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The demand for the fast-food industry in the world is increasing day by day. In this sense, chicken doner kebab becomes frequently preferred food source in daily life. At the same time, chicken doner kebab is both a good animal origin protein source and a cheaper option. Therefore, it is prepared and consumed in high amounts in Turkey. In this study, it was aimed to determine the presence of Clostridium perfringens and its toxin genes in traditional Turkish chicken doner kebabs purchased from restaurants and modified atmosphere packaged (MAP) samples collected from markets. For this purpose, 100 ready-to-cook and 100 ready-to-eat, totally 200 doner samples have been used as material. As a result, the prevalence of C. perfringens has been found 29%, 6% in readyto-cook and ready-to-eat samples, respectively. The cpa gene was detected in all isolates. However, both cpa and cpe gene was found only in 4% of isolates., Dünyada fast-food beslenmeye olan talep her geçen gün artmaktadır. Bu anlamda tavuk döner kebap günlük hayatta sıklıkla tercih edilen bir besin kaynağı haline gelmektedir. Aynı zamanda tavuk döner kebap hem iyi bir hayvansal protein kaynağı hem de daha ekonomik bir seçenek olması nedeniyle Türkiye'de yüksek miktarlarda üretilmekte ve tüketilmektedir. Bu çalışmada, restoranlardan satın alınan geleneksel Türk tipi tavuk döner kebapları ve marketten toplanan modifiye atmosfer paketli (MAP) örneklerde Clostridium perfringens ve toksin genlerinin varlığının belirlenmesi amaçlanmıştır. Bu amaçla 100 adet pişirilmiş ve paketlenmiş ve 100 adet restoranlardan alınmış ve yenmeye hazır olmak üzere toplam 200 döner örneği materyal olarak kullanılmıştır. Sonuç olarak, pişirilmiş ve paketlenmiş örneklerde C. perfringens prevalansı %29 ve restoranlardan alınmış örneklerde ise %6 olarak bulunmuştur. Tüm izolatlarda cpa geni tespit edilmiş olmasına rağmen hem cpa hem de cpe geni izolatların sadece %4'ünde belirlenmiştir.

Biyofilmler, bakterilere güçlü tolerans ve uygun yaşam ortamları sağlayan, ekstraselüler polimerik maddelere gömülü mikroorganizmalar topluluğudur. Çoğu patojen özellikteki mikroorganizma, uygun koşullar oluştuğunda gıdalarda ve gıda ile temas eden yüzeylerde biyofilm oluşturarak gıda endüstrisinde ve halk sağlığı açısından sorunlara yol açmaktadır. Bu çalışmada, daha önceki çalışmalarla çeşitli gıda örnekleri ve kesimhane ortamından izole edilen ve moleküler yöntemlerle identifiye edilmiş, toplam 120 Salmonella Virchow, Salmonella Infantis, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis, Enterococcus faecium izolatı materyal olarak kullanıldı. Biyofilm oluşumunun kalitatif olarak tespiti amacıyla Kongo Kırmızısı Agar kullanıldı. Yapılan analizler doğrultusunda, toplam 120 izolattan 15’inin (%12,5) kalitatif olarak biyofilm ürettiği tespit edildi. Kalitatif olarak biyofilm oluşturduğu tespit edilen suşların biyofilm oluşturma gücü mikroplak yöntemiyle kantitatif olarak araştırıldı. Mikroplak yöntemine göre 2 E. faecium ve 1 E. faecalis suşu güçlü biyofilm üreticisi; 2 L. monocytogenes (serotip 1/2a) suşu orta düzey biyofilm üreticisi; 4 E. coli, 4 S. aureus ve 2 L. monocytogenes (serotip 1/2a ve serotip 4b) suşu zayıf biyofilm üreticisi olarak belirlendi. Salmonella spp. suşlarının tümü biyofilm üretimi açısından negatif olarak belirlendi. Sonuç olarak; süt, mandıra ürünleri, tüketime hazır gıdalar ve kesimhanelerden izole edilen bakterilerde biyofilm üretiminin hem halk sağlığı hem de gıda işletmeleri için önemli olduğu düşünülmektedir. Bu nedenle, gıda işleme tesislerinde, üretim hattı boyunca temizlik ve dezenfeksiyon işlemlerinin gerçekleştirilmesinde HACCP, İyi Üretim Uygulamaları gibi gıda sanitasyon sistemlerine riayet edilmesinin biofilm oluşumunun önüne geçilmesinde faydalı olacağı öngörülmektedir.

Kalite ve verim açısından karkas sınıflandırmasını sağlayacak olan bilgilerin net olarak elde edilebilmesi ancak hayvanların kesimi ve kesim sonrası ölçümlerin yapılması ile mümkün olabilmektedir. Kesim öncesinde yapılan öznel değerlendirmeler kesim sonrası için sadece birer öngörü ve tahmin niteliği taşımaktadır. Ancak kesim sonrasında nesnel yöntemler ile yapılan ölçüm ve değerlendirmeler sonucunda net bilgiler elde edilebilmektedir. Doğal olarak bu durum bir sınıflandırma sisteminin varlığını, görüntüleme sistemlerini, ölçüm sistemlerini, nitelikli ve bilimsel işgücü varlığını beraberinde getirmektedir. Karkas sınıflandırma sistemindeki eksiklikler hayvancılık ve gıda sektörü açısından önemli ekonomik kayıplara neden olmakla beraber tüketiciler açısından da lezzet, hedefe uygun beslenememe ve fiyatlandırma gibi birçok sorunu beraberinde getirmektedir. Bu derlemede; Türkiye‘de sığır karkaslarının sınıflandırılmaları ve derecelendirmeleri ile ilgili mevcut durum, Avrupa Birliği ülkelerinde sığır karkas sınıflandırma ve derecelendirilmesi amacıyla kullanılan “S-EUROP” sistemi hakkında bilgilendirme ve karkas konformasyonu, yağlanma durumu ve karkas kompozisyonlarının belirlenmesi için kullanılan görüntüleme yöntemlerinden Ultrason, Bilgisayarlı Tomografi (BT), Manyetik Rezonans (MR), X-Ray Absorptiyometri, Optik Problar ve Video Görüntüleme Analizi (VIA) konuları hakkında bilgi verilmesi amaçlanmıştır.

By the increase of world population, arable lands are decreasing and related to this, food security concerns are increasing. In order to avoid these concerns, it is necessary to use modern biotechnological tools and molecular breeding methods. CRISPR/Cas9 is a genome editing method that creates double-stranded breaks using the site-specific nuclease enzyme. This method is used for providing disease resistance in farm animals, increasing yield characteristics, obtaining starter cultures resistant to bacteriophages, eliminating cancer types and hereditary diseases in medicine, growing more resistant and high yielding plants against drought and pests in agriculture. In the field, it is used for the cultivation of high-yielding plants that are more resistant to drought and pests. It is thought that CRISPR/Cas9 technology will be useful when it is carried out within the framework of legal regulations and under the control of scientific research. However, ethical debates continue regarding the use of the method and the fact that technological applications are not easily accepted by the society., Artan dünya nüfusu ile birlikte, tarıma elverişli araziler azalmakta ve buna bağlı olarak gıda güvenliğine ilişkin endişeler artmaktadır. Bu endişelerin önüne geçmek için moleküler ıslah yöntemlerinin yanı sıra modern biyoteknolojik araçlarında kullanılması gerekmektedir. CRISPR/Cas9, bölgeye özgü nükleaz enzimini kullanarak çift sarmallı kırılmalar oluşturan genom düzenleme yöntemidir. Çiftlik hayvanlarında hastalıklara karşı direnç oluşturulması, verim özelliklerinin yükseltilmesi, bakteriyofajlara karşı dirençli başlangıç kültürlerinin (starter kültürler) elde edilmesi, tıp alanında kanser türleri ve kalıtsal hastalıkların elemine edilmesi, tarım alanında kuraklık ve zararlılara karşı daha dirençli ve yüksek verimli bitkilerin yetiştirilmesi için kullanılmaktadır. CRISPR/Cas9 teknolojisinin yasal mevzuat çerçevesinde ve bilimsel araştırmalar kontrolünde gerçekleştirildiğinde yararlı olacağı düşünülmektedir. Ancak teknolojik uygulamaların toplum üzerinde kolay kabul görmemesi ve yöntemin kullanımı konusunda etik tartışmalar devam etmektedir.

Throughout history, fermented foods from vegetable and animal origin including live microorganisms havebeen consumed by humans. In traditional fermented foods, natural microorganisms, called probiotics, are defined aslive microorganisms that benefit the host when administered in sufficient amounts. Everyday, new bacteria, which areisolated from natural sources or derived from the current strains of bacteria, are discovered and therefore probioticassessments and reliability of these bacteria should be investigated in depth. Recent samples of microorganisms requir-ing detailed examination are Leuconostoc mesenteroides, Bacillus subtilis natto, Clostridium butyricum, Bacteroidesxylanisolvens, Akkermansia muciniphila, Fructophilic lactic acid bacteria (FLAB) and aecalibacterium prausnitzii. Inthis review, it is aimed to give information about some new microorganisms which have probiotic properties., Tarih boyunca insanlar tarafından canlı mikroorganizmalar içeren bitkisel ve hayvansal orijinli fermente gıdalartüketilmiştir. Geleneksel fermente gıdaların içerisinde ‘’Probiyotik’’ olarak isimlendirilen doğal mikroorganizmalar,yeterli miktarda uygulandığında konakçıya yarar sağlayan canlı mikroorganizmalar olarak tanımlanır. Her geçen gündoğal kaynaklardan izole edilen ya da mevcut bakteri soylarından türetilen yeni bakteriler keşfedilmekte ve dolayısıy-la bu bakterilerin probiyotik olarak değerlendirmelerinin yapılması ve güvenilirliklerinin derinlemesine araştırılmasıgerekmektedir. Detaylı inceleme gerektiren mikroorganizmaların son örneklerini Leuconostoc mesenteroides, Bacillussubtilis natto, Clostridium butyricum, Bacteroides xylanisolvens, Akkermansia muciniphila, Fruktofilik laktik asit bak-terileri (FLAB) ve Faecalibacterium prausnitzii oluşturmaktadır. Bu derlemede probiyotik özellikleri yeni ortaya çıka-rılan bazı mikroorganizmalar hakkında bilgi verilmesi amaçlanmıştır.&nbsp

This study was aimed to investigate the presence of Listeria monocytogenes in raw water buffalo milk and milk products, besides determining its serotype and the extent of its resistance against various antibiotics. A total of 188 samples of raw water buffalo milk and milk products were collected from Samsun Province, Turkey between November 2012 and May 2013. The classical culture technique was used to isolate and identify L. monocytogenes, as described in EN ISO 11290-1. The isolates were confirmed as L. monocytogenes by using PCR with (hylA) primers specific for the hemolysin gene. The antimicrobial susceptibility test was achieved by using the VITEK 2 compact system and VITEK 2 AST-P640 card. L. monocytogenes was found in 7 (3.7%) of the 188 samples. Four of them were obtained from cheese and three from milk samples. Whereas, L. monocytogenes was not detected in any of the clotted cream samples. A total of 13 isolates were confirmed by PCR as L. monocytogenes. Among these isolates, one was 1/2c (or 3c) (7.6%), three were 4b (or 4d, 4e) (23%), four were 1/2b (or 3b) (30.7%), and the other five isolates were serotype 1/2a (or 3a) (38.4%). The highest antimicrobial resistance was recorded against fosfomycine (100%) followed by oxacillin (92%), penicillin (84%), and erythromycin (69%). However, no resistance was determined against ciprofloxacin, gentamicin, and tigecycline. PRACTICAL APPLICATION: This study showed that some samples of raw buffalo milk and the milk products were contaminated with Listeria monocytogenes. The serotype with the highest prevalence was determined as L. monocytogenes 1/2a. This study also demonstrated that most of the L. monocytogenes isolates had developed multiresistance to many frequently used medical antimicrobial agents.

Shiga-like toxin producing Escherichia coli is still an important public issue which causes extremely dangerous health problems. This study was planned in order to examine the inhibitory effect of Modified Atmosphere Packaging application on E. coli O157 and O157: H7. The purposes of the present study were to detect E. coli O157 and O157: H7 strains from ground and cubed beef. A total of 100 MAP cattle meat products (50 minced meat, 50 meat cubes) were collected from the markets and butchers in Samsun province between May and October 2013. According to results, 1(1/50-2%) E. coli O157 and 1(1/50-2%) E. coli O157: H7 strains isolated from 50 ground beef samples, while 1 (1/50-2%) E. coli O157 strain was identified from 50 cubed beef samples. It was determined that E. coli O157 isolate obtained from the MAP ground beef carried stx1, stx2 genes; E. coli O157: H7 isolate carried stx1, stx2, eaeA and hylA genes while E. coli O157 isolate obtained from the MAP cubed meat only carried the stx2 gene. In antibiogram test, both E. coli O157 isolates were resistant to streptomycin and one E. coli O157: H7 isolate was resistant to streptomycin, cephalothin and tetracycline. As a consequence; in order to protect public health, products should be kept in proper hygienic and technical conditions during sale and storage and use of uncontrolled antibiotics should be avoided.

Beekeeping industry is developing day by day in the world and accordingly, there is an increase in the variety of beekeeping products. One of these products is pollen which is the main source of proteins necessary for bees to complete their growth and development and also an excellent functional food ingredient for humans. In this study, it is aimed to determine the presence of Clostridium botulinum and its toxin types in the pollen samples obtained from seven different regions of Turkey. A total of 200 pollen samples collected from Black Sea Region (n:51), Mediterranean Region (n: 32), Central Anatolia (n: 38), Aegean Region (n: 14), Eastern Anatolia (n: 41), Southeastern Anatolia (n:8) and Marmara Region (n:16) were used as material. The conventional method determined by the Food and Drug Administration was used for isolation. Real Time PCR technique was used for identification and determination of toxin types. As a result, C. botulinum was detected only in one (0.5%) of the analyzed samples (supplied from the Black Sea region) and the toxin type was determined as Type A.

CADIRCI, Ozgur/0000-0003-2018-2545 WOS: 000452305000012 This study was conducted to investigate the presence of Bacillus cereus in ice cream samples and to identify associated toxin genes by mPCR. 125 ice cream samples were used as material. A total of 38 samples were found to be positive for B. cereus. It was found that 31.9% of the isolates had three enterotoxic HBL complex encoding genes, 10.6% had two hbl genes and 6.3% contained one hbl gene. On the other hand, 15.9% of the isolates contained three NHE complex encoding genes, 31.9% had two nhe genes and 20.2% contained one nhe gene. Also 7.4% of isolates were found to contain both NHE and HBL complexes while ctyK1 was not detected from any isolate. The presence of B. cereus and their enterotoxigenic genes in ice creams may be a potential risk for public health. Practical applications The presence of the B.cereus in high numbers and the toxins in foods pose a potential risk in terms of health and food spoilage. In food poisoning cases, hbl, nhe, cytK, and the effect of emetic toxin are especially notable. The resistance of spores against pasteurization and psychrotolerant feature enable the explanation of the existence of B. cereus in ice-cream.

This study was carried out to investigate the presence of Listeria monocytogenes in samples obtained from a slaughterhouse in Samsun, Turkey. A total of 300 samples (25 samples per month) analyzed by Immunomagnetic Separation (IMS) based on conventional culture method. Then isolates were verified and serotyped by PCR using specific primers. According to the analysis, a total of 18 isolates were identified as L. monocytogenes. Distribution of these isolates were as; 5 isolates (serotype 1/2b or 3b) from 1 cattle carcass, 5 isolates (serotype 1/2b or 3b) from 1 knife, 2 isolates (serotype 4b or 4d, 4e) from 1 knife sharpener, 5 isolates (serotype 1/2a or 3a) from 1 floor sample, 1 isolate (serotype 1/2a or 3a) from 1 cowhide, respectively. As a result, carcasses are considered to pose a hazard to public health due to L. monocytogenes contamination. The development of slaughterhouse conditions and production technology, improving the education level of employees in food safety issues, prevention of contamination of foodborne pathogens to carcasses in slaughterhouses and implementation of effective sanitation methods should be provided, Samsun ilindeki mezbahada Listeria monocytogenes varlığının araştırılması amacıyla yapılan bu çalışma 12 aylık bir dönemi kapsamaktadır. Ayda bir kez olmak üzere her ay 25 örnek alınarak toplam 300 örnek L. monocytogenes varlığı bakımından analiz edildi. Örneklerden L. monocytogenes varlığının araştırılmasında Immunomagnetic Separation (IMS) bazlı klasik kültür tekniği, identifikasyonda biyokimyasal testler kullanıldı. İdentifiye edilen izolatlar PCR ile doğrulandı ve spesifik primerler ile serotiplendirildi. Yapılan biyokimyasal doğrulama testleri ve PCR analizleri sonucunda; 1 karkas örneğinden 5 izolat, 1 bıçak örneğinden 5 izolat; 1 bıçak bileyicisi örneğinden 2 izolat; 1 zemin örneğinden 5 izolat; 1 deri örneğinden 1 izolat olmak üzere toplam 18 izolat L. monocytogenes olarak belirlendi. Yapılan serotiplendirme sonucunda 1 karkas örneğinden elde edilen 5 izolat, 1 bıçak örneğinden elde edilen 5 izolat L. monocytogenes 1/2b (3b); 1 bıçak bileyicisi örneğinden elde edilen 2 izolat L. monocytogenes 4b (4d, 4e); 1 zemin örneğinden elde edilen 5 izolat ve 1 deri örneğinden elde edilen 1 izolat L. monocytogenes 1/2a (3a) olarak tespit edildi. Sonuç olarak karkaslardaki L. monocytogenes kontaminasyonunun halk sağlığı açısından tehlike oluşturabileceği değerlendirilmiştir. Mezbaha şartlarının ve üretim teknolojisinin geliştirilmesi, çalışan personelin gıda güvenliği hususunda eğitim düzeyinin arttırılması ve mezbahalarda etkin sanitasyon yöntemlerinin uygulanması ile gıda kaynaklı patojenlerin karkaslara bulaşmasının önlenmesi sağlanmalıdır

This study was conducted to determine the Listeria monocytogenes’s presence, serotypesand resistance against various antibiotics in modified atmosphere packaged (MAP)ground and cubed beef samples. Five of ground (5/50-10%) and 3 of cubed beef samples(3/50-6%) were identified as L. monocytogenes positive in MAP samples. Eleven L.monocytogenes isolates that obtained from samples being investigated in term of hlyAgene by PCR method have verified that this gene (100%). In serotyping results, 3 of 8isolate that obtained from MAP ground beef samples were 1/2a, the other 3 isolate was1/2b and the remaining 2 isolate was 4b. Also, 1 of 3 isolate that obtained from MAPcubed beef samples were 1/2b, the other one isolate was 1/2c and the last one was 4b.One isolate against (9%) ampicillin, 2 isolate against (18.2%) chloramphenicol, 3 isolateagainst (27.2%) erythromycin, 4 isolate against (36.3%) oxytetracycline and 4 isolateagainst (36.3%) penicillin G, 6 isolate against (54.5%) tetracycline and 3 isolate against(27.2%) vancomycin was resistant in 11 L. monocytogenes isolates that confirmed byPCR. The L. monocytogenes isolates were found to be resistant to one or more antibioticsin antibiotic-resistance test results. In conclusion, applying of national residue monitoringprogram by official authority for prevention of intensive antibiotic use in order to preventthe development of resistant strains to antibiotics has great importance. Bu çalışma modifiye atmosfer paketli sığır kıyma ve kuşbaşı örneklerinde Listeriamonocytogenes’in varlığı, serotipleri ve çeşitli antibiyotiklere karşı dirençliliğininbelirlenmesi amacıyla yapılmıştır. 50 MAP sığır kıyma örneğinin 5’inin (%10), 50 MAPsığır kuşbaşı örneğinin ise 3’ünün (%6) L. monocytogenes pozitif olduğu belirlenmiştir.PCR yöntemi ile hlyA geni varlığı araştırılan MAP sığır kıyma ve kuşbaşı örneklerindenelde edilen 11 L. monocytogenes izolatının tamamının (%100) bu gene sahip olduğubelirlenmiştir. Yapılan serotiplendirme sonucunda MAP sığır kıyma örneklerinden eldeedilen 8 izolatın 3’ünün L. monocytogenes 1/2a, 3’ünün 1/2b, 2’sinin ise 4b olduğusaptanmıştır. Ayrıca MAP sığır kuşbaşı örneklerinden elde edilen 3 izolattan ise 1’inin L.monocytogenes 1/2b, 1’inin 1/2c ve 1’inin de 4b olduğu tespit edilmiştir. PCR iledoğrulanan 11 L. monocytogenes izolatının, 1’inin (%9) ampisiline, 2’sinin (%18,2)kloromfenikole, 3’ünün (%27,2) eritromisine, 4’ünün (%36,3) oksitetrasikline, 4’ünün(%36,3) penisilin G’ye, 6’sının (%54,5) tetrasikline ve 3’ünün (%27,2) de vankomisinekarşı dirençli olduğu belirlenmiştir. Elde edilen L. monocytogenes izolatlarınınantibiyotik dirençlilik testi sonucunda bir veya birden fazla antibiyotiklere karşı dirençliolduğu saptanmıştır. Sonuç olarak antibiyotiklere dirençli suşların gelişmesininönlenmesi amacıyla bilinçsiz antibiyotik kullanımı önlenmesine ilişkin resmi otoritetarafından ulusal kalıntı izleme programının etkin olarak yürütülmesi büyük önemtaşımaktadır.

Crimean-Congo hemorrhagic fever (CCHF) is endemic in Eurasian countries such as, Turkey, Pakistan, Afghanistan and Iran. CCHF virus is spread by the Hyalomma tick, which is found mainly on cattle and sheep. Muslim countries, in which these animals are sacrificed during Eid-Al-Adha, are among the countries where CCHF is endemic, and it has been observed that CCHF is associated with practices surrounding the Eid-ad-Adha festival. The dates for Eid-Al-Adha drift 10 days earlier in each year according to Georgian calendar. In previous years Eid-al-Adha occurred in autumn-winter months however in the next 10-15 years it will be take place in the summer months when CCHF is more prevalent. This may lead to a rise in the number of cases due to increased dissemination of CCHF virus with uncontrolled animal movements in and between countries. This consensus report focuses on the variable practices regarding animal handling in different regions and possible preventative measures to reduce the incidence of CCHF. Environmental hygiene and personal protection are essential parts of prevention. There is a need for international collaborative preparedness and response plans for prevention and management of CCHF during Eid-Al-Adha in countries where the disease is prevalent.

WOS: 000353338100014 The objective of the present study was to assess the presence of Listeria monocytogenes and to investigate its serotyping and antibiotic resistance in ready-to-eat (RTE) foods. A total of 100 RTE foods, including 25 stuffed mussels, 25 ezme samples (a Turkish-style tomato dip/condiment), 25 fried spiced livers, and 25 mayonnaise-based salads were obtained from retail shops and supermarkets in Samsun, Turkey. Samples were analyzed using the standard procedure EN ISO 11290-1 and isolates of L. monocytogenes were confirmed for the presence of the hemolysin gene (hylA) by polymerase chain reaction. L. monocytogenes was identified in 1 of 25 (4%) mayonnaise-based salads as serotype 4b, 2 of 25 (8%) ezme samples as serotype 1/2a, and 1 of 25 (4%) fried spiced livers as serotype 4b. None of the stuffed mussel samples were found to be contaminated with L. monocytogenes. Antibiotic resistance profiles of L. monocytogenes isolates were detected by the disk diffusion method. Eight antibiotics disks were selected for resistance tests. One of the 4 isolates of L. monocytogenes was resistant to oxytetracycline and 1 isolate was resistant to vancomycin. In conclusion, the presence of L. monocytogenes serotypes 4b and 1/2a in RTE foods is of significant concern for public health as these serotypes are predominant serotypes that can cause listeriosis in humans.

The aim of this study was to determine the prevalence of Clostridium botulinum in honey samples using conventional methods and multiplex PCR (mPCR). A total number of 150 honey samples were randomly collected from apiaries, retail shops, weekly open bazaars, and supermarkets in Samsun, Turkey. Of 150 honey samples, 4 (2.6%) were positive for the botulinum neurotoxin gene by mPCR analysis. A total of 4 C. botulinum isolates were obtained from the mPCR positive samples, of which 3 were type A and 1 was type B. No samples were positive regarding the type E and type F neurotoxin genes. This is the first report of type A and type B spores of C. botulinum being detected and isolated in Turkey. This study revealed that some honey samples may present a potential hazard for food borne and infant botulism.

The aim of this study was to determine the prevalence of enterotoxigenic and methicillin-resistant Staphylococcus aureus in ice creams. After culture-based identification of isolates, the presence of 16S rRNA and nuc was confirmed by mPCR. S. aureus was identified in 18 of 56 fruity (32.1%), 4 of 32 vanilla (12.5%), and 1 of 12 chocolate (8.3%) ice creams. S. aureus was identified as 38 isolates in 23 ice cream samples by culture-based techniques, but only 35 isolates were confirmed by PCR as S. aureus. To determine the enterotoxigenic properties of PCR-confirmed S. aureus isolates, a toxin detection kit was used (SET RPLA®). Of the 12 enterotoxigenic S. aureus isolates, 9 SEB (75%), 1 SED (8.3%), 1 SEB+SED (8.3%), and 1 SEA+SEB+SED (8.3%) expressing isolates were found. The presence of enterotoxin genes (sea, seb, sed) was identified in 13 (37.1%) out of 35 isolates by the mPCR technique. In the ice cream isolates, the sea, seb, and sed genes were detected: 1 sea (7.6%), 9 seb (69.2%), 1 sed (7.6%), 1 seb+sed (7.6%), and 1 sea+seb+sed (7.6%), respectively. The sec gene was not detected in any of these isolates. One of the 35 (2.8%) S. aureus strain was mecA positive.

WOS: 000298092200024 This study was undertaken to determine the presence and levels of Aflatoxin M-1 (AFM(1)) in ice cream samples consumed in the province of Samsun. For this purpose, a total of 115 samples comprising 25 vanilla ice creams, 65 fruit ice creams and 25 chocolate ice creams were used as the study materials. The ice cream samples were purchased randomly from 11 different markets. The samples were analysed by the Enzyme Linked Immunosorbent Assay (ELISA) method. Aflatoxin M, was detected in 30 (26.08%) of the ice cream samples, ranging from 6.12-32.15 ng kg(-1) whereas 85 samples (73.92%) did not reveal the presence of this toxin. The AFM, levels were not higher than the limits of the Turkish Food Codex (50 ng kg(-1) for ice cream) in all of the ice cream samples. It was concluded that the aflatoxins contained in some of the investigated samples were potential risks for public health Therefore, milk which is the basic ingredient of ice cream must be continuously monitored for AFM(1) contamination. Furthermore, dairy cow feed should be stored in such a way that they do not become contaminated.

This study determined the bactericidal activity of different concentrations of trisodium phosphate (TSP) against Salmonella typhimurium and Salmonella enteritidis in vitro. One milliliter of each TSP solution (0.5, 1, 1.5 and 2% w/v) was mixed with 1 mL of each bacterial culture and left to stand at room temperature (18 ± 1C) for 0, 15, 30, 45, 60 or 90 min before enumeration of the surviving pathogens. The effects of 1.5 and 2% TSP were apparent on both bacterial species from 0 min and bacterial counts reached undetectable (

The present study was designed to determine the effects of acidified sodium chlorite (ASC) and trisodium phosphate (TSP) antimicrobial treatments. Chicken skin samples inoculated with Campylobacter jejuni ATCC 33291 and C. jejuni pc10 (isolated in our laboratory from chicken carcasses) were separately dipped into sterile tap water (control), 0.1% ASC, 10% TSP, 0.1% ASC followed by 10% TSP and 10% TSP followed by 0.1% ASC for 15 s at 25 ± 1C. Campylobacter jejuni counts and pH values were determined after 0, 1, 3 and 5 days of storage at 4 ± 1C. On day 0, reductions were between 1.1–2.5 log for C. jejuni ATCC 33291 and 1.4–2.4 log for C. jejuni pc10, while the reduction effects of all antimicrobials increased (P

The development in science  technology and the researches made in the health field showed that nutrition increases the effectiveness of medical treatment as well as maintaining the human health and singularly effective in the treatment of certain diseases. In recent years, the importance of nutritional elements called ‘Functional foods’ has increased. Functional foods provide physiological benefits and can reduce the risk of chronic diseases beyond their nutritional benefits. One of these functional compounds is conjugated linoleic acid (CLA) isomers which have significant effects on human health and previously have been demonstrated in the researches carried out on people and animals. CLA’s attracted more attention after detection of its body fat accumulation reducing, antidiabetic, immune system enhancing, arteriosclerosis reducing, bone mineralization increasing effects.

The aim of this study was to determine the prevalence of Clostridium botulinum in honey samples using conventional methods and multiplex PCR (mPCR). A total number of 150 honey samples were randomly collected from apiaries, retail shops, weekly open bazaars, and supermarkets in Samsun, Turkey. Of 150 honey samples, 4 (2.6%) were positive for the botulinum neurotoxin gene by mPCR analysis. A total of 4 C. botulinum isolates were obtained from the mPCR positive samples, of which 3 were type A and 1 was type B. No samples were positive regarding the type E and type F neurotoxin genes. This is the first report of type A and type B spores of C. botulinum being detected and isolated in Turkey. This study revealed that some honey samples may present a potential hazard for food borne and infant botulism.

Bu çalışma 4ºC’de muhafaza edilen midyelerde kitosan (%0.5 (w/v), pH 2.9-3.2) ve laktik asit (%0.5 (v/v), pH 2.5-2.7) uygulamalarının midyenin kimyasal ve duyusal kalitesi üzerine etkisini belirlemek amacıyla yapıldı. Midyeler 100 mL, %0.5’lik laktik asit (v/v) ve kitosan (w/v) solusyonları içine daldırıldı oda ısısında 22ºC’de 15 dk. bekletildi. Kontrol grubu midyeler ise içinde kitosan ve laktik asit olmayan 100 mL steril distile su (%2 NaCl) içinde bekletildi. Midyeler başlangıç gününde (0. gün) 15 dk. süreyle laktik asit ve kitosanda muamele edilmesi sonucu toplam aerobik mezofilik bakteri (0.53-1.07 log), psikrotrofik bakteri (0.11-0.13 log), Lactobacillus spp. (0.46-1.30 log), Enterobacteriaceae (0.43-0.48 log) ve koliform bakteri (0.52-0.66 log) sayılarında düşüş sağlandı. Kontrol grup midyelerinde sıfırıncı günde total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine nitrogen (TMA-N) ve histamin değerleri sırasıyla 13.1 mg N 100 g-1, 1.37 mg MA kg-1, 1.97 mg N 100 g-1 ve 4 ppm iken depolamanın sonunda (11. günde) 39.9 mg N 100 g-1, 3.02 mg MA kg-1, 4.86 mg N 100 g-1 ve 7.75 ppm’e yükseldi (P0.05). Elde edilen sonuçlara göre 4ºC de muhafaza edilen kontrol grup midyelerin raf ömrü 4 günle sınırlı kaldı. Buna karşın muhafaza öncesi laktik asit ve kitosan ile muamele edilen midyelerin raf ömrü 6-7 gün olarak belirlendi, kontrol grup ile karşılaştırıldığında raf ömrünün 2-3 gün daha fazla uzadığı görüldü (P0.05). The objective of this study was to determine the effects of different pretreatment agents such as chitosan (0.5% (w/v), pH 2.9-3.2) and lactic acid (0.5% (v/v), pH 2.5-2.7) on the chemical and sensory qualities of mussels stored at 4ºC. Mussels were dipped in 100 mL of 0.5% solution of lactic acid (v/v) and chitosan (w/v) at room temperature (22ºC) for 15 min. Mussels from the control group were dipped in 100 mL of sterile distiled water (2% NaCl) without chitosan and lactic acid. Treatment of mussels with lactic acid and chitosan at the beginning of the experiment (day 0) for 15 min reduced bacterial counts of total aerobic mesophilic bacteria (0.53-1.07 log) psychrotrophic bacteria (0.11-0.13 log), Lactobacillus spp. (0.46-1.30 log), Enterobacteriaceae (0.43-0.48 log) and coliform bacteria (0.52-0.66 log). Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine nitrogen (TMA-N) and histamine values of control group mussels were increased from (day 0) 13.1 mg N 100 g-1, 1.37 mg MA kg-1, 1.97 mg N 100 g-1 and 4 ppm to 39.9 mg N 100 g-1, 3.02 mg MA kg-1, 4.86 mg N 100 g-1 and 7.75 ppm at the end of the storage period (day 11), respectively (P

KEVENK, Tahsin Onur/0000-0003-2519-8060 WOS: 000328082700021 The aim of this study was to investigate the presence of Bacillus cereus and to detect enterotoxigenic genes in dairy dessert samples utilising a multiplex PCR technique. A total of 100 samples, 25 keskul, 12 tavuk gogsu, 12 kazandibi, 30 supangle, 4 profiteroles and 17 sutlac were analysed. B. cereus contamination was found in 7 of 100 (7.0%) samples including 3 (25%) tavuk gogsu, 2 (6.6%) supangle, 1 (4%) keskul and 1 (5.8%) sutlac. The average number of B. cereus was between 2.0x10(1) - 5.0x10(2) cfu/g in these dairy dessert samples. A total of 20 isolates were collected from the 7 positive samples. The results indicated that 30% (6/20) of B. cereus isolates contain three enterotoxic HBL complex encoding genes hblA, hblC and hblD, whereas 70% (14/20) had no hbl genes. In addition, all three enterotoxic NHE complex encoding genes, nheA, nheB and nheC, were detected in 40% (8/20), two nhe genes (nheA and nheB) were found in 45% (9/20) and one nhe gene (two nheA and one nheB) was found in 15% (3/20) of the isolates. The ctyK1 gene was not detected in any sample. The presence of B. cereus and their enterotoxigenic genes in dairy desserts may be a potential risk for public health.

KEVENK, Tahsin Onur/0000-0003-2519-8060; WOS: 000312552200020 PubMed: 23127160 The aim of this study was to investigate the prevalence of enterotoxigenic Staphylococcus aureus in 122 samples, including 60 raw milk, 32 white cheese, 10 kashar cheese, 10 butter, and 10 ice cream samples obtained from Samsun province, Turkey. In this study, S. aureus was detected in 64 samples, including raw milk (45/60; 75%), white cheese (12/32; 37.5%), kashar cheese (3/10; 30%), butter (3/10; 30%), and ice cream (1/10; 10%) samples. A total of 81 isolates were identified as S. aureus by PCR with the presence of 16S rRNA and nuc genes. The presence of genes encoding the staphylococcal enterotoxins (SEs) SEA, SEB, SEC, and SED was detected by multiplex PCR. According to the analysis, seven isolates from the raw milk samples (7/51; 13.7%) were enterotoxigenic; five of them produced SEA (5/7; 71.4%), one produced SEB (1/7; 14.2%), and one produced SEA+SEB (1/7; 14.2%). Four isolates from the white cheese samples (4/21; 19%) produced the SEA (1/4; 25%), SEC (1/4; 25%), SED (1/4; 25%), and SEA+SED (1/4; 25%) toxins. Two isolates from the kashar cheese samples (2/4; 50%) were found to be enterotoxigenic; one produced SEA (1/2; 50%) and the other produced SED (1/2; 50%). One isolate from the butter samples (1/4; 25%) showed enterotoxigenic character (SEB, 1/1; 100%). The products were found to be potentially hazardous to public health because of the fact that levels of contamination were higher than 105-106 cfu/g ml in 39% (25/64, 17 raw milk, 7 white cheese, and 1 butter) of the analyzed samples.

WOS: 000275983000004 Lactic acid and chitosan were evaluated for their effects on the growth and survival of V. parahaemolyticus on mussel meat Mussel (Mytilus sp.) samples were collected from the Samsun region on the middle Black Sea coast of Turkey. Each shelled mussel was decontaminated by immersion in 4% formalin for 3 min. The decontaminated mussel was dipped in TSB broth containing between 8.25 and 7.60 log CFU g(-1) of V. parahaemolyticus and left for 30 min at room temperature 25 degrees C to allow attachment. Initial counts of V. parahaemolyticus in mussel meat immediately after dipping in TSB broth were in the range of 5.38-4.03 log CFU g(-1) Each inoculated mussel (25 degrees C) was dipped in 0.5, 1, 1.5 or 2% of lactic acid (v/v) or 0.05, 0.1, 0.25 or 0.5% of chitosan (v/v) for 5, 15, 30 or 60 min. Initial counts of V. parahaemolyticus in mussel meat decreased following treatment with lactic acid for 5 min by 1.90, 2.13, 2.27 and 2.78 log CFU g(-1), respectively and following treatment with chitosan for 5 min by 1.33, 1.41, 1.56 and >2.03 log CFU g(-1), respectively. Growth of V. parahaemolyticus on mussels was completely inhibited after being dipped in 1.5-2% lactic acid for 15 min and 0.5% chitosan for 5 min.

WOS: 000275538100009 Different starter culture added groups (Group I: Lactobacillus sake, Staphylococcus xylosus; Group II: Lactobacillus plantarum, Staphylococcus carnosus; Group III: Lactobacillus curvatus, Staphylococcus carnosus, and Staphylococcus xylosus) and control group sausage samples were produced experimentally at two different temperatures (22 and 26 A degrees C). In raw materials and all groups, by the 0th, 2nd, 5th and 7th days of the ripening period, the analysis of HPLC and biogenic amine (tyramine, histamine, cadaverine, putrescine, phenylethylamine, tryptamine, spermine, and spermidine) amounts, microbiological (Lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae, Enterococcus spp., and moulds-yeasts) and chemical (pH, dry matter, and salt) have been done. During the ripening period, there is no statistical discrepancy (P > 0.05) in terms of biogenic amine amounts, microbiological, and chemical values detected from the sausage samples produced at 26 and 22 A degrees C. However, in both levels of temperature, there is statistical discrepancy (P < 0.001) detected in terms of tyramine, putrescine values and the count of Enterococcus spp. between the starter culture added samples and control group samples. By this study, it has been stated that the ripening temperature does not make any statistical discrepancy (P > 0.05) for all values but the use of starter culture prevents the formation of biogenic amine in Turkish fermented sausages. Ankara UniversityAnkara University [20060810004] This work was supported by Ankara University Research Fund (Project No: 20060810004).