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The aims of this study were to investigate the occurrence of Listeria species in turkey meats and to check the antimicrobial susceptibility of the isolated strains. Hundred and fifteen raw turkey meat samples were randomly collected from the supermarkets, butchers and restaurants. Strain isolation and identification were made according to the ISO11290-1 method. Antimicrobial susceptibility was determined by the standard disc diffusion method. A total of 47 Listeria spp. were isolated from 115 (40.9%) raw turkey meat samples. The isolates were distributed between L. monocytogenes (25.53%), L. innocua (34.04%), L. grayi (31.91%) and L. welshimeri (8.51%). A total of 55.3 % of Listeria spp. isolates were multi-resistant to at least 3 of the antimicrobial agent tested. The level of multi-resistance was higher in L. monocytogenes strains (66.7%) than in L. innocua (62.5%) and L. grayi (53.3%). Listeria spp. isolates were highly resistant to ampicillin, cephalothin, penicillin, meticillin, oxacillin, and trimethoprime-sulfamethoxazole. The isolates particularly L. monocytogenes are increasingly resistant to one or more antibiotics and may represent a potential risk for public health because these antibiotics are common used in treatment of listeriosis. The correct and controlled use of antibiotics in veterinary medicine is important to the emergence of resistant strains.

The effect of using yogurt on the viscosity, over-run, melting characteristics, pH, acidity, microbiological aspects and sensory characteristics of ice cream was investigated. The ice cream mix in all groups was 10% fat, 18% sucrose, 12% MSNF (milk non-fat solids), 0.8% stabiliser and 0.4% emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream mix and over-run capacity of ice cream. There was no negative effect of yogurt on the melting characteristics of ice cream. The use of yogurt at 0.7% lactic acid exhibited a good first drop (beginning of the melting point) and melting time, but it was not statistically significant (P > 0.05). The results of the sensory scores showed that yogurt ice cream produced using the yogurt at 0.7% lactic acid was statistically similar to the control group. It was concluded that the conversion of milk to yogurt for ice cream production can be made at acidity 0.7% lactic acid with no loss of ice cream quality. Higher levels than 0.7% lactic acid contribute to progressive loss of sensory quality.

The aim of this study was to investigate the presence of Staphylococcus aureus and staphylococcal enterotoxin (SE) genes in Urfa cheese samples and to characterize the enterotoxigenic potential of these isolates. From a total of 127 Urfa cheese samples, 53 isolates (from 41.7% of the samples) were identified by a species-specific PCR assay as S. aureus. Of these isolates, 40 (75.5%) gave positive PCR results for the 3' end of the coa gene. The coa-positive S. aureus strains were characterized for their population levels and enterotoxigenic properties, including slime factor, β-lactamase, antibiotic susceptibilities, production of the classical SEs (SEA through SEE), in both cheese and liquid cultures by enzyme-linked immunosorbent assay (ELISA) and for the presence of specific genes, including classical SE genes (sea through see), mecA, femA, and spa, by PCR. The genetic relatedness among the coa-positive S. aureus isolates was investigated by PCR-based restriction fragment length polymorphism (RFLP) analysis and the 23S rRNA gene spacer. The 23S rRNA gene spacer and coa RFLP analysis using AluI and Hin6I revealed 14 different patterns. SEB, SEC, and SEA and SEE were detected by ELISA in three cheese samples. Fourteen S. aureus strains harbored enterotoxin genes sea through see, and three strains carried multiple toxin genes. The most commonly detected toxin gene was sec (25% of tested strains). Of the 40 analyzed S. aureus strains, 3 (7.5%) were mecA positive. Based on tandem repeats, four coa and spa types were identified. The results of this study indicate that S. aureus and SEs are present at significant levels in Urfa cheese. These toxins can cause staphylococcal food poisoning, creating a serious hazard for public health.

The aim of this study was to investigate the effect of different storage temperatures on the microbiological characteristics and pH values of cig kofte during storage. Storage temperature affected significantly total aerobic mesophilic bacteria (TAMB), coliforms, yeasts and moulds, lactic acid bacteria (LAB) and Staphylococcus aureus counts of cig kofte which had lower counts in refrigerator storage than in room storage following sixth hour for TAMB (P < 0.001), coliform (P < 0.01, P < 0.001), S. aureus (P < 0.01, P < 0.001) and LAB (P < 0.001) and at the end of storage for yeasts and moulds (P < 0.001). Listeria and Salmonella spp. could not be detected at both refrigerator temperature and room temperature storage. In order to minimise the contamination level of cig kofte, use of best microbial quality minced meat and ingredients as well as good personnel hygiene is required and preserved. In addition, Cig kofte should be kept in refrigerator when leftovers remain for additional meals.

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Bu çalışmada farklı illerden toplanan sıkma peynir örneklerinden Enterococcus cinsi bakterilerin izolasyonu, identifikasyonu ile örneklerin genel mikrobiyolojik ve kimyasal özelliklerinin tespit edilmesi amaçlanmıştır. Bu doğrultuda, 20 peynir örneğinden 84 izolat izole edilmiş olup bunların 32’si E. faecalis, 31’i E. faecium, 13’ü E. durans, 4’ü E. gallinarum, 3’ü E. casseliflavus ve 1’i de E. thailandicus olarak tanımlanmıştır. Çalışmada incelenen peynirlerin toplam aerobik mezofilik, maya ve küf, koliform, enterokok ve laktobasil sayıları ortalama sırasıyla 7.32±0.95, 4.94±0.89, 4.02±1.88, 5.86±1.38 ve 6.90±1.22 log kob/g olarak tespit edilmiştir. Kimyasal analizler sonucunda ise ortalama kuru madde, nem, protein, yağ, kuru maddede yağ, tuz, kuru maddede tuz, kül, asitlik ve pH değerleri sırasıyla %55.44±3.68, %44.56±3.68, %23.51±2.26, %23.42±5.22, %41.89±5.16, %5.51±2.13, %10.06±5.98, %6.88±2.62, %0.3779±0.103 ve 5.66±0.14 olarak tespit edilmiştir. Sonuç olarak, sıkma peynirlerinin mikrobiyolojik ve kimyasal özelliklerinin geniş sınırlar içinde seyrettiği ve çiğ süt kullanılarak üretilmesinden kaynaklı enterokok mikroflorasının zengin olduğu gözlemlenmiştir.