Mikrodalga enerjisinin kasap köfteye inokule edilen Listeria monocytogenes üzerine etkisinin incelenmesi
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Date
2008
Authors
Çoksaygılı, Nilüfer
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bursa'da bulunan çeşitli market ve kasaplardan kıyma örnekleri alınmıştır. Kıyma örneklerinde Listeria monocytogenes varlığı ISO yöntemi ile araştırılmıştır. Tür belirlenmesinde bakteri tanıma sistemi PhoneixTM100 (Becton Dickonson USA)'dan yararlanılmıştır.Alınan beş kıyma örneğinde ISO ve PhoneixTM100 bakteri tanıma sistemi ile Listeria monocytogenes identifiye edilmiştir. Kesimine nezaret edilen et, laboratuvarda kıyma makinasından geçirilmiş, kıyma örneğinde Listeria monocytogenes tespit edilmemiş ve denemelerde kullanılmıştırUludağ Üniversitesi Tıp Fakültesi Mikrobiyoloji Anabilim Dalı Bakteriyoloji Laboratuvarından sağlanan Listeria monocytogenes (ATCC 7644) 500'er gramlık köfte hamurlarına 10, 100, 1000 kob/g düzeyinde inokule edilmiştir. Köfteler mikrodalga fırında 300 W, 450 W ve 600 W'da 2 dakika pişirilmiştir. Pişirilen köftelerde Listeria monocytogenes belirlenmemiştir. Çiğ köftelerde karakteristik üreme gözlenmiştir. Pişirme sıcaklığının ve süresinin bu sonuçta etkili olduğu düşünülmüştür.Kıyma örnekleri çiğ halde ve mikrodalga fırında 2 dakika pişirildikten sonra toplam mezofilik aerobik bakteri sayıları Plate Count Agar kullanılarak belirlenmiştir.Başlangıçta alınan kıyma örneklerinin ve asıl örneğin nem, serbest yağ içerikleri tespit edilmiştir. Kıyma örneklerinde en az % 40.04 en fazla % 64.71 oranında nem belirlenmiştir. Serbest yağ içeriği en az % 14.50 en fazla % 30.22 olarak bulunmuştur.
Five minced meat samples were purchased from some markets around Bursa. Listeria monocytogenes in meat samples was investigated by ISO method. The bacteria identification system PhoneixTM1000 (Becton and Dickonson) was used to determine the variety of listeria. In five minced meat samples L.monocytogenes was determined. A meat sample minced in laboratary which didn’t contain L. monocytogenes used for the trials. In the trials, L. monocytogenes (ATCC 7644) was inoculated to the 500 grams of sample at a level of 10, 100, 1000 kob/g. The kofta was cooked in microwave oven at the 300 W, 450 W and 600 W energy levels during 2 minutes. We didn’t determine L. monocytogenes in the cooked samples. The characteristic colonies were identified in the rare ones. We have determined total mesophilic aerobic bacteria in rare minced meat samples and the cooked ones. To determine total mesophilic aerobic bacteria plate count agar was used. All minced meat samples’ humidity and free oil content were analysed. The minimum humidity, was % 40.04 and maximum one was % 64.71. The minimum free oil content was % 14.50 and the maximum one was % 30.2.
Five minced meat samples were purchased from some markets around Bursa. Listeria monocytogenes in meat samples was investigated by ISO method. The bacteria identification system PhoneixTM1000 (Becton and Dickonson) was used to determine the variety of listeria. In five minced meat samples L.monocytogenes was determined. A meat sample minced in laboratary which didn’t contain L. monocytogenes used for the trials. In the trials, L. monocytogenes (ATCC 7644) was inoculated to the 500 grams of sample at a level of 10, 100, 1000 kob/g. The kofta was cooked in microwave oven at the 300 W, 450 W and 600 W energy levels during 2 minutes. We didn’t determine L. monocytogenes in the cooked samples. The characteristic colonies were identified in the rare ones. We have determined total mesophilic aerobic bacteria in rare minced meat samples and the cooked ones. To determine total mesophilic aerobic bacteria plate count agar was used. All minced meat samples’ humidity and free oil content were analysed. The minimum humidity, was % 40.04 and maximum one was % 64.71. The minimum free oil content was % 14.50 and the maximum one was % 30.2.
Description
Keywords
Listeria monocytogenes, Mikrodalga enerjisi, Toplam mezofilik aerobik bakteri, Nem, Serbest yağ, Microwave energy, Total mesophilic aerobic bacteria, Humidity, Free oil content
Citation
Çoksaygılı, N. (2008). Mikrodalga enerjisinin kasap köfteye inokule edilen Listeria monocytogenes üzerine etkisinin incelenmesi. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.