A research of Salmonella spp. in egg and egg products and survival of Salmonella in different temperatures Yumurta ve Yumurta Ürünlerinde Salmonella spp. Varlıǧı ve Farklı Sıcaklık Derecelerinde Yaşam Süresinin Araştırılması

Bayhan Öktem A., KAYNAK ONURDAĞ F., ER DEMİRHAN B., DEMİRHAN B.

Turkish Journal of Pharmaceutical Sciences, cilt.6, sa.3, ss.147-154, 2009 (Scopus, TRDizin) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 3
  • Basım Tarihi: 2009
  • Dergi Adı: Turkish Journal of Pharmaceutical Sciences
  • Derginin Tarandığı İndeksler: Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.147-154
  • Anahtar Kelimeler: Egg, Egg product, Salmonella spp
  • Trakya Üniversitesi Adresli: Hayır

Özet

In this study, occurrence of Salmonella in egg and egg products and lifetime of Salmonella in refrigerator and boiling temperatures were studied. A total of 555 samples consisted of 250 chicken eggs, 180 quail eggs, 100 mayonnaise and 25 icing were collected from Ankara Region. The detection of Salmonella was investigated by the guidelines of the method recommended by International Standards Organization. As a result, Salmonella have not been isolated from quail eggs, mayonnaise and icing samples. However, Salmonella have been isolated and identified in 15 samples (6%) of 250 chicken eggs. These samples are a potential hazard for public health. Eggs were inoculated with Salmonella Enteritidis and cooked by recommended procedures for boiling. Boiling for 8 minutes was necessary for complete destruction of S. Enteritidis. After keeping the eggs in the refrigerator temperature up to 21 days no destruction of S. Enteritidis was observed.