Publication: İstanbul’da satılan tavuk eti ve ürünlerindeki campylobacter türlerinin incelenmesi
Abstract
Amaç: Tavuk eti ve ürünlerinde bulunan Campylobacter spp. tüm dünyada önemlibir gıda patojenidir. Tez çalışması kapsamında piyasada satışa sunulan açık vepaketli tavuk eti ve ürünlerinin Campylobacter spp. varlığı yönünden incelenerekfarklı ürünlerdeki kontaminasyonun tespit edilmesi amaçlanmaktadır.Gereç ve yöntem: Market ve kasaplarda paketli veya paketsiz satışa sunulan bütüntavuk (n=25), but (n=25), göğüs (n=25) ve ciğer (n=25) olmak üzere toplam 100numune mikrobiyolojik yönden incelemeye alınmıştır. Campylobacter sp. analizindeBolton Broth ile numunelere önzenginleştirme ve sonrasında öze ile m-CCDA’yaekim ve 42°C’de 48 sa süreyle mikroaerobik ortamda inkubasyongerçekleştirilmiştir. Sonuçlar SPSS versiyon 11,5 istatistik lekarşılaştırılarak % 95’lik güven aralığında, anlamlılık düzeyi p<0,05 olarakdeğerlendirilmiştir.Bulgular: Elde edilen sonuçlara göre en sık kontaminasyonun ciğer numunelerinde(n=10) olduğu, bunu göğüs (n=9) ve tavuk butun (n=7) izlediği görülmüştür. En azkontaminasyon ise bütün tavuklarda (n=1) elde edilmiştir. İncelenen tavuk etiürünleri arasında tavuk ciğerlerinin yarıya yakınının kontamine olduğu (%40) vetavuk göğüs ile ciğer etlerinin diğer numune tiplerine göre istatistiki olarak anlamlıderecede daha sık kontamine olduğu belirlenmiştir (p<0,05).Sonuç: Bu çalışmada Campylobacter özellikle tavuk ciğer numunelerinde sık tespitedilmiştir. Campylobacter’in engellenmesi için kontrol önlemlerinin alınması vemutfakta hijyen kurallarının uygulanmasının gerektiği düşünülmektedir.
Objective: Campylobacter spp. is an important foodborne pathogen all over theworld. It is found in chicken meat and in its products. Within the scope of this thesis,open and packaged chicken meat and products sold in market were investigatedregard to the presence and the frequency of Campylobacter sp. contamination.Materials and methods: A total of 100 samples, including chicken (n = 25), thigh (n= 25), breast (n = 25) and liver (n = 25), which were packaged or unpacked sold inmarkets, were microbiologically examined. For the analyses of Campylobacter sp.the samples were pre-enriched with Bolton Broth and then seeded to m-CCDA byloop drawing method and incubated at 42°C for 48h under microaerobic condition.The results were compared with SPSS version 11.5 statistical program and 95%confidence interval and significance level was considered as p<0.05.Findings: According to the results, the most frequent contamination was in liversamples (n = 10), followed by breast (n = 9) and whole chicken (n = 7). The leastcontamination was obtained in whole chicken (n = 1). As result, when the risk ofcontamination was compared between the chicken products examined, it was foundthat nearly half of the chicken livers were contaminated (40%) and the chicken breastand liver were contaminated significantly more frequently than other sample types(p<0.05).Result: In this study, Campylobacter is most frequently detected in chicken liversamples. In order to prevent from Campylobacter, control measures should be takenand hygiene rules should be applied in the kitchen.
Objective: Campylobacter spp. is an important foodborne pathogen all over theworld. It is found in chicken meat and in its products. Within the scope of this thesis,open and packaged chicken meat and products sold in market were investigatedregard to the presence and the frequency of Campylobacter sp. contamination.Materials and methods: A total of 100 samples, including chicken (n = 25), thigh (n= 25), breast (n = 25) and liver (n = 25), which were packaged or unpacked sold inmarkets, were microbiologically examined. For the analyses of Campylobacter sp.the samples were pre-enriched with Bolton Broth and then seeded to m-CCDA byloop drawing method and incubated at 42°C for 48h under microaerobic condition.The results were compared with SPSS version 11.5 statistical program and 95%confidence interval and significance level was considered as p<0.05.Findings: According to the results, the most frequent contamination was in liversamples (n = 10), followed by breast (n = 9) and whole chicken (n = 7). The leastcontamination was obtained in whole chicken (n = 1). As result, when the risk ofcontamination was compared between the chicken products examined, it was foundthat nearly half of the chicken livers were contaminated (40%) and the chicken breastand liver were contaminated significantly more frequently than other sample types(p<0.05).Result: In this study, Campylobacter is most frequently detected in chicken liversamples. In order to prevent from Campylobacter, control measures should be takenand hygiene rules should be applied in the kitchen.