Soğuk olarak tüketime sunulan bazı hazır ticari yiyeceklerin mikrobiyolojik kalitelerinin belirlenmesi

Abstract

56 ÖZET Bu çalışma, Ankara'daki bazı marketlerdeki soğuk olarak tüketime sunulan değişik tipteki tüketime hazır gıdaların mikrobiyolojik kalitesini saptamak amacı ile yapılmıştır. Bu çerçevede herbirinden 20'şer adet olmak üzere; midye dolma, mayonez, kadınbudu köfte, arnavut ciğeri, tavuk salatası ve rus salatasından oluşan toplam 120 adet örnek, aerob mezofil genel canlı, laktobasil, mikrokok ve stafilokok, koagulaz (+) stafilokok, enterobakteriler, koliform bakteri, E. coli, enterokok, maya ve küf, sülfit indirgeyen anaeroblar, Salmonella ve V. parahaemolyticus yönünden incelenmiştir. Analiz bulguları çerçevesinde, incelenen gıda örneklerinde aranılan mikroorganizmların bulunma oranları ile ortalama değerleri şu şekilde bulunmuştur : Midye dolma örneklerinin % 100'ünde 2,5 x 104 kob/g AMGC, % 75'inde 1,4 x 1 04 kob/g laktobasil, % 50'sinde 5,8 x 102 kob/g mikrokok ve stafilokok, % 65'inde 1,8 x 1 03 kob/g enterobakteriler, % 65'inde 5,9 x 102 kob/g koliform bakteri, % 80'ninde 3,4 x 102 kob/g maya ve % 20'sinde <1,0 x 101 kob/g sülfit indirgeyen anaeroblar saptanmıştır. Mayonez örneklerinin % 100'ünde 2,6 x 105 kob/g AMGC, % 85'inde 2,0 x 105 kob/g laktobasil, % 65'inde 7,4 x 104 kob/g mikrokok ve stafilokok, % 25'inde 3,1 x 104 kob/g koagulaz (+) stafilokok, % 80'inde 3,9 x 103 kob/g enterobakteriler, % 70'inde 2,9 x 103 kob/g koliformlar bakteriler, % 45'inde 1,8 x 1 02 kob/g enterokok, % 95'inde 2,9 x 103 kob/g maya, % 35'inde 9,5x101 kob/g küf ve % 15'inde Salmonella saptanmıştır.57 Kadınbudu köfte örneklerinin % 100'ünde 3,1 x 105 kob/g AMGC, % 90'nında 9,1 x 105 kob/g ASO, % 10'unda 1,8 x 1 02 kob/g laktobasil, % 75'inde 3,4 x 103 kob/g mikrokok ve stafilokok, % 20'sinde 1,1x103 kob/g koagulaz (+) stafilokok, % 5'inde 5,8 x 102 kob/g enterobakteriler, % 5'inde 2,7 x 1 02 kob/g koliformlar bakteriler, % 5'inde 1,1 x 102 kob/g maya, % 45'inde <1,0 x 102 kob/g küf ve % 10'unda ise Salmonella saptanmıştır. Arnavut ciğeri örneklerinin % 100'ünde 1,6 x 106 kob/g AMGC, % 100'ünde 9,2 x 105 kob/g ASO, % 100'ünde 8,4 x 105 kob/g laktobasil, % 100'ünde 8,7 x 104 kob/g mikrokok ve stafilokok, % 35'inde 3,0 x 104 kob/g koagulaz (+) stafilokok, % 80'ninde 1,9x1 03 kob/g enterobakteriler, % 75'inde 7,6 x 102 kob/g koliform bakteriler, % 50'sinde 1,9 x 102 kob/g enterokok, % 100'ünde 1,6 x 1 03 kob/g maya, % 80'ninde 4,5 x 102 kob/g küf ve % 30'unda ise Salmonella saptanmıştır. Tavuk salatası örneklerinin % 100'ünde 1,9 x 107 kob/g AMGC, % 55'inde 1,7 x 1 06 kob/g ASO, % 100'ünde 9,6 x 106 kob/g laktobasil, % 95'inde 1,1 x 1 05 kob/g mikrokok ve stafilokok, % 45'inde 6,3 x 104 kob/g koagulaz (+) stafilokok, % 100'ünde 1,4 x 104 kob/g enterobakteriler, % 90*nında 2,3 x 103 kob/g koliform bakteriler, % 100'ünde 7,0 x 103 kob/g enterokok, % 100'ünde 2,2 x 104 kob/g maya, % 45'inde 5,7 x 102 kob/g küf ve % 20'sinde ise Salmonella saptanmıştır. Rus salatası örneklerinin % 100'ünde 7,3 x 106 kob/g AMGC, % 5'inde 1,0 x 105 kob/g ASO, % 100'ünde 1,7 x 106 kob/g laktobasil, % 100'ünde 1,3 x 1 05 kob/g mikrokok ve stafilokok, % 35'inde 4,9 x 104 kob/g koagulaz (+) stafilokok, % 65'inde 7,5 x 104 kob/g enterobakteriler, % 65'inde 4,9 x 103 kob/g koliform bakteriler, % 70'inde 9,2 x 102 kob/g enterokok, % 100'ünde 8,2 x 104 ve maya, % 1 5'inde ise Salmonella saptanmıştır.58 Sonuç olarak bu çalışmada Ankara'daki marketlerde tüketime sunulan farklı tipteki bazı hazır gıdaların hijyenik kalitesinin genelde düşük olduğu saptanmıştır. Mikrobiyolojik tehlikelerin kontrolü ve gıda güvenliğinin sağlanabilmesi için gerekli hijyenik kuralların sıkı bir şekilde uygulanması önerilir. Anahtar sözcük : Tüketime hazır gıda, servise hazır gıda, midye dolma, mayonez, kadınbudu köfte, arnavut ciğeri, tavuk salatası, rus salatası, mikrobiyolojik kalite. SUMMARY This study was made in order to determine the microbiological quality of some cold and ready-to-eat foods obtained from retail markets in Ankara. The samples, collected from these places were analysed microbiologically for total mesophylic aerobic bacteria, lactobacilli, micrococci and staphylococci, coagulase (+) staphylococci, Enterobacteriaceae, coliform bacteria, E. coli, Enterococcus spp., yeasts and molds, sulphide reducing anaerobia, Salmonella spp. and V. parahaemolyticus. For this reason, 20 samples from each type of ready-to-eat foods such as; rice filled shell-clams, mayonnaise, meat ball (local), cooked liver (local), chicken salad and mayonnaise based salads were collected and whenever a total of 120 samples were analysed. The microbiological counts of each sample are given in % as mean values. The samples of rice filled shell-clams, in 100 % at the level of 2,5 x 104 cfu/g total plate counts (TPC), 75 % and 1,4 x 104 cfu/g lactobacilli, 50 % and 5,8 x 102 cfu/g micrococci and staphylococci, 65 % and 1,8 x 103 cfu/g

58 Sonuç olarak bu çalışmada Ankara'daki marketlerde tüketime sunulan farklı tipteki bazı hazır gıdaların hijyenik kalitesinin genelde düşük olduğu saptanmıştır. Mikrobiyolojik tehlikelerin kontrolü ve gıda güvenliğinin sağlanabilmesi için gerekli hijyenik kuralların sıkı bir şekilde uygulanması önerilir. Anahtar sözcük : Tüketime hazır gıda, servise hazır gıda, midye dolma, mayonez, kadınbudu köfte, arnavut ciğeri, tavuk salatası, rus salatası, mikrobiyolojik kalite. SUMMARY This study was made in order to determine the microbiological quality of some cold and ready-to-eat foods obtained from retail markets in Ankara. The samples, collected from these places were analysed microbiologically for total mesophylic aerobic bacteria, lactobacilli, micrococci and staphylococci, coagulase (+) staphylococci, Enterobacteriaceae, coliform bacteria, E. coli, Enterococcus spp., yeasts and molds, sulphide reducing anaerobia, Salmonella spp. and V. parahaemolyticus. For this reason, 20 samples from each type of ready-to-eat foods such as; rice filled shell-clams, mayonnaise, meat ball (local), cooked liver (local), chicken salad and mayonnaise based salads were collected and whenever a total of 120 samples were analysed. The microbiological counts of each sample are given in % as mean values. The samples of rice filled shell-clams, in 100 % at the level of 2,5 x 104 cfu/g total plate counts (TPC), 75 % and 1,4 x 104 cfu/g lactobacilli, 50 % and 5,8 x 102 cfu/g micrococci and staphylococci, 65 % and 1,8 x 103 cfu/g59 Enterobacteriaceae spp., 65 % and 5,9 x 102 cfu/g coliforms, 80 % and 3,4 x 102 cfu/g yeasts and 20 % and <1,0 x 101 cfu/g sulphide reducing anaorebia; The samples of mayonnaisse, in 100 % at the level of 2,6 x 105 cfu/g TPC, 85 % and 2,0 x 105 cfu/g lactobacilli, 65 % and 7,4 x 104 cfu/g micrococci and staphylococci, 25 % and 3,1 x 103 cfu/g coagulase (+) staphylococci, 80 % and 3,9 x 103 cfu/g Enterobacteriaceae spp., 70 % and 2,9 x 103 cfu/g coliforms, 45 % and 1,8 x 102 cfu/g Enterococcus spp., 95 % and 2,9 x 103 cfu/g yeasts, 35 % and 9,5 x 101 cfu/g molds and 15 % Salmonella; The samples of meat ball (local), in 100 % at the level of 3,1x1 05 cfu/g TPC, 90 % and 9,1 x 105 cfu/g aerob spore producing bacteria, 10 % and 1,8 x 102 cfu/g lactobacilli, 75 % and 3,4 x 103 cfu/g micrococci and staphylococci, 20 % and 1,1 x 103 cfu/g coagulase (+) staphylococci, 15 % and 5,8 x 102 cfu/g Enterobacteriaceae spp., 5 % and 2,7 x 102 cfu/g coliforms, 5 % and 1,1 x 102 cfu/g yeasts, 45 % and <1,0 x 102 cfu/g molds and 10 % Salmonella; The samples of cooked liver (local), in 100 % at the level of 1,6 x 106 cfu/g TPC, 100 % and 9,2 x 105 cfu/g aerob spore producing bacteria, 100 % and 8,4 x 105 cfu/g lactobacilli, 100 % and 8,7 x 104 cfu/g micrococci and staphylococci, 35 % and 3,0 x 104 cfu/g coagulase (+) staphylococci, 80 % and 1,9 x 103 cfu/g Enterobacteriaceae spp., 75 % and 7,6 x 102 cfu/g coliforms, 50 % and 1,9 x 102 cfu/g Enterococcus spp., 100 % and 1,6 x 103 cfu/g yeasts, 80 % and 4,5 x 102 cfu/g molds and 30 % Salmonella; The samples of chicken salad, in 100 % at the level of 1,9 x 107 cfu/g TPC, 55 % and 1,7 x 106 cfu/g aerob spore producing bacteria, 100 % and 9,6 x 106 cfu/g lactobacilli, 95 % and 1,0 x 105 cfu/g micrococci and60 staphylococci, 45 % and 6,3 x 104 cfu/g coagulase (+) staphylococci, 100 % and 1,4 x 104 cfu/g Enterobacteriaceae spp., 90 % and 2,3 x 103 cfu/g coliforms, 100 % and 7,0 x 103 cfu/g Enterococcus spp., 100% and 2.2x1 04 cfu/g yeasts, 45% and 5.7x1 02 cfu/g molds and 20 % Salmonella; The samples of mayonnaise based salad, in 100 % at the level of 7,3 x 106 cfu/g TPC, 5 % and 1,0 x 105 cfu/g aerob spore producing bacteria, 100 % and 1,7 x 106 cfu/g lactobacilli, 100 % and 1,3 x 105 cfu/g micrococci and staphylococci, 35 % and 4,9 x 104 cfu/g coagulase (+) staphylococci, 65 % and 7,5 x 104 cfu/g Enterobacteriaceae, 65 % and 4,9 x 103 cfu/g coliforms, 70 % and 9,2 x 102 cfu/g Enterococcus spp., 100 % and 8,2 x 104 yeasts and 15 % Salmonella are pointed as a mean value. The results of these investigations indicate that hygenic quality of ready-to-eat foods were found unsatisfactory and to avoid of consumers from foodbome infections and intoxications from production to consumption in all stages, hygiene rules have to be applied. Key words : Ready-to-eat foods, ready-to-serve foods, delicatessen foods, rice filled shell-clams, mayonnaise, meat ball (local), cooked liver (local), chicken salad and mayonnaise based salads, microbiological quality.