İstanbul ve yöresinde satışa sunulan hazır tavuk etleri ve ürünlerinde Campylobacter Jejuni saptanması üzerine izolasyon ve identifikasyon çalışmaları

Abstract

-60- OZET. Araştırmamız da İstanbul'un Avrupa yakasından toplanan tavuk karkaslarında kesimden tüketime kadar C.jejuni (C.jejuni, C.coli, C.lari) insidensi araştınldı. Bu çalışmada 435 adet örnek kullanıldı. Örnekler, izolasyon amacı ile Modifîye CCDA Preston besiyerine ekildi. Tavuk etinden-mamül ürünlerin araştırılmasında ön zenginleştirme besiyeri olarak Modifîye Preston Campylobacter Selective Enrichment Broth kullanıldı. Araştırmamızda 2 ayrı yöntemle kesim yapan 3 işletmeden toplam 100 örnek incelendi. Islak kesim yöntemi ile kesilen 50 tavuk karkas örneğinin tümünden (%100) etken izole edildi ve % 78 C.jejuni, % 10 C.coli, % 12 C.lari identifiye edildi. Buna karşın kuru kesim yöntemi uygulayan kesimhanelerden toplanan 50 örneğin 42 adedinden (% 84) etken izole edildi ve % 667.67 C.jejuni, % 26.19 C.coli, % 7.14 C.lari identifiye edildi. Piyasada parekende olarak açıkta satılan 236 karkas örneğinin 193 adedinde (% 81.77) Campylobacter izole edildi ve % 54.55 C.jejuni, % 20.32 C.coli, % 25.13 C.lari identifiye edildi. Jelatinli tabakta satılan 17 tavuk karkas örneğinden 15 adedinde (% 88.23) Campylobacter izole edildi, % 46.66 C.jejuni, % 26.67 C.coli, % 26.67 C.lari identifiye edildi. Dondurulmuş 32 tavuk karkas örneğinden 2 adedinde (% 6.25) etken izole edildi, C.coli ve C.lari identifiye edildi. Tavuk etinden yapılan 20 adet salam, 20 adet sosis ve 10 adet jambon örneklerinde etken izole edilemedi.

-61- SUMMARY: In this study, incidence of Campylobacter jejuni, Campylobacter coli and Campylobacter lari in poultry meat was investigated in a period of between slaughtering and consuming in European side of Istanbul. 435 samples were analysed in total. The samples were inoculated into CCDA-Preston Medium for the isolation of bacteria. Modified Preston Campylobacter Selective Enrichment Broth was used for poultry products as first step enrichment medium. One hundred meat samples were taken from 3 different poultry plant in which 2 different slaugtering methods are used. These include wet and dry methods. Campylobacter was isolated from all samples (50) taken from poultry meat which were slaugtered by wet method. The percentage of C.jejuni, C.coli and C.lari was 78 %, 10 % and 12% respectively. Campylobacter was also isolated from 42 of 50 samples (84 %) taken from poultry meat which were slaugtered by dry method. The percentage of C.jejuni, C.coli and C.lari was 66.67 %, 26. 1 9 % and 7. 1 4 % respectively. Campylobacter was isolated from 193 of 236 samples taken from butchers.The percentage of C.jejuni, C.coli and C.lari was 54.55 %, 20.32 % and 25.13 % respectively. C.jejuni, C.coli and C.lari were isolated from 15 (88.23 %) of 17 samples taken from gelatin plate with a percentage of 46.66, 26.67 and 26.67 respectively. 32 samples taken from frozen poultry meat were also analysed and C.lari and C.lari were identified (6.25 %). Campylobacter was not isolated from the samples taken from 20 salami, 20 sausage and 10 jambon.