Erzurum’da Tüketime Sunulan Tavuk Etlerinin Bazı Patojen Bakteriler Yönünden İncelenmesi

Authors : Serap Kılıç ALTUN, Mustafa ATASEVER

Pages : 36-50

View : 21 | Download : 17

Publication Date : 2018-06-01

Article Type : Research Paper

Abstract :In this study, it was aimed to isolate some bacterial pathogens on chicken meats which were presented for sale in Erzurum province using the conventional test methods. Using total of 60 samples consisting of 15 breasts without skin, 15 drumsticks without skin, 15 wings without skin, 15 skins of chicken carcasses were examinated. In 15 insert ignore into journalissuearticles values(25 %); out of 60 samples Campylobacter spp., 5 insert ignore into journalissuearticles values(8,3 %); out of 60 samples Clostridium perfringens, 46 insert ignore into journalissuearticles values(76,6 %); out of 60 samples Escherichia coli, 22 insert ignore into journalissuearticles values(36,6 %); out of 60 samples Listeria spp. were isolated. Salmonella spp. and Staphylococcus aureus were not isolated from samples. Average numbers of Escherichia coli, Clostridium perfringens, total mesophilic aerobic bacteria, total psychrotrophic aerobic bacteria and mold-yeast were respectively 2,9 x 102 cfu/g, 6,8 x 102 cfu/g, 3,8 x 104 cfu/g, 1,9 x104 cfu/g, 1,1 x 104 cfu/g in tested chicken meat samples. Besides, the average values of pH and water activity of the chicken meat samples were determined respectively 0,9220 and 6,58. It was concluded that the chicken meats offered for sale in Erzurum were contaminated with some pathogens and appropriate heat treatment is very important for public health.
Keywords : Campylobacter spp, Chicken meat, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella spp, Staphylococcus aureus