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Dergiler / Erciyes Üniversitesi Veteriner Fakültesi Dergisi / 2018 / Cilt: 15 - Sayı: 1

Sığır Orjinli Gıdalarda Salmonella spp. ve Listeria monocytogenes Varlığının Araştırılması

Investigation of the Presence of Salmonella spp. and Listeria monocytogenes in Bovine Origin Foods

Şebnem PAMUK
Belgin SIRIKEN
Sayfa
22–29
Yayın Tarihi
2022-10-18
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bu çalışma süt, et ve ürünlerini içeren 200 adet sığır orjinli gıdada (kıyma, kasap kötfe, inegöl köfte, sucuk,

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Amaç & Hipotez:Bu çalışma süt, et ve ürünlerini içeren 200 adet sığır orjinli gıdada (kıyma, kasap kötfe, inegöl köfte, sucuk,
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Temel Bulgular & Veri:Bu çalışma süt, et ve ürünlerini içeren 200 adet sığır orjinli gıdada (kıyma, kasap kötfe, inegöl köfte, sucuk,
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Sonuç & Katkı:Bu çalışma süt, et ve ürünlerini içeren 200 adet sığır orjinli gıdada (kıyma, kasap kötfe, inegöl köfte, sucuk,
🔬Tür:Araştırma Makalesi
📍Kapsam:200 adet
⚙️Değişkenler:gıda · Listeria monocytogenes · Salmonella spp.

Özet

Bu çalışma süt, et ve ürünlerini içeren 200 adet sığır orjinli gıdada (kıyma, kasap kötfe, inegöl köfte, sucuk,

Abstract

This study was conducted to investigate the presence of Listeria monocytogenes and Salmonella spp. in200 bovine origin meat, milk and their products (minced meat, meatball, Inegöl meatball, sausage, pasteurized milk,Tulum cheese, fresh soft cheese and cecil cheese). Salmonella were isolated from 66 (33%) of 200 samples. While 45(22.5%) of which were obtained from meat origin samples (16 minced meat, 10 inegöl meatball, 16 meatball and 3sausage) and 21 (10.5%) of which was detected in cheese samples (6 tulum and 15 fresh soft cheeses). L. monocytogeneswas detected in a total 6 samples (3%); 2 (1%) of the meat (one ground beef and one meatball) and 4 (2%) ofthe cheese samples (one tulum and 3 fresh soft cheeses). In contrast, Salmonella spp. or L. monocytogenes was notdetected in pasteurized milk and sausage samples. The high prevalence of Salmonella spp. and presence of L. monocytogenesin the samples could pose public health risks for consumers. To avoid Salmonella spp. and L. monocytogenescontamination, hygienic rules of slaughter and meat processing or pasteurizing milk must be rigorously observed.

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Bu Makaleye Atıf Yap

PAMUK, Ş., SIRIKEN, B. (2022). Sığır Orjinli Gıdalarda Salmonella spp. ve Listeria monocytogenes Varlığının Araştırılması. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 15 - Sayı: 1, 22–29. https://ajindex.com/articles/503814

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Kaynakça (13)

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