In the present study, 16 samples representing Fasciola (Platyhelminthes: Trematoda: Digenea) from sheep and cattle from seven geographical locations in Niger were characterized genetically by sequences of the first (ITS-1) and second (ITS-2) internal transcribed spacers (ITS) of nuclear ribosomal DNA (rDNA). The ITS rDNA was amplified from individual liver flukes by polymerase chain reaction (PCR), and the amplicons were sequenced directly. The lengths of the ITS-1 and ITS-2 sequences were 422 and 361/362 bp, respectively, for all liver fluke samples sequenced. Comparison of the ITS sequences of the Niger Fasciola samples examined in the present study with that of Fasciola hepatica, Fasciola gigantica, and the "intermediate Fasciola" from elsewhere revealed that the Niger Fasciola samples examined represent two species, namely F. hepatica and F. gigantica. This is the first demonstration of the existence of both F. hepatica and F. gigantica in Niger by a genetic approach, which provides foundation for further studies on F. hepatica and F. gigantica in Niger and has implications for studying the population genetic structure of the Niger Fasciola and for the diagnosis and control of the disease they cause.

The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness) value and increased the a* (redness) value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products.

Abstract:Two hundred sixty one samples, collected from supermarkets in Istanbul, Turkey. All samples were analysed for aerobic mesophilic bacterial counts (AMC), aerobic psychrotrophic bacterial counts (APC), enumeration of yeasts and moulds (YM), coliforms, Escherichia coli and detection of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, thermotolerant Campylobacter spp. AMC ranged from 2.95 to 3.75 log 10 CFU/g. APC ranged from 0 to 3.55 log 10 CFU/g. The highest counts of coliforms were found in carrot, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. The highest counts of YM were found in tomato, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. Green leaf lettuces, cos lettuces, iceberg lettuces, spinach and carrot were highly contaminated with aerobic mesophilic (3.6 log 10 CFU/g), psychrotrophic microorganisms (3.4 log 10 CFU/g), and showed a high incidence of E.coli (41.77% of samples). Of the samples analysed, 10 (3.83%) were Salmonella spp. positive and 17 (6.51%) were thermotolerant Campylobacter spp. positive. None of the samples was positive for Escherichia coli O157:H7 and Listeria monocytogenes. Fresh vegetables and fruits, sold in Istanbul, Turkey, are needed to control foodborne pathogens especially Salmonellosis and Campylobacteriosis.

This experiment intended to assess the effect of sesame (SO), sunflower (SFO) and linseed (LO) oils on growth performance, fatty acid composition of fillet and liver or flesh quality traits of rainbow trout. Fish fed different four iso-nitrogenous and iso-lipidic experimental feeds. The control feed contained only fish oil as the primary lipid source. The fillet eicosapentaenoic acid and docosahexaenoic acid levels were the highest in fish fed control feed. In contrast, the liver eicosapentaenoic acid level was the highest in fish fed LO feed. Fish fed SFO feed had the highest level of total nÀ6 fatty acids in fillet and liver. Fish fed SO feed had the highest level of 18:1 nÀ9 fatty acid in fillet and liver. During the 12 days refrigerated storage period at 1°C, thiobarbituric acid (TBA) and pH values gradually increased in all dietary groups. However, trimethylamin nitrogen (TMA-N) values increased in all dietary groups between days 0 and 9 during the storage period. Generally, pH value in fillets of control group was slightly higher than the other fish groups during 12 days refrigerated storage. Nevertheless, the chemical indicators of spoilage, TBA, TMA-N and pH values were in the limit of acceptability for human consumption. Results of growth performance and chemical tests in the present study showed that sesame, linseed and sunflower oils could be used in feeds for rainbow trout. Moreover, we concluded that further researches should be carried out on the partial replacement of fish oil by sesame oil in rainbow trout nutrition.

PurposeThis paper aims to determine the microbiological and chemical quality of halva samples obtained from retail markets and producers in the Marmara region.Design/methodology/approachHalva samples (120) were collected at intervals between March 2007 and February 2008. Samples were investigated for the microbiological (aerobic bacteria, Staphylococcus aureus, coliform bacteria, Escherichia coli, molds/yeasts, Salmonella spp. and staphylococcal enterotoxins) and chemical (sesame oil, protein, moisture, ash content, tahini, acidity, total sugar content and peroxide values) quality.FindingsOverall, 36.66 per cent (44/120) tahini halva samples were of unacceptable quality based on recommended criteria of microbiological (39 of 120, 32.5 per cent) and chemical quality (21 of 120, 17.5 per cent) by the Turkish Food Codex. Salmonella spp. and staphylococcal enterotoxins were not determined in the samples.Originality/valueTahini halva, which is one of the oldest traditional desserts and is popular in Middle Eastern and North African countries, has not been extensively investigated for microbiological safety. This study is important in the identification of risk factors for the presence of microorganisms and assessment of the quality of halva.

No abstract

ABSTRACT:The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 µg/ml for L. monocytogenes and S. aureus, and 250 µg/ml for S. Typhimurium and E. coli O157:H7. Food pathogens were added to the minced meat at 10 4 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157:H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P ≤ 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important.

Cronobacter spp. are gram-negative, asporogenous, motile bacilli included in the family Enterobacteriaceae. Due to the opportunistic nature of these bacteria they may induce several clinical symptoms in different age groups. High mortality rates were documented especially in the newborns (