Küresel Isınmanın Artışına Bağlı Olarak Risk Oluşturabilecek Patojen Vibrio Türleri

Abstract

Vibrio türleri su ürünleri açısından önemli bakteriler olup, deniz ortamında bu türlerin varlığı insanlarda enfeksiyona neden olabilmesi yanı sıra patojen olan Vibrio türleri içeren su ürünleri ile temas veya tüketim sonucunda da risk oluşturabilirler. Bu nedenle bu derleme çalışmasında insan sağlığı açısından oldukça önemli olan patojen Vibrio türleri hakkında bilinçlendirmenin sağlanması hedeflenmiştir. Bu amaçla taze, ticari olarak satışa sunulan, işlenmiş su ürünlerinde ve su ürünlerinden hazırlanan geleneksel yemeklerde varlığı, Vibrio türleri ile kontamine olmuş su ürünlerinin tüketimi ve teması ile ilgili insanlarda görülen hastalıklar ve su ürünlerinde Vibrio türlerinin kontrolüne yönelik yapılan çalışmalara değinilmiştir. Sonuç olarak; Küresel ısınmanın giderek artması nedeniyle su ürünleri kaynaklı oluşabilecek Vibrio enfeksiyonlarının önlenmesinde halkın bilinçlendirilmesinin sağlanması için farkındalık çalışmalarının arttırılması gereklidir. Su ürünlerinin avlandığı veya hasat edildiği ve denize girilen bölgelerde patojen Vibrio türlerine yönelik sürekli izlenme çalışmalarının yapılması ve bu konuda gerekli önlemlerin alınması sağlanmalıdır. Su ürünleri satış, su ürünleri işleme fabrikaları ve su ürünleri temizleyen, yemeğe hazır hale getiren pazar, market ve lokanta gibi yerlerde çalışanların Vibrio kaynaklı oluşabilecek risklere karşı bilgi sahibi olmalarının sağlanması gerekmektedir. Güvenli su ürünleri tüketimi için patojen Vibrio türlerinin tespitine yönelik su ürünlerinin avlamadan tüketime kadar ki tüm aşamalarda takip sistemi geliştirilmelidir

Keywords

• Su ürünleri
• Patojen
• Vibrio spp.
• Küresel ısınma

The Risks of Pathogenic Vibrio spp. Accordance with the Increasing of Global Warming

Abstract

Vibrio spp. is very important group of microorganisms for fishery products. The incidence of this pathogenic Vibrio spp. in seawater environment not only can be caused infections for swimming people but also can be given rise to risk for infections by being contacted with fishery products or consumed them. For this reason, in this review; many studies were introduced about the most important pathogenic Vibrio spp. for people health, the occurrence of Vibrio spp. in fresh, commercial, processed and traditional fishery products and seafoods, Vibrio spp. diseases occurring by being consumed contaminated fishery products with pathogenic Vibrio spp. and being contacted with these fishery products including pathogenic Vibrio spp. and the control of Vibrio spp. in fishery products. As a result of this review; Because of increasing global warming, it is necessary to improve the knowledge of people by obtaining awareness raising to prevent the risk of pathogenic Vibrio spp. The monitoring and control systems of pathogenic Vibrio spp. for fishery products in the environments, where they are caught or harvested and floating waters must be provided. The knowledge of the persons, working in seafood processing factories, bazaars, markets and restaurants should be improved about the risk of pathogenic Vibrio spp. For consuming safety fishery products, the monitoring system for pathogenic Vibrio spp. on fishery products from catching to consuming should be developed.

Keywords

• Fishery products
• Pathogen
• Vibrio spp
• Global warming

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