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Journals / Veterinarium / 2005 / Cilt: 16 - Sayı: 1

The prevalance of listeria monocytogenes in poultry meat, poultry meatballs and poultry burgers sold in Afyonkarahisar province, Turkey

Tavuk etleri, köfte ve burgerlerinde Listeria monocytogenes'in varlığı ve yaygınlığı

Levent AKKAYA
MUSTAFA ALİŞARLI
Beytullah KENAR
RECEP KARA
Pages
9–14
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results show that the presence of the subject bacteria in poultry meat and poultry meat products constitutes a high level public health hazard.

📌 3 Key Takeaways

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Objective & Hypothesis:SUMMARY: This purpose of this study was to examine a total of 250 poultry and white meat products consisting of 50 thighs, 50 breasts, 50 wings, 50 hamburgers and 50 chicken meatballs collected from various butcher shops and markets in Afyonkarahisar for the presence of L. monocytogenes.
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Key Findings & Data:The ratio of L. monocytogene determined in the study material was 38 % (19/50) in chicken thighs, 24% (12/50) in chicken breasts, 30 % (15/50) in chicken wings, 22 % (11/50) in chicken hamburger and 26 % (13/50) in chicken meatballs.
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Conclusion & Impact:The results show that the presence of the subject bacteria in poultry meat and poultry meat products constitutes a high level public health hazard.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:tavuk eti · gıda hijyeni · halk sağlığı

Abstract

SUMMARY: This purpose of this study was to examine a total of 250 poultry and white meat products consisting of 50 thighs, 50 breasts, 50 wings, 50 hamburgers and 50 chicken meatballs collected from various butcher shops and markets in Afyonkarahisar for the presence of L. monocytogenes. The ratio of L. monocytogene determined in the study material was 38 % (19/50) in chicken thighs, 24% (12/50) in chicken breasts, 30 % (15/50) in chicken wings, 22 % (11/50) in chicken hamburger and 26 % (13/50) in chicken meatballs. The results show that the presence of the subject bacteria in poultry meat and poultry meat products constitutes a high level public health hazard. For this reason to ensure the safety of poultry meat and poultry meat products to human health, the whole processing must involve appropriate production techniques requiring special hygiene measures for personnel and the production establishment (GMP) and to ensure quality assurance, the establishment of a system involving hazard analysis and critical points (HACCP) must be incepted and the principles diligently applied.

Özet

ÖZET: Bu çalışmada, Afyonkarahisar'da kasap ve marketlerden tüketime sunulan 50 adedi but, 50 adedi göğüs, 50 adedi kanat, 50 adedi hamburger ve 50 adedi tavuk köfte olmak üzere toplam 250 tavuk eti ve ürünü L. monocytogenes yönünden incelenmiştir. L. monocytogenes; tavuk butlarda % 38 (19/50), tavuk göğüslerde % 24 (12/50), tavuk kanatlarda % 30 (15/50), tavuk hamburgerlerde % 22 (11/50) ve tavuk köftelerde % 26 (13/50) oranlarında belirlenmiştir. Sonuçlar, incelenen bakteri yönünden tavuk eti ve ürünlerinin halk sağlığı açısından büyük bir risk taşıdığını göstermektedir. Bu nedenle, tavuk etleri ve ürünlerinin insan sağlığı açısından güvenilir olması için personel ve işletme hijyenine özel hassasiyet gerektiren uygun üretim tekniklerinin hayata geçirilmesi, kalite güvenliğinin sağlanabilmesi için tehlike analizleri ve kritik kontrol noktalan sisteminin kurularak tüm prensiplerine özenle uyulması gereklidir.

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Cite This Article

AKKAYA, L., ALİŞARLI, M., KENAR, B., KARA, R. (2005). The prevalance of listeria monocytogenes in poultry meat, poultry meatballs and poultry burgers sold in Afyonkarahisar province, Turkey. Veterinarium, Cilt: 16 - Sayı: 1, 9–14. https://ajindex.com/articles/333764

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