MAS Journal of Applied Sciences ISSN: 2757-5675

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Qaladze Bölgesinde Tüketilen Bazı Ürünlerde Salmonella ve Shigella Türlerinin Varlığı

Occurence Of Salmonella And Shigella Species In Some Products Consumed In Qaladze Region

Qaladze Bölgesinde Tüketilen Bazı Ürünlerde Salmonella ve Shigella Türlerinin Varlığı

 
Author : Bülent HALLAÇ  Rahman Khdir Ibrahım  
Type :
Printing Year : 2021
Number : 6
Page : 106-123
DOI Number: :
Cite : Bülent HALLAÇ Rahman Khdir Ibrahım, (2021). Qaladze Bölgesinde Tüketilen Bazı Ürünlerde Salmonella ve Shigella Türlerinin Varlığı. MAS Journal of Applied Sciences, 6, p. 106-123. Doi: 10.52520/masjaps.3.
    


Summary

Bu araştırmada; 2016 yılında Qaladze bölgesinde (Irak) tüketilen 10’ar adet fabrika ve köy üretimi çiğ tavuk eti, tavuk ve kırmızı et döner, çiğ ve pişirilmiş köy yumurtası, ev ayranı ve yoğurdu, içme suyu ve yıkamada kullanılan su olmak üzere toplam 100 adet örnek Salmonella spp ve Shigella spp.. yönünden üç farklı besiyerinde incelenmiştir. Bu amaçla ISO 6579:2002 ve EN-ISO 21567 metodu kullanılmıştır. İncelenen örneklerin 45’i Salmonella spp. yönünden pozitif olarak belirlenmiş ve bunların 17 (% 37.74)’si S. enteritidis, 11 (% 24.42)’i S. bongori, 8 (% 17.76)’i S. typhimurium, 8 (% 17.76)’i S. paratyhpyi ve 1 (% 2.22)’i de S. typhi olarak identifiye edilmiştir. İncelenen örneklerin 32’si Shigella spp. yönünden pozitif bulunmuş, ve bunların 16 (% 50.00)’sı S. dysenteriae, 6 (% 18.75)’sı S. sonnei, 6 (% 18.75)’sı S. flexneri ve 4 (% 12.50)’ü de S. boydii olarak tanımlanmıştır.. İncelenen Salmonella spp.’ye çoğunlukla çiğ tavuk etleri ile çiğ köy yumurtalarında, Shigella spp. ye ise yıkamada kullanılan sularda rastlanılmıştır. Araştırmada kullanılan Salmonella-Shigella Agar (SSA), Xylose Lysine Deoxycholate Agar (XLDA) ve Hektoen Enteric Agar (HEA) arasında Salmonella türlerinin belirlenmesinde en etkili olan besiyerinin XLDA (p <0.01), Shigella türlerinin belirlenmesinde de HEA (p<0.05), ayrıca bakteri sayısının tespit edilebilirliğinde ise de besiyerleri arasında anlamlı bir fark (p<0.001) belirlenmiştir. Analiz edilen örnek grupları arasında pH, aw, SSA ve XLDA yönüyle p <0.01 düzeyinde, O/R potansiyeli ve HEA yönüyle p <0.05 seviyesinde anlamlı bir farkın olduğu saptanmıştır. Sonuçta incelenen örneklerin çoğunda Salmonella ve Shigella türlerine rastlanmış ve bu ürünlerin tüketiminin halk sağlığı açısından potansiyel bir risk oluşturabileceği kanaatine varılmıştır.

 



Keywords
Salmonella spp., Shigella spp., Halk sağlığı, Gıda güvenliği, Qaladze

Abstract

In this research; in terms of Salmonella spp. in three different media, a total of 100 samples including 10 samples from each of the (factory and village production raw chicken meat, chicken and red meat doner, raw and cooked village eggs, home ayran and yogurt, drinking water and water used for washing) which consumed in Qaladze region (Iraq) at 2016 year were examinated. ISO 6579:2002 and EN-ISO 21567 method was used for this purpose. 45 of the samples examination were determined as positive in terms of Salmonella spp. and 17 (37.74%) of them were S. enteritidis, 11 (24.42%) of them were S. bongori, 8 (17.76%) of them were S. typhimurium, 8 (17.76%) of them were S. paratyhpyi and 1 (2.22%) of them was also identified as S. typhi. 32 of the samples examination were determined as positive in terms of Shigella spp. and 16 (50.00%) of them were S. dysenteriae, 6 (18.75%) of them were S. sonnei, 6 (18.75%) of them were S. flexneri 6 (18.75%) and 4 (12.50%) of them were also identified as S. boydii. While more Salmonella spp. was found in raw chicken meats and raw village eggs, home yoghurts and drinking water were found to be more reliable. In the samples examined, Shigella spp. is most frequently was found in the water used in washing, while the presence epidemiyological agent in homemade yogurt, ayran and boiled eggs was found to be less. The most effective medium between Salmonella-Shigella Agar (SSA), Xylose Lysine Deoxycholate Agar (XLDA) and Hektoen Enteric Agar (HEA) used in the study was determinated XLDA (p <0.01) and there was determinated a significant difference between the mediums in detectable of the number of bacteria (p <0.001). It was determined that there was a significant difference between the sample groups analyzed in terms of pH, aw, SSA and XLDA at p <0.01 level, O/R potential and HEA direction at p <0.05 level. While there was a positive correlation between sample groups and O/R potential, a negative correlation was found between SSA and O/R potential (p <0.05).The most effective medium used in the study was determined that Hektoen Enteric Agar (P <0.05). As a result, Salmonella and Shigella species were found in most of the samples examined and it was concluded that the consumption of these products may pose a potential risk for public health.



Keywords
Salmonella spp., Shigella spp., Public health, Food safety, Qaladze

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