Canli Fakat Kültürü Yapilamayan Bakteriler ve G1da Güvenliği Yönünden Önemi

Öz

Bakteriler, uygun olmayan koşullarla karşılaşınca kendilerine özgü bir uyum mekanizması geliştirirler. Bu koşullarda bakteriler genellikle katı besi yerinde kolani oluşturma yeteneğini kaybederler fakat canlılıklarını korurlar. Bu duruma mikroorganizmalar için, canlı fakat kültürü yapılamayan (Viable But Non Culturable, VBNC) hal denir. Soğuğa maruz kalmak ve besin maddelerinin yokluğu bakterilerin VBNC hale girmelerine neden olan temel faktörlerdir. Çubuk formundaki Gram negatif bir bakteri VBNC hale girdiğinde kok veya kısa çubuk şekline dönüşmekte ve boyutu küçülmektedir. Bazı araştırmacılara göre VBNC hale geçmiş olan bakteriler uygun koşullarla karşılaşınca tekrar kültürü yapılabilir hale geçmektedirler ve bu durum resuscitation olarak adlandirılmaktadır. VBNC bakteriler arasında gıda güvenliği ve halk sağlığı yönünden önemli olan Campylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio choferae ve Legionella pneumophila gibi patojen bakteriler yer almaktadır. Son yıllarda VBNC bakteriler ile ilgili yapılan çalışmalar etkili, pratik ve duyarlılığı yüksek saplama metotlarının geliştirilmesi üzerine yoğunlaşmış ve bunların neticesinde PCR, DVC (Direct Viable Count) gibi moleküler tekniklerin güvenilir metotlar oldukları vurgulanmıştır.

Anahtar Kelimeler

• Bakteri
• Gıda Güvenliği
• N.Deniz AYAZ
• İrfan EROL
• 2004
• Etlik Veteriner Mikrobiyoloji Dergisi

Viable But Non Culturable Bacteries and Their lmportance For Food Safety

Öz

When bacteries are exposed to conditions that are not suitable for growing, they present an adaptalian strategy. The bacteries in such unsuitable conditions generally lose their growing abilities in culture media but they are still living. This is called, ''viable but non culturable ., (VB N C) st at e for microorganisms. Cold and law nutrien conditions, are the main factors for the bacteries to enter the VBNC state. When rod shaped Gram negative bacteries enter the VBNC stale, they acquire a coccal or very short rod morphology and reduced in size. For same investigators, when VBNC state bacteries are exposed to suitable conditions for growing, they become culturable again, this is called ''resuscitation ". Inside the VBNC same foodborne pathogens such as Campylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio cholerae and Legionella pneumophila are playing significant role in food safety and pubfic health. In recent years. studies with VBNC state bacteries focused on for developing effective, practical and sensitive detection methods. So that same malecular technics such as PCR and D VC (Direct Viable Count) are mentioned as reliable methods.

Kaynakça

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