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This study was designed to determine the effect of decontamination on the shelf life of whole rainbow trouts. For this purpose 0.5% cetylpyridinium chloride (CPC), 10% trisodium phosphate (TSP), 2.5% acetic acid (AA), 2.5% lactic acid (LA), 1200 ppm acidified sodium chloride (ASC) and control (tap water) were used as decontaminants. After the decontamination process, the samples were stored in cold storage and subjected to microbiological and chemical analyzes on days 0, 3, 6, 9, 12 and 15. Mesophilic bacteria, psychrophilic bacteria, lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae and coliform bacteria were enumerated for the evaluation of microbiological quality, whereas pH, total volatile alkaline nitrogen (TVB-N), thiobarbituric acid (TBA) were determined for the evaluation of the chemical quality of fish samples. The study was repeated 3 times and 6 fish were used in each group corresponding to 108 fish in total. Microbiological samples were evaluated with a modification in USDA/FSIS chicken carcass method. The data of microbiological analysis showed that decontamination provided a significant improvement on the microbiological quality and the decontaminants used in this study extended the microbiological shelf life of rainbow trout. However, acidic decontaminants and TSP caused some changes in the physical properties of rainbow trouts. On the other hand, the use of CPC extended the shelf life of rainbow trouts without adversely affecting the texture. The microbiological sampling protocol used in this study was proved to be easier to apply and gave coherent results.

In recent years, there has been a great interest in poultry meat and products due to socioeconomic reasons. The natural flora of poultry meat has a significant microbial load as it is exposed to various contaminations caused by production conditions. For this reason, many methods are being developed for the protection and preservation of poultry meat in terms of producing safe food. In this study, chemical decontamination methods were investigated in order to extend the shelf life of poultry meat., Son yıllarda sosyoekonomik nedenlerden kaynaklı kanatlı eti ve ürünlerine ilgi oldukça fazladır. Kanatlı etlerinin doğal florası üretim şartlarından kaynaklı çeşitli kontaminasyonlara maruz kaldıkları için önemli miktarda mikrobiyal yüke sahiptir. Bu nedenle güvenilir gıda üretmek için kanatlı etinin korunması ve muhafazası amacıyla birçok yöntem geliştirilmektedir. Bu çalışmada kanatlı etlerinin raf ömrünü uzatabilmek için kimyasal dekontaminasyon yöntemleri incelenmiştir.

ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗ, In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups of O26, O111, O103, and O145 were investigated during production and storage of yogurt. For this purpose, pathogens were individually inoculated into milk after pasteurization along with the starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples were capped and stored at 4oC for 20 days. Pathogens were enumerated at 0, 5, 10, 15, and 20th days of storage. Lactic acid content (%) and pH of the samples were also screened. Moreover, mesophilic Lactococcus spp. and mesophilic Lactobacillus spp. were enumerated during production of yogurt.After incubation, the number of E. coli O157, O26, O103, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 log10 cfu/g, respectively. A significant decrease was determined in all groups during the storage of yogurt samples at 4oC (p

Resistance of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and serogroups O103, O26 and O145 to synthetic gastric fluid (SGF, pH 1.5) were investigated during frankfurter storage. Pathogens were inoculated (5 ± 1 log(10 )cfu g(−1)) on frankfurters and frankfurters were stored at 4 °C for 75 days in vacuum packages. Population changes of the competitive flora and STEC, changes in the pH of the frankfurters and resistance of STEC to SGF were monitored on days 0, 15, 30, 45, 60 and 75 of frankfurter storage. Direct synthetic gastric fluid (DSGF) challenges were also conducted to assess pathogen resistance without being effected by frankfurters, by inoculating pathogen cultures directly into SGF. Results showed that acid resistance of O145 and O26 was stronger than that of O103 and O157 during frankfurter storage. Resistance of O103 to SGF was better than that of O157 during frankfurter storage but, was similar to that of O157 during DSGF challenges. Results indicate that acid resistance of some strains of STEC pathogens might differentiate during storage of frankfurters. Different resistance capabilities to SGF were observed in the STEC strains when inoculated and stored on frankfurters than directly inoculated in the SGF.

This study is designed to determine Salmonella prevalence in organic poultry farms and slaughterhouse in three different regions with distinct seasonal characteristics. Salmonella strains were isolated from organic reared poultry farm environment (water, feed, and feces) and poultry meat samples (neck skin and breast meat). Antibiotic resistance and 16S rRNA profiles were demonstrated with alignment scores. Salmonella spp. prevalences according to regions were, 51 of 200 (25.50%) samples taken from Region A, 77 of 200 (38.50%) samples taken from Region B, 105 of 200 (52.50%) samples taken from Region C. Serotyping of the strains revealed that S. Typhimurium and S. Enteritidis are the most dormant strains among all strains. Antibiotic susceptibility of the strains revealed that major resistance against ampicillin. This study is held for an awareness rising about the possible impact of seasonality related with food borne pathogens prevalence. Practical applications: Poultry meat and meat products account for approximately one-third of all Salmonella infections in humans. The relation between environmental temperature and foodborne pathogens is a complex matter, which has not been investigated widely and is hard to predict. The data obtained in this study indicate a significant high prevalence in warm region, which may be evaluated as a possible key for environmental temperature effect on foodborne pathogens distribution in organically reared poultry. In addition, this study provides important information to show the sources of contamination steps ranging from farm to fork in organically reared poultry. © 2018 Wiley Periodicals, Inc.

The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producingEscherichia coli (O157:H7 and non-O157 serogroups including O103, O111, O145 and O26) at differentconditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli(~7.00 þ 1.00 log 10 cfu/g) were treated with the lactic acid solutions at different concentrations (0%(control),1.5%, 2.0%, or 2.5%) and at different temperatures (20, 40, or 50 C) for 3 min. Results indicatedthat regardless of the treatment temperature, no significant reduction in the numbers of any serogroupoccurred in the control group (0%) (p > 0.05). However, lactic acid at concentration of 1.5%, 2% and 2.5%was found to be effective against all organisms tested. There was no significant difference (p > 0.05)between E. coli O157:H7 and non-O157 STEC serogroups at any treatment group. The highest reductions(ca. 4.00 log 10 cfu/g) of all serotypes in both produces were observed after immersing into 2.5% lactic acidat 50 C. The results of this study showed that decontamination of fresh produces such as spinach andsoybean sprout with lactic acid solutions prepared at mild temperatures (40 C and 50 C) might be aneffective safety measure in preventing public health risks associated with these products contaminatedwith STEC.© 2014 Elsevier Ltd. All rights reserved.

The future consequences of climate change and its impact on food safety is still not clear due to many variations and uncertanities. It is obvious that seasonal distribution and incidence of campylobacteriosis, salmonellosis and vero-toxigenic Escherichia coli borne diseases are increasing as the environmental temperature increases. This review summarizes the studies and data acquired about the relationship of climate change and emerging food borne diseases. Globalisation triggered a change in socio-economical life style which affects touristic activities, food consumption, agricultural tendecies and changing demands. Additionally, changes in global trade including fair trade cause a globalization of local kitchens.

The effect of Tween 20 on antimicrobial effects of acidic (lactic acid), neutral (cetyl pyridinium chloride) and alkaline (trisodium phosphate) decontaminants to reduce the numbers of Salmonella inoculated to broiler carcasses were studied. In addition, survival of Salmonella in waste decontamination fluids was investigated. For this purpose, an average of 7 ± 1 log10 cfu/ml Salmonella Enteritidis and Salmonella Typhimurium cocktail was surface-inoculated on to a total of 110 broiler carcasses. Contaminated carcasses were immersed in to tap water (control), lactic acid (LA) (1–2%), cetyl pyridinium chloride (CPC) (0.5–1%), or trisodium phosphate (TSP) (8%) and the combinations of these treatments with Tween 20 (TW20) (0.5%) for 15 min. Results indicated that, Salmonella numbers significantly decreased (P

WOS:000352479600007 This study was conducted to investigate the effect of the stem and bulb nematode Ditylenchus dipsaci Kuhn (Tylenchida: Anguinidae) on yield parameters of some onion varieties in Karaman Province, Turkey. Experiments were established in a naturally infested onion field during two consecutive years (2012-2013). Nematode population development was followed at the beginning and end of the experiment. The reproduction rate was also calculated. Onion yield and the representative average diameter and length of the onion cultivar bulbs were determined. Yield parameters of six onion varieties were compared on nematicide-treated and untreated control plots in the experiments. Nematode populations significantly decreased in the nematicide-treated plots at the beginning of the experiment during both growing seasons. The average population density of D. dipsaci was 104 individuals/100 g dry soil in the first year and 68 individuals/100 g dry soil in the second year of the experiment. The initial and final nematode populations were significantly positively correlated with Betapanko, Pan88, and Local variety1 cultivars, whereas they were negatively correlated with the Valenciana cultivar during the first year. This suggests that Betapanko, Pan88, and Local variety1 were susceptible to D. dipsaci, whereas the Valenciana cultivar could have some resistance. The overall reproduction rate of D. dipsaci was negatively correlated with initial population density and was primarily

The distribution of plant-parasitic and free-living nematodes on onion rhizospheres and plant material and their relationship with soil physicochemical properties was investigated in Karaman province. Plant and soil samples totalling 100 were collected from onion fields during July, 2012. Nematode population density per three plants and 100 g of dry soil were determined for each sample. Ditylenchus dipsaci (Kühn 1857) (Tylenchida: Anguinidae) was found in 15% of plants and 61% of soil samples. Nematode numbers ranged between 0 and 140 (mean: 5) nematodes/three plants and 0–165 (mean: 33) nematodes/100 g dry soil. Other abundant plant-parasitic nematode genera were Paratylenchus (Micoletzky 1922) (Tylenchida: Paratylenchidae) (56%) and Tylenchus (Bastian 1865) (Tylenchida: Tylenchidae) (49%). The most abundant free-living nematodes were bacterivorous nematodes, which were found in 98% of samples, and were dominated by the Cephalobus (Bastian 1863) (Rhabditida: Cephalobidae) and Eucephalobus (Steiner 1936) (Rhabditida: Cephalobidae) genera. The majority of soil samples (68%) contained fungivorous nematodes belonging to the Aphelenchus (Bastian 1865) (Aphelenchida: Aphelenchidae) and Aphelenchoides (Fischer 1894) (Aphelenchida: Aphelenchoididae) genera. Omnivorous nematodes in the Dorilaimida order were found in 23% of soil samples. The distribution of plant- and bacterial-feeding nematodes were negatively related to the soil silt content and positively related to the soil sand content. Hyphal-feeding nematodes were negatively related to soil organic matter., Soğan ekiliş alanlarındaki bitki paraziti ve serbest yaşayan nematodlar tespit edilmiş ve toprak fizikokimyasal özellikleriyle ilişkileri araştırılmıştır. Yüz soğan ekili alandan 2012 Temmuz ayında 100 adet bitki ve toprak örneği alınmıştır. Nematod sayıları 3 bitki başına ve 100 g kuru topraktaki nematod sayısı olarak verilmiştir. Ditylenchus dipsaci (Kühn 1857) (Tylenchida: Anguinidae) bitki örneklerinin %15’inde, toprak örneklerinin %61’inde bulunmuştur. Nematod sayıları 3 bitki başına 0-140 nematod, ortalama olarak 5 nematod, 100 g toprakta ise 0-165 arasında ortalama olarak 33 nematod olarak tespit edilmiştir. Paratylenchus (Micoletzky 1922) (Tylenchida: Paratylenchidae) (56%) ve Tylenchus (Bastian 1865) (Tylenchida: Tylenchidae) (49%) türleri yoğun olarak bulunan diğer bitki paraziti nematodlardır. Serbest yaşayan nematodlar içinde en yüksek %98 oranında bulunan bakterivor nematodlar içinde en fazla bulunan cinsler Cephalobus (Bastian 1863) (Rhabditida: Cephalobidae) ve Eucephalobus’(Steiner 1936) (Rhabditida: Cephalobidae) dur. Aphelenchus (Bastian 1865) (Aphelenchida: Aphelenchidae) ve Aphelenchoides (Fischer 1894) (Aphelenchida: Aphelenchoididae) cinslerine ait fungivor nematodlar örneklerin %86’sında bulunmuştur. Dorylaimida takımına ait omnivor nematodlar, örneklerin %23’ünde bulunmuştur. Bitki paraziti ve bakterivor nematodların dağılımı toprak mil içeriği ile ters ve kum içeriği ile doğrusal bir ilişki içerisindedir. Fungivor nematodlar ise toprak organik madde yoğunluğu ile negatif ilişki göstermiştir.

This study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. In experiment 1, a çiğ köfte batch was inoculated with high levels of E. coli O157:H7 or L. monocytogenes (7.00 log10 cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the çiğ köfte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did not cause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157:H7 and L. monocytogenes in çiğ köfte or similar foods.

This study investigated the survival and acid tolerance of Listeria monocytogenes during the 2-day processing stage and 90-day ripening of Savak tulum cheese, a traditional cheese in Turkey. Experimental Savak tulum cheese was produced from raw sheep's milk that was inoculated with a L. monocytogenes mixture consisting of five strains (average 7.0 log CFU/ml) and was ripened at 6 degrees C for 90 days. Microbiological and chemical analyses and acid exposure experiments in synthetic gastric fluid (SGF) (pH 1.5 to 2.5) were carried out on days 1 and 2 during processing and on days 0, 15, 30, 45, 60, and 90 during ripening. The numbers of L. monocytogenes did not decrease during processing, but a total of 4.1 log CFU/g reduction was observed during ripening. Throughout the ripening period, L. monocytogenes cells survived direct 90-min exposures of the cheese samples to SGF. These results suggest that, although the pathogen numbers decreased in Savak tulum cheese ripened at 6 degrees C for 90 days, a sublethal environment may have occurred in the cheese during the production stage, activating the acid-tolerance mechanisms of the pathogen and allowing L. monocytogenes to maintain its viability in the SGF for 90 min.

WOS: 000317450100002, PubMed ID: 23501245, The objective of the present study was to obtain data about cooking time and temperature of kiymali pide in the restaurants and to investigate thermal inactivation of E. coli O157:H7 during experimental kiymali pide making. A field study was conducted in randomly selected 23 of 87 pide restaurants. Processing parameters including oven temperature, cooking period and post-cooking temperature were determined. Kiymali pide samples were prepared using ground beef filling experimentally inoculated with E. coli O157:H7 (7.6 log(10) CFU/g). Pide samples were cooked at a conventional oven at 180 degrees C for 180, 240, 270, 300 and 330 s. Results of the current study suggest that cooking kiymali pide at 180 degrees C for at least 330 s (5.5 min) may provide sufficient food safety assurance (>= 6 log(10) CFU/g) for E. coli O157:H7. (C) 2013 Elsevier Ltd. All rights reserved., TUBITAK (The Scientific and Technical Research Council of Turkey) [TOGTAG 3236], This study was funded by TUBITAK (The Scientific and Technical Research Council of Turkey) with Project No: TOGTAG 3236.

Staphylococcal food poisoning is one of the most prevalent causes of gastroenteritis throughout the world. This study has three steps. In the first step of the study, diff erent food matrices were analyzed for the presence of Staphylococcus aureus. In the second step, types of staphylococcal enterotoxins (SET) from these foods were analyzed. Lastly, antibiotic resistance of S. aureus isolated was determined using conventional and PCR methods. For this purpose, 300 diff erent food samples were evaluated for contamination with S. aureus. From these samples 221 S. aureus strains were isolated. The same strains were evaluated for antibiotic resistance and existence of mecA gene. All strains were at least resistant to 2 antibiotics, but no MRSA strain was detected. Staphylococcal Enterotoxins (SE) were determined with VIDAS and ELISA from the foods of concern. The results of the analysis held with Vidas SET2 showed 72 (24%) of 300 samples and with ELISA these enterotoxins showed diff erence in distribution.

Bu arastirma, Elazig’da tuketime sunulan kremali (sade, kakaolu, meyveli) pastalarda Escherichia coli O157:H7’nin mevcudiyetini belirlemek amaciyla yapildi. Arastirmada 100 adedi sade kremali, 50 adedi kakao kremali ve 50 adedi de meyve kremali olmak uzere toplam 200 kremali pasta ornegi incelendi. Orneklerin zenginlestirme islemini takiben CT-SMAC besi yerine yapilan ekim sonucunda; 65 sade kremali ornekten 138; 8 kakao kremali ornekten 25; 19 meyve kremali ornekten 45 adet olmak uzere toplam 208 adet tipik koloniden (renksiz-seffaf) izolasyon yapildi. Secilen bu izolatlara E. coli O157:H7 serotipinin teshisi icin metot kisminda verilen ileriki islem basamaklari uygulandi. Ancak tipik E. coli O157:H7 ozelligi gosteren sus tespit edilemedigi icin, izolatlara H7 tayin islemleri yapilmadi. Incelenen kremali (sade, kakaolu, meyveli) yas pasta orneklerinin hicbirinde E. coli O157:H7 tespit edilemedi. Bu yonuyle, halk sagligi acisindan sevindirici bir durum olmakla birlikte, bu tur urunlerin cogu zaman diger patojen bakterileri de barindirdigi bilinmektedir. Halk sagligi acisindan potansiyel risk durumunun ortadan kaldirilmasi ve halkimiza saglikli pastacilik urunlerinin sunulmasi, ancak bu tur urunlerin hazirlanmasinda kesinlikle hijyenik sartlara uyulmasiyla mumkun olabilecektir..

Fish and other aquaculture products play an important role in global consumption. Sea foods represented a higher risk of L. monocytogenes contamination compared with other foods. The risk of L.monocytogenes should be decreased using some novel protection methods. Various studies have shown that Nisin alone or combined with another technique is efficient for control of L.monocytogenes in different foods and different conditions. Additionally, gamma radiation has a significant potential for the extension of refrigerated shelf life and decontamination of pathogens in fishery products. We applied different doses of gamma irradiation on Pangasius Pangasius hypophthalmus, Ln. fillets, Herring caviars, Scallops and Pollock Pollachius pollachius, Ln. fish fillets weather treated with Nisin or not. The results showed that without Nisin application L. monocytogenes can be eradicated with 5 kGy of gamma irradiation, but when Nisin application is done the effective dose decreases to 3 kGy. It can be suggested that Nisin combined with gamma irradiation is effective on L.monocytogenes attached to different aquacultures., K üresel tüketimde balık ve diğer su ürünleri önemli rol oynamaktadır. Deniz ürünleri diğer ürünlerle kıyasla daha fazla Listeria monocytogenes kontaminasyonu riski taşımaktadır. L. monocytogenes riski belirli üretim yöntemleri ile düşürülmelidir. Çeşitli çalışmalar Nisin uygulamasının tek veya kombine olarak farklı koşullardaki farklı gıdalarda etkili olduğunu göstermiştir. Bunlara ek olarak, gama ışınlama su ürünlerinde raf ömrünün uzatılması ve patojenlerin dekontaminasyonu için belirgin bir potansiyele sahiptir. Farklı dört adet ekonomik değeri yüksek ürüne gama ışınlaması Nisin içerecek veya içermeyecek şekilde uygulandı. Sonuçlara göre Nisin uygulanmamış gruplarda L. monocytogenes 5 kGy ışın dozu ile eradike edilebilirken, Nisin kombinasyonu uygulanması gereken dozu 3 kGy seviyesine çekmiştir. Buna bağlı olarak farklı su ürünlerinde, Nisin ve ışınlama kombinasyonlarının L. monocytogenes kontaminasyonunun giderilmesinde beraber uygulanmasının verimli olacağı düşünülmüştür