Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi

Öz

Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı. Bu kapsamda,

Niğde ve Kayseri’deki çeşitli market ve açık pazarlardan alınan toplam 200 yumurta (100 market ve 100 köy) örneği

mikrobiyolojik analize tabi tutuldu. Her bir yumurta kabuğu ve içeriği koliform, Escherichia coli, Campylobacter spp.,

Staphylococcus aureus, Salmonella spp. ve maya- küf bakımından incelendi. İncelenen yumurta örneklerinin hiçbirinde

Campylobacter spp. ve S. aureus’a rastlanmazken, bir örnekte (yumurta kabuğu) Salmonella spp. belirlendi. Ayrıca 27

(%13.5) yumurta kabuğunun ve 6 (%3) içeriğinin koliform bakteriler ile sırasıyla 12 (%6) ve 31 (%15.5) yumurta kabuğunun

ise sırasıyla E. coli ve maya- küf ile kontamine olduğu tespit edildi. Koliform, E. coli ve maya- küf sayılarının

ortalama değerleri sırasıyla 3.69-5.62 log kob/mL, 3.35-3.55 log kob/mL, ve 6.80-6.97 log kob/mL olarak belirlendi.

Elde edilen veriler, incelenen yumurta kabuklarındaki mikrobiyel yükün, buzdolabı ve mutfak ortamlarını kontamine

edebileceğini; içerik kontaminasyonlarının ise az pişmiş yumurta tüketimi yoluyla halk sağlığı açısından risk teşkil edebileceğini

ortaya koymaktadır. Bu çalışmada elde edilen verilere dayanarak, marketlerde ve köy pazarlarında satışa

sunulan yumurtaların +8°C'nin altındaki sıcaklıklarda muhafaza edilmesi konusunda gerekli önlemlerin alınması, üretici

ve tüketicilerin yumurtanın soğukta muhafaza edilmesi gereken riskli bir gıda olduğu konusunda bilinçlendirilmesi gerektiği

sonucuna varıldı.

Anahtar Kelimeler

• Köy yumurtası,market yumurtası,mikrobiyolojik kalite,prevalans

The Microbiological Quality of the Village and Market Eggs Sold at Retail in Nigde and Kayseri

Öz

In this study, it is aimed to investigate the microbiological quality of market and village eggs. A total of 200

eggs (100 market and 100 village) were randomly collected from different markets and village bazaars in Nigde and

Kayseri. Each egg shell and content were investigated for coliform, E. coli. Campylobacter spp., S. aureus, Salmonella

spp. and yeast- mold contaminations. None of the egg samples were contaminated with Campylobacter spp. and S.

aureus while Salmonella spp. was determined in one sample (eggshell). In addition, it was determined that 27 (13.5%)

egg shells and 6 (3%) egg contents were found contaminated with coliforms, where 12 (6%) and 31 (15.5%) of the egg

shells were found contaminated with E. coli and yeast and mold respectively. Total coliform, E. coli and yeast- mold

counts were detected to range from 3.69 to 5.62 log cfu/mL, 3.35 to 3.55 log cfu/mL and 6.80 to 6.97 log cfu/mL, respectively.

Obtained data revealed that the microbiological load on egg shells may lead to contaminations in refigerator

and kitchen environments while egg content contaminations may constitute a risk for public health through undercooked

egg consumption. In conclusion, preventive measures must be taken to keep both market and village eggs

under +8 °C during storage, besides, producers and consumer’s awareness should be raised about the fact that egg is

also a risky food that must be kept cold.

Anahtar Kelimeler

• Market egg,microbiological quality,prevalence,village egg

Kaynakça

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