Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers
|Belgin Sırıken, Sebnem Pamuk and Alper Ciftci|
|Ondokuz Mayis University, Samsun/Turkey Afyon Kocatepe University, Turkey|
|Posters & Accepted Abstracts: J Vet Sci Technol|
|Statement of the Problem: Ground beef is a raw food of animal origin that constitutes a signifcant portion of the Turkish diet. It is a good medium for the rapid growth of microorganisms. The bacteria normally found on the surface of meat are distributed throughout the entire product during the mincing and mixing process used to produce raw ground meat. It has been known as a vehicle for transmission of organisms such as E. coli, E. coli O157 or H7 and L. monocytogenes. Methodology & Theoretical Orientation: In the study, a total 70 ground beef samples were tested for contamination by L. monocytogenes and E. coli O157:H7. Isolation of E.coli O157:H7 was carried out FDA (2001). Fr this Tryptone Soya Broth with novobiocin and TC-SMAC (Tellurite Cefixime Sorbitol MacConkey) agar plates were used enrichment step and specific media, respectively. Isolation of. L. monocytogenes and other Listeria spp. Listeria Enrichment Broth and Fraser Broth were used preenrchment and enrichment step, respectively. For the isolation, Listeria selective agar was used. Findings: Listeria spp. was present in 27 (38.6%) of the samples. L. monocytogenes was detected 9 (12.9%), 7 (10.0%) as L. innocua, 5 (7.1%) as L. ivanovii, 4 (5.67%) as L. seeligeri and 2 (2.9%) as L. welshimeri. However, E. coli O157:H7 was not detected in any of the samples. Conclusion & Significance: The incidence of L. monocytogenes in ground beef indicates the need for improved equipment and facility, sanitation in slaughterhouse and in ground beef preparation and handling facilities. The presence of L. monocytogenes in ground beef samples is concerning public health risk. More sensitive methods should be used instead of conventional culture techniques in order to properly detect and characterize contamination by E. coli O157:H7.|
Belgin Siriken is an expert about food microbiology, safety and chemical properties of particularly animal origin foods. She finished her PhD at Ankara University, and now she works as Prof. Dr. at Ondokuz Mayis University, Samsun, Turkey. She focuses on working molecular food microbiology.
|PDF | HTML|