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

Yıl 2013, , 7 - 11, 01.06.2013

Mukadderat Gökmen Ümit Gürbüz Emrah Torlak Mustafa İnal

https://doi.org/10.5578/kvj.6145

Cited By: 3

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

-

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

-

Kaynakça

• Adwan G, Shanab BA, Adwan K 2005. Enterotoxigenic Staphylococcus aureus in raw milk in the North of Palestine, Turk. J. Biol., 29, 229-232.
• Al-Tahiri R 2005. A Comparison on microbial conditions between traditional dairy products sold in Karak and same products produced by modern dairies. Pakistan Journal of Nutrition, 4, 345-48.
• bioMerieux® sa. VIDAS® Staph enterotoksin II (SET2) method (2004/10).
• Bone FJ, Bogie D, Morgan-Jones SC 1989. Staphylococcal food poisoning from sheep milk cheese. Epidemiol Infect, 103, 449-58.
• Carmo LS, Dias RS, Linardi VR, Sena MJ 2003. Santos D.A.: An Outbreak of Staphylococcal food poisoning in the Municipality of Passos, Mg, Brazil. Brazilian Archives of Biology and Technol., 46, 581-86.
• Cunha MLRS, Calsolari RAO 2007. Toxigenicity in Staphylococcus with emphasis on coagulasenegative staphylococci, Formatex.
• Ekici K, Bozkurt H, Isleyici Ö 2004. Isolation of some pathogens from raw milk of different milch animals. Pakistan Journal of Nutrition, 3, 161-62.
• FAO 2001 Food and Drug Administration, Center for Food Safety&Aplied Nutrition, Bacteriological Analytical Manual, January 2001.
• Günşen U, Büyükyörük İ 2003. Piyasadan temin edilen taze kaşar peynirlerinin bakteriyolojik kaliteleri ile aflatoksin M1 düzeylerinin belirlenmesi. Turk J Vet. Anim Sci, 27, 821- 825.
• Hayaloglu AA, Guven M, Fox PF 2002. Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’. International Dairy Journal, 12, 635–648.
• Heikens E, Fleer A, Paauw A, Florijn A, Fluit AC 2005. Comparison of genotypic and phenotypic methods for species-level identification of clinical isolates of coagulasenegative staphylococci. Journal of Clinical Microbiology, 43, 2286–2290.
• Irlinger F 2008. Safety assessment of dairy microorganisms: Coagulase-negative staphylococci. International Journal of Food Microbiol, 126, 302–10
• Jorgensen HJ, Mork T, Rorvik LM 2005b. The occurrence of Staphylococcus aureus on a farm with small-scale production of raw milkm cheese. Journal of Dairy Science , 88, 3810-17.
• Küplülü Ö, Sarımehmetoğlu B, Kaymaz Ş 2002. Pastörize sütlerde ELISA tekniği ile stafilokokal enterotoksin varlığının belirlenmesi, Turk J Vet. Anim Sci, 26, 631-37.
• Lamprell H, Vıllard L, Chamba JF, Beuvıer E, Borges E, Maurin F, Mazerolles G, Noel Y, Kodjo A 2004. Identification and biotyping of Coagülaz pozitif staphylococci (CPS) in ripened French raw milk and their in vitro abilitiy to produce enterotoxins. Revue Med. Vet, 155, 92-96.
• Normanno G, Firinu A, Virgilio S, et al. 2005. Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. J Food Microbiol , 98, 73- 79.
• Omurtag AC, Akın A 1981. Değişik termal işlem uygulanan sütlerin hijyenik kalitelerinin saptanması üzerinde araştırma. AÜ. Ezc. Fak. Mec, 11, 27-35.
• PN-EN ISO 18593-2004. Microbiology of food and animal feeding stuffs—horizontal methods for sampling techniques from surfaces using contact plates and swabs.
• Saltan S, Temelli S, Anar Ş 2003. Mandıra düzeyindeki işletmelerde beyaz peynir üretiminde kritik kontrol noktalarının belirlenmesi. Turk J Vet. Anim Sci, 27, 29-35.
• Sutherland J, Varnam A 2002. Enterotoxin producing Staphylococcus, Shigella, Yersinia, Vibrio, Aeromonas and Pleisomonas, pp 384- 415. In: CW Blackburn, PJ McClure (Eds), Foodborne Pathogens. CRC press, Washington, DC.
• TFC Turkish Food Codex Microbiologic Criteria Notification No 2009/6.
• Viçosa GN, Moraes PM, Yamazi AK, Nero LA 2010. Enumeration of coagulase and thermonuclease-positive Staphylococcus spp. in raw milk and fresh soft cheese: An evaluation of Baird-Parker agar, Rabbit Plasma Fibrinogen agar and the Petrifilm_ Staph Express count system. Food Microbiol, 27, 447-452.