Ana Sayfa | Dergi Hakkında | Yayın Kurulu | Telif Hakkı Devir Formu | İçindekiler | Arşiv | Yayın Arama | Yazarlara Bilgi | İletişim  
2016, Cilt 46, Sayı 3, Sayfa(lar) 122-127
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Investigation of Staphylococcus aureus Enterotoxins in the Hotel Food in Antalya, Turkey
İbrahim YILDIRIM1, Rasih FELEK2
Keywords: Food intoxication, fast food, Staphylococcus aureus enterotoxin

Objective: Staphylococcus aureus, a member of the Micrococcaceae family, is one of the most important bacteria causing food poisoning in humans. The presence of this bacteria in food points to the lack of hygiene in, hotel kitchens, and food enterprises. This research was carried out in order to search for the presence, and type of Staphylococcus aureus enterotoxin in in hotels serving in the tourism sector.

Materials and Methods: This study was performed with hot meal samples obtained from six hotels (10 samples for each). Food samples were inoculated on Braid Parker Agar containing pre-prepared egg-yolk tellurite emulsion. Isolated S. aureus bacteria were analyzed for enterotoxin using the commercial kit of “Reversed Passive Latex Agglutination” (Oxoid, United Kingdom).

Results: Out of 60 meal samples 21(35%) were found to be contaminated with S. aureus in quantities of 1.0x103 - 4.7x104 cfu/g. Enterotoxin was found to be positive in six meal samples out of 12 in which the quantity of S. aureus was more than 1.0x10 cfu/g 3. Among food samples obtained from hotels one staphylococcal enterotoxin B positivity in the first, one staphylococcal enterotoxin C in the second, one SEC positivity in the third, one staphylococcal enterotoxin A, and one staphylococcal enterotoxin D positivities in the sixth hotel were detected. In the fourth otel any endotoxin positivity was not found. Among 21 S. aureus isolates investigated, enterotoxin A positivitywas found in one (4.8 %), enterotoxin B positivity in two (9.4%),enterotoxin C positivity in two (9.4%), and enterotoxin D positivity in one (4.8%) food sample.

Conclusion: In hotels serving on the basis of all- inclusive system, hot meals require extra attention for food safety. Heat-processing is not effective in terms of food intoxication. To protect consumer health in a better way, it is vital to pay extra attention to general sanitation rules, staff hygiene, and handling food safety in compliance with HACCP.


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Ana Sayfa | Dergi Hakkında | Yayın Kurulu | Telif Hakkı Devir Formu | İçindekiler | Arşiv | Yayın Arama | Yazarlara Bilgi | İletişim