Kremalı pastalarda staphylococcus aureus varlığı ve izolatların enterotoksijenik özeliklerinin araştırılması
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Date
2023
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Hatay Mustafa Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada, analiz edilen 100 kremalı yaş pasta örneğinin 15'inden (%15) S. aureus saptandı. Temmuz ayında toplanan örneklerden %53.3 ve kasım ayında toplanan örneklerden ise %46.6 oranında S. aureus izole edilmiştir. Analiz edilen kremalı pasta örneklerinde saptanan S. aureus varlığının dağılımı değerlendirildiğinde 3 adedi (%20) çikolatalı, 8 adedi (%53.3) meyveli ve 4 adedi (26.7) ise sade yaş pasta örneği olarak belirlendi. Pozitif örneklerde genotipik analizlerde sea 3 (%20), sec 4 (%26.7), sed 15 (%100), see 2 örnekten (%13.3) saptanırken, seb hiçbir izolattan saptanmadı. Temmuz ayı içerisinde saptanmış S. aureus izolatlarında SE sentezleyen genlerin toplam içerisindeki oranı %45.83 (11/24) ve kasım ayı içerisinde ise %54.16 (13/24) olarak saptandı. Temmuz ayı içerisinde saptanmış S.aureus izolatlarında predominant gen sed (%72.72), takiben sec (%27.27) gelirken, kasım ayı içerisinde prodominant gen sed (%53.84), sea (%23.07), see (%15.38) ve sec (% 7.69) sıralanmıştır. Sonuç olarak; Staphylococcus aureus insan sağlığı açısından risk yaratabilen bir mikroorganizma olduğundan intoksikasyonlardan korunmada ham maddenin başlangıç mikrobiyel yükünün düşük olmasının ve uygun teknikte üretim yapılmasının önemli olduğu, ürünün muhafazası, nakil, servis aşaması ve sanitasyon programlarının etkinliğinin kontrol edilmesi yanı sıra HACCP'in ön gördüğü protokoller kapsamında uygulanmasının gerektiği kanaatine varılmıştır. Anahtar Kelimeler; S. aureus, Kremalı pasta, İntoksikasyon, Halk sağlığı
In this study, S.aureus was detected in 15 (15%) of 100 cream cake samples analyzed. S.aureus was isolated from the samples collected in July at a rate of 53.3% and from the samples collected in November at a rate of 46.6%. When the distribution of presence of S.aureus detected in the analyzed cream cake samples were determined, 3 (20%) chocolate, 8 (53.3%) fruit and 4 (26.7%) plain wet cake samples were determined. In the genotypic analyzes of the isolates obtained from positive samples, sea 3 (20%), sec 4 (26.7%), sed 15 (100%), see 2 (13.3%) were detected, while seb was not detected from any isolates. The ratio of genes responsible for SE synthesis in S.aureus isolates detected in July was 45.83% (11/24) and 54.16% (13/24) in November. S.aureus isolates detected in July, the predominant gene sed (72.72%, 8/11) was followed by sec (27.27%, 3/11), while in November the predominant gene sed (53.84%, 7/13) was sea (23.07%, 3/13), see (15.38%, 2/13), and sec (7.69%, 1/13) are listed. As a result; Since S.aureus is a microorganism can pose a risk to human health, it is very important to have a low initial microbial load of the raw material and to produce it with an appropriate technique for protection from intoxications. In addition, it was concluded that the protocols stipulated by HACCP should be implemented, as well as controlling the effectiveness of product storage, transportation, service phase and sanitation programs. Keywords; S. aureus, Cream pastry, Intoxication, Public health
In this study, S.aureus was detected in 15 (15%) of 100 cream cake samples analyzed. S.aureus was isolated from the samples collected in July at a rate of 53.3% and from the samples collected in November at a rate of 46.6%. When the distribution of presence of S.aureus detected in the analyzed cream cake samples were determined, 3 (20%) chocolate, 8 (53.3%) fruit and 4 (26.7%) plain wet cake samples were determined. In the genotypic analyzes of the isolates obtained from positive samples, sea 3 (20%), sec 4 (26.7%), sed 15 (100%), see 2 (13.3%) were detected, while seb was not detected from any isolates. The ratio of genes responsible for SE synthesis in S.aureus isolates detected in July was 45.83% (11/24) and 54.16% (13/24) in November. S.aureus isolates detected in July, the predominant gene sed (72.72%, 8/11) was followed by sec (27.27%, 3/11), while in November the predominant gene sed (53.84%, 7/13) was sea (23.07%, 3/13), see (15.38%, 2/13), and sec (7.69%, 1/13) are listed. As a result; Since S.aureus is a microorganism can pose a risk to human health, it is very important to have a low initial microbial load of the raw material and to produce it with an appropriate technique for protection from intoxications. In addition, it was concluded that the protocols stipulated by HACCP should be implemented, as well as controlling the effectiveness of product storage, transportation, service phase and sanitation programs. Keywords; S. aureus, Cream pastry, Intoxication, Public health
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Keywords
Veteriner Hekimliği, Veterinary Medicine
