Van ilinde dondurulmuş olarak satışa sunulan bazı et ürünlerinin mikrobiyolojik kalitesi

Abstract

Atlan, M, Van İli'nde Dondurulmuş Olarak Satışa Sunulan Bazı Et Ürünlerinin Mikrobiyolojik Kalitesi, Yüzüncü Yıl Üniversitesi, Yüksek Lisans Tezi, Sağlık Bilimleri Enstitüsü, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Van, 2010. Bu çalışma ile Van'da gittikçe daha yaygın olarak tüketilmeye başlanan ve dondurulmuş olarak satışa sunulan tavuk but, tavuk baget, tavuk göğüs, tavuk kanat, tavuk sakatat, hamburger köfte, İnegöl köfte, Tekirdağ köfte, kasap köfte ve pizzaların mikrobiyolojik kaliteleri ortaya konulmuştur. Analize alınan örneklerde ortalama aerobik mezofilik mikroorganizma, E. coli, koliform, enterokok, Enterobactericeae, laktobasil, koagulaz (+) S. aureus, Pseudomonas ve maya/küf sayısı ile pH ve su aktivitesi değerleri sırasıyla tavuk but örneklerinde 4.03±0.57, 1.19±1.14, 1.57±1.11, 2.56±0.44, 3.03±0.57, 3.38±0.65, 1.86±1.60, 1.57±1.22 ve 3.24±0.59 log10 kob/g, 6.13±0.52 ve 0.940±0.019 olarak, tavuk baget örneklerinde 3.91±0.50, 0.80±0.92, 1.58±1.54, 2.49±0.48, 3.10±0.49, 3.45±0.39, 1.45±1.27, 2.54±1.19 ve 3.75±0.62 log10 kob/g, 5.90±0.37 ve 0.910±0.022 olarak, tavuk göğüs eti örneklerinde 3.61±0.47, 0.87±0.94, 1.35±1.07, 2.32±0.49, 2.61±0.55, 3.05±0.44, 0.80±1.04, 1.76±1.17 ve 1.80±1.10 log10 kob/g, 6.66±0.56 ve 0.930±0.026 olarak, tavuk kanat örneklerinde 4.28±0.63, 0.73±0.77, 1.37±1.10, 2.54±0.74, 2.88±0.49, 3.83±0.28, 1.28±1.24, 1.67±1.09 ve 3.16±0.41 log10 kob/g, 6.66±0.78 ve 0.930±0.023 olarak, tavuk sakatat örneklerinde 4.43±0.43, 0.96±1.13, 1.39±1.21, 1.84±1.15, 2.82±0.56, 3.55±0.48, 1.16±1.12, 2.19±1.38 ve 3.28±0.40 log10 kob/g, 7.08±0.56 ve 0.940±0.016 olarak, hamburger köfte örneklerinde 3.21±0.84, 0.37±0.66, 0.66±0.92, 0.95±1.08, 1.31±1.22, 2.06±1.16, 1.07±1.01, 1.30±1.43 ve 1.61±1.35 log10 kob/g, 6.20±0.46 ve 0.920±0.028 olarak, İnegöl köfte örneklerinde 3.17±0.70, 0.37±0.65, 0.87±0.84, 1.37±0.96, 2.16±1.02, 2.73±0.53, 0.70±0.75, 2.03±1.41 ve 1.47±1.32 log10 kob/g, 6.46±0.56 ve 0.930±0.024 olarak, Tekirdağ köfte örneklerinde 4.11±0.52, 0.33±0.62, 0.67±0.89, 1.07±1.03, 1.59±1.09, 3.33±0.67, 0.56±0.79, 1.41±1.27 ve 2.80±0.50 log10 kob/g, 6.60±0.70 ve 0.930±0.022 olarak, kasap köfte örneklerinde 2.73±0.81, 0.47±0.75, 0.74±0.96, 1.23±0.97, 1.41±1.24, 2.44±0.60, 0.39±0.70, 1.02±1.19 ve 2.76±0.78 log10 kob/g, 6.68±0.66 ve 0.930±0.027 olarak, pizza örneklerinde 3.81±0.48, 0.39±0.79, 0.76±1.07, 1.16±1.11, 1.35±1.18, 1.31±1.27, 0.44±0.79, 1.33±1.15 ve 1.42±0.97 log10 kob/g, 7.10±0.44 ve 0.910±0.028 olarak belirlenmiştir. Analize alınan hiçbir örnekte Salmonella türleri tespit edilemezken, sülfit indirgeyen anaerobik sporlu bakteriler ise örneklerin tamamında analiz tespit sınırının (<10) altında bulunmuştur. Çalışma sonucunda örneklerin büyük bir kısmının yasal kriterlere uygun olduğu, ancak aynı zamanda birçok patojeni de az sayıda da olsa içerdiği, bu nedenle dondurularak muhafaza ve tüketim esnasında azami dikkat gösterilmesi gerektiği ortaya konmuştur. Üretimden tüketime kadar alınacak HACCP gibi tedbirlerle halk sağlığı açısından riskin azaltılarak gıda güvenliğinin sağlanması gerektiği tespit edilmiştir.Anahtar Sözcük: Dondurulmuş et, et ürünleri, mikrobiyolojik kalite

Atlan, M, Microbiologic Quality of Some Meat Products Sold as Frozen in Van, Yuzuncu Yıl University Theses of Bachleor of Science, Health Sciences Institute, Department of Nutrition Hygene and Technology, Van, 2010In this study, microbiologic qualities of chicken leg, , chicken baguette, chicken breast, chicken wing, chicken offal, hamburger meatball, İnegöl meatball, Tekirdağ meatball, butcher meatball and pizzas consumed widely and sold frozen in Van were evaluated. Mean aerobic mesophilic microorganism E. coli coliform, enterococcus, Enterobactericeae, lactobasillus, coagulase (+) S. aureus, Pseudomonas and yeast/mold number, pH and water activity values in samples analised of chicken leg samples as 4.03±0.57, 1.19±1.14, 1.57±1.11, 2.56±0.44, 3.03±0.57, 3.38±0.65, 1.86±1.60, 1.57±1.22 ve 3.24±0.59 log10 kob/g, 6.13±0.52 ve 0.940±0.019, in chicken baguette samples as 3.91±0.50, 0.80±0.92, 1.58±1.54, 2.49±0.48, 3.10±0.49, 3.45±0.39, 1.45±1.27, 2.54±1.19 and 3.75±0.62 log10 kob/g, 5.90±0.37 ve 0.910±0.022, in chicken breast meat as 3.61±0.47, 0.87±0.94, 1.35±1.07, 2.32±0.49, 2.61±0.55, 3.05±0.44, 0.80±1.04, 1.76±1.17 and 1.80±1.10 log10 kob/g, 6.66±0.56 and 0.930±0.026, in chicken wing samples as 4.28±0.63, 0.73±0.77, 1.37±1.10, 2.54±0.74, 2.88±0.49, 3.83±0.28, 1.28±1.24, 1.67±1.09 and 3.16±0.41 log10 kob/g, 6.66±0.78 and 0.930±0.023, in chicken offal samples as 4.43±0.43, 0.96±1.13, 1.39±1.21, 1.84±1.15, 2.82±0.56, 3.55±0.48, 1.16±1.12, 2.19±1.38 and 3.28±0.40 log10 kob/g, 7.08±0.56 and 0.940±0.016, in hamburger meatball samples as 3.21±0.84, 0.37±0.66, 0.66±0.92, 0.95±1.08, 1.31±1.22, 2.06±1.16, 1.07±1.01, 1.30±1.43 and 1.61±1.35 log10 kob/g, 6.20±0.46 and 0.920±0.028, in İnegöl meatball samples as 3.17±0.70, 0.37±0.65, 0.87±0.84, 1.37±0.96, 2.16±1.02, 2.73±0.53, 0.70±0.75, 2.03±1.41 and 1.47±1.32 log10 kob/g, 6.46±0.56 and 0.930±0.024, in Tekirdağ meatball samples 4.11±0.52, 0.33±0.62, 0.67±0.89, 1.07±1.03, 1.59±1.09, 3.33±0.67, 0.56±0.79, 1.41±1.27 and 2.80±0.50 log10 kob/g, 6.60±0.70 and 0.930±0.022, in butcher meatball samples as 2.73±0.81, 0.47±0.75, 0.74±0.96, 1.23±0.97, 1.41±1.24, 2.44±0.60, 0.39±0.70, 1.02±1.19 and 2.76±0.78 log10 kob/g, 6.68±0.66 and 0.930±0.027, in pizza samples as 3.81±0.48, 0.39±0.79, 0.76±1.07, 1.16±1.11, 1.35±1.18, 1.31±1.27, 0.44±0.79, 1.33±1.15 ve 1.42±0.97 log10 kob/g, 7.10±0.44 and 0.910±0.028. While Salmonella species analised were not found, in all samples sulphite reduction anaerobic spore forming bacteria were found at the border below of normal values (<10). At the end of the study, most of the samples were relevant to legal criteria but at the same time a lot of pathogens were found as low levels, thus it was established that maximum attention must given during frozen keeping and consuming. Precautions such as HACCP from production to consuming were important in view of public health and food security should be established.Key words: frozen meat, meat products, microbiologic quality