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Journals / Tekirdağ Ziraat Fakültesi Dergisi / 2015 / Cilt: 12 - Sayı: 1

Kırklareli nde Üretilen Bazı Süt Ürünlerinin Mikrobiyolojik Kalitesinin Araştırılması: Salmonellaspp. ve Listeria Monoctyogenes in Real Time PCR Kullanarak Teşhis Edilmesi

Investigation of Microbiological Quality of Some Dairy Products in Kırklareli: Detection of Salmonella spp.and Listeria monoctyogenesby Real Time PCR

B. ÇETİN
S. KARASU
A. ATİK
M. Z. DURAK
Pages
74–80
DOI
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AI Summary & Key Takeaways

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

These results also showed poor microbiological quality and inadequateproduction conditions of these products.

📌 3 Key Takeaways

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Objective & Hypothesis:This study was carried out for the evaluation of the microbiological quality of various dairy productsincluding white cheese, kashar cheese, butter, and milk cream purchased in retail markets in the province Kirklareli.
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Key Findings & Data:Coliform bacteria, Escherichia coliand mold-yeast counts were investigated by the standard cultural method and found to be 59 (74.7 %) and 54 (68.4 %), and 68 (86.1 %) of the total 79 samples, respectively.
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Conclusion & Impact:These results also showed poor microbiological quality and inadequateproduction conditions of these products.
🔬Design:Research Article
📍Scope:79 samples
⚙️Variables:Domain Parameters

Abstract

This study was carried out for the evaluation of the microbiological quality of various dairy productsincluding white cheese, kashar cheese, butter, and milk cream purchased in retail markets in the province Kirklareli. Coliform bacteria, Escherichia coliand mold-yeast counts were investigated by the standard cultural method and found to be 59 (74.7 %) and 54 (68.4 %), and 68 (86.1 %) of the total 79 samples, respectively. Staphylococcusaureuswas detected in 18 (22.8 %) samples. Listeria monocytogenesand Salmonella spp detected by the Real Time PCR and Listeria monocytogeneswas detected in only two kashar cheese samples, while Salmonella spp. were not detected in any samples . The microbiological contamination level was higher than the permitted level according to the European standard in most of the investigated products in spite of the low level of the pathogen detection. These results also showed poor microbiological quality and inadequateproduction conditions of these products.

Özet

Bu çalışma Kırklareli piyasasından temin edilen beyaz peynir, kaşar peynir, tereyağı, ve krema gibi çeşitli süt ürünlerinin mikrobiyolojik kalitelerinin belirlenmesi amacıyla yürütülmüştür. 79 örnekten 59 (%74,7), 54 (%68,4) ve 68 (%86,1) örnekte sırasıyla Koliformbakteri, E.colive küf/maya bulunmuştur. Staphylococcusaureus ise18 (% 22, 8) örnekte tespit edilmiştir. Listeria monoctyogenesyalnızca 1 kaşar örneğinde tespit edilirken, herhangi bir örnekte Salmonellaspp. bulgusuna rastlanılmamıştır. Yalnızca bir örnekte patojen mikroorganizma bulgusuna rastlanmasına rağmen örneklerin çoğunun mikrobiyolojik yükü Avrupa standartlarına göre izin verilen seviyenin üzerinde çıkmıştır. Bu sonuçlar ürünlerin mikrobiyolojik kalitesinin çok düşük olduğuna ve yetersiz hijyen ve sanitasyona işaret etmektedir.

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Cite This Article

ÇETİN, B., KARASU, S., ATİK, A., DURAK, M. Z. (2015). Kırklareli nde Üretilen Bazı Süt Ürünlerinin Mikrobiyolojik Kalitesinin Araştırılması: Salmonellaspp. ve Listeria Monoctyogenes in Real Time PCR Kullanarak Teşhis Edilmesi. Tekirdağ Ziraat Fakültesi Dergisi, Cilt: 12 - Sayı: 1, 74–80. https://ajindex.com/articles/367094

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