Gram-negative bacteria a public health risk

ÇITAK S., Kamanli N.

FLEISCHWIRTSCHAFT, cilt.87, sa.12, ss.106-110, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 87 Sayı: 12
  • Basım Tarihi: 2007
  • Dergi Adı: FLEISCHWIRTSCHAFT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.106-110
  • Gazi Üniversitesi Adresli: Evet

Özet

Totally, 53 samples of raw minced meat were collected from markets in Ankara. The mean counts of total aerobic mesophilic bacteria, psychrotrophic bacteria, Enterobacteriaceae, psychrotrophic Enterobacteriaceae were 1.3x10(5), 4.1x10(4), 6.8x10(3), 3.6x10(3) cfu/g, respectively. The isolates of Pseudomonas and the other Gram-negative psychrotrophic bacteria were Pseudomonas fluorescens biotype I in 12 (22.6%), P. fluorescens biotype II in 3 (5.7%), P. putida in 14 (26.4%), P. acidovorans in 1 (1.9%), Acinetobacter calcoaceticus anitratum in 5 (9.4%), A. calcoaceticus lwoffii in 4 (7.5%), Alcaligenes denitrificans in 6 (11.3 %) and A. faecalis in 1 (1.9 %) of the samples. R fluorescens biotype I and II, and R putida isolates showed proteolytic activity. while P. acidovorans did not show proteolytic activity. Pseudomonas spp, Acinetobacter spp and Alcaligenes spp showed highest resistance to amoxicillin, ampicillin, cephalothin, cephazolin, (between 73.3% and 100%). The results suggest that psychrotrophic Gram-negative bacteria such as Pseudomonas species, especially P. fluorescens, pose a significant spoilage problem in raw minced meat refrigerate due to secretion of hydrolytic enzymes, especially proteases.