxin-producing and multiple antibiotic-resistant Bacillus cereus and other food-borne microorganisms. The spices tested included 18 samples of ground black pepper (Piper nigrum), 17 samples of red pepper (Capsicum frutescens), 12 samples of ground red pepper (Capsicum frutescens), 20 samples of cummin (Cuminum cyminum), 16 samples of pimento (Pimenta dioica), nine samples of garlic powder (Allium sativum) and eight samples of sucuk spice mixes that were obtained from various retail shops and sucuk production units in the Bursa province between January and December 2014. These spices are used to prepare sucuk because of their flavouring and seasoning properties. The samples were analysed for Bacillus cereus, Escherichia coli, coagulase-positive Staphylococcus aureus, Salmonella spp., yeast, moulds and coliforms. For the identification of B. cereus, Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF-MS, Germany) was used. The analysis showed that the samples had coliform, yeast and mould and B. cereus counts between <10 and 1.1x105 cfu/g, 1x102 and 9.3x104 cfu/g, and 1x102 and 4.8x104 cfu/g, respectively. Furthermore, coagulase-positive S. aureus was identified in five samples, E. coli was identified in two samples, and Salmonella spp. was identified in none. A total of 39 (92.8%) B. cereus isolates were resistant to two or more antibiotic agents. In addition, 31 (73.8%) B. cereus isolates tested positive for production of both non-haemolytic enterotoxin (NHE) and haemolysin BL (HBL) enterotoxins. These results show that some spices contain harmful microorganisms. To reduce microbial counts and to improve poor microbiological quality in spices, hygiene programmes must be corrected in the pre- and post-harvesting period.

Keywords

• spices
• Sucuk
• Bacillus cereus
• Multiple antibiotic resistance
• Toxin producing

Kaynakça

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