Beyaz Peynir Üretiminin Farklı Aşamalarında Staphylococcus spp. İdentifikasyonu ve Enterotoksin Tespiti

Öz

This study was performed to evaluate the Staphylococcus species and staphylococcal enterotoxin contamination in traditional production process of white cheese, a brined (or a pickled) cheese variety with a soft or semi-hard texture. Totally 640 samples including environmetal samples, raw milk samples, pasteurized milk samples and white cheese samples were taken from four traditional white cheese plants located in Konya region, Turkey. Total numbers of staphylococci isolates classified as coagulase-positive and coagulase-negative were 144 and 181, respectively. S. aureus and S. intermedius were identified as dominant species among isolates. S. lentus was most frequently identified coagulase-negative staphylococci species, followed by S. xylosus and S. simulans. Swabs taken from staff hands were determined more contaminated compared to other enviromental samples types. Level of staphylococcal enterotoxin was found under detectable level in all milk and cheese samples by ELFA technique. Nevertheless, the incidence of enterotoxin producer species indicates sanitation deficiency in traditional production of white cheese and potential public health problems due to consumption of white cheese produced under poor hygienic conditions. Additionally, number of isolate isolated from raw milk indicates that good sanitation practices must followed starting from farm level

Anahtar Kelimeler

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Identification of Staphylococcus spp. Isolated in Different Production Stages of White Cheese and Detection of Enterotoxin

Öz

Bu çalışma, beyaz peynir üretiminin farklı aşamalarında stafilokokların izolasyonu ve identifikasyonu ile staphylococcal enterotoksin düzeyinin tespiti amacıyla yapıldı. Konya’da beyaz peynir üretimi yapan dört firmadan çiğ süt, pastörize süt, beyaz peynir, personel ve farklı ekipmanlardan olmak üzere toplam 640 örnek alındı. Elde edilen stafilokok izolatların 144’ü koagülaz pozitif ve 181’i koagülaz negatif olarak tespit edildi. Koagülaz pozitif türler içinde S. aureus ve S. intermedius baskın tür olarak tespit edilmiştir. Koagülaz-negatif stafilokok türleri arasında en sık identifiye edilen S. lentus ve bunu S. xylosus ve S. simulans takip etmiştir. Personel elinden alınan swab örneklerindeki kontaminasyon düzeyi üretimde kullanılan ekipmanlardan daha yüksek bulunmuştur. Tüm süt ve peynir örneklerinde Stafilokok enterotoksin düzeyi tespit edilebilir düzeyin altında bulunmuştur. Bununla birlikte, beyaz peynir örneklerinde enterotoksin üretme yeteneğine sahip stafilokok türlerinin tespit edilmesi üretimde sanitasyon eksikliğini ve halk sağlığı içinde bir risk oluşturduğunu göstermektedir. Ayrıca, çiğ sütteki kontaminasyon düzeyi de iyi sanitasyon uygulamalarının çiftlik düzeyinden başlayarak takip etmesi gerekliliğini ortaya koymuştur

Anahtar Kelimeler

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Kaynakça

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