Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları

İlayda Özçevik; Serol Korkmaz; Burcu İrem Omurtag Korkmaz

doi:10.29185/hayuretim.1003724

TR EN

Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları

Öz

Tavuk (Gallus gallus domesticus) yumurtası dış ve iç olmak üzere iki ana yapıdan meydana gelmektedir. Yumurtanın dış yapısını oluşturan kütikül, kalsifiye kabuk ve kabuk zarları mikrobiyal kontaminasyona karşı fiziksel ve kimyasal doğal bir bariyer oluşturmaktadır. Bu katmanların kalitesi özellikle mikroorganizmaların kontaminasyonunu ve yumurta içine penetrasyonunu belirlemektedir. Beslenme, kümes yapısı, çevre koşulları ve bulaşıcı hastalıklar kabuğun kalitesini doğrudan etkilemekte ve kirli, kırık veya şekli bozuk yumurta kabuğu oluşumuna neden olmaktadırlar. Düşük kabuk kalitesi ise tüketici tercihini olumsuz etkilerken aynı zamanda mikrobiyal kontaminasyon riskini artırmakta, gıda güvenliğini ve halk sağlığını tehdit etmektedir. Yumurtanın mikrobiyal kontaminasyonu endojen ve eksojen olmak üzere iki yolla gerçekleşmektedir. Yumurtlamadan hemen sonra yumurta kabuğu özellikle eksojen yolla kontamine olmaktadır. Tek sağlık konsepti içerisinde çiftlikten çatala gıda güvenliğinin ve halk sağlığının korunabilmesi için dekontaminasyon ve sanitasyon metotları ile biyogüvenlik kurallarına ve yasal düzenlemelere uyularak mikrobiyal kontaminasyon riski azaltılabilmektedir.

Anahtar Kelimeler

Yumurta kabuğu, Kütikül, Campylobacter, Gıda mevzuat, Biyogüvenlik

Destekleyen Kurum

Yok

Proje Numarası

Yok

The Structure and Microbial Contamination Routes of Eggshell

Öz

Chicken (Gallus gallus domesticus) egg consists of two main structures: external and internal. The external structures (eggshell) of the egg include cuticle, calcified shell and shell membranes which are natural physical and chemical barriers against microbial contamination. The quality of these structures plays a crucial role in the contamination and penetration of microorganisms into the egg. Nutrition, cage system, environmental conditions and infectious diseases directly influence the eggshell quality. While dirty, cracked or deformed eggshells negatively affect the preference of consumers, it also increases the risk of microbial contamination and threatens food safety and public health. Microbial contamination of eggs occurs in two main ways as endogenous and exogenous. Eggshell is contaminated especially exogenously with microorganisms immediately after oviposition. Various decontamination and sanitation methods, biosafety rules and legal regulations reduce the risk of microbial contamination for food safety and public health from farm to fork within the one health concept.

Anahtar Kelimeler

Eggshell, Cuticle, Campylobacter, Food legislation, Biosafety

Proje Numarası

Yok

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Kanatlı Hayvan Yetiştirme ve Islahı

Bölüm

Derleme

Yazarlar

İlayda Özçevik
0000-0003-3466-0296
Türkiye

Serol Korkmaz
0000-0001-8970-6883
Türkiye

Burcu İrem Omurtag Korkmaz ^*
0000-0001-7918-6212
Türkiye

Erken Görünüm Tarihi

25 Ekim 2023

Yayımlanma Tarihi

30 Ekim 2023

Gönderilme Tarihi

2 Ekim 2021

Kabul Tarihi

8 Nisan 2022

Yayımlandığı Sayı

Yıl 2023 Cilt: 64 Sayı: 1

DOI

https://doi.org/10.29185/hayuretim.1003724

IZ

https://izlik.org/JA42MM62YC

APA

Özçevik, İ., Korkmaz, S., & Omurtag Korkmaz, B. İ. (2023). Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları. Journal of Animal Production, 64(1), 59-65. https://doi.org/10.29185/hayuretim.1003724

AMA

1.Özçevik İ, Korkmaz S, Omurtag Korkmaz Bİ. Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları. Journal of Animal Production. 2023;64(1):59-65. doi:10.29185/hayuretim.1003724

Chicago

Özçevik, İlayda, Serol Korkmaz, ve Burcu İrem Omurtag Korkmaz. 2023. “Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları”. Journal of Animal Production 64 (1): 59-65. https://doi.org/10.29185/hayuretim.1003724.

EndNote

Özçevik İ, Korkmaz S, Omurtag Korkmaz Bİ (01 Ekim 2023) Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları. Journal of Animal Production 64 1 59–65.

IEEE

[1]İ. Özçevik, S. Korkmaz, ve B. İ. Omurtag Korkmaz, “Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları”, Journal of Animal Production, c. 64, sy 1, ss. 59–65, Eki. 2023, doi: 10.29185/hayuretim.1003724.

ISNAD

Özçevik, İlayda - Korkmaz, Serol - Omurtag Korkmaz, Burcu İrem. “Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları”. Journal of Animal Production 64/1 (01 Ekim 2023): 59-65. https://doi.org/10.29185/hayuretim.1003724.

JAMA

1.Özçevik İ, Korkmaz S, Omurtag Korkmaz Bİ. Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları. Journal of Animal Production. 2023;64:59–65.

MLA

Özçevik, İlayda, vd. “Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları”. Journal of Animal Production, c. 64, sy 1, Ekim 2023, ss. 59-65, doi:10.29185/hayuretim.1003724.

Vancouver

1.İlayda Özçevik, Serol Korkmaz, Burcu İrem Omurtag Korkmaz. Yumurta Kabuğunun Yapısı ve Mikrobiyal Kontaminasyon Yolları. Journal of Animal Production. 01 Ekim 2023;64(1):59-65. doi:10.29185/hayuretim.1003724

26405

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