This study aimed to find the effects of quinolone antibiotics in chicken and beef used in Ankara, Turkey. Total number of 127 chicken and 104 beef meat samples were collected randomly from local markets for analysis. Extraction and determination of quinolones were made by ELISA procedure. One hundred eighteen of 231 (51.1%) examined chicken meat and beef samples were found to contain quinolone antibiotic residue. Among the chicken meat and beef samples, 58 (45.7%) of chicken meat samples and 60 (57.7%) of beef meat samples were positive for quinolones, respectively. The mean levels (±SE) of quinolones were found to be 30.81 ± 0.45 µg/kg and 6.64 ± 1.11 µg/kg in chicken and beef samples, respectively. This study indicated that some chicken and beef meat sold in Ankara contains residues of quinolone antibiotics.
Total number of 104 canned soft drinks collected from several regions in Turkey were analysed. The purpose of this study was to determine the levels of heavy metals in the drinks commonly consumed in Turkey. Quantitative determination of heavy metals: arsenic, copper, zinc, cadmium, and lead in all samples was carried out by ICP-OES (Inductively Coupled Plasma-Optical Emission Spectrometry) method. The mean levels (± SE) of arsenic, copper, zinc, cadmium, and lead were found to be 0.037 ± 0.002 mg/kg, 0.070 ± 0.009 mg/kg, 0.143 ± 0.012 mg/kg, 0.005 ± 0.0003 mg/kg, and 0.029 ± 0.002 mg/kg, respectively, in soft drinks. Our data revealed that arsenic, copper, zinc, cadmium, and lead mean levels found in all soft drinks, collected from several regions in Turkey, were within the Turkish Food Codex (TFC) values.
Salmonella spp. are widespread foodborne pathogens that contaminate egg and poultry meats. Attachment, colonization, as well as biofilm formation capacity of Salmonella spp. on food and contact surfaces of food may cause continuous contamination. Biofilm may play a crucial role in the survival of salmonellae under unfavorable environmental conditions, such as in animal slaughterhouses and processing plants. This could serve as a reservoir compromising food safety and human health. Addition of antimicrobial preservatives extends shelf lives of food products, but even when products are supplemented with adequate amounts of preservatives, it is not always possible to inhibit the microorganisms in a biofilm community. In this study, our aims were i) to determine the minimum inhibitory concentrations (MIC) and minimum biofilm inhibitory concentrations (MBIC) of selected preservatives against planktonic and biofilm forms of Salmonella spp. isolated from chicken samples and Salmonella Typhimurium SL1344 standard strain, ii) to show the differences in the susceptibility patterns of same strains versus the planktonic and biofilm forms to the same preservative agent, and iii) to determine and compare antimicrobial and antibiofilm effects of selected food preservatives against Salmonella spp. For this purpose, Salmonella Typhimurium SL1344 standard strain and 4 Salmonella spp. strains isolated from chicken samples were used. Investigation of antimicrobial and antibiofilm effects of selected food preservatives against Salmonella spp. was done according to Clinical and Laboratory Standards Institute M100-S18 guidelines and BioTimer assay, respectively. As preservative agents, pure ciprofloxacin, sodium nitrite, potassium sorbate, sodium benzoate, methyl paraben, and propyl paraben were selected. As a result, it was determined that MBIC values are greater than the MIC values of the preservatives. This result verified the resistance seen in a biofilm community to food preservatives and highlighted this subject, not to be ignored in food applications.
In this study, the presence of Listeria monocytogenes was evaluated in basic groups of foods in Ankara, Turkey between 2001 and 2002. Eighty prepared ground meat, 100 white cheese and 100 parsley samples were obtained from different markets where they were offered for consumption. L. monocytogenes was detected according to the method of ISO Draft International Standard. Fraser Broth was used for enrichment process, and isolation of Listeria spp. was carried out by Oxford Agar. L. monocytogenes was then identified by biochemical and serological tests.
L. monocytogenes was isolated from 13.75, 4 and 2% of 80 prepared ground beef, 100 white cheese and 100 parsley samples, respectively. The results indicate that these foodstuffs have risk of L. monocytogenes. Contamination of L. monocytogenes was not detected in packaged ground beef and white cheese samples. High incidence rate of L. monocytogenes was noted for the samples from open and local market.
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