The main functions of nitrite, which is the most frequently used additive in meat products, are to develop typical taste and aroma of cured meat, to prevent lipid oxidation, to create the typical color of cured meat production by reacting with myoglobin, and to produce an antimicrobial effect (Marco et al., 2006). However, since nitrite causes the formation of carcinogenic N-nitroso compounds, the studies concentrated on other additives (Zarringhalami et al., 2009). Studies were carried out on the alternative additives, which fulfill various functions of nitrate and nitrite in the processed meat products such as antimicrobial, anti-oxidative, and colorization effects formation and which pose a lower level of health risk in comparison to nitrate and nitrite (Öztürk et al., 2015). Since nitrate/nitrite has various functions in meat, no single additive that could fulfill all these functions could be found. Besides decreasing or preventing the use of nitrite in meat products by making use of natural elements, organic acids, irradiation, pressure applications, and hazard technology were also investigated in the previous studies (Turp & Sucu, 2016).Thyme is an important herb, thanks to its high thymol concentration. Previous studies revealed the anti-oxidative, antimi-

The objective of this study was to examine traditional meat product of the Sivas province, the Sivas kofte with regards to its microbiological quality. The kofte samples sold commercially were examined according to their microbiological qualities (150 pieces cooked kofte samples taken from the most popular 5 restaurants). The samples were analyzed in terms of total mesophilic aerobic bacteria, Enterobacteria, E. coli, coagulase positive S. aureus, Salmonella spp. and psychrophilic bacteria. Ready to serve samples of Sivas kofte were examined and the following results were obtained for total mesophilic aerobic bacteria, Enterobacteria, coagulase positive S. aureus, psychrophilic bacteria, 2.7-4.9 log 10 cfu/g, <10-2.1 log 10 cfu /g, <10-1.9 log 10 cfu /g, 1.6-3.8 log 10 cfu /g, respectively. E. coli and Salmonella spp were not determined in any of the samples. As a result, the ready to consume Sivas kofte samples were found to be in accordance with the Turkish Food Codex Cominiquate Microbiological Criteria despite differences in the microbiological quality of the locations in Sivas.

AraştırmaÖZET Amaç: Rappaport Vassiliadis zenginleştirici besiyerinin üç farklı çeşidinde (orijinal formüllü olanı [RV], temel katkı maddelerinden malaşit yeşili-oksalat miktarı azaltılmış, pH'sı yediye yükseltilmiş Chaiwat-Jatisatienr modifikasyonu [RVJ] ve ticari hazır olanı [RVO]) Salmonella cinsi bakterilerin izolasyon oranlarını belirlemek ve Berlin/Almanya'da çeşitli süpermarket ve kasaplardan alınan besin maddelerinde Salmonella cinsi bakterileri araştırmak bu çalışmanın amacıdır. Gereç veYöntem: Karşılaştırmalı bu çalışma, Salmonella bakterileri ile sıkça kontamine olduğu bilinen 300 besin maddesinde (domuz ve kümes hayvanları organları gibi) yapılmıştır. İncelenecek örnekler steril şartlarda küçük parçalara ayrılmış, 25 g örnek 225 ml % 1'lik peptonlu suda 37°C'de bir gece boyunca zenginleştirilmiştir. Daha sonra buradan 0.1 ml alınarak 10 ml'lik her üç farklı Rappaport-Vassiliadis besiyerine ekilmiştir. Besiyeleri 43°C'de 48 saat inkübe edildikten sonra, sırasıyla brilliant yeşili-fenol kırmızısı-laktoz-sakkarozagar (BPLSA), malaşit yeşili-fenol kırmızısı-laktoz-sakkaroz agar (MPLSA) ve mannit-lizin-kristal viyole-brilliant yeşili agar (MLKBA) seçici besiyerlerine pasaj yapılmıştır. Katı besiyerleri 37°C'de bir gece inkübe edilmiş ve Salmonella olması olasılıkla kolonilerden Salmonella antiserumları ile aglütinasyon testi yapılarak tanımlama sağlanmıştır. Bulgular: Örneklerin % 34'ünde, 18 farklı Salmonella serotipi izole edilmiştir. Rappaport-Vassiliadis'in üç farklı formülüne göre hazırlanan besiyerlerinde %29 (RV), %30 (RVJ) ve %28 (RVO) oranında izolasyon saptanmıştır. Her üç RV besiyeri izolasyon oranları arasında anlamlı bir fark bulunmamıştır. Selektif katı besiyerlerindeki izolasyon oranları karşılaştırıldığında, RVO ve RVJ ile MLKBA kombinasyonu ve RVO ile BPLSA kombinasyonu en yüksek pozitif bulguları sağlamışlardır. Sonuç: Rappaport-Vassiliadis'in üç farklı formülü arasında fark olmadığı ve MLKBA seçici agarın uluslararası standartlarda önerilen BPLSA besiyeriyle kıyaslanabilecek özellikte olduğunu sonucuna varılmıştır. Anahtar kelimeler: Salmonella cinsi, Rappaport-Vassiliadis zenginleştirici besiyeri SUMMARY Comparative Study of Salmonella Detection with Three Formulations of Salmonella Enrichment Media by Rappaport-VassiliadisObjective: The aim of this study was to compare three formulations of Rappaport-Vassiliadis enrichment media-the original formulation (RV), a modification (RVJ) by Chaiwat Jatisatienr with change of the basic ingredients, reduction of the amount of malachite green oxalate and increase of the pH up to 7, a commercially prepared dried medium (RVO) and to search the food samples collected from supermarkets and butcher shops in Berlin/Germany. Materials and Methods:For the comparative study, 300 food samples (such as organs from pigs and poultry), very often known to be contaminated with Salmonella-spp, were obtained from supermarkets and butcher shops in Berlin/Germany. After pre-enrichment of each 25 g-sample in 225 ml buffered peptone water overnight at 37°C, 0,1 ml ...

No abstract

The use of bacteriocins in protecting the foods has significantly increased in recent years. Nisin is an important bacteriocin and is a food preservative additive safely used in food industry. In the present study, it was aimed to investigate the effect of nisin, which is an alternative to the synthetic additives, on the growth of milk-derived Staphylococcus aureus strains in the cheese. For this purpose, 100 different milk specimens were obtained, transferred using cold chain (at 0-4°C), and inoculated to Baird-Parker agar. At the end of inoculation process, 37 suspicious colonies were selected and coagulase-positive Staphylococcus aureus was detected. The strains obtained were passaged to the pre-enriched agars and the intensities of the strains were determined according to McFarland. Besides these strains, the coagulase-positive Staphylococcus aureus strains obtained from Etlik Veterinary Microbiology Institute were inoculated into each specimen at 10 4 CFU mL-1 concentration. The cheese production was made using milks containing the strains, which were isolated from the milk, and the standard strains at different concentrations. The specimens obtained from cheeses produced from milk containing using standard strains were divided into groups K, A, B, and C containing 0, 100, 200, and 400 IU mL-1 nisin, respectively. Similarly, the specimens obtained from cheeses produced from milks containing milk-derived strains were divided into groups K1, A1, B1, and C1 containing 0, 100, 200, and 400 IU mL-1 nisin, respectively. The procedures were triplicated. Staphylococcus aureus counting on the cheese specimens were performed on 1 st , 6 th , 12 th , and 24 th hours from curd to ball and on 5 th , 10 th , 20 th , 30 th , and 40 th days of storage at +4°C. In conclusion, it was observed that the nisin inhibited the growth of all the Staphylococcus aureus strains. However, it was also determined that the inhibition of milk-derived Staphylococcus aureus strains were higher than the inhibition of standard strains.