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Taze Marul Örneklerinde Escherichia coli O157 ve Listeria monocytogenes Varlığının Belirlenmesi

Year 2019, Issue: 16, 870 - 873, 31.08.2019
https://doi.org/10.31590/ejosat.573247

Abstract

Taze salatalar ve salata
yapımında kullanılan sebzeler, çiğ tüketildiği için patojen bakteriler ile
kontamine olması durumunda insan sağlığı açısından ciddi riskler
oluşturabilmektedir. Bu amaçla yapılan çalışmada, Afyonkarahisar ilinde
tüketime sunulan taze marul örneklerinin mikrobiyolojik kalitesi incelendi.
Çalışma kapsamında, market ve pazarlardan toplanan 70 adet taze marul örneği Esherichia coli O157 ve Listeria monocytogenes varlığı yönünden
analize alındı. E. coli O157 ve L. monocytogenes analizleri sırasıyla
ISO 16654 ve ISO 11290-1’e göre gerçekleştirilmiştir. Analiz sonucunda, 70 adet
taze marul örneğinin 2 (%2,86)’sinde E.
coli
O157 ve bir (%1,43) tane taze marul örneğinde ise L. monocytogenes,  tespit
edildi. Sonuç olarak, incelenen marul örneklerinin patojen bakterileri içerdiği
ve mikrobiyolojik kalitesinin düşük seviyede olduğu belirlenmiştir. Isıl işlem
olmadan tüketilen sebzelerde E. coli
O157 ve L. monocytogenes gibi patojen
bakterilerin bulunması sağlık açısından ciddi bir risk oluşturmaktadır. Bu
nedenle, mikrobiyolojik kaliteyi artırmak için etkili kontrol önlemlerinin
uygulanması gerekmektedir.  

References

  • Allende, A., Tomás-Barberán, F. A., & Gil, M. I. (2006). Minimal processing for healthy traditional foods. Trends in Food Science & Technology, 17(9), 513-519.
  • Alzamora, S.M., Lo´pez-Malo, A., & Tapia, M. S. (2000). Overview. In S. M. Alzamora, M. S. Tapia, and A. Lo´pez-Malo (ed.), Minimally processed fruits and vegetables: fundamental aspects and applications. Aspen, Gaithersburg, Md.
  • Aslan, S., Altındiş, M., & Yaman, H. (2016). Sığır ve ishalli insan dışkıları ile bazı gıdalarda Escherichia coli O157: H7 ve STX1/STX2 gen varlığının araştırılması. Nobel Medicus Journal, 12(3), 17-23.
  • Bell, C. (2002). Approach to the control of entero-haemorrhagic Escherichia coli (EHEC). International journal of food microbiology, 78(3), 197-216.
  • Brackett, R. E., & Splittstoesser, D.F. (2001). Fruits and vegetables, p. 515–520. In F. P. Downes and K. Ito (ed.), Compendium of methods for the microbiological examination of foods, 4th ed. American Public Health Association, Washington, D.C.
  • CDC, (2018). Centers for DiseaseControl and Prevention, Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce (Final Update). Erişim: https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html (Erişim Tarihi: 10.04.2019).
  • De Oliveira, M.A., De Souza, V.M., Bergamini, AM.M., & De Martinis, E.C.P. (2011). Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control, 22(8), 1400-1403.
  • Doyle, M. P. (1991). Escherichia coli O157: H7 and its significance in foods. International Journal of Food Microbiology, 12(4), 289-301.
  • Elizaquível, P., Sánchez, G., & Aznar, R. (2012). Quantitative detection of viable foodborne E. coli O157: H7, Listeria monocytogenes and Salmonella in fresh-cut vegetables combining propidium monoazide and real-time PCR. Food Control, 25(2), 704-708.
  • Farber, J.M. & Peterkin, P.I. (1991). Listeria monocytogenes, a food-borne pathogen. Microbiology and Molecular Biology Reviews, 55(3), 476-511.
  • Franz, E., Tromp, S. O., Rijgersberg, H. & Van Der Fels-Klerx, H. J. (2010). Quantitative microbial risk assessment for Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in leafy green vegetables consumed at salad bars. Journal of food protection, 73(2), 274-285.
  • Fröder, H., Martins, C.G., De Souza, K.L.O., Landgraf, M., Franco, B.D., & Destro, M.T. (2007). Minimally processed vegetable salads: microbial quality evaluation. Journal of Food Protection, 70(5), 1277-1280.
  • Gokmen, M., Akkaya, L., Kara, R., & Onen, A. (2016). Prevalence of Salmonella spp. and L. monocytogenes in some ready to eat foods sold retail in Balıkesir. Van Veterinary Journal, 27(1), 31-36.
  • International Standart Organisation, (2001). 11290-1 (1996). Microbiology of food and animal feeding stuffs––horizontal method for the detection and enumeration of Listeria monocytogenes––Part 1: detection method.
  • International Standart Organisation, (2001). 16654 (2001) Microbiology of food and animalfeeding stuffs–Horizontal method for the detection of Escherichia coli 0157. Kınay, A.G., & Kaptangil, K. (2018). Sinop İlinde Bulunan Yiyecek İçecek İşletmelerinde Gıda Hijyeninin Belirlenmesine Yönelik Bir Araştırma Ve Geliştirilebilecek Yönetimsel Yaklaşımlar. Akademik Sosyal Araştırmalar Dergisi, 68, 242-249.
  • Lin, C.M., Fernando, S.Y., & Wei, C.I. (1996). Occurrence of Listeria monocytogenes, Salmonella spp., Escherichia coli and E. coli O157: H7 in vegetable salads. Food Control, 7(3), 135-140.
  • Ongan, D. (2012). Huzurevlerin'de Yaşlılara Sunulan Beslenme Hizmetlerinin Değerlendirilmesi ve Yaşlıların Beslenme Durumlarının Saptanması. Doktora Tezi, Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Programı, Ankara.
  • Özpınar, H., Turan, B., Tekiner, İ.H., Tezmen, G., Gökçe, İ., & Akıneden, Ö. (2013). Evaluation of pathogenic E scherichia coli occurrence in vegetable samples from district bazaars in Istanbul using real‐time PCR. Letters in Applied Microbiology, 57(4), 362-367.
  • TGK, 2011. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği, Sayı : 28157 (3. Mükerrer), 29 Aralık 2011.
  • Warriner, K., Ibrahim, F., Dickinson, M., Wright, C. and Waites, W. M. (2003). Interaction of Escherichia coli with growing salad spinach plants. Journal of food protection, 66(10), 1790-1797.

Determination of the Presence of Escherichia coli O157 and Listeria monocytogenes in Fresh Lettuce Samples

Year 2019, Issue: 16, 870 - 873, 31.08.2019
https://doi.org/10.31590/ejosat.573247

Abstract

Fresh salads and vegetables used for salad
making may induce serious risks for human health if they are contaminated with
pathogenic bacteria since they are consumed raw. In this study, microbiological
quality of fresh lettuce samples which are offered for consumption in
Afyonkarahisar province was investigated. For that aim, 70 fresh lettuce
samples collected from markets and bazaars and analyzed for the presence of Esherichia coli O157 and Listeria monocytogenes. The analysis of E. coli O157 and L. monocytogenes was performed according to ISO 16654 and ISO
11290-1, respectively. The results of the present study showed that 2 (% 2.86)
of 70 fresh lettuce samples were found to be positive for E. coli O157 while 1 (1.43%) fresh lettuce sample was positive for L. monocytogenes.  In conclusion, the lettuce samples were found
to contain pathogenic bacteria and their microbiological quality was low. The
presence of pathogenic bacteria such as E.
coli
O157 and L. monocytogenes in
vegetables consumed without heat treatment poses a serious health risk.
Therefore, effective control measures should be implemented to increase
microbiological quality. 

References

  • Allende, A., Tomás-Barberán, F. A., & Gil, M. I. (2006). Minimal processing for healthy traditional foods. Trends in Food Science & Technology, 17(9), 513-519.
  • Alzamora, S.M., Lo´pez-Malo, A., & Tapia, M. S. (2000). Overview. In S. M. Alzamora, M. S. Tapia, and A. Lo´pez-Malo (ed.), Minimally processed fruits and vegetables: fundamental aspects and applications. Aspen, Gaithersburg, Md.
  • Aslan, S., Altındiş, M., & Yaman, H. (2016). Sığır ve ishalli insan dışkıları ile bazı gıdalarda Escherichia coli O157: H7 ve STX1/STX2 gen varlığının araştırılması. Nobel Medicus Journal, 12(3), 17-23.
  • Bell, C. (2002). Approach to the control of entero-haemorrhagic Escherichia coli (EHEC). International journal of food microbiology, 78(3), 197-216.
  • Brackett, R. E., & Splittstoesser, D.F. (2001). Fruits and vegetables, p. 515–520. In F. P. Downes and K. Ito (ed.), Compendium of methods for the microbiological examination of foods, 4th ed. American Public Health Association, Washington, D.C.
  • CDC, (2018). Centers for DiseaseControl and Prevention, Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce (Final Update). Erişim: https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html (Erişim Tarihi: 10.04.2019).
  • De Oliveira, M.A., De Souza, V.M., Bergamini, AM.M., & De Martinis, E.C.P. (2011). Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control, 22(8), 1400-1403.
  • Doyle, M. P. (1991). Escherichia coli O157: H7 and its significance in foods. International Journal of Food Microbiology, 12(4), 289-301.
  • Elizaquível, P., Sánchez, G., & Aznar, R. (2012). Quantitative detection of viable foodborne E. coli O157: H7, Listeria monocytogenes and Salmonella in fresh-cut vegetables combining propidium monoazide and real-time PCR. Food Control, 25(2), 704-708.
  • Farber, J.M. & Peterkin, P.I. (1991). Listeria monocytogenes, a food-borne pathogen. Microbiology and Molecular Biology Reviews, 55(3), 476-511.
  • Franz, E., Tromp, S. O., Rijgersberg, H. & Van Der Fels-Klerx, H. J. (2010). Quantitative microbial risk assessment for Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in leafy green vegetables consumed at salad bars. Journal of food protection, 73(2), 274-285.
  • Fröder, H., Martins, C.G., De Souza, K.L.O., Landgraf, M., Franco, B.D., & Destro, M.T. (2007). Minimally processed vegetable salads: microbial quality evaluation. Journal of Food Protection, 70(5), 1277-1280.
  • Gokmen, M., Akkaya, L., Kara, R., & Onen, A. (2016). Prevalence of Salmonella spp. and L. monocytogenes in some ready to eat foods sold retail in Balıkesir. Van Veterinary Journal, 27(1), 31-36.
  • International Standart Organisation, (2001). 11290-1 (1996). Microbiology of food and animal feeding stuffs––horizontal method for the detection and enumeration of Listeria monocytogenes––Part 1: detection method.
  • International Standart Organisation, (2001). 16654 (2001) Microbiology of food and animalfeeding stuffs–Horizontal method for the detection of Escherichia coli 0157. Kınay, A.G., & Kaptangil, K. (2018). Sinop İlinde Bulunan Yiyecek İçecek İşletmelerinde Gıda Hijyeninin Belirlenmesine Yönelik Bir Araştırma Ve Geliştirilebilecek Yönetimsel Yaklaşımlar. Akademik Sosyal Araştırmalar Dergisi, 68, 242-249.
  • Lin, C.M., Fernando, S.Y., & Wei, C.I. (1996). Occurrence of Listeria monocytogenes, Salmonella spp., Escherichia coli and E. coli O157: H7 in vegetable salads. Food Control, 7(3), 135-140.
  • Ongan, D. (2012). Huzurevlerin'de Yaşlılara Sunulan Beslenme Hizmetlerinin Değerlendirilmesi ve Yaşlıların Beslenme Durumlarının Saptanması. Doktora Tezi, Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Programı, Ankara.
  • Özpınar, H., Turan, B., Tekiner, İ.H., Tezmen, G., Gökçe, İ., & Akıneden, Ö. (2013). Evaluation of pathogenic E scherichia coli occurrence in vegetable samples from district bazaars in Istanbul using real‐time PCR. Letters in Applied Microbiology, 57(4), 362-367.
  • TGK, 2011. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği, Sayı : 28157 (3. Mükerrer), 29 Aralık 2011.
  • Warriner, K., Ibrahim, F., Dickinson, M., Wright, C. and Waites, W. M. (2003). Interaction of Escherichia coli with growing salad spinach plants. Journal of food protection, 66(10), 1790-1797.
There are 20 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Recep Kara 0000-0002-9257-7506

Ulaş Acaröz 0000-0002-1533-4519

Zeki Gürler 0000-0002-9037-2945

Ali Soylu This is me 0000-0002-3881-9420

Osman Küçükkurt This is me 0000-0002-4670-659X

Publication Date August 31, 2019
Published in Issue Year 2019 Issue: 16

Cite

APA Kara, R., Acaröz, U., Gürler, Z., Soylu, A., et al. (2019). Taze Marul Örneklerinde Escherichia coli O157 ve Listeria monocytogenes Varlığının Belirlenmesi. Avrupa Bilim Ve Teknoloji Dergisi(16), 870-873. https://doi.org/10.31590/ejosat.573247