Araştırma Makalesi
BibTex RIS Kaynak Göster

Prevalence of Salmonella spp. and L. monocytogenes in some ready to eat foods sold retail in Balıkesir

Yıl 2016, Cilt: 27 Sayı: 1, 31 - 36, 20.04.2016

Öz


















In this study, some ready-to-eat foods (meat doner,
chicken doner, fermented sausage (sucuk), braised meat, white pickled cheese,
hoşmerim, halva, russian salad, vegetable salad) which presented for sale and
consumption in the supermarkets and restaurants in Balıkesir, were investigated
for Listeria spp., L. monocytogenes, and Salmonella spp.
Microbiological analyses of ready to eat samples
were used conventional culture method.
A total of 235 ready-to-eat
food samples, 22 isolates (9.4%) were identified as Listeria spp. and 5 isolates (2.1%) were identified as L. monocytogenes, and 3 isolates (1.3%)
were identified as Salmonella spp. L. monocytogenes were detected in white
pickled cheese and vegatable salad samples and Salmonella spp. were detected in chicken doner, braised meat and
halva samples. As a result, the presence of pathogenic bacteria such as L. monocytogenes and Salmonella spp. in ready-to-eat foods, constitutes a major risk in
terms of public health. Especially heat treatment should be adequate in the
production step of these types of foods and post-processing contamination
should be avoided. On the other hand, GMP, GHP and HACCP regulations should be
implemented in production, processing, packaging and storage stage.





Kaynakça

  • Akkaya L, Alişarlı M (2006). Afyonkarahisar’da tüketime sunulan peynirlerde Listeria monocytogenes ve Salmonella spp. varlığının belirlenmesi. YYÜ Vet Fak Derg, 17(1-2), 87-91. Andersson Y, de Jong B, Hellström L, Stamer U, Wollin R, Giesecke J (2001). Salmonella Typhimurium outbreak in Sweden from contaminated jars of halva. Eurosurveillance Weekly, 5: 010719. Angelidis AS, Chronis EN, Papageorgiou DK, Kazakis II, Arsenoglou KC, Stathopoulos GA (2006). Non-lactic acid, contaminating microbial flora in ready-to-eat foods: A potential food-quality index. Food Microbiol, 23, 95-100. Aydin A, Aksu H, Taskanal N, Gunsen U (2009). Microbiological, physicochemical and toxicological quality of traditional Turkish cheese desserts. J Food Quality, 32, 590-606. Balzaretti CM, Marzano MA (2013). Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants. Food Control, 29, 202-207. Bostan K, Yılmaz F, Muratoğlu K, Aydın A (2011). Pişmiş döner kebaplarda mikrobiyolojik kalite ve mikrobiyel gelişim üzerine bir araştırma. Kafkas Univ Vet Fak Derg, 17, 781-786. Büyükünal SK, Şakar FŞ, Turhan İ, Erginbaş Ç, Sandıkçı Altunatmaz S, Aksu F et al. (2016). Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma). Kafkas Univ Vet Fak Derg, 22(2), 233-236. Campos J, Mourao J, Pestana N, Peixe L, Novais C, Antunes P (2013). Microbiological quality of ready-to-eat salads: an underestimated vehicle of bacteria and clinically relevant antibiotic resistance genes. Int J Food Microbiol, 166 (3), 464–470. Cardinale E, Perrier Gros-Claude JD, Tall F, Guèye EF, Salvat G (2005). Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal. Int J Food Microbiol, 103: 157-165. Carrasco E, Valero A, Pérez-Rodríguez F, García-Gimeno RM, Zurera G (2007). Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example. Int J Food Microbiol, 114, 221–226. Centers for Disease Control and Prevention (2014). Braenderup infections linked to nut butter: Clinical Features/Signs and Symptoms. Atlanta, Georgia: U.S. Department of Health and Human Services.http://www.cdc.gov/salmonella/braenderup-08-14/signs-symptoms.html. Erişim Tarihi: 22 Aralık 2015. Chan YC, Wiedmann M (2008). Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures. Crit Rev Food Sci, 49, 237-253. Christison CA, Lindsay D, Von Holy A (2009). Microbiological survey of ready-to-eat foods and associatedpreparation surfaces in retail delicatessens, Johannesburg, South Africa. Food Control, 19, 727–733. Cokal Y, Dagdelen A, Cenet O, Gunsen U (2012). Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert. Food Control, 26(2), 337-340. Cordano AM, Jacquet C (2009). Listeria monocytogenes isolated from vegetable salads sold at supermarkets in Santiago, Chile: Prevalence and strain characterization. Int J Food Microbiol, 132, 176-179. Durlu-Ozkaya F, Levent B, Esen B (2004). Microbiological investigation of retail helva produced in Turkey, S-F02. 5th World Congress, Foodborne Infections and Intoxications, Berlin, 737-740. (7-11 June 2004). European Food Safety Authority (2015). Explains zoonotic diseases: Salmonella. http://www.efsa.europa.eu/2014, Erişim Tarihi: 15 Kasım 2015. Farber JM, Harwig J (1996). The Canadian position on Listeria monocytogenes in ready-to-eat foods. Food Control, 7, 253-258. Food Drug Administration (2013). Foodborne Pathogenic Microorganisms and Natural Toxins. www. fda. gov.tr. Bad Bug Book, Erişim Tarihi: 22 Ağustos 2013. Goburn B, Grassl GA, Finlay BB (2007). Salmonella, the host and disease: A brief review. Immunol Cell Biol, 85, 112-118, Guibourdenche M, Roggentin P, Mikoletit M, Fields PI, Bockemuhl J, Grimont PAD, et al. (2010). Supplement 2003-2007 to the whiteKauffmann-Le minor scheme. Res Microbiol, 161, 26-29. Gülmez M, Sezer Ç, Duman B, Vatansever L. Oral N. Baz E (2005). Lokantalarda tüketime sunulan bazı gıdaların ve içme sularının mikrobiyolojik kaliteleri. Kafkas Üniv Vet Fak Derg, 11(1), 5-10. Hampikyan H, Ulusoy B, Bingöl EB, Çolak H, Akhan M (2008). İstanbul’da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyol Cem Derg, 38 (2), 87-94. Holah JT, Bird J, Hall KE (2004). The microbial ecology of high-risk, chilled food factories; evidence for persistent Listeria spp. and Escherichia coli strains. J Appl Microbiol, 97, 68-77. Ieren II, Bello M, Kwaga JKP (2013). Occurrence and antibiotic resistance profile of Listeria monocytogenes in salad vegetables and vegetable salads sold in Zaria, Nigeria. Afr J Food Sci, 7(9), 334-338.
  • ISO 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 Standardization Organization, Geneva, Switzerland. ISO 6579 (2002). Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. International Standardization Organization, Geneva, Switzerland. Ivanek R, Gröhn Yt, Tauer Lw, Wiedmann M (2005). The cost and benefit of Listeria monocytogenes food safety measures, Crit Rev Food Sci, 44(7-8), 513-523 Jamali H, Chai LC, Thong KL (2013). Detection and isolation of Listeria spp. and Listeria monocytogenes in ready-to-eat foods with various selective culture media. Food Control, 32, 19–24. Kasalica A, Vuković V, Vranješ A, Memiši N (2011). Listeria monocytogenes in milk and dairy products. Biotech Anim Husbandry, 27(3), 1067-1082. Kotzekidou P (2013). Survey of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157: H7 in raw ingredients and ready-to-eat products by commercial real-time PCR kits. Food Microbiol, 35(2), 86–91. Kök F, Özbey G, Muz A (2007). Aydın ilinde satışa sunulan fermente sucukların mikrobiyolojik kalitelerinin incelenmesi. FÜ Sağ Bil Vet Derg, 21(6), 249-252. Küpeli Gençer V, Kaya M (2004). Yaprak dönerin mikrobiyolojik kalitesi ve kimyasal bileşimi. Turk J Vet Anim Sci, 28, 1097-1103. Lambertz ST, Nilsson C, Brådenmark A, Sylvén S, Johansson A, Jansson LM, Lindblad M (2012). Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010. Int J Food Microbiol, 160, 24–31, Little CL, Taylor FC, Sagoo SK, Gillespie IA, Grant K and McLauchlin J (2007). Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK. Food Microbiol, 24,711-717. Manfreda G, Cesare De A, Stella S, Cozzı M, Cantoni C (2005). Occurrence and ribotypes of Listeria monocytogenes in Gorgonzola cheeses. Int J Food Microbiol, 102, 287-293. Ng, YF, Wong SL, Cheng HL, Yu PHF, Chan SW (2013). The microbiological quality of ready-to-eat food in Siu Mei and Lo Mei shops in Hong Kong. Food Control, 34(2), 547-553. Osaili TM, Alaboudi AR, Ehab A, Nesiar EA (2011). Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan. Food Control, 22, 586-590. Öğüt S, Polat M (2009). Bazı beş yıldızlı otellerde hazırlanan gıdaların mikrobiyolojik açıdan değerlendirilmesi. SDÜ Yaşam Dergisi, 1(2),12-16. Öksüztepe G, Güran HŞ, İncili GK, Gül SB (2011). Elazığ’da tüketime sunulan fermente sucukların mikrobiyolojik ve kimyasal kalitesi. FÜ Sağ Bil Vet Derg, 25(3),107-114. Pesavento G, Ducci B, Nieri D, Comodo N, Lo Nostro A (2010). Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods. Food Control, 21, 708–713. Pintado CMBS, Oliveira A, Pampulha ME, Ferreira MASS (2005). Prevalence and characterization of Listeria monocytogenes isolated from soft cheese. Food Microbiol, 22, 79–85. Ponniah J, Robin T, Paie MS, Radu S, Ghazali FM., Kqueen CY, et al. (2010). Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia. Food Control, 21, 774-778. Rocourt J, Cossart P (1997). Listeria monocytogenes. In: Doyle, M.P., Buechat, L.R., Montville, T.J. (Eds.), Food Microbiology-Fundamentals and Frontiers. American Society for Microbiology (ASM) press, Washington DC, 337–352. Rodulf M, Scherer S (2001). High incidence of Listeria monocytogenes in European red smear cheese. Int J Food Microbiol, 63, 91–98. Sancak YC, İşleyici Ö, Sağun E (2007). Van’da tüketime sunulan bazı et ürünlerinde Listeria monocytogenes varlığı. YYÜ Vet Fak Derg, 18(1), 93-99. Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Jones JL, Griffin PM (2011). Foodborne illness acquired in the United States--major pathogens. Emerg Infect Dis, 17(1), 7-15. Teplitski M, Wrigh AC, Lorca G (2009). Biological approaches for controlling shellfish-associated pathogens. Curr Opin Biotechnol, 20, 185–190. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği (2011). Resmi Gazete Sayısı: 28157 Resmi Gazete Tarihi: 29.12.2011. Wadud S, Leon-Velarde Cg, Larson N, Odumeru JA (2010). Evaluation of immunomagnetic separation in combination with ALOA Listeria chromogenic agar for the isolation and identification of Listeria monocytogenes in ready-to-eat foods. J Microbiol Methods, 81, 153–159. Yalçın H, Can ÖP (2013). Tüketime hazır bazı et yemeklerinin mikrobiyolojik kaliteleri. Erciyes Üniv Vet Fak Derg, 10(1), 1-6. Yang X, Huang J, Wu O, Zhang J, Liu S, Guo W, Cai S, Yu S (2016). Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China. Food Control, 60, 50–56. Yüksek N, Evrensel SS, Temelli S, Anar Ş, Şen MKC (2009). Microbiological evaluation on the ready-to-eat red meat and chicken doner kebabs from a local catering company in Bursa. J Biol Environ Sci, 3, 7-10.

Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı

Yıl 2016, Cilt: 27 Sayı: 1, 31 - 36, 20.04.2016

Öz


















Bu çalışmada, Balıkesir’de marketlerde ve
restoranlarda satışa ve tüketime sunulan bazı tüketime hazır gıdalar (et döner,
tavuk döner, fermente sucuk, kavurma, beyaz peynir, höşmerim, helva, rus
salatası, sebze salatası) Listeria spp.,
L. monocytogenes ve Salmonella spp. yönünden araştırıldı.
Tüketime hazır gıda örneklerinin mikrobiyolojik analizlerinde klasik kültür
tekniği kullanıldı. Toplam 235 tüketime hazır gıda örneğinin 22’sinde (%9.4) Listeria spp. ve 5’inde (%2.1) L. monocytogenes ve 3’ünde (%1.3) Salmonella spp. saptandı. Beyaz peynir ve sebze salatası örneklerinde L. monocytogenes ve tavuk döner, kavurma
ve helva örneklerinde Salmonella spp.
tespit edildi. Sonuç olarak tüketime hazır gıdalarda L. monocytogenes ve
Salmonella
spp. gibi patojen bakterilerin bulunması halk sağlığı açısından
büyük risk oluşturmaktadır. Özellikle bu tip gıdaların üretim basamaklarında
uygulanan ısıl işlem yeterli olmalı ve proses sonrası kontaminasyondan
kaçınılmalıdır. Diğer yandan üretim, işleme, ambalajlama ve depolama
aşamalarında GMP, GHP ve HACCP kurallarına uyulmalıdır.





Kaynakça

  • Akkaya L, Alişarlı M (2006). Afyonkarahisar’da tüketime sunulan peynirlerde Listeria monocytogenes ve Salmonella spp. varlığının belirlenmesi. YYÜ Vet Fak Derg, 17(1-2), 87-91. Andersson Y, de Jong B, Hellström L, Stamer U, Wollin R, Giesecke J (2001). Salmonella Typhimurium outbreak in Sweden from contaminated jars of halva. Eurosurveillance Weekly, 5: 010719. Angelidis AS, Chronis EN, Papageorgiou DK, Kazakis II, Arsenoglou KC, Stathopoulos GA (2006). Non-lactic acid, contaminating microbial flora in ready-to-eat foods: A potential food-quality index. Food Microbiol, 23, 95-100. Aydin A, Aksu H, Taskanal N, Gunsen U (2009). Microbiological, physicochemical and toxicological quality of traditional Turkish cheese desserts. J Food Quality, 32, 590-606. Balzaretti CM, Marzano MA (2013). Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants. Food Control, 29, 202-207. Bostan K, Yılmaz F, Muratoğlu K, Aydın A (2011). Pişmiş döner kebaplarda mikrobiyolojik kalite ve mikrobiyel gelişim üzerine bir araştırma. Kafkas Univ Vet Fak Derg, 17, 781-786. Büyükünal SK, Şakar FŞ, Turhan İ, Erginbaş Ç, Sandıkçı Altunatmaz S, Aksu F et al. (2016). Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma). Kafkas Univ Vet Fak Derg, 22(2), 233-236. Campos J, Mourao J, Pestana N, Peixe L, Novais C, Antunes P (2013). Microbiological quality of ready-to-eat salads: an underestimated vehicle of bacteria and clinically relevant antibiotic resistance genes. Int J Food Microbiol, 166 (3), 464–470. Cardinale E, Perrier Gros-Claude JD, Tall F, Guèye EF, Salvat G (2005). Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal. Int J Food Microbiol, 103: 157-165. Carrasco E, Valero A, Pérez-Rodríguez F, García-Gimeno RM, Zurera G (2007). Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example. Int J Food Microbiol, 114, 221–226. Centers for Disease Control and Prevention (2014). Braenderup infections linked to nut butter: Clinical Features/Signs and Symptoms. Atlanta, Georgia: U.S. Department of Health and Human Services.http://www.cdc.gov/salmonella/braenderup-08-14/signs-symptoms.html. Erişim Tarihi: 22 Aralık 2015. Chan YC, Wiedmann M (2008). Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures. Crit Rev Food Sci, 49, 237-253. Christison CA, Lindsay D, Von Holy A (2009). Microbiological survey of ready-to-eat foods and associatedpreparation surfaces in retail delicatessens, Johannesburg, South Africa. Food Control, 19, 727–733. Cokal Y, Dagdelen A, Cenet O, Gunsen U (2012). Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert. Food Control, 26(2), 337-340. Cordano AM, Jacquet C (2009). Listeria monocytogenes isolated from vegetable salads sold at supermarkets in Santiago, Chile: Prevalence and strain characterization. Int J Food Microbiol, 132, 176-179. Durlu-Ozkaya F, Levent B, Esen B (2004). Microbiological investigation of retail helva produced in Turkey, S-F02. 5th World Congress, Foodborne Infections and Intoxications, Berlin, 737-740. (7-11 June 2004). European Food Safety Authority (2015). Explains zoonotic diseases: Salmonella. http://www.efsa.europa.eu/2014, Erişim Tarihi: 15 Kasım 2015. Farber JM, Harwig J (1996). The Canadian position on Listeria monocytogenes in ready-to-eat foods. Food Control, 7, 253-258. Food Drug Administration (2013). Foodborne Pathogenic Microorganisms and Natural Toxins. www. fda. gov.tr. Bad Bug Book, Erişim Tarihi: 22 Ağustos 2013. Goburn B, Grassl GA, Finlay BB (2007). Salmonella, the host and disease: A brief review. Immunol Cell Biol, 85, 112-118, Guibourdenche M, Roggentin P, Mikoletit M, Fields PI, Bockemuhl J, Grimont PAD, et al. (2010). Supplement 2003-2007 to the whiteKauffmann-Le minor scheme. Res Microbiol, 161, 26-29. Gülmez M, Sezer Ç, Duman B, Vatansever L. Oral N. Baz E (2005). Lokantalarda tüketime sunulan bazı gıdaların ve içme sularının mikrobiyolojik kaliteleri. Kafkas Üniv Vet Fak Derg, 11(1), 5-10. Hampikyan H, Ulusoy B, Bingöl EB, Çolak H, Akhan M (2008). İstanbul’da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyol Cem Derg, 38 (2), 87-94. Holah JT, Bird J, Hall KE (2004). The microbial ecology of high-risk, chilled food factories; evidence for persistent Listeria spp. and Escherichia coli strains. J Appl Microbiol, 97, 68-77. Ieren II, Bello M, Kwaga JKP (2013). Occurrence and antibiotic resistance profile of Listeria monocytogenes in salad vegetables and vegetable salads sold in Zaria, Nigeria. Afr J Food Sci, 7(9), 334-338.
  • ISO 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 Standardization Organization, Geneva, Switzerland. ISO 6579 (2002). Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. International Standardization Organization, Geneva, Switzerland. Ivanek R, Gröhn Yt, Tauer Lw, Wiedmann M (2005). The cost and benefit of Listeria monocytogenes food safety measures, Crit Rev Food Sci, 44(7-8), 513-523 Jamali H, Chai LC, Thong KL (2013). Detection and isolation of Listeria spp. and Listeria monocytogenes in ready-to-eat foods with various selective culture media. Food Control, 32, 19–24. Kasalica A, Vuković V, Vranješ A, Memiši N (2011). Listeria monocytogenes in milk and dairy products. Biotech Anim Husbandry, 27(3), 1067-1082. Kotzekidou P (2013). Survey of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157: H7 in raw ingredients and ready-to-eat products by commercial real-time PCR kits. Food Microbiol, 35(2), 86–91. Kök F, Özbey G, Muz A (2007). Aydın ilinde satışa sunulan fermente sucukların mikrobiyolojik kalitelerinin incelenmesi. FÜ Sağ Bil Vet Derg, 21(6), 249-252. Küpeli Gençer V, Kaya M (2004). Yaprak dönerin mikrobiyolojik kalitesi ve kimyasal bileşimi. Turk J Vet Anim Sci, 28, 1097-1103. Lambertz ST, Nilsson C, Brådenmark A, Sylvén S, Johansson A, Jansson LM, Lindblad M (2012). Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010. Int J Food Microbiol, 160, 24–31, Little CL, Taylor FC, Sagoo SK, Gillespie IA, Grant K and McLauchlin J (2007). Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK. Food Microbiol, 24,711-717. Manfreda G, Cesare De A, Stella S, Cozzı M, Cantoni C (2005). Occurrence and ribotypes of Listeria monocytogenes in Gorgonzola cheeses. Int J Food Microbiol, 102, 287-293. Ng, YF, Wong SL, Cheng HL, Yu PHF, Chan SW (2013). The microbiological quality of ready-to-eat food in Siu Mei and Lo Mei shops in Hong Kong. Food Control, 34(2), 547-553. Osaili TM, Alaboudi AR, Ehab A, Nesiar EA (2011). Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan. Food Control, 22, 586-590. Öğüt S, Polat M (2009). Bazı beş yıldızlı otellerde hazırlanan gıdaların mikrobiyolojik açıdan değerlendirilmesi. SDÜ Yaşam Dergisi, 1(2),12-16. Öksüztepe G, Güran HŞ, İncili GK, Gül SB (2011). Elazığ’da tüketime sunulan fermente sucukların mikrobiyolojik ve kimyasal kalitesi. FÜ Sağ Bil Vet Derg, 25(3),107-114. Pesavento G, Ducci B, Nieri D, Comodo N, Lo Nostro A (2010). Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods. Food Control, 21, 708–713. Pintado CMBS, Oliveira A, Pampulha ME, Ferreira MASS (2005). Prevalence and characterization of Listeria monocytogenes isolated from soft cheese. Food Microbiol, 22, 79–85. Ponniah J, Robin T, Paie MS, Radu S, Ghazali FM., Kqueen CY, et al. (2010). Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia. Food Control, 21, 774-778. Rocourt J, Cossart P (1997). Listeria monocytogenes. In: Doyle, M.P., Buechat, L.R., Montville, T.J. (Eds.), Food Microbiology-Fundamentals and Frontiers. American Society for Microbiology (ASM) press, Washington DC, 337–352. Rodulf M, Scherer S (2001). High incidence of Listeria monocytogenes in European red smear cheese. Int J Food Microbiol, 63, 91–98. Sancak YC, İşleyici Ö, Sağun E (2007). Van’da tüketime sunulan bazı et ürünlerinde Listeria monocytogenes varlığı. YYÜ Vet Fak Derg, 18(1), 93-99. Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Jones JL, Griffin PM (2011). Foodborne illness acquired in the United States--major pathogens. Emerg Infect Dis, 17(1), 7-15. Teplitski M, Wrigh AC, Lorca G (2009). Biological approaches for controlling shellfish-associated pathogens. Curr Opin Biotechnol, 20, 185–190. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği (2011). Resmi Gazete Sayısı: 28157 Resmi Gazete Tarihi: 29.12.2011. Wadud S, Leon-Velarde Cg, Larson N, Odumeru JA (2010). Evaluation of immunomagnetic separation in combination with ALOA Listeria chromogenic agar for the isolation and identification of Listeria monocytogenes in ready-to-eat foods. J Microbiol Methods, 81, 153–159. Yalçın H, Can ÖP (2013). Tüketime hazır bazı et yemeklerinin mikrobiyolojik kaliteleri. Erciyes Üniv Vet Fak Derg, 10(1), 1-6. Yang X, Huang J, Wu O, Zhang J, Liu S, Guo W, Cai S, Yu S (2016). Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China. Food Control, 60, 50–56. Yüksek N, Evrensel SS, Temelli S, Anar Ş, Şen MKC (2009). Microbiological evaluation on the ready-to-eat red meat and chicken doner kebabs from a local catering company in Bursa. J Biol Environ Sci, 3, 7-10.
Toplam 2 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Mukadderat Gökmen

Levent Akkaya Bu kişi benim

Recep Kara

Adem Önen Bu kişi benim

Yayımlanma Tarihi 20 Nisan 2016
Gönderilme Tarihi 10 Ocak 2016
Kabul Tarihi 14 Mart 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 27 Sayı: 1

Kaynak Göster

APA Gökmen, M., Akkaya, L., Kara, R., Önen, A. (2016). Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı. Van Veterinary Journal, 27(1), 31-36.
AMA Gökmen M, Akkaya L, Kara R, Önen A. Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı. Van Vet J. Nisan 2016;27(1):31-36.
Chicago Gökmen, Mukadderat, Levent Akkaya, Recep Kara, ve Adem Önen. “Balıkesir’de satışa Sunulan Bazı tüketime hazır gıdalarda Salmonella Spp. Ve Listeria monocytogenes’in yaygınlığı”. Van Veterinary Journal 27, sy. 1 (Nisan 2016): 31-36.
EndNote Gökmen M, Akkaya L, Kara R, Önen A (01 Nisan 2016) Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı. Van Veterinary Journal 27 1 31–36.
IEEE M. Gökmen, L. Akkaya, R. Kara, ve A. Önen, “Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı”, Van Vet J, c. 27, sy. 1, ss. 31–36, 2016.
ISNAD Gökmen, Mukadderat vd. “Balıkesir’de satışa Sunulan Bazı tüketime hazır gıdalarda Salmonella Spp. Ve Listeria monocytogenes’in yaygınlığı”. Van Veterinary Journal 27/1 (Nisan 2016), 31-36.
JAMA Gökmen M, Akkaya L, Kara R, Önen A. Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı. Van Vet J. 2016;27:31–36.
MLA Gökmen, Mukadderat vd. “Balıkesir’de satışa Sunulan Bazı tüketime hazır gıdalarda Salmonella Spp. Ve Listeria monocytogenes’in yaygınlığı”. Van Veterinary Journal, c. 27, sy. 1, 2016, ss. 31-36.
Vancouver Gökmen M, Akkaya L, Kara R, Önen A. Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı. Van Vet J. 2016;27(1):31-6.

88x31.png

Kabul edilen makaleler Creative Commons Atıf-Ticari Olmayan Lisansla Paylaş 4.0 uluslararası lisansı ile lisanslanmıştır.