No abstract

An adult, female harbour porpoise (Phocoena phocoena relicta) was found stranded on the southern Aegean Sea coast of Turkey. Thirteen holes made by copepods were observed on the lateral sides of the porpoise. The copepods were identified as Pennella balaenopterae, based on the morphological characteristics and measurement. Tissue samples were collected from embedded parts of parasites, histopathologically examined and panniculitis findings were observed. Although this parasite copepod had been reported on several marine mammals, this is the first report in the harbour porpoise, and in the Aegean Sea.

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Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.

Probiotics are live microorganisms present in naturally fermented food products, and also added to other products as supplements to improve the hosts' health and microbial balance. Bacteria are considered as probiotics based on selection criteria that include the ability to survive the transition through the gastrointestinal tract conditions (pH and bile salt concentration), adhesion to the intestinal epithelium, auto-aggregation, and antibiotic resistance. The industrial properties of probiotic bacteria associated with their incorporation into food products are essential for the application of probiotic cultures in the development of functional foods. Probiotic bacteria must survive industrial applications, grow adequately in food products during their shelf life, and be technologically suitable for their incorporation into foods products so that they retain viability and efficacy. The antimicrobial activity of probiotic bacterial strains against foodborne pathogenic bacteria may also be a characteristic parameter for probiotics to be included in the composition of probiotic preparations and probiotic foods. This review discusses the in vitro and industrial properties of bacteria isolated from a variety of fermented food products.