Detection the enterotoxin producing capacity of coagulase positive Staphylococcus by EIA (Enzyme Immuno Assay) isolated from turkey meat
Öz
A total of 52 turkey meat samples (including 39 legs and 13 wings), of three national companies were obtained from different markets in Ankara and were examined for the presence of enterotoxigenic coagulase positive staphylococci by EIA (Enzyme immuno assay). Average micrococci/staphylococci count of the samples was 6.3 x 102 cfu/g with a minimum of 1.0x102cfu/g and a maximum of 4.3x106 cfu/g. Five of the samples (9.61 %) had coagulase positive staphylococci with the following counts; minimum 1.0x102 cfu/g, maximum 1.3x104 cfu/g, and average 9.3x102 cfu/g. Thirteen out of 241 (5.3 %) isolates were found coagulase positive. Four of the coagulase positive isolates were enterotoxigenic and two of these had only type C, one isolate had only type B and one isolete had both B and C type enterotoxin production ability. In conclusion, the examined turkey meats were found to be partially contaminated with enterotoxin producing coagulase positive staphylococci. Elimination of enterotoxigenic staphylococci from turkey meat is very important to protect public health. This can be substantially achieved by the establishment and management of poultry slaughterhouses, which apply systems such as GMP, HACCP and have general hygienic practices
Anahtar Kelimeler
Coagulase positive staphylococci EIA enterotoxin turkey meat
Kaynakça
- Adams BW, Mead GC (1983): Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further processing operations. J Hyg, 91, 479-490.
- Baumgart J (1997): Mikrobiologische Untersuchungen von Lebensmitteln Behr''s Verlag, Robert Seeman GmbH&Co, Hamburg.
- Bergdoll MS (1989): Staphylococcus aureus. In: Foodborne Bacterial Pathogens. DOYLE MP (ed.). Published by Marcel Dekker, New York, p. 463-523.
- Bryan FL, Doyle MP (1995): Health risks and consequences of Salmonella and Campylobacter jejuni in raw poultry. J Food Protect, 58, 326-344.
- Bystron J, Molenda J, Bania J, Kosek-Paszkowska K, Czerw M (2005): Occurrence of enterotoxigenic strains of Staphylococcus aureus in raw poultry meat. Polish J Vet Sci, 8, 37-40.
- Evans JB, Ananaba GA, Pate CA, Bergdoll MS (1983): Enterotoxin production by atypical Staphylococcus aureus from poultry. J Appl Bacteriol, 54, 257-261.
- Evenson ML, Hinds MW, Bernstein RS, Bergdoll MS (1988): Estimation of human dose of staphylococcal enterotoxin A from a large outbreak of staphylococcal food poisoning involving chocolate milk. Int J Food Microbiol, 7, 311-316.
- Götze U, Schröder B (1974): Untersuchungen über die hygienische Beschaffenheit von gefroren im handel angebotenem in und auslandischem Geflügel (Brathahn, Enten und Puten). Fleischwirtschaft 54, 1347-1360. In: Mead GC, Dodd CER (1990): Incidence, origin and significance of staphylococci on processed poultry. J Appl Bacteriol Sym Suppl, 81S-91S.
- Jay JM (1996): Staphylococcal gastroenteritis. In: Modern Food Mıcrobiology. 5th ed., Chapman & Hall, New York, 429-450.
- Mead GC, Norris AP, Bratchell N (1989): Differentiation of Staphylococcus aureus from freshly slaughtered poultry and strains ‘endemic’ to processing plants by biochemical and physiological tests. J Appl Bacteriol, 66, 153-159.
- Mead GC, Dodd CER (1990): Incidence, origin and significance of staphylococci on processed poultry. J Appl Bacteriol Sym Suppl, 81S- 91S.
- Nychas GJE, Board RG (1991): Enterotoxin B production and physicochemical changes in extracts from different turkey muscles during the growth of Staphylococcus aureus S-6. Food Microbiol, 8, 105-117.
- Scheusner DL Hood LL, Harmon LG (1973): Effect of temperature and pH on growth and enterotoxin production by Staphylococcus aureus. J Milk Food Technol, 36, 249- 252. In: Halphin-Donhalek MI, Marth EH (1989): Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A review. J Food Protect, 52, 267-282.
- Tatini SR (1973): Influence of food environment on growth of Staphylococcus aureus and production of various enterotoxins. J Milk Food Technol, 36, 559-563. In: Halphin-Donhalek MI, Marth EH (1989): Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A review. J Food Protect, 52, 267-282.
- Yang X, Board RG, Mead GC (1988): Influence of spoilage flora and temperature on growth of Staphylococcus aureus in turkey meat. J Food Protect, 51, 303-309.
- Vandenbosch LL, Fung DYC, Widomski M (1973): Optimum temperature for enterotoxin production by Staphylococcus aureus S-6 and 137 in liquid medium. Appl Microbiol 25, 498-500.
- Waldroup AL (1996): Contamination of raw poultry with pathogens. World’s Poultry Sci J, 52, 7-25
- Wieneke AA, Roberts D, Gilbert RJ (1993): Staphylococcal food poisoning in the United Kingdom, 1969-90. Epidemiol Infect, 110, 519-531.
Hindi etlerinden izole edilen koagulaz pozitif stafilokoklarda enterotoksin oluşturma yeteneklerininEIA (Enzyme Immuno Assay) ile belirlenmesi
Öz
Çalışmada 3 farklı ulusal firma tarafından üretilen ve Ankara’da çeşitli marketlerden alınan 39 but ve 13 kanat olmak üzere toplam 52 hindi etinden izole edilen koagulaz pozitif stafilokokların enterotoksin oluşturma kabiliyeti EIA (Enzyme Immuno Assay) yöntemi ile araştırılmıştır. Analizler neticesinde 52 hindi etinin minimum 1.0 x 102 kob/g, maksimum 4.3 x 106 kob/g ve ortalama 6.3 x 102 kob/g düzeyinde mikrokok/stafilokok ile kontamine olduğu belirlenmiştir. Örneklerden 5’inde (% 9.61) minimum 1.0 x 102 kob/g, maksimum 1.3 x 104 kob/g ve ortalama 9.3 x 102 kob/g düzeyinde koagulaz pozitif stafilokok tespit edilmiştir. Örneklerden izole edilen 251 mikrokok/stafilokok izolatının 13’ünün (% 5.3) koagulaz pozitif olduğu saptanmıştır. Koagulaz pozitif stafilokoklardan 4’ünün enterotoksin oluşturduğu, bunlardan 2’sinin tip C, 1’inin tip B ve 1’inin hem tip B hemde tip C toksin üretebildiği belirlenmiştir. Sonuç olarak analiz edilen hindi etlerinin koagulaz pozitif stafilokoklar ile kısmen kontamine olduğu bulunmuştur. Halk sağlığının korunması açısından hindi etlerinden koagulaz positive stafilokokların elimine edilmesi önem taşımaktadır. Bu da temel olarak HACCP ve GMP sistemlerini uygulayan ve genel hijyen kurallarına uyan kanatlı kesimhanelerinin kurulması ve işletilmesi ile gerçekleştirilebilir
Anahtar Kelimeler
Kaynakça
- Adams BW, Mead GC (1983): Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further processing operations. J Hyg, 91, 479-490.
- Baumgart J (1997): Mikrobiologische Untersuchungen von Lebensmitteln Behr''s Verlag, Robert Seeman GmbH&Co, Hamburg.
- Bergdoll MS (1989): Staphylococcus aureus. In: Foodborne Bacterial Pathogens. DOYLE MP (ed.). Published by Marcel Dekker, New York, p. 463-523.
- Bryan FL, Doyle MP (1995): Health risks and consequences of Salmonella and Campylobacter jejuni in raw poultry. J Food Protect, 58, 326-344.
- Bystron J, Molenda J, Bania J, Kosek-Paszkowska K, Czerw M (2005): Occurrence of enterotoxigenic strains of Staphylococcus aureus in raw poultry meat. Polish J Vet Sci, 8, 37-40.
- Evans JB, Ananaba GA, Pate CA, Bergdoll MS (1983): Enterotoxin production by atypical Staphylococcus aureus from poultry. J Appl Bacteriol, 54, 257-261.
- Evenson ML, Hinds MW, Bernstein RS, Bergdoll MS (1988): Estimation of human dose of staphylococcal enterotoxin A from a large outbreak of staphylococcal food poisoning involving chocolate milk. Int J Food Microbiol, 7, 311-316.
- Götze U, Schröder B (1974): Untersuchungen über die hygienische Beschaffenheit von gefroren im handel angebotenem in und auslandischem Geflügel (Brathahn, Enten und Puten). Fleischwirtschaft 54, 1347-1360. In: Mead GC, Dodd CER (1990): Incidence, origin and significance of staphylococci on processed poultry. J Appl Bacteriol Sym Suppl, 81S-91S.
- Jay JM (1996): Staphylococcal gastroenteritis. In: Modern Food Mıcrobiology. 5th ed., Chapman & Hall, New York, 429-450.
- Mead GC, Norris AP, Bratchell N (1989): Differentiation of Staphylococcus aureus from freshly slaughtered poultry and strains ‘endemic’ to processing plants by biochemical and physiological tests. J Appl Bacteriol, 66, 153-159.
- Mead GC, Dodd CER (1990): Incidence, origin and significance of staphylococci on processed poultry. J Appl Bacteriol Sym Suppl, 81S- 91S.
- Nychas GJE, Board RG (1991): Enterotoxin B production and physicochemical changes in extracts from different turkey muscles during the growth of Staphylococcus aureus S-6. Food Microbiol, 8, 105-117.
- Scheusner DL Hood LL, Harmon LG (1973): Effect of temperature and pH on growth and enterotoxin production by Staphylococcus aureus. J Milk Food Technol, 36, 249- 252. In: Halphin-Donhalek MI, Marth EH (1989): Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A review. J Food Protect, 52, 267-282.
- Tatini SR (1973): Influence of food environment on growth of Staphylococcus aureus and production of various enterotoxins. J Milk Food Technol, 36, 559-563. In: Halphin-Donhalek MI, Marth EH (1989): Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A review. J Food Protect, 52, 267-282.
- Yang X, Board RG, Mead GC (1988): Influence of spoilage flora and temperature on growth of Staphylococcus aureus in turkey meat. J Food Protect, 51, 303-309.
- Vandenbosch LL, Fung DYC, Widomski M (1973): Optimum temperature for enterotoxin production by Staphylococcus aureus S-6 and 137 in liquid medium. Appl Microbiol 25, 498-500.
- Waldroup AL (1996): Contamination of raw poultry with pathogens. World’s Poultry Sci J, 52, 7-25
- Wieneke AA, Roberts D, Gilbert RJ (1993): Staphylococcal food poisoning in the United Kingdom, 1969-90. Epidemiol Infect, 110, 519-531.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Diğer ID | JA96GF46JY |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Eylül 2009 |
| Yayımlandığı Sayı | Yıl 2009Cilt: 56 Sayı: 3 |