Öz
Seafoods are consumed as raw, semi-cooked or cooked in different societies and they are valuable animal protein sources. They are suitable foods for growing of microorganisms because of their high water and protein contents, near neutral pH value. Pathogen microorganisms cause adverse effect (causing disease) on human body. Some pathogens are only effective in human, some species are only in animal while some of harmful to both animal and human. Pathogen microorganisms and their toxins are dangerous for people consuming these foods especially as raw or semi-cooked. Pathogen microorganisms could be observed in seafoods caught newly fresh and also could be transmitted by cross contamination from human or substances added during marketing, transporting, heading, eviscerating or processing. The type and natural habitats of seafoods pathogens are so variable. Staphlococcus aureus, Salmonella spp., Clostridium perfringens, Clostridium botulinum, Vibrio parahaemolyticus, Vibrio cholerae, Vibrio vulnificus, Listeria monocytogenes are among the some seafood pathogen microorganism. Seafood toxins formed by algae and bacteria, cause huge economic losses. This study provide information concerning with seafood pathogens and their toxins and food poisoning caused by them
Anahtar Kelimeler
Kaynakça
- Ito, E., Satake, M., Ofuji, K., Kurita, N., McMahon, T., MacKinon, S.L. 2012. Investigations into the James, K. ve Yasumoto, T. 2000. Multiple organ toxicology of Spirolides, a Group of marine damage caused by a new toxin azaspiracid, phycotoxins. Toxins, 4:1-14. isolated from mussels produced in Ireland. Negri A., Llwellyn, L., Doyle, J., Webster, N., Frampton, Toxicon, 38:917-930. D. ve Blackburn, S. 2003. Paralytic shellfish Ito, E., Satake, M., Ofuji, K., Higashi, M., Harigaya, K., toxins are restricted to few species among McMahon, T. ve Yasumoto, T. 2002. Chronic Australia's taxonomic diversity of cultured effects in mice caused by oral administration of microalgae. Journal of Phycology, 39:663-667 sublethal doses of azaspiracid, a new marine toxin Nollet, L.M.L. ve Toldrá, F. 2010. Handbook of seafood isoleted mussels. Toxicon, 40 (2):193-203. and seafood product analysis. CRC Press. İşgöz, B.B. ve Yücel, A. 1993. Su ürünlerinin neden Taylor& Francies Group. Boca Raton. New York. olduğu gıda zehirlenmeleri. Uludağ Üniv. Zir. Nozawa, A., Tsuji, K. ve Ishida, H. 2003. Implication of Fak. Derg. 10:219:229. brevetoxin B1 and PbTx-3 in neurotoxic shellfish Jayasinghe, P.S. ve Rajakaruna, R.M.A.G.G. 2005. poisoning in New Zealand by isolation and Bacterial contamination of fish sold in fish quantitative determination with liquid markets in the central province of Sri Lanka, J. chromotography-tandem mass spectrometry. Natn. Sci. Foundation Sri Lanka, 33(3):219-221. Toxicon, 42 (1):91-103.
- Johnson, E.A. 2003. Bacterial Pathogens and Toxins in Richard, D., Arsenault, E., Cembella, A. ve Quilliam, M. Foodborne Disease, D'Mello, JPF (Editor). Food 200 Investigations into the Toxicology and Safety. Cambridge, MA, USA.CABI Publishing, Pharmacology of Spirolides, a Novel Group of 200 p.25. Shellfish Toxins. Proceedings of the IXth Köse, S. 1995. Su ürünleri kaynaklı histamin International Conference on Harmful Microzehirlenmesi ve önemi, II. D. Anadolu Su algae, IOC UNESCO. PP. 383-387. Ürünleri Sempozyumu. Erzurum. Haziran 1995, Subba Rao, D.V., Quilliam, M.A. ve Pocklington, R. 865-814-17. 19 Domoic acid-a neurotoxic amino acid Li, A., Ma, J., Cao, J. ve McCarron, P. 2012. Toxins in produced by the marine diatom Nitzschia mussels (Mytilus galloprovincialis) associated pungens in Culture. Candian Journal of Fisheries with diarhetic shellfish poisoning episodes in and Aquatic Sciences, 45 (12):2076-2079. China. Toxicon. Vol. 60, Issue 3:420-425. Tester, P. 2000. Ecology and Oceanography of Harmful Liu, R., Liang, Y., Wu, X., Xu, D., Yongjian, L. ve Liu, L. Algal blooms. Personal Communication. In: 20 First report on the detection of pectenotoxin Balmer-Hanchey, E.L., Jaykus, L.A., Green, D.P., groups in Chinese sheefish by LC-MS/MS. McClellan-Green, P. 2003. Marine Biotoxins of Toxicon. 57:1000-1007. Algal Origin and Seafood Safety. Journal of Loir, Y.L., Baron, F. ve Gautier, M. 2003. Staphlococcus Aquatic Food Product Technology, Vol. 12(1):29aureus and food poisoning. Genetics and Moleculer Research, 2(1):63-76. TUİK, 2012.
- MAF (Ministry of Agricultural and Forestry), 2011. http://www.tuik.gov.tr/VeriBilgi.do?alt_id=6 Guidance for the Control of Listeria USDA (United States Department of Agriculture) 2012. monocytogenes in Ready –To-Eat Foods. Part:1 http://www.fsis.usda.gov/factsheets/salmonella_ Listeria management. MAF Information Bureau, questions_&_answers/ Wellington. WHO (World Health Organization), 1997. Food safety Martínez, A.G. ve Lawrence, J.F. 2003. Shellfish toxin. and foodborne diseases. World Health Statistics In: D'Mello, J.P.F (Ed.). Food Safety, Quarterly, Volume 50. Contaminant and Toxins. Cambridge, MA, USA: WHO, 1974. Fish and shellfish hygiene. Report of a CABI Publishing, 2003.47-63. WHO expert committee convened in cooperation Mos, L. 2001. Domoic acid: a fascinating marine toxin. with FAO. Technical report series 550. World Enviromental Toxicology and Pharmacology, Health Organization, Genova. 9:79Zorba, NN. 2010.Gıda Kaynaklı Mikrobiyal Hastalıklar. Munday, R., Quilliam, M.A., LeBlane, P., Lewis, N., Erkmen O. (Ed.). Gıda Mikrobiyolojisi. Efil Gallant, P., Sperker, S.A., Evart, H.S. ve Yayınevi. 127-130.2010
Öz
Su
ürünleri farklı toplumlarda çiğ, yarı pişmiş ya da pişmiş olarak tüketilen
değerli hayvansal protein kaynaklarıdır. Su ürünleri yüksek nem ve protein
içerikleri, nötre yakın pH değerleri nedeniyle birçok mikroorganizmanın
gelişmesi için elverişli besinlerdir. Patojen mikroorganizmalar insan vücudunda
istenmeyen etki oluşturan (hastalık yapan) mikroorganizmalardır. Bazı
patojenler sadece insanda, bazıları sadece hayvanda etkili iken, bazı türler
hem hayvan hem de insanda zararlı olmaktadırlar. Su ürünleri kaynaklı patojen
mikroorganizmalar ile toksinleri ise özellikle çiğ ve yarı pişmiş gıdalardan
insanlara geçerek tehlike oluşturmaktadırlar. Patojen mikroorganizmalar yeni
avlanmış taze su ürünlerinde bulunabildiği gibi, çapraz kontaminasyonla taşıma,
iç organların ayrılması, balıkçı tezgâhlarında satış aşamalarında insanlardan
ya da su ürünlerinin işlenmesi esnasında eklenen maddelerden bulaşabilmektedir.
Su ürünleri kaynaklı patojen
mikroorganizmaların cinsi ve bulundukları koşullar çok değişkendir. Staphlococcus
aureus, Salmonella spp., Clostridium perfringens, Clostridium
botulinum, Vibrio parahaemolyticus, Vibrio cholerae, Vibrio vulnificus, Listeria
monocytogenes su ürünleri kaynaklı patojen mikroorganizmalar arasında
sayılabilir. Su ürünlerinde bulunan toksinler alg ve bakteriler tarafından
oluşturulmakta ve ekonomik açıdan oldukça büyük kayıplara neden olmaktadır. Bu
çalışmada; su ürünleri kaynaklı patojen mikroorganizmalar ve toksinler ile
bunların neden olduğu gıda zehirlenmeleri hakkında bilgi verilmektedir.
Anahtar Kelimeler
Kaynakça
- Ito, E., Satake, M., Ofuji, K., Kurita, N., McMahon, T., MacKinon, S.L. 2012. Investigations into the James, K. ve Yasumoto, T. 2000. Multiple organ toxicology of Spirolides, a Group of marine damage caused by a new toxin azaspiracid, phycotoxins. Toxins, 4:1-14. isolated from mussels produced in Ireland. Negri A., Llwellyn, L., Doyle, J., Webster, N., Frampton, Toxicon, 38:917-930. D. ve Blackburn, S. 2003. Paralytic shellfish Ito, E., Satake, M., Ofuji, K., Higashi, M., Harigaya, K., toxins are restricted to few species among McMahon, T. ve Yasumoto, T. 2002. Chronic Australia's taxonomic diversity of cultured effects in mice caused by oral administration of microalgae. Journal of Phycology, 39:663-667 sublethal doses of azaspiracid, a new marine toxin Nollet, L.M.L. ve Toldrá, F. 2010. Handbook of seafood isoleted mussels. Toxicon, 40 (2):193-203. and seafood product analysis. CRC Press. İşgöz, B.B. ve Yücel, A. 1993. Su ürünlerinin neden Taylor& Francies Group. Boca Raton. New York. olduğu gıda zehirlenmeleri. Uludağ Üniv. Zir. Nozawa, A., Tsuji, K. ve Ishida, H. 2003. Implication of Fak. Derg. 10:219:229. brevetoxin B1 and PbTx-3 in neurotoxic shellfish Jayasinghe, P.S. ve Rajakaruna, R.M.A.G.G. 2005. poisoning in New Zealand by isolation and Bacterial contamination of fish sold in fish quantitative determination with liquid markets in the central province of Sri Lanka, J. chromotography-tandem mass spectrometry. Natn. Sci. Foundation Sri Lanka, 33(3):219-221. Toxicon, 42 (1):91-103.
- Johnson, E.A. 2003. Bacterial Pathogens and Toxins in Richard, D., Arsenault, E., Cembella, A. ve Quilliam, M. Foodborne Disease, D'Mello, JPF (Editor). Food 200 Investigations into the Toxicology and Safety. Cambridge, MA, USA.CABI Publishing, Pharmacology of Spirolides, a Novel Group of 200 p.25. Shellfish Toxins. Proceedings of the IXth Köse, S. 1995. Su ürünleri kaynaklı histamin International Conference on Harmful Microzehirlenmesi ve önemi, II. D. Anadolu Su algae, IOC UNESCO. PP. 383-387. Ürünleri Sempozyumu. Erzurum. Haziran 1995, Subba Rao, D.V., Quilliam, M.A. ve Pocklington, R. 865-814-17. 19 Domoic acid-a neurotoxic amino acid Li, A., Ma, J., Cao, J. ve McCarron, P. 2012. Toxins in produced by the marine diatom Nitzschia mussels (Mytilus galloprovincialis) associated pungens in Culture. Candian Journal of Fisheries with diarhetic shellfish poisoning episodes in and Aquatic Sciences, 45 (12):2076-2079. China. Toxicon. Vol. 60, Issue 3:420-425. Tester, P. 2000. Ecology and Oceanography of Harmful Liu, R., Liang, Y., Wu, X., Xu, D., Yongjian, L. ve Liu, L. Algal blooms. Personal Communication. In: 20 First report on the detection of pectenotoxin Balmer-Hanchey, E.L., Jaykus, L.A., Green, D.P., groups in Chinese sheefish by LC-MS/MS. McClellan-Green, P. 2003. Marine Biotoxins of Toxicon. 57:1000-1007. Algal Origin and Seafood Safety. Journal of Loir, Y.L., Baron, F. ve Gautier, M. 2003. Staphlococcus Aquatic Food Product Technology, Vol. 12(1):29aureus and food poisoning. Genetics and Moleculer Research, 2(1):63-76. TUİK, 2012.
- MAF (Ministry of Agricultural and Forestry), 2011. http://www.tuik.gov.tr/VeriBilgi.do?alt_id=6 Guidance for the Control of Listeria USDA (United States Department of Agriculture) 2012. monocytogenes in Ready –To-Eat Foods. Part:1 http://www.fsis.usda.gov/factsheets/salmonella_ Listeria management. MAF Information Bureau, questions_&_answers/ Wellington. WHO (World Health Organization), 1997. Food safety Martínez, A.G. ve Lawrence, J.F. 2003. Shellfish toxin. and foodborne diseases. World Health Statistics In: D'Mello, J.P.F (Ed.). Food Safety, Quarterly, Volume 50. Contaminant and Toxins. Cambridge, MA, USA: WHO, 1974. Fish and shellfish hygiene. Report of a CABI Publishing, 2003.47-63. WHO expert committee convened in cooperation Mos, L. 2001. Domoic acid: a fascinating marine toxin. with FAO. Technical report series 550. World Enviromental Toxicology and Pharmacology, Health Organization, Genova. 9:79Zorba, NN. 2010.Gıda Kaynaklı Mikrobiyal Hastalıklar. Munday, R., Quilliam, M.A., LeBlane, P., Lewis, N., Erkmen O. (Ed.). Gıda Mikrobiyolojisi. Efil Gallant, P., Sperker, S.A., Evart, H.S. ve Yayınevi. 127-130.2010
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Derleme |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Haziran 2013 |
| Yayımlandığı Sayı | Yıl 2013 Cilt: 2013 Sayı: 3 |
