Presence of Listeria species in ready-made meatballs offered by sale under freezing or cooling preservation
Öz
This study was conducted to detect contamination level of Listeria species in ready-made meatballs kinds that are stored under frozen or cooled conditions. In isolations and identifications of Listeria species from the samples, method approved and suggested by USDA/FSIS (United States Department of Agriculture/Food Safety and Inspection Service) was used. The strains that
were identified to be Listeria monocytogenes with biochemical tests was verified as species through Real Time PCR method by using a primary pair specific to hly A gene location. In this study, a total number of 290 different type ready-made meatball samples were analysed. As a result of examining all samples was isolated L. monocytogenes in 32 (11.04%) samples, L. ivanovii in 9 (3.10%) samples, L. innocua in 22 (7.59%) samples, L. welchimerii in 8 (2.76%) samples and also L. seeligeri in 4 (1.38%) samples. In the serotyping of the 32 L. monocytogenes strains isolated from the samples; 15 isolated are found to be Type 1, where 3 strains are found to be Type 4, 11 strains to be type Poly and the rest 3 strains could not typified. The Mean pH and water activity values for the samples were found to be 6.62±0.56 and 0.985±0.007 respectively. In the result of the study, identifying Listeria species especially L. monocytogenes in cooled and frozen ready-made meatball samples studied suggest that such products whose consumption increased in the recent years pose important risk in terms of public health.
Anahtar Kelimeler
Kaynakça
- Akcan T, Estévez M, Serdaroglu M (2017): Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. Food Sci Technol-LEB, 77: 323-331.
- Anonymous (2015). IBM SPSS Statistics for Windows, Version 23.0. IBM Corp., Armonk, NY, USA.
- Anonymous (2011). Turkish Food Codex, Regulation on Microbiological Criteria. R. Gazete: 29.12.2011/28157, Ankara.
- Anonymous (1984). Difco Manual. Tenth. Edition. Detroid Michigan USA, 1984.
- Arshad MS, Batool SA (2017): Natural antimicrobials, their sources and food safety. 87-102. In: DN Karunaratne (Ed), Food Additives, InTech, DOI: 10.5772/intechopen.70197.
- Aznar R, Alarcón B (2003): PCR detection of Listeria monocytogenes: a study of multiple factors affecting sensitivity. J Appl Microbiol, 95: 958–966.
- Border P, Howard J, Plastow G, et al (1990): Detection of Listeria species and Listeria monocytogenes using polymerase chain reaction. Lett Appl Microbiol, 11: 158-162.
- Can OP, Sahin S, Ersan M, et al (2013): Sivas kofte and examination of microbiological quality. Biotech Anim Husbandry, 29(1): 133-143.
- Cook LV (1998): Isolation and identification of Listeria monocytogenes from red meat, poultry, egg and enviromental samples. 1-20. In: BP Dey, CP Lattuada (Eds.) Microbiology Laboratory Guidebook, Chapter 8, 3rd Ed., United States Department of Agriculture Food Safety and Inspection Service Office of Public Health and Science Microbiology Division, Athens, Georgia USA.
- Daelman J, Jacxsens L, Devlieghere F, et al (2013): Microbial safety and quality of various types of cooked chilled foods. Food Control, 30(2): 510-517.
- Dogruer Y, Telli N, Telli AE, et al (2015): Presence and antibiotic susceptibility of Listeria monocytogenes in retail meat and meat products. International Journal of Biological Research, 3(2): 76-81.
- Henriques AR, Gama LT, Fraqueza MJ (2017): Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level. Int J Food Microbiol, 242: 101-106.
- Jolly D, Menon V (2015): Antibacterial effect of garlic and ginger extracts on Escherichia coli and Listeria monocytogenes. International Journal of Applied and Pure Science and Agriculture, 1(2):111-118.
- Lachica V (1990): Simplified Henry technique for initial recognition of Listeria colonies. Applied Environmental Microbiology, 56(4): 1164-1165.
- McClain D, Lee WH (1988): Development of USDA-FSIS method for isolation of Listeria monocytogenes from raw meat and poultry. J Assoc Off Anal Chem, 71(3):660-664.
- Miladi H, Elabed H, Ben Slama R, et al (2017): Molecular analysis of the role of osmolyte transporters opuCA and betL in Listeria monocytogenes after cold and freezing stress. Arch Microbiol, 199(2): 259-265.
- Oxaran V, Lee SHI, Chaul LT, et al (2017): Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products. Food Microbiol, 68: 16-23.
- Ozbey G, Icyeroglu A, Muz A (2013): Prevalence of Listeria species in raw hamburger meatballs and chicken burgers in eastern Turkey. Afr J Microbiol Res, 7(31): 4055-4058.
- Ozturk HM, Ozturk HK, Kocar G (2017): Microbial analysis of meatballs cooled with vacuum and conventional cooling. J Food Sci Technol, 54(9): 2825-2832.
- Rocourt J (1988): The Recognition and identification of Listeria species by classical methods. Turkish Journal Infection, 2(4): 471-485.
- Saldivar JC, Davis ML, Johnson MG, et al (2018): Listeria monocytogenes adaptation and growth at low temperatures: mechanisms and implications for foodborne disease. 227-248. In: SC Ricke, GG Atungulu, CE Rainwater, SH Park (Eds.). Food and Feed Safety Systems and Analysis, Academic Press, San Diego, USA.
- Seeliger HPR, Jones D (1986): Genus Listeria. 1235-1245. In: PHA Sneath, NS Mair, ME Sharpe, JG Holth, Bergey's Manual of Systematic Bacteriology. Vol 2, Williams & Wilkins, Baltimore, USA.
- Sharif A, Tunail N (1995): Detection of Listeria monocytogenes in foods of animal origin. Turk J Vet Anim Sci, 19: 329-334.
- Soyutemiz GE (1999): Hygienic quality of different ready-made meatballs consumed in Bursa. Gıda Derg, 24(3): 163-169.
- Soyutemiz GE (2000a): Chemical composition and pH values of five different groups ready-made meat balls consumed in Bursa. Gıda Derg, 25(1):49-53.
- Soyutemiz GE (2000b): Changes in bacterial flora and Listeria monocytogenes counts in vacuum packed Inegol meatballs refrigerated at different degrees. Gıda Derg, 25(2): 79-86.
- Soyutemiz GE (2001): Survival of Listeria monocytogenes in Inegol meatballs refrigerated at 4 oC. Ist Univ Vet Fak Derg, 27(1): 115-126.
- Sireli UT, Erol İ, Şahin S, et al (2002): Prevalence and contamination levels of Listeria spp. in poultry minced, poultry meatballs and poultry burgers. Turk J Vet Anim Sci, 26: 1271-1276.
- Yörük NG (2012): Investigation of frankfurter sausage, Mortadella type cooked sausage, fermented dry sausage and hamburger patty for foodborne pathogens produced by meat plants having ISO Food Safety Regulation. PhD Thesis, 116 page, Selçuk University, Institute of Health Sciences, Konya, Turkey.
Dondurma veya soğutma ile muhafaza edilerek satışa sunulan hazır köftelerde Listeria türlerinin varlığı
Öz
Bu çalışma, kasap, şarküteri ve süpermarketlerde dondurulmuş veya soğutulmuş olarak muhafaza edilen ve satışa sunulan hazır köfte çeşitlerinde Listeria türlerinin kontaminasyon düzeyini ortaya koymak amacıyla yapılmıştır. Örneklerden Listeria türlerinin izolasyon ve identifikasyonunda USDA/FSIS (United States Department of Agriculture/Food Safety and Inspection Service) tarafından önerilen yöntem kullanılmıştır. Biyokimyasal testlerle L. monocytogenes olarak identifiye edilen suşların hly A gen bölgesine spesifik bir primer çifti kullanılarak Real Time PCR yöntemiyle tür olarak doğrulaması yapılmıştır. Çalışmada toplam 290 adet hazır köfte örneği analize alınmıştır. Tüm örneklerin 32 (%11.04) tanesinden L. monocytogenes, 9 (%3.10) tanesinden L. ivanovii, 22 (%7.59) tanesinden L. innocua, 8 (%2.76) tanesinden L. welchimeri ve 4 (%1.38) tanesinden de L. seeligeri izole edilmiştir. Yapılan serotiplendirmede izole edilen 32 adet L. monocytogenes türünden 15 tanesi Tip 1, 3 tanesi Tip 4 ve 11 tanesi de Tip Poli olarak tanımlanmış, 3 izolat ise tiplendirilememiştir. Tüm örneklerde ortalama pH değeri 6.62±0.56 olarak bulunurken, su aktivitesi değeri ise ortalama 0.985±0.007 olarak saptanmıştır. Çalışma sonucunda incelenen örneklerde önemli oranlarda Listeria türlerinin, özellikle de L. monocytogenes’in tespit edilmesi, son yıllarda tüketimi gittikçe artan bu ürünlerin halk sağlığı açısından önemli bir risk oluşturabileceğini göstermektedir
Anahtar Kelimeler
Kaynakça
- Akcan T, Estévez M, Serdaroglu M (2017): Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. Food Sci Technol-LEB, 77: 323-331.
- Anonymous (2015). IBM SPSS Statistics for Windows, Version 23.0. IBM Corp., Armonk, NY, USA.
- Anonymous (2011). Turkish Food Codex, Regulation on Microbiological Criteria. R. Gazete: 29.12.2011/28157, Ankara.
- Anonymous (1984). Difco Manual. Tenth. Edition. Detroid Michigan USA, 1984.
- Arshad MS, Batool SA (2017): Natural antimicrobials, their sources and food safety. 87-102. In: DN Karunaratne (Ed), Food Additives, InTech, DOI: 10.5772/intechopen.70197.
- Aznar R, Alarcón B (2003): PCR detection of Listeria monocytogenes: a study of multiple factors affecting sensitivity. J Appl Microbiol, 95: 958–966.
- Border P, Howard J, Plastow G, et al (1990): Detection of Listeria species and Listeria monocytogenes using polymerase chain reaction. Lett Appl Microbiol, 11: 158-162.
- Can OP, Sahin S, Ersan M, et al (2013): Sivas kofte and examination of microbiological quality. Biotech Anim Husbandry, 29(1): 133-143.
- Cook LV (1998): Isolation and identification of Listeria monocytogenes from red meat, poultry, egg and enviromental samples. 1-20. In: BP Dey, CP Lattuada (Eds.) Microbiology Laboratory Guidebook, Chapter 8, 3rd Ed., United States Department of Agriculture Food Safety and Inspection Service Office of Public Health and Science Microbiology Division, Athens, Georgia USA.
- Daelman J, Jacxsens L, Devlieghere F, et al (2013): Microbial safety and quality of various types of cooked chilled foods. Food Control, 30(2): 510-517.
- Dogruer Y, Telli N, Telli AE, et al (2015): Presence and antibiotic susceptibility of Listeria monocytogenes in retail meat and meat products. International Journal of Biological Research, 3(2): 76-81.
- Henriques AR, Gama LT, Fraqueza MJ (2017): Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level. Int J Food Microbiol, 242: 101-106.
- Jolly D, Menon V (2015): Antibacterial effect of garlic and ginger extracts on Escherichia coli and Listeria monocytogenes. International Journal of Applied and Pure Science and Agriculture, 1(2):111-118.
- Lachica V (1990): Simplified Henry technique for initial recognition of Listeria colonies. Applied Environmental Microbiology, 56(4): 1164-1165.
- McClain D, Lee WH (1988): Development of USDA-FSIS method for isolation of Listeria monocytogenes from raw meat and poultry. J Assoc Off Anal Chem, 71(3):660-664.
- Miladi H, Elabed H, Ben Slama R, et al (2017): Molecular analysis of the role of osmolyte transporters opuCA and betL in Listeria monocytogenes after cold and freezing stress. Arch Microbiol, 199(2): 259-265.
- Oxaran V, Lee SHI, Chaul LT, et al (2017): Listeria monocytogenes incidence changes and diversity in some Brazilian dairy industries and retail products. Food Microbiol, 68: 16-23.
- Ozbey G, Icyeroglu A, Muz A (2013): Prevalence of Listeria species in raw hamburger meatballs and chicken burgers in eastern Turkey. Afr J Microbiol Res, 7(31): 4055-4058.
- Ozturk HM, Ozturk HK, Kocar G (2017): Microbial analysis of meatballs cooled with vacuum and conventional cooling. J Food Sci Technol, 54(9): 2825-2832.
- Rocourt J (1988): The Recognition and identification of Listeria species by classical methods. Turkish Journal Infection, 2(4): 471-485.
- Saldivar JC, Davis ML, Johnson MG, et al (2018): Listeria monocytogenes adaptation and growth at low temperatures: mechanisms and implications for foodborne disease. 227-248. In: SC Ricke, GG Atungulu, CE Rainwater, SH Park (Eds.). Food and Feed Safety Systems and Analysis, Academic Press, San Diego, USA.
- Seeliger HPR, Jones D (1986): Genus Listeria. 1235-1245. In: PHA Sneath, NS Mair, ME Sharpe, JG Holth, Bergey's Manual of Systematic Bacteriology. Vol 2, Williams & Wilkins, Baltimore, USA.
- Sharif A, Tunail N (1995): Detection of Listeria monocytogenes in foods of animal origin. Turk J Vet Anim Sci, 19: 329-334.
- Soyutemiz GE (1999): Hygienic quality of different ready-made meatballs consumed in Bursa. Gıda Derg, 24(3): 163-169.
- Soyutemiz GE (2000a): Chemical composition and pH values of five different groups ready-made meat balls consumed in Bursa. Gıda Derg, 25(1):49-53.
- Soyutemiz GE (2000b): Changes in bacterial flora and Listeria monocytogenes counts in vacuum packed Inegol meatballs refrigerated at different degrees. Gıda Derg, 25(2): 79-86.
- Soyutemiz GE (2001): Survival of Listeria monocytogenes in Inegol meatballs refrigerated at 4 oC. Ist Univ Vet Fak Derg, 27(1): 115-126.
- Sireli UT, Erol İ, Şahin S, et al (2002): Prevalence and contamination levels of Listeria spp. in poultry minced, poultry meatballs and poultry burgers. Turk J Vet Anim Sci, 26: 1271-1276.
- Yörük NG (2012): Investigation of frankfurter sausage, Mortadella type cooked sausage, fermented dry sausage and hamburger patty for foodborne pathogens produced by meat plants having ISO Food Safety Regulation. PhD Thesis, 116 page, Selçuk University, Institute of Health Sciences, Konya, Turkey.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 14 Haziran 2019 |
| Yayımlandığı Sayı | Yıl 2019 |