Determination of Li̇steri̇a monocytogenes, Cronobacter (enterobacter) sakazaki̇i̇ and Salmonella spp. pathogenic bacteria which could be a potential risk in stage of production with real-time PCR method

In this study, exemplification at raw material, semi manufactured and final products was made in the products (chocolate and milk-cream cakes) during six months between the dates 01.11.2013-30.04.2014 at a food production facility. Three pathogen (L.monocytogenes, C.sakazakii and Salmonella spp.) which have the highest potential risk for foodstuffs were determined by Real-Time PCR method that has more precise, efficient and most importantly quickly detection comparative to other methods. Salmonella spp., L.monocytogenes and C.sakazakii analysis were performed by categorize with regard to raw material type and risk potential in 213 raw materials which were used in the making of chocolate (hazelnut spread with cocoa) and milk-cream cakes. Salmonella spp. analyses were carried out in semi manufactured controls at a total of 62 pieces of hazelnut spread. While Salmonella spp. analysis were performed in 87 pieces of chocolate (hazelnut spread with cocoa) samples, Salmonella spp. and L.monocytogenes analysis were carried out in 35 pieces of milk-cream cakes and 39 pieces of chocolate covered milk-cream cakes samples in the final products. As a result of the studies, any pathogen bacteria were not detected in semi and final products. As to raw materials, Salmonella spp. were detected in only pasteurized egg belonging to the two different lot numbers with Real-Time PCR. Whereas as a results of confirmation of positive sample with classical method Salmonella spp. was just existed in a egg belonging to one lot number, it was deduced that the positive sample belonging to the other lot numbers was false. Positive results should be confirmed with classical method absolutely due to the fact that Real-time PCR is a quick and precision system which can be led to false positive results at low percentage. In conclusion, the importance of low risk raw material supply in order to produce quality products and precautions, which should be taken every stage from production to consumption, receive emphasis not to create health problems in humans for a safe food production. Key words: Real-Time PCR, chocolate, milk-cream cakes, Salmonella spp., L.monocytogenes, C.sakazakii.