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Öğe Enterotoksijenik Bacillus cereus' un çiğ köftede enterotoksin oluşturma yeteneğinin belirlenmesi(2004) Pehlivanlar, Sevda; Şirelii, Ufuk TanselBu çalışma, geleneksel bir ürün olan çiğ köftelerde Bacillus cereus'un varlığı ve farklı sıcaklık derecelerinde ve sürelerde gelişimi ile enterotoksin oluşturma yeteneklerinin belirlenmesi amacıyla yapıldı. Çalışmanın birinci aşamasında, Ankara' da tüketime sunulan toplam 50 çiğ köfte örneğinin 22'sinde ortalama 2.55 logıo kob/g düzeyinde Bacillus cereus saptandı. Pozitif örneklerin 14'ünde (%63.63) Bacillus cereus'un enterotoksin oluşturabildiği tespit edildi. İkinci aşamada ise, deneysel olarak hazırlanan ve enterotoksijenik Bacillus cereus NCTC-11145 referans susu ile 102 (A grubu), 104 (B grubu) ve 106 (C grubu) kob/g düzeylerinde kontamine edilen çiğ köfte örnekleri 4 ve 25°C'lerde muhafaza edilerek muhafazanın 0., 2., 4., 6., 8., 12. ve 24. saatlerinde Bacillus cereus düzeyleri ve bunların enterotoksin üretme yeteneği araştırıldı. BCET-RPLA test kitiyle yapılan enterotoksin tayininde her üç grupta 4°C'deki muhafazada 24 saat boyunca toksin oluşumu saptanmazken, 25°C'deki muhafazada sadece C grubunda 8., 12. ve 24. saatlerde toksin oluşumu belirlendi. Sonuç olarak çiğ köftelerde Bacillus cereus'un gelişebileceği ve enterotoksin oluşturarak halk sağlığı açısından potansiyel risk taşıyabileceği kanısına varıldı.Öğe Growth of Listeria monocytogenes in çi? köfte (raw meat ball)(2008) Şireli, U. Tansel; Göncüo?lu, Muammer; Pehlivanlar, SevdaÇi? köfte (raw meat ball), a traditional food of Turkey, has become a commercial success in recent decades. This study was undertaken to determine the growth of Listeria monocytogenes in çi? köfte at 4°C and 25°C. For this purpose çi? köfte samples were divided into four groups and contaminated with 103 cfu/g, 104 cfu/g and 105 cfu/g, respectively. Also there was a control group for detecting the contamination of L. monocytogenes. Samples were analyzed at 0, 4, 8, 12 and 24 hours by using Most Probable Number (MPN) Technique. The results were shown that there was a 1-2 log MPN/g increase within 8 hours in samples which were incubated at 25°C and also after 24 hours of incubation 2 log MPN/g increase were observed in all groups. In Group "A" L. monocytogenes level increased to 5.66 log MPN/g from the initial number of 2.97 log MPN/g within 24 hour. Similarly L. monocytogenes levels increased to 6.17 log MPN/g from 4.32 log MPN/g and 7.04 log MPN/g from the initial number of 5.17 log MPN/g in Group "B" and Group "C" within 8 hour period at 25°C, respectively. The results of this study indicate that if the contamination occur during the production process of çi? köfte with L. monocytogenes, çi? köfte should be considered as an important source of public health problems, even its initial contamination level is low. As the lack of legislation on çi? köfte, it is necessary to establish microbiological standards by regarding the measures of European Community Standards also hygienic measures must be taken to ensure a wholesome product.Öğe Growth of Listeria monocytogenes in çiğ köfte (raw meat ball)(2008) Şireli, Ufuk Tansel; Göncüoğlu, Muammer; Pehlivanlar, SevdaÇiğ köfte (raw meat ball), a traditional food of Turkey, has become a commercial success in recent decades. This study was undertaken to determine the growth of Listeria monocytogenes in çiğ köfte at 4 ºC and 25 ºC. For this purpose çiğ köfte samples were divided into four groups and contaminated with 103 cfu/g, 104 cfu/g and 105 cfu/g, respectively. Also there was a control group for detecting the contamination of L. monocytogenes. Samples were analyzed at 0, 4, 8, 12 and 24 hours by using Most Probable Number (MPN) Technique. The results were shown that there was a 1-2 log MPN/g increase within 8 hours in samples which were incubated at 25 ºC and also after 24 hours of incubation 2 log MPN/g increase were observed in all groups. In Group “A” L. monocytogenes level increased to 5.66 log MPN/g from the initial number of 2.97 log MPN/g within 24 hour. Similarly L. monocytogenes levels increased to 6.17 log MPN/g from 4.32 log MPN/g and 7.04 log MPN/g from the initial number of 5.17 log MPN/g in Group “B” and Group “C” within 8 hour period at 25 ºC, respectively. The results of this study indicate that if the contamination occur during the production process of çiğ köfte with L. monocytogenes, çiğ köfte should be considered as an important source of public health problems, even its initial contamination level is low. As the lack of legislation on çiğ köfte, it is necessary to establish microbiological standards by regarding the measures of European Community Standards also hygienic measures must be taken to ensure a wholesome product.Öğe Growth of Listeria monocytogenes in cig kofte (raw meat ball)(Ankara Univ Press, 2008) Sireli, U. Tansel; Goencueoglu, Muammer; Pehlivanlar, Sevdacig kofte (raw meat ball), a traditional food of Turkey, has become a commercial success in recent decades. This study was undertaken to determine the growth of Listeria monocytogenes in cig kofte at 4 degrees C and 25 degrees C. For this purpose cig kofte samples were divided into four groups and contaminated with 10(3) cfu/g, 10(4) cfu/g and 10(5) cfu/g, respectively. Also there was a control group for detecting the contamination of L. monocytogenes. Samples were analyzed at 0, 4, 8, 12 and 24 hours by using Most Probable Number (MPN) Technique. The results were shown that there was a 1-2 log MPN/g increase within 8 hours in samples which were incubated at 25 degrees C and also after 24 hours of incubation 2 log MPN/g increase were observed in all groups. In Group A L. monocytogenes level increased to 5.66 log MPN/g from the initial number of 2.97 log MPN/g within 24 hour. Similarly L. monocytogenes levels increased to 6.17 log MPN/g from 4.32 log MPN/g and 7.04 log MPN/g from the initial number of 5.17 log MPN/g in Group B and Group C within 8 hour period at 25 degrees C, respectively. The results of this study indicate that if the contamination occur during the production process of cig kofte with L. monocytogenes,cig kofte should be considered as an important source of public health problems, even its initial contamination level is low. As the lack of legislation on gig kofte, it is necessary to establish microbiological standards by regarding the measures of European Community Standards also hygienic measures must be taken to ensure a wholesome product.
