The present study was conducted to investigate the presence of Salmonella spp. and Listeria monocytogenes in 700 seafood (400 raw fish, 100 raw shrimps and 200 raw molluscs) collected from retailers. Isolations were performed by conventional culture methods. The isolates were also confirmed by PCR assays. Salmonella spp. and L. monocytogenes were detected in 9.9% and 3.86% fish and shellfish samples, respectively. The highest rates of Salmonella spp. (12.5%) were found in fish samples and L. monocytogenes (7.0%) were in shrimp samples. Therefore, it is essential to ensure improving the quality of production technology from fishing to retail outlet and developing the sanitation conditions of food contact surfaces and handling areas. Keywords
The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk) were evaluated during ripening and storage periods. Sucuk formulations were produced without (control) and with three different starter culture combinations; i) Staphylococcus carnosus+Pediococcus pentosaceus, ii) Staphylococcus carnosus+ Lactobacillus sakei, and iii) Staphylococcus carnosus+Pediococcus pentosaceus+ Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60 th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.
Globally, the spread of antibiotic resistance via chicken meat consumption cause serious public health concerns. With this respect, the current study aimed to investigate the prevalence of thermophilic Campylobacter species isolated from raw meat chicken samples and their genetic determinants of resistance to various classes of antibiotics. A total of 540 chicken raw meat samples collected from various supermarkets and slaughterhouses in Istanbul, Turkey were analyzed according to EN ISO 10272-1:2006 standard procedure. For identification of the genus and species of the isolates, multiplex PCR assay was held. Minimum inhibitory concentrations of the antimicrobial agents (nalidixic acid, ciprofloxacin, tetracycline, gentamicin, kanamycin, and erythromycin) were initially determined using the broth microdilution method. In addition, the genetic determinants of antimicrobial resistance were investigated by PCR assays. In total, 357 (66.1%) Campylobacter isolates were obtained including 268 Campylobacter jejuni and 89 Campylobacter coli. Resistance to quinolones (nalidixic acid and ciprofloxacin) was the most common in all strains (80.1%), followed by resistance to tetracycline's (70.3%). The lowest resistance was determined as resistance to kanamycin (4.2%). Gentamicin and erythromycin resistance was not observed in this study. Only five C. coli isolate (1.4%) was classified as multidrug resistant. On the basis of these data, execute widely presence of antimicrobial resistance to quinolones and tetracycline's in C. jejuni and C. coli isolates from chicken raw meat samples and emphasizes that further multidisciplinary studies and novel strategies in the concept of 'One Health' are needed.
In this study, it is aimed to analyze the risk factors related to Listeria monocytogenes and Esherichia coli O157:H7 monitoring in fresh kashar cheese and milk creme in the province of Istanbul. It has 100 pieces of fresh kashar cheese and 100 pieces of milk creme material. Samples were confirmed by PCR methods and genetic basis with conventional microbiological sowing methods and analysis methods. Another case for the study is to obtain significant epidemiological environment for the field strains in the country in terms of L. monocytogenes and E. coli OH157: H7, where high polymorphic protein structures and rapid genetic variation exist. In the study, 4 (2%) of E. coli OH157: H7 and 6 (3%) of L. monocytogenes were found among 200 milk slices and fresh kashar cheese samples. Those microorganisms can easily reproduce in natural environment such as soil and silage and with primer/secondary contamination, they appear to be health threatening food related pathogens. It is suggested to have studies for optimal food safety and this can be provided in accordance with appropriate legislation.
Honey, which has many positive health effects, is fondly consumed in our country and in the world. Although honey is considered to be a Öz Sağlık açısından birçok olumlu etkiye sahip bal ülkemizde ve dünyada severek tüketilmektedir. Antimikrobiyal ve bakteriyostatik etkileri sebebiyle bal mikroorganizma içermeyen bir gıda olarak düşünülmesine rağmen yapılan çalışmalar bunun aksini ispatlamaktadır. Primer kontaminasyonun yanısıra, arıcılık ve bal üretiminde kullanılan araç, gereçler ve personel potansiyel bir sekonder kontaminasyon kaynağıdır. Ayrıca çapraz kontaminasyonlar sonucunda da birçok mikroorganizmanın taşıyıcılığını yapabilen bal halk sağlığını tehdit edebilme potansiyeline sahip önemli gıdalar arasında yer almaktadır. Bu nedenle ballarda bulunabilecek patojenlerin taranmasının literatüre katkı sağlayacağı ve benzer çalışmalara temel oluşturacağı düşünülmüştür. Coğrafi konumu, iklim ve bitki örtüsü çeşitliliği sebebiyle Türkiye bal üretiminde üst sıralarda yer almaktadır. Çalışmamızda, Kuzey Marmara bölgemizde bulunan Kırklareli ilimizdeki 900 adet örneği incelenerek tüketici, arı, larva, koloni ve bal kalitesi açısından önem arz eden parazitolojik, bakteriyel, fungal ve viral parametrelerin varlığının araştırılması amaçlanmıştır. Hem bal üretiminde önemli iller arasında sayılması hem de sanayi bölgesinde yer alan bir sınır ilimiz olması sebebiyle araştırma alanı olarak Kırklareli bölgesi seçilmiştir. Elde edilen veriler doğrultusunda birçok parametrede pozitif sonuçlar bulunmuş ve istatistiksel olarak değerlendirildiğinde anlamlı sonuçlar elde edilmiştir.
In this study, 500 ready to eat raw meat samples (minced meat, lahmacun ingredients, kebap, stew and meatball samples)analyzed for different animal originated DNA residues (pork, chicken, cattle, sheep, horse, donkey, cat, dog, mouse, cockroach and house fly) by PCR procedures. Besides, all the samples were analyzed for important foodborne pathogens (coliforms, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp.). According to the results, total of 52 samples were determined as adulterated and different originated animal DNA samples were found (chicken, horse and sheep DNA residues). Adulterated samples were also determined more risky for the consumers in microbiological aspect. Keywords: PCR, Species identification, Ready to eat meat products, Foodborne pathogens Tüketime Hazır Farklı Çiğ Et Örneklerinde PCR Prosedürleri ile Farklı Hayvan Türlerinin Araştırılması ÖzetBu çalışmada 500 adet tüketime hazır çiğ et örneği (kıyma, lahmacun iç malzemesi, kebap) toplanılmış ve örnekler 9 adet farklı hayvana ait (domuz, tavuk, sığır, koyun, at, eşek, kedi, köpek, fare, hamamböceği ve sineği) DNA örnekleri PCR prosedürleri kullanılarak araştırılmıştır. Yanı sıra, her bir örnek halk sağlığı açısından risk teşkil edebilecek olan 5 adet gıda patojeni açısından (koliformlar, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes ve Salmonella spp.) analiz edilmiştir. 52 adet örnekte farklı hayvan türlerine ait (tavuk, at ve koyun olmak üzere) DNA kalıntıları saptanmıştır. Tüm taklit ve tağşişe maruz kalmış örnekler mikrobiyolojik olarak tüketici sağlığı açısından riskli olarak değerlendirilmiştir.
Bu çalışmanın amacı, Ege bölgesinin tüm illerinde(İzmir, Aydın, Muğla, Uşak, Denizli, Manisa, Kütahya, Afyonkarahisar), halkın hayvansal kökenli besinlerin tüketim profillerini belirlemek ve tüketim al ışkanlıklarının hayvansal kökenli besinlerin (süt ve ürünleri, et ve ürünleri, su ürünleri, kanatlı eti ve kanatlı eti ürünleri) mikrobiyolojik kalitesine etkili olup olmadığının belirlenmesi ve bu ilişkilerin istatistik modellemeler içerisinde ortaya kona rak tüketim alışkanlıkları ile ürün hijyeni ve halk sağlığı arasındaki korelasyon ilişkilerinin ortaya konması olmuştur. Bu amaçla toplam 1600 adet hane ziyaret edilmiş ve hayvansal kökenli besinler ile ilgili sorular sorulmuştur. Her bir haneden bir adet ilgili besin örneği alınmış ve alınan örnekler toplam 3 adet mikrobiyolojik parametre açısından analiz edilmiştir. Elde edilen verilere göre; Ege bölgesindeki tüketicilerin demografik özellikleri ve hayvansal besin tüketim alışkanlıklarının, tükettikleri b esinlerin hijyeni ile yakından ilişkili olduğu belirlenmiştir.
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