The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.

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<p>In this study total of 200 samples including red meat, ready to eat meat (RTE) and traditional red meat products were taken from butcher shops and supermarkets and analyzed for the presence of <em>L. monocytogenes</em>. Presence of <em>Listeria</em> spp. was investigated with cultural and PCR methods. Susceptibility of the isolates to 18 antibiotics were determined by disk diffusion method.</p><p>19 out of 200 samples (9.5 %) were found to be contaminated with <em>Listeria</em> spp. The isolates were identified as <em>L.monocytogenes,</em> <em>L. innocua</em>, <em>L. seeligeri</em>, <em>L. welshimeri</em>, <em>L. ivanovii</em>; 22.10 %, 55.79 %, 11.58 %, 6.32 %, 4.21 % respectively. <em>L. monocytogenes</em> were isolated from meat pieces (2/40), minced meat (3/40) and hamburger (1/20).</p><p>All of the <em>L. monocytogenes</em> isolates were susceptible to three antibiotics (Amoxycillin/Clavulonic acid, Sulphamethoxazole/ Trimethoprim and Vancomycin) and resistance to one antibiotic (Clindamicin).</p><p>As a result, it was evaluated that minced meat and meat pieces was the highest rate (83.3 %, 5/6) of contamination with <em>L. monocytogenes.</em> Determination of non-pathogenic <em>Listeria</em> spp. is found to be important because of the indicator of <em>L. monocytogenes</em>. Hereby, the results presented in this study indicated the potential risk of raw meat and meat products on infection with <em>L. monocytogenes.</em></p>

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Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics Öz Amaç: Araştırmada sıvı pastörize ve kabuklu yumurtaların bazı kalite ve ekonomik özellikleri bakımından karşılaştırılması amaçlandı. Gereç ve Yöntem: Bu amaçla sıvı pastörize ve kabuklu yumurtalar toplandı. Analize alınan numuneler A ve B sınıfı, pastörize bütün yumurta (PBY), pastörize yumurta sarısı (PYS) ve pastörize yumurta akı (PYA) olarak gruplandırıldı. Çalışmada, Konya'da faaliyet gösteren market, yumurta ve ürünleri üretimi yapan işletmelerden 30 adet A, 30 adet B sınıfı yumurta, 14 adet PBY, 13 adet PYS ve 13 adet PYA olmak üzere toplam 100 adet numune mikrobiyolojik, kimyasal ve fiziksel parametreler bakımından analiz edildi. Toplamda 100 adet numune mikrobiyolojik, kimyasal ve fiziksel parametreler bakımından analiz edildi. Analize alınan numuneler, mikrobiyolojik olarak toplam aerobik mezofilik bakteri (TAMB), toplam aerobik psikrofilik mikroorganizma (TAPM), maya-küf, koliform mikroorganizma, Staphylococcus aureus, Salmonella spp ve Pseudomonas spp varlığı yönünden incelendi. Bunun yanı sıra kimyasal olarak kuru madde miktarı, yağ miktarı, protein miktarı, pH değerinin belirlenirken fiziksel olarak sarı indeksi, ak indeksi, haugh birimi tespiti, şekil indeksi, sarı oranı, kabuk oranı ve viskozite tayini yapıldı. Bulgular: Elde edilen mikrobiyolojik analiz sonuçlarına göre A sınıfı yumurtalarda incelenen hiçbir mikroorganizma türü izole edilmedi. Analiz edilen yumurta ve yumurta ürünlerinde hiçbir grupta Salmonella spp izole edilemedi. B sınıfı yumurtalarda S. aureus ve Pseudomonas spp kontaminasyonu gözlendi. B sınıfı, PBY, PYS ve PYA gruplarındaki koliform mikroorganizma sayısının, Türk Gıda Kodeksi Yumurta ve Yumurta Ürünleri Mikrobiyolojik Kriterleri'ne uygun düzeyde olduğu tespit edildi. Öneri: B sınıfı yumurtaların patojen kontaminasyonu açısından risk taşıyabileceğinin göz önünde bulundurulması gerektiği düşünülmektedir.

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The aim of this study was to investigate the survival of Helicobacter pylori during production of sucuk (Turkish fermented sausage). The sucuk mixture was inoculated with H. pylori ATCC 43504 to produce a final level in the mixture of ∼5 × 10(6) CFU/g. Samples in group I were fermented and dried traditionally at 22°C for 7 days. Samples in groups II and III were subjected to the traditional fermentation at 22°C for 3 days. After fermentation, group II samples were fermented and dried at 35°C for 4 days and group III samples were treated with heat until the core temperature reached 65°C. On the first day of fermentation, a 1-log reduction in H. pylori was found in all groups. The H. pylori levels in all groups increased by about 1 log CFU/g by the third day of fermentation and reached the inoculation level. On the fifth and seventh days of fermentation, no appreciable change occurred in the level of H. pylori in groups I and II. After heat treatment, the H. pylori levels were below the level of detection. These results suggest that H. pylori can grow during sucuk fermentation and that a heat treatment should be used during sucuk processing to destroy H. pylori.