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

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

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.

References

  • Abadias M., Cañamás T.P., Asensio A., Anguera M. and Viñas I. (2006) Microbial quality of commercial ‘Golden Delicious’ apples throughout production and shelf-life in Lleida (Catalonia, Spain). International Journal of Food Microbiology, 108: 404– 0
  • Agu H.O., Jideani I.A. and Yusuf, I.Z. (2008) Storage stability of improved dambu produced from different cereal grains. Nutrition and Food Science, 38(5): 458-72.
  • Akgül A. and Kivanç M. (1988) Inhibitory effects of six Turkish thyme-like spices on some common food-borne bacteria. Die Nahrung, 2: 201-03.
  • Aksu H., Bostan K. and Ergün O. (2000) Presence of Bacillus cereus in packaged some spices and herbs sold in İstanbul. Pakistan Journal of Biological Sciences, 3(5): 710
  • Anğ-Kuçuker M., Kimiran A. and Bal C. (1993) Kümes hayvanlarının et ve yumurtalarında Salmonella enteritidis İzolasyonu. Türk Mikrobiyoloji Cemiyeti Dergisi, 23: 138−41.
  • Banarjee M. and Sarkar P.K. (2003) Microbiological quality of some retail spices in India. Food Research International, 36: 469Beki I. and Ulukanli Z. (2008) Enumeration of microorganisms and detection of some pathogens in commonly used spices sold openly from retail stores in Kars. G.U. Journal of Science, 21(3): 79-85.
  • Boer E., Spieelenberg W.M. and Janssen F.W. (1985) Microbiology of spices and herbs. Antonie van Leeuwenhoek, 51: 435-38.
  • Cadlish A.A.G., Pearson S.M., Aidoo K.E., Smith J.E., Kelly B. and Irvine H. (2001) A survey of ethnic foods for microbial quality and aflatoxin content. Food Additives and Contaminants, 18(2): 129-36.
  • Christensen C.M., Fanse H.A., Nelson G.H., Bates F. and Mirocha C.J. (1967) Microflora of black and red pepper. Applied Microbiology, 15(3): 622-26.
  • Cudjoe K.S. and Krona R. (1997) Detection of Salmonella from raw food samples using Dynabeads anti-Salmonella and a conventional reference method. The International Journal of Food Microbiology, 37(1): 55
  • Elmali M. and Yaman H. (2005) Microbiological quality of raw meat balls: produced and sold in the eastern of Turkey. Pakistan Journal of Nutrition, 4(4): 197-201.
  • Erdoğrul O.T. (2000) Kahramanmaraş’ta satılan acı kırmızı pul biberin bazı mikrobiyolojik özellikleri. Fen ve Mühendislik Dergisi, 3(2): 108-13.
  • Garcia S., Iracheta F., Galvan F. and Heredia N. (2001) Microbiological quality of retail herbs and spices from Mexican markets. Journal of Food Protection, 64: 99-103.
  • Holt J.G., Krieg N.R., Sneath P.H.A., Stanley J.T. and Williams S.T. (1994) Bergey’s Manual of Determinative Bacteriology, 9th Edition, Williams and Wilkins, Baltimore, USA.
  • Karapinar M. and Tuncel G. (1986) Parekende satılan bazı toz baharatların mikrobiyolojik kalitesi. E. Ü. Mühendislik Fakültesi Dergisi Gıda Mühendisliği, 4(1): 27-36.
  • Kim D., Song H., Yook H., Ryu Y. and Byun M. (2004) Isolation of enteric pathogens in the fermentation process of Kimchi (Korean fermented vegetables) and its radicidation by gamma irradiation. Food Control, 15: 441–45.
  • Kneifel W. and Berger E. (1994) Microbiological criteria of random samples of spices and herbs retailed on the Austrian market. Journal of Food Protection, 57: 893-901.
  • Küplülü O., Sarimehmetoğlu B.and Oral N. (2003) The microbiological quality of çiğ köfte sold in Ankara. Turkish Journal of Veterinary and Animal Sciences, 27: 325
  • Liao C.H. and Fett W.F. (2001) Analysis of native microflora and selection of strains antagonistic to human pathogens on fresh produce. Journal of Food Protection, 64(8): 1110-115.
  • Manninen M. and Sjoberg A.M. (1991) Evaluation of a microbiological method for detection of irradiation of spices. Z Lebensm Unter Forsch, 192: 226-29.
  • Mansfield L.P. and Forsythe S.J. (2001) The detection of Salmonella serovars from animal feed and raw chicken using a combined immunomagnetic separation and ELISA method. Food Microbiology, 18(4): 361Mcmahon M.A.S. and Wilson I.G. (2001) The occurrence of enteric pathogens and Aeromonas species in organic vegetables. International Journal of Food Microbiology, 70: 155–62.
  • Meçgel E. (1992) Balık ve midyelerde Salmonella, Vibrio ve Aeromonas cinsi bakteriler. İ.Ü. Fen Bilimleri Enstitüsü Yüksek Lisans Tezi.
  • Ristori C.A., Santos-Pereira M.A. and Gelli D.S. (2007) Behavior of Salmonella rubislaw on ground black pepper (Piper nigrum L.). Food Control, 18: 268–72.
  • Sagoo S.K., Little C.L., Greenwood M., Mithani V., Grant K.A., Mclauchlin J., Pinna E. and Threlfall E.J. (2009) Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiology, 26: 39-43.
  • Schwab A.H., Harpestad A.D., Swartzentruber A., Lanier J.M., Wentz B.A., Duran A.P., Barnard R.J. and Read R.B. (1982) Microbiological quality of some spices and herbs in retail markets. Applied and Environmental Microbiology, 44(3): 627-30.
  • Stankovich N., Comic L. and Kocic B. (2006) Microbiological correctness of spices on sale in health food stores and supermarkets in Nis. Acta Fac Med. Naiss, 23(2): 79-84.
  • Temelli S. and Anar S. (2002) Bursa’da tüketime sunulan baharat ve çeşni verici otlarda Bacillus cereus’un yaygınlığı. İ.Ü.
  • Veterinerlik Fakültesi Dergisi, 28: 459-65. Turkish Food Codex (2010) Türk gıda kodeksi baharat tebliği. http://www.kkgm.gov.tr/
  • TGK/Teblig/2000-16.html (2010, November 11).
  • Ulukanlı Z., Karadağ E., Elmalı M. and Gürbüz A. (2005) Iğdır’da açıkta satışa sunulan bazı öğütülmüş baharatların mikrobiyolojik kalitesi. S. U. Veterinerlik Bilimleri Dergisi, 21(1-2): 31-37.
  • Uner Y., Cetin O. and Ergun O. (2000) Baharatta görülen mikrobiyolojik kontaminasyonlar. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 26(1): 27-34.
  • Vieira - Pinto M.V., Oliveira M., Aranha J., Martins C. and Bernardo F. (2008) Influence of an enrichment step on Salmonella spp. detection by fluorescent in situ hybridization on pork samples. Food Control, 19: 286-90.
  • Vij V., Ailes E., Wolyniak C., Angulo F.J. and Klontz K.C. (2006) General interest: Recalls of bacterial contamination monitored by the U.S. food and drug administration: The predominance of Salmonella. Journal of Food Protection, 69(1): 233-37.
  • Vural A., Arserim Kaya N.B. and Mete M. (2004) Bazı öğütülmüş baharatlarda küf ve maya florasının incelenmesi. Dicle Tıp Dergisi, 31(3): 15-19.
  • Writanen G., Sjoberg A.M., Boisen F. and Alanko A. (1993) Microbiological screening method for indication of irradiation of spices and herbs: A BCR collaborative study. Journal of AOAC International, 76(3): 674-81.

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

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

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.

 

 

References

  • Abadias M., Cañamás T.P., Asensio A., Anguera M. and Viñas I. (2006) Microbial quality of commercial ‘Golden Delicious’ apples throughout production and shelf-life in Lleida (Catalonia, Spain). International Journal of Food Microbiology, 108: 404– 0
  • Agu H.O., Jideani I.A. and Yusuf, I.Z. (2008) Storage stability of improved dambu produced from different cereal grains. Nutrition and Food Science, 38(5): 458-72.
  • Akgül A. and Kivanç M. (1988) Inhibitory effects of six Turkish thyme-like spices on some common food-borne bacteria. Die Nahrung, 2: 201-03.
  • Aksu H., Bostan K. and Ergün O. (2000) Presence of Bacillus cereus in packaged some spices and herbs sold in İstanbul. Pakistan Journal of Biological Sciences, 3(5): 710
  • Anğ-Kuçuker M., Kimiran A. and Bal C. (1993) Kümes hayvanlarının et ve yumurtalarında Salmonella enteritidis İzolasyonu. Türk Mikrobiyoloji Cemiyeti Dergisi, 23: 138−41.
  • Banarjee M. and Sarkar P.K. (2003) Microbiological quality of some retail spices in India. Food Research International, 36: 469Beki I. and Ulukanli Z. (2008) Enumeration of microorganisms and detection of some pathogens in commonly used spices sold openly from retail stores in Kars. G.U. Journal of Science, 21(3): 79-85.
  • Boer E., Spieelenberg W.M. and Janssen F.W. (1985) Microbiology of spices and herbs. Antonie van Leeuwenhoek, 51: 435-38.
  • Cadlish A.A.G., Pearson S.M., Aidoo K.E., Smith J.E., Kelly B. and Irvine H. (2001) A survey of ethnic foods for microbial quality and aflatoxin content. Food Additives and Contaminants, 18(2): 129-36.
  • Christensen C.M., Fanse H.A., Nelson G.H., Bates F. and Mirocha C.J. (1967) Microflora of black and red pepper. Applied Microbiology, 15(3): 622-26.
  • Cudjoe K.S. and Krona R. (1997) Detection of Salmonella from raw food samples using Dynabeads anti-Salmonella and a conventional reference method. The International Journal of Food Microbiology, 37(1): 55
  • Elmali M. and Yaman H. (2005) Microbiological quality of raw meat balls: produced and sold in the eastern of Turkey. Pakistan Journal of Nutrition, 4(4): 197-201.
  • Erdoğrul O.T. (2000) Kahramanmaraş’ta satılan acı kırmızı pul biberin bazı mikrobiyolojik özellikleri. Fen ve Mühendislik Dergisi, 3(2): 108-13.
  • Garcia S., Iracheta F., Galvan F. and Heredia N. (2001) Microbiological quality of retail herbs and spices from Mexican markets. Journal of Food Protection, 64: 99-103.
  • Holt J.G., Krieg N.R., Sneath P.H.A., Stanley J.T. and Williams S.T. (1994) Bergey’s Manual of Determinative Bacteriology, 9th Edition, Williams and Wilkins, Baltimore, USA.
  • Karapinar M. and Tuncel G. (1986) Parekende satılan bazı toz baharatların mikrobiyolojik kalitesi. E. Ü. Mühendislik Fakültesi Dergisi Gıda Mühendisliği, 4(1): 27-36.
  • Kim D., Song H., Yook H., Ryu Y. and Byun M. (2004) Isolation of enteric pathogens in the fermentation process of Kimchi (Korean fermented vegetables) and its radicidation by gamma irradiation. Food Control, 15: 441–45.
  • Kneifel W. and Berger E. (1994) Microbiological criteria of random samples of spices and herbs retailed on the Austrian market. Journal of Food Protection, 57: 893-901.
  • Küplülü O., Sarimehmetoğlu B.and Oral N. (2003) The microbiological quality of çiğ köfte sold in Ankara. Turkish Journal of Veterinary and Animal Sciences, 27: 325
  • Liao C.H. and Fett W.F. (2001) Analysis of native microflora and selection of strains antagonistic to human pathogens on fresh produce. Journal of Food Protection, 64(8): 1110-115.
  • Manninen M. and Sjoberg A.M. (1991) Evaluation of a microbiological method for detection of irradiation of spices. Z Lebensm Unter Forsch, 192: 226-29.
  • Mansfield L.P. and Forsythe S.J. (2001) The detection of Salmonella serovars from animal feed and raw chicken using a combined immunomagnetic separation and ELISA method. Food Microbiology, 18(4): 361Mcmahon M.A.S. and Wilson I.G. (2001) The occurrence of enteric pathogens and Aeromonas species in organic vegetables. International Journal of Food Microbiology, 70: 155–62.
  • Meçgel E. (1992) Balık ve midyelerde Salmonella, Vibrio ve Aeromonas cinsi bakteriler. İ.Ü. Fen Bilimleri Enstitüsü Yüksek Lisans Tezi.
  • Ristori C.A., Santos-Pereira M.A. and Gelli D.S. (2007) Behavior of Salmonella rubislaw on ground black pepper (Piper nigrum L.). Food Control, 18: 268–72.
  • Sagoo S.K., Little C.L., Greenwood M., Mithani V., Grant K.A., Mclauchlin J., Pinna E. and Threlfall E.J. (2009) Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiology, 26: 39-43.
  • Schwab A.H., Harpestad A.D., Swartzentruber A., Lanier J.M., Wentz B.A., Duran A.P., Barnard R.J. and Read R.B. (1982) Microbiological quality of some spices and herbs in retail markets. Applied and Environmental Microbiology, 44(3): 627-30.
  • Stankovich N., Comic L. and Kocic B. (2006) Microbiological correctness of spices on sale in health food stores and supermarkets in Nis. Acta Fac Med. Naiss, 23(2): 79-84.
  • Temelli S. and Anar S. (2002) Bursa’da tüketime sunulan baharat ve çeşni verici otlarda Bacillus cereus’un yaygınlığı. İ.Ü.
  • Veterinerlik Fakültesi Dergisi, 28: 459-65. Turkish Food Codex (2010) Türk gıda kodeksi baharat tebliği. http://www.kkgm.gov.tr/
  • TGK/Teblig/2000-16.html (2010, November 11).
  • Ulukanlı Z., Karadağ E., Elmalı M. and Gürbüz A. (2005) Iğdır’da açıkta satışa sunulan bazı öğütülmüş baharatların mikrobiyolojik kalitesi. S. U. Veterinerlik Bilimleri Dergisi, 21(1-2): 31-37.
  • Uner Y., Cetin O. and Ergun O. (2000) Baharatta görülen mikrobiyolojik kontaminasyonlar. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 26(1): 27-34.
  • Vieira - Pinto M.V., Oliveira M., Aranha J., Martins C. and Bernardo F. (2008) Influence of an enrichment step on Salmonella spp. detection by fluorescent in situ hybridization on pork samples. Food Control, 19: 286-90.
  • Vij V., Ailes E., Wolyniak C., Angulo F.J. and Klontz K.C. (2006) General interest: Recalls of bacterial contamination monitored by the U.S. food and drug administration: The predominance of Salmonella. Journal of Food Protection, 69(1): 233-37.
  • Vural A., Arserim Kaya N.B. and Mete M. (2004) Bazı öğütülmüş baharatlarda küf ve maya florasının incelenmesi. Dicle Tıp Dergisi, 31(3): 15-19.
  • Writanen G., Sjoberg A.M., Boisen F. and Alanko A. (1993) Microbiological screening method for indication of irradiation of spices and herbs: A BCR collaborative study. Journal of AOAC International, 76(3): 674-81.
There are 35 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Ayten Kimiran Erdem

Elif Özlem Arslan Aydoğdu

Sevan Gürün This is me

Publication Date May 12, 2014
Submission Date May 12, 2014
Published in Issue Year 2013 Volume: 72 Issue: 2

Cite

AMA Kimiran Erdem A, Arslan Aydoğdu EÖ, Gürün S. Bacteriological analysis of the red pepper spices marketed as packaged and unpackaged in Istanbul. Eur J Biol. May 2014;72(2):23-30.