İSTANBUL’DA TÜKETİME SUNULAN YAŞ PASTALARIN BAZI PATOJEN BAKTERİLER YÖNÜNDEN İNCELENMESİ VE MEVSİMLERE GÖRE KARŞILAŞTIRILMASI
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
Bu çalışmada, Mayıs 2015- Şubat 2016 tarihleri arasında İstanbul’da üretilip tüketime sunulan yaş pasta ürünlerinin Salmonella spp., Listeria monocytogenes, Staphylococcus aureus ve Escherichia coli patojen bakterileri yönünden mikrobiyolojik kalitesi ve bu gıdaların insan sağlığı açısından güvenirliği araştırılmıştır. Bu amaçla 13 sade kremalı, 19 meyveli, 28 çikolatalı yaş pasta olmak üzere toplamda 60 yaş pasta örneği incelenmiştir. Bu örneklerden 1 çikolatalı yaş pasta örneğinde Listeria monocytogenes, 3 çikolatalı yaş pasta örneğinde Staphylococcus aureus, 1 çikolatalı yaş pasta örneğinde de Escherichia coli tespit edilmiştir. 1 sade kremalı ve 2 meyveli yaş pasta örneklerinde Staphylococcus aureus tespit edilmiş, Listeria monocytogenes ve Escherichia coli varlığına bu pastalarda rastlanılmamıştır. Örneklerin hiçbirinde Salmonella spp. tespit edilmemiştir. Toplamda sadece 3 yaş pasta örneğinin Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliğine aykırı olduğu ve mikrobiyolojik açıdan güvenilir olmadığı tespit edilmiştir. Bu durum İstanbul ilinde yaş pasta ürünlerinin mikrobiyal özelliklerindeki iyileşmenin umut verici olduğunu göstermekte ancak 3 örnekte tespit edilen bakteriler göz önüne alındığında, bu bakterilerin tespit edildiği yaş pastaların tüketimi insan sağlığı açısından risk olarak değerlendirilmektedir.
The purpose of this study is to examine the quality of cream cakes which were produced and made available for comsumption between May 2015 and February 2016 in İstanbul in terms of pathogenic bacteria are that Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli and their food safety for human health. For this purpose, a total of 60 cream cakes consisting of 13 butter cream cakes, 19 fruit cream cakes, 28 chocolate cream cakes were examined. Among all chocolate cream cake samples, one chocolate cream cake was found to include Listeria monocytogenes, 3 chocolate cream cakes included Staphylococcus aureus, and one of the chocolate cream cakes contained Escherichia coli. Staphylococcus aureus was detected in 1 butter cream cake and 2 fruit cream cake samples but Listeria monocytogenes and Escherichia coli were not found in these cream cakes. Salmonella spp. was not detected in any of the samples analyzed. In total, only 3 of sample cakes were found not to comply with Turkish Food Codex Regulation on Microbiological Criteria and not to be microbiologically safe. This finding has shown that improvement in microbial properties of cakes that are produced in İstanbul is encouraging, however, when the bacteria that were detected in 3 samples of cream cakes are considered, consumption of the cakes that had these bacteria is risky to human health.
The purpose of this study is to examine the quality of cream cakes which were produced and made available for comsumption between May 2015 and February 2016 in İstanbul in terms of pathogenic bacteria are that Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli and their food safety for human health. For this purpose, a total of 60 cream cakes consisting of 13 butter cream cakes, 19 fruit cream cakes, 28 chocolate cream cakes were examined. Among all chocolate cream cake samples, one chocolate cream cake was found to include Listeria monocytogenes, 3 chocolate cream cakes included Staphylococcus aureus, and one of the chocolate cream cakes contained Escherichia coli. Staphylococcus aureus was detected in 1 butter cream cake and 2 fruit cream cake samples but Listeria monocytogenes and Escherichia coli were not found in these cream cakes. Salmonella spp. was not detected in any of the samples analyzed. In total, only 3 of sample cakes were found not to comply with Turkish Food Codex Regulation on Microbiological Criteria and not to be microbiologically safe. This finding has shown that improvement in microbial properties of cakes that are produced in İstanbul is encouraging, however, when the bacteria that were detected in 3 samples of cream cakes are considered, consumption of the cakes that had these bacteria is risky to human health.
Açıklama
Anahtar Kelimeler
yaş pasta, mikrobiyolojik kalite, insan sağlığı, cream cake, microbiological quality, human health
