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Çanakkale-Ezine yöresi süt ve ürünleri üretim kapasitesi yanı sıra içerdiği turistik tarihi alanları ve coğrafi konumu nedeniyle önemli bir bölgedir. Günümüzde dünyada ve ülkemizde doğal beslenme, doğal ürünler ve ev yapımı ürünlerin tüketimi konusunda bir hassasiyet oluşması nedeniyle halk pazarlarında da ev yapımı ürünler tercih edilmektedir. Bu çalışmada Ezine yöre pazarlarında ev yapımı olduğu belirtilerek satılan tereyağların Esherichia coli, koagülaz pozitif Staphylococcus sp ve Salmonella sp. varlığı ile toplam aerobik mezofik bakteri sayısı, koliform grubu bakteri sayısı ve toplam maya-küf sayısı incelenmiştir. Satışa sunulan tereyağların mikrobiyal kalitesinin Türk Gıda Kodeksi Mikrobiyolojik Kalite Kriterler Tebliğ’inde belirtilen limit değerlere uygun olduğu belirlenmiştir. Bununla birlikte ürünlerin maya-küf yükünün 10 6 kob/g seviyesinde olduğu tespit edilmiştir. Ürünlerden izole edilen küflerin mikroskop altında morfolojilerinin incelenmesi sonucu Penicillum, Fusarium, Trichoderma ve Aspergillus sp. gibi mikotoksin üretebilen türlere ait olduğu belirlenmesi ve koagülaz pozitif Staphylococcus sp.’ın ürünlerde tespit edilmesi tüketici sağlığı açısından önemli bir risk olarak değerlendirilmiştir. Bu nedenlerle yöresel pazarlarda satılan ev yapımı ürünlerin daha hijyenik şartlarda, kaliteli hammadde ve doğru ısıl işlem uygulamaları ile üretiminin önemi bir kere daha ortaya çıkmıştır.
The Çanakkale-Ezine area is an important area due to the production capacity of milk and products as well as its tourist historical areas and its geographical location. Today, in the world and in our country, due to the sensitivity of the consumption of natural foods, natural products and home-made products, home-made products are also preferred in the public markets. In this study it is stated that it is home-made in the Ezine local markets, butter sold by Esherichia coli, coagulase positive Staphylococcus sp and Salmonella sp. The total number of aerobic mezophic bacteria, the number of koliform group bacteria and the total number of mayas-cows have been studied with its presence. The microbial quality of the butter offered for sale has been determined to be in accordance with the limit values specified in the Turkish Food Code of Microbiological Quality Criteria Notice. However, it has been found that the wheat load of the products is at a level of 10 6 kob/g. The result of the study of the morphologies under the microscope of the cows isolated from the products was Penicillum, Fusarium, Trichoderma and Aspergillus sp. Determination that it belongs to the species that may produce micotoxin and coagulate positive Staphylococcus sp.The detection of the products has been considered a significant risk for consumer health. For these reasons, the importance of domestic products sold in local markets in more hygienic conditions, quality raw materials and proper thermal processing applications, the importance of production has once again emerged.
Ezine region has an important dairy production capacity as well as its tourism capacity and location. Todays, people prefer to homemade products in bazaars because of consuming sensivity about natural nutrition, natural products and homemade products in the World and also in Turkey. In this study, we aimed to examine Esherichia coli, coagulase positive Staphylococcus sp., Salmonella sp. presence and total aerobic mesophilic bacteria, coliform and yeast-molds amounts of homemade butters which are sold in region’s bazaars. Microbial quality of homemade butter samples were determined within the legal limits in Turkey. However, yeast-molds loads of samples were determined at 10 6 cfu/g level. Isolated mold species were identified under microscope with their morphologies as Penicillum, Fusarium, Trichoderma ve Aspergillus sp. which species can produce mycotoxins and coagulase positive Staphylococcus sp. presence was evaluated as an important risk for public health. The importance of healty production conditions, high quality raw materials and optimum heat treatment applications were executed again.
Field : Fen Bilimleri ve Matematik; Mühendislik
Journal Type : Uluslararası
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