Risk analytical aspects of the transfer through foods of Campylobacter in various geographical areas
Başlık çevirisi mevcut değil.
- Tez No: 400031
- Danışmanlar: PROF. DR. FRANS J. M. SMULDERS
- Tez Türü: Doktora
- Konular: Gıda Mühendisliği, Veteriner Hekimliği, Food Engineering, Veterinary Medicine
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2012
- Dil: İngilizce
- Üniversite: University of Veterinary Medicine Vienna
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 93
Özet
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Özet (Çeviri)
Although contributions to other risk analytical studies were made (full publications included) the principal focus of this Thesis was on the odds for Campylobacter being transferred through foods (primarily of animal origin) via consumption of typical traditional Turkish dishes. A literature review was conducted on the prevalence of Campylobacter in these foods and on the incidence and basic epidemiology of human campylobacteriosis in Turkey, in which the significant role of poultry meat in the transfer of Campylobacter was identified.A contribution was made to a study comparing the microflora of chicken faeces with that found on eviscerated poultry carcasses. (full publication included), amongst others showing that when faeces are Campylobacter-positive, the majority of processed poultry carcasses is inevitably (cross) contaminated, resulting in 85% of these carcasses carrying Campylobacter.Considering the relative scarcity of reference laboratories in Turkey the availability of reliable procedures for shipping Campylobacter isolates to such laboratories for purposes of (sub)typing is essential. A relatively simple and economical method was developed, relying on the use of Müller-Hinton agar with 2% horse blood, contained in suitable transport vials held at 2 +/- 2°C under atmospheric conditions. This procedure was tested in a field trial, involving the transportation from Turkey to Vienna of 101 Campylobacter isolates, 97% of which were reculturable at least one month after arrival (full publication included).In view of the high prevalence on Campylobacter in raw meats, especially chicken, and considering that monitoring data are relatively unreliable due to underreporting, an attempt was made to estimate the actual risk for consumers in Turkey to contract campylobacteriosis. Several factors were considered such as survival of the pathogen during food preparation and/or cross-contamination, the susceptibility of consumer sub-populations, serving sizes and frequency of consumption of various food items. Subsequently a simple procedure was described for ranking the risk for foodborne campylobacteriosis via typical Turkish meat products (full publication included).A final study was dedicated to monitoring the general microbiological condition of Doner Kebab (separate analyses for the meat and the vegetable components) sold in 71 retail shops along the city of Vienna subway trajectory (full publication included). (Indicator) organisms under scrutiny included Salmonella, Listeria, Campylobacter, E. coli, Staphylococcus aureus, Enterococcus and Total Aerobic Count (TAC). Salmonella was detected in one, Listeria monocytogenes in 3, other listeriae in 6 kebabs. Campylobacter was not found. Numbers of Staphylococcus aureus were
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