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Hazır Köfte ve Beyaz Peynirlerde Staphylococcus Aureus ve Stafilokokkal Enterotoksinlerin Varlığı

THE PRESENCE OF STAPHYLOCOCCUS AUREUSAND STAPHYLOCOCCAL ENTEROTOXINS IN READY-TO-COOK MEATBALLS AND WHITE PICKLED CHEESE

Journal Name:

  • İstanbul Üniversitesi Veteriner Fakültesi Dergisi

Publication Year:

  • 2006

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this study 30 ready-to-cook meatball and 30 white pickled cheese samples, obtained from different sales outlets in Istanbul, were analysed for the presence of staphylococcal enterotoxins (SE) with the aid of the ELISA technique. Additionally, total Staphylococcus aureuscount, DNase positive Staphylococcus aureus count and thermonuclease activity were determined. The meatball samples were found to contain between 3.0x10 1 and 5.2x10 4 cfu/g of Staphylococcus aureuswhile in the white cheese samples, the count varied between <10 – 9.2x10 3 cfu/g. In 9 meatball samples and 11 white cheese samples, no DNase positive bacteria growth could be detected. Despite these results, SE could not be identified in any of the samples of both food groups, and all samples gave negative results in the thermonuclease test. With respect to Staphylococcus aureuscount, 63% of the white cheese samples and 43% of the meatball samples did not comply with Turkish Food Codex. The findings of his study indicate a low microbiological quality of the analysed meatballs and white cheese samples. However, none of the samples conteined staphylococcal enterotoxins.
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Abstract (Original Language): 
Bu çalışmada Staphylococcus aureus yönünden riskli gıdalar arasında yer alan hazır köftelerde (30 adet) ve beyaz peynirlerde (30 adet) ELISA tekniği ile stafilokokkal enterotoksinlerin (SE) varlığıaraştırılmıştır. Çalışma materyali İstanbul’daki çeşitli satışnoktalarından sağlanmıştır. Örneklerde aynızamanda toplam Staphylococcus aureussayısı, DNase pozitif Staphylococcus aureussayısıve termonükleaz aktivitesi de belirlenmiştir. Yapılan analizler sonucunda hazır köfte örneklerinde 3.0x10 1 – 5.2x10 4 kob/g; beyaz peynir örneklerinde <10 – 9.2x10 3 kob/g arasında Staphylococcus aureus saptanmıştır. Hazır köftelerin 9’unda, beyaz peynirlerin 11’inde DNase pozitif bakteri üremesi kaydedilmemiştir. Buna rağmen, her iki gıda grubuna ait örneklerin hiçbirinde SE saptanmamışve tamamında termonükleaz testi negatif sonuç vermiştir. Staphylococcus aureussayısıbakımından peynir örneklerinin % 63’ü, hazır köfte örneklerinin % 43’ü Türk Gıda Kodeksi Yönetmeliği’ne uygunluk göstermemektedir. Bu çalışmada elde edilen bulgular; incelenen köfte ve peynir örneklerinin mikrobiyolojik kalitesi düşük olmakla birlikte stafilokokkalenterotoksinlerin bulundurmadığını göstermektedir
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  • English

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