Kurutulmuş Meyve Örneklerinde Mikrobiyolojik Kalite Özelliklerinin Araştırılması

Year 2018, Volume: 11 Issue: 2, 93 - 97, 31.12.2018

Nurgül Akbal Aydın Vural

Abstract

Bu çalışmada kurutulmuş kayısı, incir, siyah
üzüm, sarı üzüm, elma, erik ve dut örneklerinde mikrobiyolojik kalitenin
araştırılması amaçlanmıştır. Kurutulmuş meyve örnekleri toplam mezofilik aerob
bakteri, koliform, Escherichia coli,
Staphylococcus aureus, Staphylococcus-Micrococcus spp., küf-maya ve sülfit
indirgeyen anaerob bakteri varlığı yönünden standart analiz yöntemleri ile
incelenmiştir. E. coli (%10) ve
sülfit indirgeyen anaerob bakteriler (%10) sadece kurutulmuş siyah üzüm
örneklerinde; S. aureus ise sadece
kurutulmuş erik (%20) ve kurutulmuş dut (%10) örneklerinde saptanmıştır. Analiz
edilen kurutulmuş meyve örneklerinin tamamı küf ve maya sayısı açısından Türk
Gıda Kodeksi’ne göre kabul edilebilir sınırlar içerisindedir. Bu çalışma ile
analiz edilen kurutulmuş meyve örneklerinin mevcut durumda halk sağlığı
açısından risk oluşturmadığı saptanmıştır. Ancak analiz edilen örneklerde
patojen bakteri ve hijyen indikatörü mikroorganizmaların bulunması kötü
muhafaza koşullarında halk sağlığı açısından sorunlara neden olabileceğini
düşündürmektedir.

Keywords

Kurutulmuş meyve, Mikrobiyolojik kalite, E. coli, S. aureus

Research of Microbiological Quality Properties in Dried Fruit Samples

Abstract

In this research the aim was to determine
microbiological quality in dried apricot, fig, black grape, white grape, apple,
plum, and mulberry samples. Dried fruit samples were examined by standard
analysis methods in terms of total mesophilic aerob bacteria, coliform, Escherichia coli, Staphylococcus aureus,
Staphylococcus-Micrococcus spp., mould-yeast and sulphide reducing
anaerobic bacteria. E. coli (10%) and sulphide reducing
anaerobic bacteria (10%) were only detected in dried black grape samples.  S. aureus
was only detected in dried plum (20%) and dried mulberry (10%) samples. All of
the analyzed dried fruit samples were within the acceptable limits according to
Turkish Food Codex in terms of yeast and mold. By this study it was determined
that analyzed dried fruit samples do not threat public health. However,
presence of pathogen and hygiene indicator microorganisms in the analyzed
samples makes us think that bad preservation conditions may cause problems in
terms of public health.

Keywords

Dried fruits, Microbiological quality, E. coli, S. aureus

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