Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı. Bu kapsamda, Niğde ve Kayseri’deki çeşitli market ve açık pazarlardan alınan toplam 200 yumurta (100 market ve 100 köy) örneği mikrobiyolojik analize tabi tutuldu. Her bir yumurta kabuğu ve içeriği koliform, Escherichia coli, Campylobacter spp., Staphylococcus aureus, Salmonella spp. ve maya- küf bakımından incelendi. İncelenen yumurta örneklerinin hiçbirinde Campylobacter spp. ve S. aureus’a rastlanmazken, bir örnekte (yumurta kabuğu) Salmonella spp. belirlendi. Ayrıca 27 (%13.5) yumurta kabuğunun ve 6 (%3) içeriğinin koliform bakteriler ile sırasıyla 12 (%6) ve 31 (%15.5) yumurta kabuğunun ise sırasıyla E. coli ve maya- küf ile kontamine olduğu tespit edildi. Koliform, E. coli ve maya- küf sayılarının ortalama değerleri sırasıyla 3.69-5.62 log kob/mL, 3.35-3.55 log kob/mL, ve 6.80-6.97 log kob/mL olarak belirlendi. Elde edilen veriler, incelenen yumurta kabuklarındaki mikrobiyel yükün, buzdolabı ve mutfak ortamlarını kontamine edebileceğini; içerik kontaminasyonlarının ise az pişmiş yumurta tüketimi yoluyla halk sağlığı açısından risk teşkil edebileceğini ortaya koymaktadır. Bu çalışmada elde edilen verilere dayanarak, marketlerde ve köy pazarlarında satışa sunulan yumurtaların +8°C'nin altındaki sıcaklıklarda muhafaza edilmesi konusunda gerekli önlemlerin alınması, üretici ve tüketicilerin yumurtanın soğukta muhafaza edilmesi gereken riskli bir gıda olduğu konusunda bilinçlendirilmesi gerektiği sonucuna varıldı.
In this study, it is aimed to investigate the microbiological quality of market and village eggs. A total of 200 eggs (100 market and 100 village) were randomly collected from different markets and village bazaars in Nigde and Kayseri. Each egg shell and content were investigated for coliform, E. coli. Campylobacter spp., S. aureus, Salmonella spp. and yeast- mold contaminations. None of the egg samples were contaminated with Campylobacter spp. and S. aureus while Salmonella spp. was determined in one sample (eggshell). In addition, it was determined that 27 (13.5%) egg shells and 6 (3%) egg contents were found contaminated with coliforms, where 12 (6%) and 31 (15.5%) of the egg shells were found contaminated with E. coli and yeast and mold respectively. Total coliform, E. coli and yeast- mold counts were detected to range from 3.69 to 5.62 log cfu/mL, 3.35 to 3.55 log cfu/mL and 6.80 to 6.97 log cfu/mL, respectively. Obtained data revealed that the microbiological load on egg shells may lead to contaminations in refigerator and kitchen environments while egg content contaminations may constitute a risk for public health through undercooked egg consumption. In conclusion, preventive measures must be taken to keep both market and village eggs under +8 °C during storage, besides, producers and consumer’s awareness should be raised about the fact that egg is also a risky food that must be kept cold.
In this study, it is aimed to investigate the microbiological quality of market and village eggs. A total of 200 eggs (100 market and 100 village) were randomly collected from different markets and village bazaars in Nigde and Kayseri. Each egg shell and content were investigated for coliform, E. coli. Campylobacter spp., S. aureus, Salmonella spp. and yeast- mold contaminations. None of the egg samples were contaminated with Campylobacter spp. and S. aureus while Salmonella spp. was determined in one sample (eggshell). In addition, it was determined that 27 (13.5%) egg shells and 6 (3%) egg contents were found contaminated with coliforms, where 12 (6%) and 31 (15.5%) of the egg shells were found contaminated with E. coli and yeast and mold respectively. Total coliform, E. coli and yeast- mold counts were detected to range from 3.69 to 5.62 log cfu/mL, 3.35 to 3.55 log cfu/mL and 6.80 to 6.97 log cfu/mL, respectively. Obtained data revealed that the microbiological load on egg shells may lead to contaminations in refigerator and kitchen environments while egg content contaminations may constitute a risk for public health through undercooked egg consumption. In conclusion, preventive measures must be taken to keep both market and village eggs under +8 °C during storage, besides, producers and consumer’s awareness should be raised about the fact that egg is also a risky food that must be kept cold.
Açıklama
Anahtar Kelimeler
Veterinerlik
Kaynak
Erciyes Üniversitesi Veteriner Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
15
Sayı
1
