Bolu ilinde perakende satılan et ürünlerinden Escherichia coli, Salmonella ve Yersinia türlerinin izolasyonu ve tanımlanması

Meat and meat products are the major source of foodborne infections and the most important link between food-producing animals and humans. When animals are slaughtered, bacteria from the hide, the gut or the processing environment may contaminate the surfaces of meat. This occurs despite of washing animals before slaughter, various treatments to clean carcasses during processing, and programs to keep the environment clean. Some of these organisms are spoilage bacteria while others are pathogenic to humans. The aim of the research is to isolate and identify pathogenic bacteria such as Escherichia coli, Salmonella spp., and Yersinia spp. in the retail meat products. Between November 2007 and May 2008, a total of 225 retail meat products (poultry meat, meat, ground beef) were collected from butcher shops and delicatessens in Bolu. Any presence of E. coli, Salmonella spp. and Yersinia spp. in meat samples were analyzed according to ?The International Organization for Standardization? methods. Especially, Most Probable Number (MPN) technique in a standard ISO procedure was used to identify for E. coli. Enumeration of E. coli in foods could be acquired at low concentrations by MPN technique. Out of 225 samples, the results were found to be positive for Salmonella spp. in 50 (22.2%) and Yersinia spp. in five (2.2%) samples. E. coli was examined from 168 of 225 samples, and was found to be positive in 90 (53.5%) samples. Among Salmonella species, S. Typhimurium was found to exist in 22 (9.8%) samples, S. bongori in 20 (8.9%), S. enterica subsp. diarizonae in eight (3.5%) samples. Among Yersinia species, Y. mollaretii was found to exist in three (1.33%), Y. intermedia in one (0.44%), Y. pseudotuberculosis in one (0.44%) sample.