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AMAÇ: İnsan sağlığı için önemli bir yere sahip olan et ve süt ürünlerinin yapısındaki maddeler nedeniyle pek çok mikroorganizmanın gelişmesi için çok iyi bir ortam oluşturmaktadır. Bu durumdan yola çıkarak, Afyonkarahisar ilinde satışa sunulan süt, yoğurt, peynir, sucuk, pastırma ve etin mikrobiyolojik özelliklerinin ve standartlara uygunluğunun araştırılması amaçlanmıştır. GEREÇ VE YÖNTEM: Her bir gıda çeşidine ait örneklerden ayrı ayrı 30 süt ürünü ve 30 et ürünü olmak üzere 60 adet ürün soğuk zincir kuralına uygun olarak taşınmış ve ürünler mikrobiyolojik açıdan incelenmiştir. Bu çalışmaya, incelenmek üzere, çiğ süt, yoğurt, taze peynir, çiğ et, sucuk ve pastırma örnekleri dahil edilmiştir. Toplam aerobik mezofilik bakteri, maya-küf, S. aureus, E. coli, Salmonella ve Koliform grubu mikroorganizmaların varlığı incelenecek olan gıda örneklerinin her birinden 10’ar g/ml alınarak, 10-1, 10-2, 10-3, 10-⁴, 10-⁵ olmak üzere bir seri dilüsyonları hazırlanmıştır. Uygun besiyerleri ve optimum inkübasyon şartlarında, aerobik mezofilik bakteri, maya-küf, S. aureus, E. coli, Salmonella ve Koliform grubu mikroorganizmaların sayısı belirlenmiştir. BULGULAR: Sütteki en yüksek aerobik mezofilik bakteri ve koliform bakteri sayısı 5,5x104 kob/g ve 1,5x103 kob/g; Yoğurttaki en yüksek aerobik mezofilik bakteri, koliform bakteri ve küf-maya sayısı 2,7x103 kob/g, 3,0x10⁶ kob/g ve 2,2x103 adet/g; Peynirdeki en yüksek aerobik mezofilik bakteri, koliform bakteri ve küf-maya sayısı 2,9x103 kob/g, 3,7x103 kob/g ve 7,8x101 adet/g olarak belirlenmiştir. Sucuktaki en yüksek küf-maya ve stafilokok sayısı 2,8x102 adet/g ve 6,0x102 kob/g; Pastırmadaki en yüksek küf-maya ve stafilokok sayısı 3,9x103 adet/g ve 9,8x10⁴ kob/g; Çiğ etteki en yüksek mezofilik aerobik bakteri ve stafikokok bakteri 7,5x102 kob/g ve 3,8x105 kob/g olarak belirlenmiştir. Bu bilgilerle birlikte, süt ve ürünleri için, aerobik mezofilik bakteri, koliform bakteri, küf-maya ve S. aureus’un bulunma yüzdeleri sırasıyla, %57, %53, %33, %23 olarak belirlenmiştir. Et ve ürünleri için, aerobik mezofilik bakteri, küf-maya, S. aureus’un bulunma yüzdeleri sırasıyla, %13, %40, %70 olarak belirlenmiştir. SONUÇ: Hiçbir örnekte, Salmonella ve E. coli’ye rastlanmamıştır. Gıda örneklerinin çoğunun Türk Gıda Kodeksi Et ve Süt Ürünleri Tebliğine uygun olduğu ve mikrobiyolojik açıdan yeterli bir kalitede olduğu belirlenmiştir. Ancak, bazı örneklerde ürünlerin ürün işleme, taşıma ve saklama koşullarına bağlı belirli düzeylerde kontaminasyon olabileceği düşünülmüştür. Sonuç olarak veriler, süt sağımında hijyenin, açıkta süt satılmamasının ve çiğ sütten peynir üretiminin tercih edilmemesinin önemini ortaya koymaktadır. Et ürünlerinin kontaminasyonlarını ve mikroorganizma üremesini önlemek amacıyla kesim ve satış noktalarındaki mikrobiyolojik denetimin artırılması gerektiği görüşüne varılmıştır.
Goal: Because of the substances in the structure of meat and dairy products, which have an important place for human health, it creates a very good environment for the development of many microorganisms. Starting from this situation, it is intended to investigate the microbiological properties and compliance with the standards of milk, yogurt, cheese, juice, pasta and meat offered for sale in Afyonkarahisar province. 60 products, including 30 dairy products and 30 meat products, were transferred according to the cold chain rule and the products were studied microbiologically. This study included, for study, samples of raw milk, yogurt, fresh cheese, raw meat, juice and pasta. Total aerobic mesophilic bacteria, maya-frog, S. aureus, E. Coli, Salmonella and Koliform group microorganisms are taken from 10 g/ml of each of the food samples to be studied, and a series of dilutions are prepared, including 10-1, 10-2, 10-3, 10-4, 10-5 and 10-15. In the proper nutrition and optimal incubation conditions, the number of aerobic mesophilic bacteria, mayas, S. aureus, E. coli, Salmonella and the Koliform group microorganisms is determined. The highest number of aerobic mesophilic bacteria and koliform bacteria in milk is 5,5x104 kob/g and 1,5x103 kob/g; the highest number of aerobic mesophilic bacteria, koliform bacteria and cough-ma in yogurt is 2,7x103 kob/g, 3,0x106 kob/g and 2,2x103 pieces/g; the highest number of aerobic mesophilic bacteria, koliform bacteria and cough-ma in cheese is 2,9x103 kob/g, 3,7x103 kob/g and 7,8x101 pieces/g. The highest number of staphylococcus in the seed is 2,8x102 cops/g and 6,0x102 cops/g; the highest number of staphylococcus and staphylococcus in the seed is 3,9x103 cops/g and 9,8x104 cops/g; the highest number of mesophilic aerobic bacteria and staphylococcus in the raw seed is 7,5x102 cops/g and 3,8x105 cops/g. With this information, for milk and its products, the percentage of aerobic mesophilic bacteria, koliform bacteria, cough-ma and S. aureus are determined at 57, 53%, 33%, 23% respectively. For meat and its products, the proportions of aerobic mesophilic bacteria, cough-ma, S. aureus are determined as 13%, 40%, 70%, respectively. In no example, Salmonella and E. coli were found. Most of the food samples have been determined to be in accordance with the Turkish Food Code of Meat and Milk Products Notice and to be in a microbiologically sufficient quality. However, in some examples, it has been thought that products may be contaminated at certain levels due to the conditions of processing, transport and storage of products. As a result, the data reveal the importance of hygiene in milk supply, not to sell milk openly and not to prefer the production of cheese from raw milk. It is believed that microbiological control at cutting and sales points should be increased in order to prevent the contamination of meat products and the reproduction of microorganisms.
OBJECTIVE: Meat and dairy products, which have an important place for human health, create a very good media for the development of many microorganisms due to the substances in their structure. Based on this situation, it was aimed to investigate the microbiological characteristics and compliance with the standards of milk, yoghurt, cheese, sausage, pastrami and meat offered for sale in Afyonkarahisar. MATERIAL AND METHODS: A total of 60 products from samples of each food type, including 30 dairy products and 30 meat products, were transported in accordance with the cold chain rule and the products were examined microbiologically. Raw milk, yoghurt, fresh cheese, raw meat, sausage and bacon samples were included in this study for analysis. Total Aerobic mesophilic bacteria, yeast-mold, coliform bacteria, S. aureus, E. coli, Salmonella and Coliform group microorganisms were taken 10 g / ml from each of the food samples to be examined, and serial dilutions were prepared as 10-1, 10-2, 10-3, 10-⁴, 10-⁵. The numbers of aerobic mesophilic bacteria, yeast-mold, S. aureus, E. coli, Salmonella and Coliform group microorganisms were determined under suitable media and optimum incubation conditions. RESULTS: The highest number of aerobic mesophilic bacteria and coliform bacteria in milk is 5.5x10⁴ cfu/g and 1.5x103 cfu/g; The highest number of aerobic mesophilic bacteria, coliform bacteria and fungus in yogurt was 2.7x103 cfu/g, 3.0x10⁶ cfu/g and 2.2x103 units/g; The highest number of aerobic mesophilic bacteria, coliform bacteria and fungus in cheese were determined as 2.9x103 cfu/g, 3.7x103 cfu/g and 7.8x101 units/g. The highest number of fungus and staphylococci in sausage is 2.8x102 units/g and 6.0x102 cfu/g; The highest number of fungus and staphylococcus bacteria in pastrami was 3.9x103 units/g and 9.8x10⁴ cfu/g; The highest mesophilic aerobic bacteria and staphylococcus bacteria in raw meat were determined as 7.5x102 cfu/g and 3.8x10⁵ cfu/g. For milk and milk products, the percentages of the presence of aerobic mesophilic bacteria, coliform bacteria, mold-yeast and S. aureus were determined as 57%, 53%, 33%, 23%, respectively. For meat and its products, the percentages of the presence of aerobic mesophilic bacteria, mold-yeast, S. aureus were determined as 13%, 40% and 70%, respectively. CONCLUSIONS: Salmonella and E. coli were not found in any sample. It has been determined that most of the food samples comply with the Turkish Food Codex Meat and Dairy Products Communiqué and are of microbiologically sufficient quality. However, in some instances, it was thought that there might be certain levels of contamination of the products due to product handling, transportation and storage conditions. As a result, the data revealed the importance of hygiene in milking, not selling milk in the open and not choosing cheese production from raw milk. It was concluded that the microbiological control at slaughtering and sales points should be increased in order to prevent contamination of meat products and microorganism growth.
Alan : Sağlık Bilimleri
Dergi Türü : Ulusal
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