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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