Escherichia coli o157 related foodborne illnesses continue to be one of the most important global public health problems in the world. this study aims to determine E. coli o157 prevalence in 375 chicken meat parts and giblets. the samples were collected randomly from several supermarkets and butchers in Diyarbakir, a city in southeast Turkey. They were analyzed and confirmed using the immunomagnetic separation (ims), vitek ® 2 microbial identification system and polymerase chain reaction (Pcr) method. this study also aims to detect the presence of fliC h7 , eaea, stx 1 , stx 2 and hlya genes by using Pcr. the overall E. coli o157 prevalence in chicken meat parts and giblets was 1.3%. all of the E. coli o157 isolates carried rfbE o157 and eaea genes; but not any fliC h7 and hlya genes. the E. coli o157 isolates obtained from drumstick and breast meat carried either stx 1 or stx 2 genes, which were related to important virulence factors of the disease. key words: E. coli o157, chicken meat, stx 1 , stx 2 , eaea, hlya Verotoxin-producing E. coli (VTEC) or Shiga toxin-producing E. coli (STEC) can lead to sporadic cases and outbreaks that can cause several illnesses, such as hemolytic colitis (HC) and hemolytic uremic syndrome (HUS), following the onset of diarrhea. The strain of E. coli is also known as enterohemorrhagic E. coli (EHEC); and EHEC-related diseases are most frequently caused by the E. coli O157:H7 serotype. This bacterium can be transmitted to humans through contaminated food, water, direct contact with animals and human-to-human transmission, and can cause serious diseases (Chinen et al., 2009; Karmali et al., 2010; Baker et al., 2016). Shigatoxigenic E. coli serotype O157 has the highest prevalence in the world in recent years. For example, it has been reported that 6,658 of 13,524 STEC-sourced infections in Europe were caused by the O157 serotype of E. coli between and 2010 (Messens et al., 2015. In England and Wales, 335 outbreaks took place between 1983 and 2012, and 14,184 laboratory-confirmed STEC O157 cases were observed Unauthenticated Download Date | 5/8/18 5:35 AM

ABSTRACT. In this study, 50 randomly selected honey samples purchased from different retail markets in Şırnak, Turkey, were investigated for microbiological quality and probable public health risks. The honey samples were tested for the presence and enumeration of vegetative and spore forms of total mesophilic aerobic bacteria, total mesophilic anaerobic bacteria, sulfite reducing anaerobic bacteria, Clostridium botulinum, Clostridium perfringens and Bacillus cereus according to standard techniques. C. botulinum, C. perfringens and sulfite reducing anaerobic bacteria spores were not detected in the analyzed honey samples. The contamination rate of vegetative form of B. cereus, sulfite reducing anaerobic bacteria, total mesophilic aerobic bacteria and total mesophilic anaerobic bacteria were found to be 4%, 4%, 86% and 44%, respectively. The spore form of B. cereus, total mesophilic aerobic bacteria and total mesophilic anaerobic bacteria contamination rate were detected as 2%, 84% and 42%, respectively. It is concluded that, during the production, storage, and sales, honey samples may be contaminated with some microorganisms from different sources, causing important public health risks.

The aim of this study was to investigate the efficacy of some decontaminant agents on the survival of Typhimurium and with different attachment periods to chicken drumstick with skin and skinless breast meat. For this purpose, Typhimurium and were given periods of 0.5 (30 s), 20 and 210 min to attach to the chicken drumstick and breast meat. At the end of the each attachment period, the meat samples were treated with lactic acid, (2 and 4%), cetylpyridinium chloride (0.5%) and acidified sodium chlorite (1200 ppm). In the drumstick sample treated with cetylpyridinium chloride, the reduction level of with 30 s attachment period was 3.2 log CFU/ml while the reduction level was found to be 2.2 log CFU/ml with 20 min attachment period. Decontamination with acidified sodium chlorite resulted in reduction of 1.8 log CFU/ml in Typhimurium attached to the chicken drumstick for 30 s while the reduction levels of Typhimurium with 20 and 210 min attachment periods were 1.2 and 1.3 log CFU/ml, respectively. The results indicated that some antimicrobial agents have more strong effect on and Typhimurium on the chicken meat parts in the first 30 s of attachment. However, there were no changes in the efficacy of the decontaminants on the survival of and Typhimurium on chicken meat when the attachment time of these bacteria were extended from 20 min to 210 min.

Red meats are important sources of animal protein in human diet; and microbial load of the carcass surfaces is of importance in terms of meat safety, meat quality, and consumer health. The microbial contamination of carcass surface is mostly comes from by different sources such as hide/fleece, intestinal contents, slaughterhouse equipment/tools, and workers during slaughtering (Abd-Elaleem, Bakr, Hazzah, & Nasreldin, 2014; Villarreal-Silva et al., 2016). One of the procedures to reduce microbial contamination of carcass surface is to reduce the microbial contamination arising from equipment and workers (Wambui, Lamuka, Kariri, Matofari, & Njage, 2018). It was noted that the microbial load of abattoir personnel hands was between 10 7 and 10 12 cfu/hand, and 124 different species of bacteria were isolated from the personnel hands (Abd-Elaleem et al., 2014). Bell and Hathaway (1996) detected 5.0 log 10 cfu/cm 2 aerobic bacteria on the blade used for skinning in slaughterhouse. The regulation (EC) 853/2004 reported that "slaughterhouses must have facilities for disinfecting tools with hot water supplied at not less than 82°C, or an alternative system having an equivalent effect," however, the regulations did not mention the time of exposure to the hot water (Anonymous, 2004). Although laboratory studies have been conducted to determine the microbial reduction on the blade by this process (Barbosa et al.

this study was carried out to evaluate the combined antimicrobial effect of thymol with lactic acid or sodium lactate on Salmonella and psychrophilic bacteria on chicken drumstick. drumstick samples were artificially contaminated with Salmonella spp., then sprayed with sterile 0.85% nacl solution (control), and thymol (0.25% w/v) with lactic acid (2% and 4% v/v) or sodium lactate (2% and 4% v/v), alone or in combination, for 30 s. the samples were stored at 4°c and analyzed on days 0, 2 and 4 for Salmonella and psychrophilic bacteria. thymol alone did not show antibacterial effect on Salmonella and psychrophilic bacteria on chicken drumstick when compared with the control group during storage period. spray with 4% lactic acid + thymol reduced Salmonella and psychrophilic bacteria by 1.4 and 1.8 log 10 CFU/ml on day 0, respectively. A significant decrease in the number of Salmonella and psychrophilic bacteria was observed in the samples sprayed with 4% lactic acid and 4% lactic acid + thymol on days 2 and 4 when compared to the control (p<0.05). the combinations of thymol with lactic acid or sodium lactate did not show synergistic or additive effect on Salmonella and psychrophilic bacteria present on chicken drumstick with skin.