GIDA MADDELERİNDE SALMONELLA ARANMASINDA LAKTOZ BROTH VE TAMPONLANMIŞ PEPTONLU SU İLE ÖNZENGİNLEŞTİRME SÜRESİNİN KARŞILAŞTIRILMASI

Year 2017, Volume: 42 Issue: 4, 457 - 467, 08.06.2017

Hilal Selamoğlu A. Kadir Halkman

Abstract

Bu çalışmada, gıdalarda Salmonella
aranması amacıyla, önzenginleştirme aşamasında ISO tarafından önerilen tamponlanmış
peptonlu su ile FDA tarafından kimi gıdaların analizi için önerilen laktoz broth,
S. Enteritidis ATCC 13076 ve S. Typhimurium ATCC 13311 olmak üzere
iki farklı Salmonella serotipi için
denenmiştir. Çalışmada, refakatçi flora olarak Escherichia coli ATCC 10536 suşu kullanılmıştır. Işınlanarak
sterilize edilmiş kıyma ve UHT süt, ayrı ayrı olmak üzere S. Enteritidis + E. coli
ve S. Typhimurium + E. coli ile bulaştırılmış, 37 ^oC'ta
24 saat inkübasyona bırakılmıştır. İnkübasyonun 15, 18, 21 ve 24. saatlerinde Salmonella ile E. coli sayımları selektif besiyeri kullanılarak yapılmış ve aynı
zamanda pH değerleri ölçülmüştür. Denemelerin 2. aşamasında, Salmonella serotipleri asetik asit ile
zayıflatılmış ve yukarıda belirtilen şekilde devam edilmiştir. Araştırma
sonuçlarına göre, tamponlanmış peptonlu suda pH stabil kalmış (P >0.05) ancak laktoz brothta pH düşmüştür
(P <0.05). pH'nın düşmesi Salmonella serotiplerinin tümüyle yok
olmasına yetecek kadar olmamıştır ve her koşulda Salmonella sayımı gerçekleştirilmiştir. S. Typhimurium serotipi özellikle laktoz brothta S. Enteritidis serotipine kıyasla daha
düşük (P <0.05) sayım sonucu
vermiştir. Tüm denemelerde ilerleyen inkübasyon süresine bağlı olarak laktoz brothta
pH düşmesi olmakla beraber, bu düşüşün Salmonella
sayısında önemli bir etkisi olmamıştır (P
>0.05).

Keywords

Salmonella, önzenginleştirme, tamponlanmış peptonlu su

COMPARISON OF THE PRE-ENRICHMENT TIME IN USING LACTOSE BROTH AND BUFFERED PEPTONE WATER FOR SALMONELLA DETECTION IN FOODS

Abstract

In this study; the usage of buffered peptone water recommended by ISO
for pre-enrichment step for Salmonella
detection in foods and lactose broth recommended by FDA for the analysis of
some foods, was tested for the analysis of for two different serotypes of Salmonella (S. Enteritidis ATCC 13076 and S.
Typhimurium ATCC 13311). Escherichia coli
ATCC 10536 strain was used as an competitive flora in the study. The irradiated
minced meat and UHT milk were separately contaminated with S. Enteritidis + E. coli and
S. Typhimurium + E. coli and incubated at 37 °C for 24 hours. Salmonella and E. coli
counts were performed at 15^th, 18^th, 21^st, and
24^th hours of incubation by using selective medium and pH values
were measured at the same time. In the second step of experiment, Salmonella serotypes were attenuated
with acetic acid and the study was continued as described above. According to
the results of the study, the pH value in buffered peptone water was stable (P >0.05) but, the same value was
decreased in lactose broth (P
<0.05). The decrease in pH was not enough to completely inhibit Salmonella serotypes and Salmonella counts were performed under
all conditions. The serotype S. Typhimurium serotype showed lower (P <0.05) counts than the serotype S. Enteritidis in lactose broth. In all steps, due to the
duration of incubation in all experiments there was a decrease in pH value in
lactose broth but, this decrease was not a significant effect on Salmonella count (P >0.05).

Keywords

Salmonella, pre-enrichment, buffered peptone water, lactose broth

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