Ayten Kimiran - Erdem1*, Elif Özlem Arslan- Aydoğdu1, Sevan Gürün2

Year 2013, Volume: 72 Issue: 2, 23 - 30, 12.05.2014

Ayten Kimiran Erdem , Elif Özlem Arslan Aydoğdu , Sevan Gürün

Abstract

Türkiye’de yaygın olarak kullanılan kırmızıbiber baharatı çiğ olarak kullanılabildiği için muhtemel patojen içeriği açısından incelenmelidir. Bu amaçla çalışmamızda, İstanbul’daki perakende marketlerden toplanan 50 farklı kırmızıbiber örneği (40 paketlenmemiş, 10 paketli) Salmonella spp. ve Aeromonas spp. varlığı açısından incelenmiştir. Aynı zamanda, şüpheli olmayan koloniler diğer enterik patojenler açısından test edilmiştir. Analiz sonuçları değerlendirildiğinde örneklerin %10’unda Aeromonas spp. bulunmasına rağmen hiçbir örnekte Salmonella spp.’ye rastlanmamıştır. Paketlenmemiş olarak satılan kırmızıbiber örneklerinin paketli örneklere oranla bakteriyolojik açıdan çok daha kirli olduğu tespit edilmiştir. Bu çalışmadan elde edilen sonuçlar, kırmızıbiber örneklerinde bakteriyolojik kontaminasyonun önlenmesi için üretim, işleme ve kullanım aşamaları sırasında daha iyi bir kontrolün gerekli olduğunu göstermektedir.

Keywords

Kırmızıbiber, baharat, Salmonella spp., Aeromonas spp., Enterobacteriaceae

Bacteriological analysis of the red pepper spices marketed as packaged and unpackaged in Istanbul

Abstract

The red pepper spice, which has been widely used in Turkey, must be examined in terms of possible pathogen content because it can be eaten raw. Therefore, in the current study, a total of 50 red pepper samples (40 unpackaged, 10 packaged) from retail shops in Istanbul were bacteriologically analysed for the presence of Salmonella spp. and bacteria of the Aeromonas genus. At the same time, unsuspicious colonies were tested for the determination of other enteric pathogens. The following results were

 

recorded at the end of the analyses: although 10 % of the samples contained

 

 

Aeromonas

spp., none

 

of the samples were positive for

Salmonella

spp. It was observed that the unpackaged red pepper

samples were contaminated more than the packaged samples. The results obtained from the current

 

study demonstrated that a better control in all aspects of production, processing and usage is required to

 

prevent bacteriological contamination in the red pepper samples.

 

 

Keywords

Red pepper, Spices, Salmonella spp., Aeromonas spp., EnterobacteriaceaeCorresponding Author: Ayten Kimiran-Erdem, e-mail:[e-mail]

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