Microbial Quality of Frozen Retail Squid (Todarodes pacificus)

Yıl 2020, , 117 - 121, 19.11.2020

Halil Yalçın , Özlem Pelin Can

https://doi.org/10.36483/vanvetj.623814

Öz

In this study, cleaned and
frozen squid (Todarodes pacificus) samples were examined for E. coli, Pseudomonas spp., L.
monocytogenes and  coagulase (+) S. aureus. One hundred squid samples, which were in
ring shaped and frozen in styrofoam plates, were collected from different sale
points and brought to the laboratory under the cold chain. Each styrofoam dish
containing 6-8 cm diameter ring squid with 500 g of weight was regarded as one
sample. In the study, 7 samples of E. coli (7%), 10 samples of Pseudomonas
spp. (10%), 8 samples of coagulase (+) S. aureus (8%) and 5 samples of L.
monocytogenes (5%) were determined in all samples examined. The highest
numbers of  E. coli Pseudomonas
spp. and coagulase (+) S. aureus counts in squid samples, were 4.7x10³
KOB/g, 7.0x10² KOB/g and 8.9x10² KOB/g, respectively.
Findings indicate that, some of the
squid samples were contaminated with bacteria that would endanger public
health. It has been showed that microbiological controls of squid sold in the
market should be performed frequently and precautions should be taken to
prevent contamination during production.

Anahtar Kelimeler

Squid, Microbial Quality, Public Health, Hygiene, Public Health, S. aureus

Dondurularak Satılan Kalamarların (Todarodes pacificus) Mikrobiyel Kalitesi

Öz

Bu çalışmada, temizlenmiş ve dondurulmuş kalamar (Todarodes
pacificus) örnekleri E. coli, Pseudomonas spp., L.
monocytogenes ve koagülaz (+) S. aureus açısından incelenmiştir.
Halka şekli verilip strafor tabaklarda dondurularak satılan 100 adet kalamar
örneği farklı satış noktalarından toplanarak, soğuk zincir altında laboratuara
getirilmiştir. Yaklaşık olarak 500 g ağırlığında ve içerisinde 6-8 cm çapında
halka kalamar bulunan her bir strafor tabak bir örnek olarak
değerlendirilmiştir. Çalışmada incelenen örneklerin 7’sinde (%7) E. coli,
10’unda (%10) Pseudomonas spp., 8’inde (%8) koagülaz (+) S. aureus
ve 5’inde (%5) L. monocytogenes tespit edilmiştir. Kalamar örneklerinde
en yüksek E. coli, Pseudomonas spp. ve koagülaz (+) S. aureus
sayısı sırasıyla, 4.7x10³ KOB/g, 7.0x10² KOB/g ve 8.9x10²
KOB/g olarak tespit edilmiştir. Yapılan incelemeler sonucunda, kalamar
örneklerinin bir kısmının halk sağlığını tehlikeye sokacak bakterilerle
kontamine olduğu belirlenmiştir. Piyasada satılan kalamarların mikrobiyolojik
kontrollerinin sıklıkla yapılması ve üretim sırasında kontaminasyonun önüne
geçecek tedbirlerin alınması gerektiği ortaya konulmuştur.

Anahtar Kelimeler

Kalamar, Mikrobiyal Kalite, Hijyen, Halk sağlığı, S. aureus

Kaynakça

• Anonim (2017). VİDAS. Biomerieux Vidas protokolü. VIDAS LMO2 AFNOR BIO-12/11-03/04).
• Atasever MA (2011). Kıymalarda bazı patojenlerin izolasyon ve identifikasyonu. Tez (Doktora). Atatürk Üniversitesi, Sağlık Bilimleri Enstitüsü.
• Beleneva IA (2011). Incidence and characteristics of Staphylococcus aureus and Listeria monocytogenes from the Japan and South China seas. Mar Pollut Bull, 62, 382-387.
• Ben-Gigirey B, Sousa JMVB, Villa TG, Barros-Velazquez J (1998). Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage. J Food Prot, 61, 608-615.
• Bogdanovicova K, Necidova L, Harustiakova D, Janstova B (2017). Milk powder risk assessment with Staphylococcus aureus toxigenic strains. Food Control, 73, 2-7.
• Chiao-Ping H, Hsiao-Wen H, Chung-Yi W (2014). Effects of high-pressure processing on the quality of chopped raw octopus. LWT - Food Sci Technol, 56, 303-308.
• Choi KD, Park UY, Shin IS (2012). Microbial contamination of seasoned and dried squid Dosidicus gigas during processing. Korean J Fish Aquat Sci, 45, 445-453.
• Choi S, Puligundla P, Mok C (2017). Effect of corona discharge plasma on microbial decontamination of dried squid shreds including physico-chemical and sensory evaluation. LWT - Food Sci Technol, 75, 323-328.
• Çorapcı B (2018). Ön işlemsiz donmuş depolanan (-22± 1 ºC) hamsi (Engraulis encrasicolus, Linnaeus 1758) ve palamut (Sarda sarda, Bloch 1793) balıklarının duyusal, besinsel, kimyasal ve mikrobiyolojik özellikleri. Gıda, 43, 1075-1090.
• Da-Silva ML, Matté GR, Germano PML, Matté MH (2010). Occurrence of pathogenic microorganisms in fish sold in São Paulo, Brazil. J Food Safety, 30, 94-110. Deng Y, Wang Y, Song X, Huang H, Qian B, Zhang H (2012). Changes in soluble protein and antioxidant property of squid (Illex illecebrosus LeSueur) fillets dried in a heat pump dryer using far-infrared radiation. Philipp Agric Sci, 95, 386-393.
• EFSA (2010). European Centre for Disease Prevention and Control, 2010. The community summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. EFSA Journal, 8, 1496.
• Erkman O (2013). Gıda Mikrobiyolojisi. Efil Yayınevi, Ankara.
• Erol İ (2007). Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, Ankara.
• Fenlon DR (1999). Listeria monocytogenes in the natural environment. In “Listeria, Listeriosis and Food Safety”, (Ed), Ryser ET, Marth EH, Marcel Dekker Inc., New York, USA.
• González-Rodríguez MN, Sanz JJ, Santos JA, Otero A, García-López, ML (2002). Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. Int J Food Microbiol, 77, 161-168.
• Gou J, Lee HY, Ahn J (2010). Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage. Food Chem, 119, 471-476.
• Halkman K (2005). Merck Mikrobiyoloji El Kitabı. Başak Matbaacılık, Ankara.
• Herrera FC, Santos JA, Otero A, García-López ML 2006. Occurrence of foodborne pathogenic bacteria in retail prepackaged portions of marine fish in Spain. J Appl Microbiol, 100, 527-536.
• Huss HH (1998). El pescado fresco: su calidad y cambios de su calidad. [FAO Documento Te´cnico de Pesca No. 348]. Food and Agriculture Organization, Rome, Italy.
• International Organization for Standardization (ISO) (2001). 16649-2: 2001. Microbiology of food and animal feding stuffs - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide.
• Ito M, Shiozaki A, Shimizu M, Saito S (2015). Hemolytic- uremic syndrome with acute encephalopathy in a pregnant woman infected with epidemic enterohemorrhagic Escherichia coli: characteristic brain images and cytokine profiles. Int J Infect Dis, 34, 119-121.
• Kérouanton A, Hennekinne JA, Letertre C, Petit L, Chesneau O, Brisabois A, De-Buyser ML (2007). Characterization of Staphylococcus aureus strains associated with food poisoning outbreaks in France. Int J Food Microbiol, 115, 369-375.
• Kışla D, Üzgün Y (2008). Microbiological evaluation of stuffed mussels. J Food Prot, 71, 616-620.
• Kök F, Şahiner C, Koçak P, Göksoy EÖ, Beyaz D, Büyükyörük S (2015). Determination of microbiological quality of stuffed mussels sold in Aydın and İzmir. MANAS J Eng, 3, 70-76.
• Lee ES, Park SY, Ha SD (2015). Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood. Food Sci Technol Int, 22, 213-220.
• Liston J (1990). Microbial hazards of seafood consumption toxins, bacteria and viruses are the principal causes of sea foodborne diseases. Food Technol, 44, 58-62.
• Mendes R, Silva HA, Anacleto P, Cardoso C (2011). Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris. Innov Food Sci Emerg, 12, 551-561.
• Normanno G, Firinu A, Virgilio S, et al. (2005). Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. Int J Food Microbiol, 98, 73-79.
• Oh SK, Lee N, Cho YS, Shin DB, Choi SY, Koo M (2007). Occurrence of toxigenic Staphylococcus aureus in ready-to-eat food in Korea. J Food Protect, 70, 1153-1158.
• Omoe K, Dong-Liang H, Takahashi-Omoe H, Nakane A, Shinagawa K (2005). Comprehensive analysis of classical and newly described staphylococcal superantigenic toxin genes in Staphylococcus aureus isolates. FEMS Microbiol Lett, 246, 191-198.
• Onmaz NE, Abay S, Karadal F, Hizlisoy H, Telli N, Al S (2015). Occurence and antimicrobial resistance of Staphylococcus aureus and Salmonella spp. in retail fish samples in Turkey. Mar Pollut Bull, 90, 242-246.
• Öztürk F, Gündüz H (2018a). İzmir’de satışa sunulan su ürünlerinde koagülaz pozitif Staphylococcus aureus’un insidansı ve antibiyotik direnci. Gıda, 43, 313-320.
• Öztürk F, Gündüz H (2018b). Tüketime hazır midye dolmaların mikrobiyolojik kalitelerinin belirlenmesi. Gıda, 43, 745-750.
• Rendueles E, Omer MK, Alvseike O, Alonso-Calleja C, Capita R, Prieto M (2011). Microbiological food safety assessment of high hydrostatic pressure processing: a review. LWT- Food Sci Technol, 44, 1251-1260.
• Rocourt J, Cossart P (1997). Listeria monocytogenes. In: “Food Microbiology-Fundamentals and Frontiers”, (Ed), Doyle MP. Buechat LR, Montville TJ, American Society for Microbiology (ASM) Press, Washington DC.
• Rodas-Suárez OR, Flores-Pedroche JF, Betancourt-Rule JM, Quiñones-Ramírez EI, Vázquez-Salinas C (2006). Occurrence and antibiotic sensitivity of Listeria monocytogenes strains isolated from oysters, fish, and estuarine water. Appl Environ Microb, 72, 7410–7412.
• Simon SS, Sanjeev S (2007). Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers. Food Control, 18, 1565-1568.
• Teplitski M, Wrigh AC, Lorca G (2009). Biological approaches for controlling shellfish-associated pathogens. Curr Opin Biotechnol, 20, 185-190.Türkiye İstatistik Kurumu (2019). Avlanan diğer deniz ürünleri (kabuklu, yumuşakçalar) miktarı.
• US-FDA (2017). Bacteriological Analytical Manual, Chapter 10: Detection of Listeria monocytogenes in foods and environmental samples, and enumeration of Listeria monocytogenes in foods.
• Vázquez-Sánchez D, López-Cabo M, Saá-Ibusquiza P, Rodríguez-Herrera JJ (2012). Incidence and characterization of Staphylococcus aureus in fishery products marketed in Galicia (Northwest Spain). Int J Food Microbiol, 157, 286-296.
• Vaz-Pires P, Barbosa A (2004). Sensory, microbiological, physical and nutritional properties of iced whole common octopus (Octopus vulgaris). LWT - Food Sci Technol, 37, 105-114.
• Vaz-Pires P, Seixas P, Mota M, et al. (2008). Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice. LWT - Food Sci and Technol, 41, 1655-1664.
• Wang H, Liceaga-Gesualdo AM, Li-Chan ECY (2003). Biochemical and physical characteristics of muscle and natural actomyosin isolated from young Atlantic salmon (Salmo salar) fillets stored at 0 and 4 0C. J Food Sci, 68, 784-789.
• Zarei M, Maktabi S, Ghorbanpour M (2012). Prevalence of Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus, and Salmonella spp. in seafood products using Multiplex Polymerase Chain Reaction. Foodborne Pathog Dis, 9, 108-112.