Gıda zehirlenmelerinde etkin olan mikroorganizmalar
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Date
1992
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Publisher
Uludağ Üniversitesi
Abstract
Dünya'da ve ülkemizde gıda zehirlenmeleri, hala önemli bir sorun olma özelliğini korumaktadır. Bu sorun, özellikle geri kalmış ve gıdaların işlenmesinde ilkel teknolojilerin kullanıldığı ülkelerde daha da önem kazanmaktadır. Gıda zehirlenmesine neden olan başlıca faktör, kimyasal maddeler, zehirli bitki ve hayvanlar ile bazı mikroorganizmalar ile kontamine olmuş gıdaların tüketimidir. Bu durum göz önüne alındığında gıdaların muhafaza yöntemlerinin ve bu yöntemlerin hangi gıdaya ne şekilde uygulanacağının bilinmesi gerekmektedir. Bunu gerçekleştirebilmek için de zehirlenmelerde etkin olan mikroorganizmalar, gelişme istekleri ve hangi gıdalarda bulunabilecekleri konusundaki bilgiler tam olarak bilinmelidir. Böylece gıdaların bozulmalar önlenerek hem ülke ekonomisinin hem de insanların zarar görmeleri engellenecektir.
Being poisoned by food still remains an important problem in the world and in our country. This problem is especially im both portant in the countries which are undeveloped and in which primitive technologies are used in food processing. The main reason of being poisoned by food is the consumption of food which is contaminated by chemical, poisonous plants and animals and some microorganisms. When this fact is considered, it is necessary to know the storage methods of food and how to apply these methods to particular food species. In order to achieve this, it is compulsory to know the growth requirement of these microorganisms and the foods that they are present. In this way, the spoilage of foods will be prevented, hence both the national economy and the people will be protected.
Being poisoned by food still remains an important problem in the world and in our country. This problem is especially im both portant in the countries which are undeveloped and in which primitive technologies are used in food processing. The main reason of being poisoned by food is the consumption of food which is contaminated by chemical, poisonous plants and animals and some microorganisms. When this fact is considered, it is necessary to know the storage methods of food and how to apply these methods to particular food species. In order to achieve this, it is compulsory to know the growth requirement of these microorganisms and the foods that they are present. In this way, the spoilage of foods will be prevented, hence both the national economy and the people will be protected.
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Keywords
Mikroorganizma, Gıda zehirlenmeleri, Microorganism, Food poisoning
Citation
Uylaşer, V. ve Başoğlu, F. (1992). "Gıda zehirlenmelerinde etkin olan mikroorganizmalar". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 9(1), 261-273.