Afyonkarahisar ilinde satılan dondurmaların mikrobiyolojik kalitesi üzerine çalışmalar

Abstract

Bu çalismada, Afyonkarahisar merkezinde bulunan dondurma satis yerlerindenalinan, 50 adet sade dondurma örneginde bulunan toplam mezofil, toplam psikrofil,koliform grubu bakteriler ve S. aureus sayilari saptanmistir.Dondurma örneklerinde belirlenen, toplam aerobik mezofil bakteri sayisi,psikrofil bakteri sayisi, koliform grubu bakteri sayisi ve S. aureus sayisi sirasiyla1.7 x 106adetlg ile <10 adetlg (ortalama; 2.6 xl 05 adetlg), 2.9 x 106adetlg ile <10adetlg (ortalama;4.0 xlOs adetlg), 5.6 x 103adetlg ile <10 adetlg (ortalama; 2.5 x 105adetlg) ve 4.4 xi02 adetlg ile Oadetlg (ortalama; 1.6 x102 adetlg) olarak belirlenmistir.Arastirmada mikrobiyolojik kaliteleri incelenen dondurmalarin % 22'sinintoplam aerobik mezofil bakteri sayisi, % 44'ünün kolIform bakteri sayisi ve% 22 'inin S. aureus sayisi yönünden TS 4265 Dondurma Standardinda ve Türk GidaMaddeleri Tüzügü Sade Dondurma Tebliginde belirtilen sinir degerlerini astigigözlendi. Dondurma numuneleri total olarak incelendiginde ise; 50 adet dondurmanumunesinden 23 (% 46) adedinin sinir degerlerinin üzerinde oldugu belirlendi.Sonuç olarak, Afyonkarahisar ilinde yapilan bu arastirmada elde edilen verilerdegerlendirildiginde, incelenen dondurma numunelerinden açikta satilan örnekleringenellikle hijyenik kalitelerinin istenilen düzeyde olmadigi, üretimde ilkel ve hijyenikolmayan yöntemler kullanildigi ve bu nedenle de bu dondurmalann halk sagligiaçisindan potansiyel bir tehlike olusturabilecegi kanaatine varildi. Paketlenmis olaraksatilan dondurma numunelerin ise hijyenik yönden standartlara uygun oldugu ve halksagligi açisindan herhangi bir risk teskil etmedigi saptandi.

In this study. total mesophil. psychrophil coliform group bacteria and S. aureuscounts were determined in ice cream consumed in Afyonkarahisar province. For thispurpose. totally 50 unmixed ice cream samples collected from various shops found inAfyonkarahisar city centre were used as materials.it was determined that the total aerobic mesophil bacteria, psychrophil bacteria,coliform group bacteria ans S. aureus numbers ranged between. 1.7 x 106cfu/g and <10cfu/g (mean; 2.6 x 105cfu/g). 2.9 x 106cfu/g and <10 cfu/g (mean; 4.0 x 105cfu/g). 5.6x 103 cfu/g and <10 cfu/g (mean; 2.5 x 105 cfu/g). 4,4 x 102 cfu/g and O cfu/g(mean; 1.6 x 102cfu/g) respectively.According to the search results; total aerobic mesophilbacteria, coliform bacteriaand S. aureus counts were found as 22 %. 44% and 22 % of the whole samplesrespectively and that values were not inconformity with the specified limits in TheTurkish Food Materials Ice cream Constitution and the TS 4265 Ice cream standardsfrom the point of microbiological acceptability.it was determined %46 (23 sample) of the all examined samples were notinconformity with the specified limits in The Turkish Food Materials Ice creamConstitution and the TS 4265 Ice cream standards from the point of microbiologicalacceptability.As a result. when the obtained values from the study made in Afyonkarahisarprovince were examined. generally the hygienic quality of unpackaged form ice creamsamples were not accepted in terms of hygienic expectations. the production of whichcontained the primitive and nonhygenic conditions. therefore these products might bepotential dangerous for human health. hi contrast to uncovered form ice cream. it wasdetermined that the packaged ice cream was meet the hygienic standards and had norisks for the human health.