Gıda Kaynaklı Staphylococcus aureus İntoksikasyonlarının Kontrolünde Bakteriyofaj Uygulamaları

Year 2023, Volume: 34 Issue: 1, 114 - 120, 20.06.2023

Yeşim Yonsul Tuncer , Naim Deniz Ayaz

https://doi.org/10.35864/evmd.1282730

Abstract

Staphylococcus aureus ısıya dayanıklı enterotoksinleri, biyofilm oluşturabilmesi ve antibiyotiklere özellikle de metisiline karşı direnç geliştirmesi sebebiyle başlıca gıda kaynaklı intoksikasyon etkenlerindendir. S. aureus’un stafilokokkal enterotoksinler (SEs) ve stafilokkokkal enterotoksin benzeri toksinler (SEIs) olmak üzere tanımlanmış 28 toksini bulunmasına rağmen gıda kaynaklı intoksikasyonlarının yaklaşık %95’inden sorumlu tutulanlar SEA-SEE’dir. Çiftlikten çatala gıda güvenliği için HACCP, GHP ve GMP gibi uygulamaların yanı sıra gıdalardaki ve gıda işleme tesislerinde bakteriyel yükün azaltılması amacıyla S.aureus’a özgü litik bakteriyofaj kullanımı alternatif bir yöntem olarak karşımıza çıkmaktadır. Fajların özgüllük, etkinlik ve insanlarda toksik etkisinin bulunmaması gibi birçok avantajına rağmen kullanımı sınırlandıran birtakım dezavantajları da bulunmaktadır. Bu derlemede, S. aureus’un gıda intoksikasyonları açısından önemi ile gıdalarda biyokontrolüne yönelik bakteriyofaj uygulamalarının etkinliği kısaca ele alınmıştır.

Keywords

bakteriyofaj, biofilm, biyokontrol, S.aureus, vaka

Supporting Institution

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Project Number

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Thanks

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Bacteriophage Applications in the Control of Foodborne Staphylococcus aureus Intoxications

Abstract

Staphylococcus aureus is one of the main foodborne intoxication agents due to its thermostable enterotoxins, biofilm formation and resistance to antibiotics, especially methicillin. Although S. aureus has 28 identified toxins, including staphylococcal enterotoxins (SEs) and staphylococcal enterotoxin-like toxins (SEIs), SEA-SEE were found responsible for approximately 95% of food intoxications. In addition to applications such as HACCP, GHP and GMP for farm-to-fork food safety, the use of S.aureus-specific lytic bacteriophage is an alternative method to reduce bacterial load in foods and food processing facilities. Although phages have many advantages such as specificity, efficacy and non-toxicity in humans, there are also disadvantages that limit their use. In this review, the importance of S. aureus in terms of food intoxications and the effectiveness of bacteriophage applications for biocontrol in foods are discussed briefly

Keywords

bacteriophage, biocontrol, biofilm, cases, S.aureus

Project Number

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