Bir catering işletmesinde üretilen İzmir köftelerin üretim aşamalarında sürecin mikrobiyolojik açıdan değerlendirilmesi
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Date
2023-07-11
Authors
Çınar, Başak Süngüç
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışma İzmir köfte üretim sürecinde, tüketici sağlığını etkileyebilecek mikrobiyolojik riskleri ve bu risklerin ortaya çıktığı aşamaları belirlemek amacıyla gerçekleştirilmiştir. Bu amaçla Bursa’da faaliyet gösteren bir catering işletmesine altı farklı ziyaret yapılmıştır. Parça et, kıyma, hazırlanmış köfte (çiğ), pişmiş köfte, sevkiyat öncesi İzmir köfte yemeği, tüketim noktasında benmaride bulunan İzmir köfte yemeği, kıyma makinesi, kıymanın toplandığı tezgah ve köfte yapan personelin eli olmak üzere toplam 54 örnek alınmıştır. Tüm örnekler koliform bakteri, Escherichiacoli, aerobik koloni, stafilokok-mikrokok, koagülaz pozitif stafilokok yönünden sadece gıda örnekleri ise Bacillus cereus, Salmonella spp., Clostridium perfringens, Listeria monocytogenes, Escherichia coli O157 ve stafilokokal enterotoksin yönünden incelenmiştir. İzmir köfte üretim aşamalarından alınan numunelerde aerobik koloni sayısı ortalama parça ette 4,89 log10 kob/g, kıymada 5,37 log10 kob/g, hazırlanmış köftede (çiğ) 5,73 log10 kob/g, pişmiş köftede 2,67 log10 kob/g, kıyma makinasında6,82 log10 kob/cm2, kıymanın toplandığı tezgahta 3,77 log10 kob/cm2, köfte yapan personel elinde 4,51 log10 kob/cm2 tespit edilmiştir. Çalışmamız sonucunda gıdalara uygulanan ısıl işlemin oldukça etkili olduğu görülmüştür. Aerobik koloni sayısı ortalama sevkiyat öncesi pişmiş İzmir köfte yemeğinde 0,86 log10 kob/g, tüketim noktasında benmaride bulunan İzmir köfte yemeğinde ise 1,11 log10 kob/g olduğutespit edilmiştir. Alınan gıda örneklerinin hiçbirinde patojen mikroorganizma bulunamamıştır. Sadece üçüncü ziyarette parça ette B. cereus etkeni tespit edilmiş bunun da sayısının yasal limitlerin altında olduğu görülmüştür. Catering işletmelerinde gıda kaynaklı oluşacak hastalıkların önlenmesi için ham madde kalitesine, yemeklerin yeterli süre ve sıcaklıkta pişirilmesine, çapraz kontaminasyonun önüne geçilmesine, yemeklerin dağıtım ve tüketim zamanına kadar bekletildiği koşulların uygunluğuna dikkat edilmesi önemlidir.
In this study, it was carried out to determine the microbiological risks that may affect consumer health and the stages where these risks occur in the İzmir meatball production process. For this purpose, a catering establishment operating in Bursa has been visited six times. 54 samples were taken from piece of meat, minced meat, prepared meatballs (raw), cooked meatballs, İzmir meat ball meal before shipment, İzmir meatball meal in a water bath at the consumption point, meat grinder, the counter where the meat was collected and the hands of the staff making meatballs. All samples were analysed for coliforms, Escherichia coli, aerobic colony, staphylococcus-micrococcus, coagulase positive staphylococcus, only food samples were analysed fo rBacillus cereus, Salmonella spp., Clostridium perfringens, Listeria monocytogenes, Escherichia coli O157, and staphylococcal enterotoxin. The average number of aerobic colony in samples taken form İzmir meatball production stages 4.89 log10 cfu/g in piece of meat, 5.37 log10 cfu/g in minced meat, 5.73 log10 cfu/g in prepared meatballs (raw), 2.67 log10 cfu/g in cooked meatballs, 6.82 log10 cfu/cm2 in meat grinder, 3.77 log10 cfu/cm2 in the counter where the meat was collected, 4.51 log cfu/cm2 in the hands of the staff making meatballs. As a result of our study, it was seen that the heat treatment applied to the foods was quite effective. The average number of aerobic colony 0.86 log cfu/g in İzmir meatball meal before shipment, 1.11 log cfu/g in İzmir meatball meal in a water bath at the consumption point. Pathogenic microorganisms were not found in any of the food samples taken. Only in the 3rd visit, B. cereus agent was detected in the piece of meat and it has been observed that the number of these is below the legal limits. It is important to pay attention to the quality of raw materials, to cook the food for a sufficient time and temperature, to prevent cross contamination, and the conditions in which the food is kept until distribution and consumption for prevention of foodborne diseases in catering establishments.
In this study, it was carried out to determine the microbiological risks that may affect consumer health and the stages where these risks occur in the İzmir meatball production process. For this purpose, a catering establishment operating in Bursa has been visited six times. 54 samples were taken from piece of meat, minced meat, prepared meatballs (raw), cooked meatballs, İzmir meat ball meal before shipment, İzmir meatball meal in a water bath at the consumption point, meat grinder, the counter where the meat was collected and the hands of the staff making meatballs. All samples were analysed for coliforms, Escherichia coli, aerobic colony, staphylococcus-micrococcus, coagulase positive staphylococcus, only food samples were analysed fo rBacillus cereus, Salmonella spp., Clostridium perfringens, Listeria monocytogenes, Escherichia coli O157, and staphylococcal enterotoxin. The average number of aerobic colony in samples taken form İzmir meatball production stages 4.89 log10 cfu/g in piece of meat, 5.37 log10 cfu/g in minced meat, 5.73 log10 cfu/g in prepared meatballs (raw), 2.67 log10 cfu/g in cooked meatballs, 6.82 log10 cfu/cm2 in meat grinder, 3.77 log10 cfu/cm2 in the counter where the meat was collected, 4.51 log cfu/cm2 in the hands of the staff making meatballs. As a result of our study, it was seen that the heat treatment applied to the foods was quite effective. The average number of aerobic colony 0.86 log cfu/g in İzmir meatball meal before shipment, 1.11 log cfu/g in İzmir meatball meal in a water bath at the consumption point. Pathogenic microorganisms were not found in any of the food samples taken. Only in the 3rd visit, B. cereus agent was detected in the piece of meat and it has been observed that the number of these is below the legal limits. It is important to pay attention to the quality of raw materials, to cook the food for a sufficient time and temperature, to prevent cross contamination, and the conditions in which the food is kept until distribution and consumption for prevention of foodborne diseases in catering establishments.
Description
Keywords
İzmir köfte üretimi, Mikrobiyal kontaminasyon, Catering, Toplu yemek üretimi, İzmir meatball production, Microbial contamination, Catering business, Catering industry
Citation
Çınar, B. S. (2023). Bir catering işletmesinde üretilen İzmir köftelerin üretim aşamalarında sürecin mikrobiyolojik açıdan değerlendirilmesi. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.