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Prof. Dr. Ekrem Kadri Unat (1914-1998) graduated from İstanbul University Faculty of Medicine in 1937 and was appointed resident at the Institute of Microbiology. He received the title of bacteriologist in 1940. In 1942, he became an associate professor of microbiology with his thesis "The Strength of Embryonated Ascarid Eggs". In 1946, he went to the USA, working with Prof. Dr. Fred D. Weidman at the Department of Dermatology, Faculty of Medicine, University of Pennsylvania. He completed his residency in the Department of Public Health at Johns Hopkins University in 1948. In 1949, he returned to Türkiye and started working at the Institute of Microbiology at İstanbul University. In 1951, he founded the World Health Organization Tuberculosis Laboratory. In 1958, he became a professor and the director of the Institute of Parasitology, which he founded. He published 35 books, ten monographs, 15 meeting books, ten congress reports and 360 articles. [ABSTRACT FROM AUTHOR]

Bu çalışmada amaç, zeytinyağı sanayii yan ürünü olan karasuyun Macar fiğ-tritikale silajlarına farklı dozlarda ilavesinin kimyasal kompozisyon, fermentasyon, fiziksel, mikrobiyolojik özellikleri ve in vitro sindirilebilirlikleri üzerine etkisini incelemektir. Araştırma silajları belirtilen şekilde oluşturulmuştur: (i) %100 Macar fiğ-tritikale silajı (kontrol); (ii) %95 Macar fiğ-tritikale + %5 karasu; (iii) %90 Macar fiğ-tritikale + %10 karasu; (iv) %85 Macar fiğ-tritikale + %15 karasu; (v) %80 Macar fiğ-tritikale + %20 karasu. Silolama dönemi 56 gün devam etmiştir. Sonuç olarak, karasu ilavesiyle silajların koku, organik madde, pH ve suda çözünebilir karbonhidrat içerikleri azalmış; kuru madde, ham kül, ADF, ham yağ ve Fleig puanı artmıştır. Ham protein, ham selüloz, NDF, amonyak azot, laktik asit bakterileri, in vitro kuru madde ve organik madde sindirilebilirlikleri bakımından görülen farklılıklar önemli bulunmamıştır. Araştırma silajlarında sülfit indirgeyen anaeroblar, Listeria spp., Enterobactericeae ve maya içeriğine rastlanmamıştır. Küf içeriği, %15 karasu içeren grupta bir örnekte saptanmıştır. Araştırma sonunda, Macar fiğ-tritikale karışımlarından oluşan silajlara %20 düzeyine kadar karasu ilavesinin herhangi bir olumsuz etkisinin olmadığı sonucuna varılmıştır.

Objective: Public Health Laboratory is the laboratory that examines the factors that affect and/or may affect individual and public health within the scope of protection and improvement of public health, provides clinical and non-clinical laboratory services related to their field of duty. Quality control studies are extremely important for the laboratories wishing to be accredited by meeting the requirements of the TS EN ISO/IEC 17025 standard. In this way, laboratories prove that they produce correct results and provide quality service by fulfilling quality requirements. The aim of this study is to investigate the effects of the quality and accreditation processes carried out in Public Health Laboratories between 2012-2021 and External Quality Assessment programs attended, on quality in the field of microbiological analysis. Methods: All quality studies carried out in laboratories were analyzed as graphical and average values. ISO 13528:2005 Robust Analysis Method was used for calculating the Z score of External Quality Assessment cycles results. The performance of each laboratory was expressed in terms of Z score in accordance with the ISO 13528 standard and IUPAC Protocol. Results: The data collected from the Quality and External Quality Assessment were evaluated between 2012-2021, their positive effects on quality and accreditation were determined. When the External Quality Assessment cycles which were institutionally applied between 2015-2018 are examined, it is seen that all laboratories participating in the programs are 90-100% successful in "Coliform bacteria", "Escherichia coli" and "Intestinal enterococci" parameters, and 80-90% successful in "Clostridium perfringens" and "Pseudomonas aeruginosa" parameters. After the quality studies, Public Health Laboratories accredited according to the TS EN ISO/IEC 17025 standard have also obtained successful Z scores in the External Quality Assessment programs. Thanks to these studies, it has been observed that the number of accredited parameters and the number of samples studied have increased to certain level in laboratories over the years. Conclusion: Public Health Laboratories have become laboratories that produce accurate results with internal and external control mechanisms by improving quality infrastructures and establishing quality assurance systems. As a result, it is seen that 19 L1 service type laboratory, which achieved successful results from the External Quality Assessment programs and proved themselves, are accredited in line with the relevant standards. [ABSTRACT FROM AUTHOR]

Copyright of Firat Universitesi Saglik Bilimleri Veteriner Dergisi is the property of Firat Universitesiu, Saglik Bilimleri Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi is the property of Afyon Kocatepe University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: Microbiology analysis laboratories in the Public Health Laboratories (HSL) are public laboratories that serve to protect public health by analyzing clinical and non-clinical samples. HSL that produce accurate results focused on taking measures before health problems occur, can only work efficiently with trained and competent staff. It is only with these trainings that laboratories can achieve accreditation, by completing the quality requirements. In this study, it was aimed to determine the effects of field trainings organized in microbiology laboratories on the accreditation process. Methods: The trainings given in the microbiology analysis laboratories of L1 and L2 Service Type HSL between January 2012 and December 2021 were evaluated. Within the content of this study, the data colleceted from the trainings and their outputs were assessed in terms of numerical and percentage distribution. Results: 5849 HSL staff in total received training in 69 different topics, including basic quality training, advanced technical quality training, vocational water microbiology and clinical microbiology training. The well-trained personnel are in the professional groups of microbiology specialists, doctor specializing in biochemistry, engineers, biologists and chemists. While basic and technical quality training were given to 4919 (84.1%) HSL staff, vocational technical and specialist microbiology trainings were provided to 930 (15.9%) HSL personnel. After the completion of the quality and vocational technical trainings, 19 L1 service type HSL have been accredited. Conclusion: The data of the studies conducted in HSL on education, personnel and quality between 2012-2021 were compiled and their positive impacts on the accreditation were determined. Providing 5849 HSL personnel with training on quality and professional issues in a systematic way has led to positive results in the quality studies and accreditation. The work that resulted in 19 HSL accreditation has also established a culture of continuity and quality for sustainability of accreditation requirements. For some HSL, the accrediation in more than 200 parameters and its continuation have been achived with the contribution of the personnel who have gained qualification and competence through these trainings. In conclusion; there is an increasing and continuous need for all courses and trainings, especially the Distance Health Education System (USES). Trainings that support the development of personnel should be continuously provided. It has been observed that the development of laboratories with educational courses is important in quality and accreditation studies. [ABSTRACT FROM AUTHOR]

Copyright of Aydin Dental Journal is the property of Aydin Dental Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Firat Universitesi Sağlik Bilimleri Tip Dergisi is the property of Firat Universitesiu, Saglik Bilimleri Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article discusses a study on the antimicrobial effects of secondary metabolites produced by different bacteria, specifically Bacillus species. The study found that these metabolites were effective against various pathogenic bacteria and suggest potential applications in medicine, veterinary medicine, agriculture, and the food industry. The study emphasizes the importance of exploring natural substances as alternatives to conventional antibiotics due to increasing antibiotic resistance. The document also provides a list of references that cover various aspects of the research conducted in this field, contributing to the development of next-generation pesticides and alternative antimicrobial agents. [Extracted from the article]

Copyright of Black Sea / Karadeniz is the property of Black Sea / Karadeniz and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 °C for 48 hours and stored at 4 °C for 6 days. The samples had pH values of 3.41-3.97, titratable acidity of 0.196-0.495 g/100 mL, and brix values of 8%-10.4%. The 0th day samples had less phenolic substance than the control (861.26±0.24 mg GAE/L) (P<0.05). DPPH (82.2±0.19%) and CUPRAC (1.18±0.05 mmol Trolox/g) were the highest on the 6th day of storage. At the end of fermentation, an increase in color values for L* and b* and a decrease in a* value were determined (P<0.05). The microorganism loads rose from the 2nd to the 6th day of storage. Green fruit and vegetable juices may be utilized to make water kefir, an innovative functional beverage for vegetarians and vegans who can not consume probiotic dairy products. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture, Food, Environment & Animal Sciences is the property of Nigde Omer Halisdemir University, Faculty of Agricultural Sciences & Technologies and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this research; it was aimed to determine the shelf life of whole (Cold Whole Fish/CWF) and gutted (Cold Gutted Fish/CGF) carp samples (Cyprinus carpio L., 1758) stored at 4 °C for 14 days by analyzing microbial load, chemical parameters, and sensory analysis scores and concentrations of biogenic amines. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes, chemical, sensory analysis evaluation, and biogenic amines levels were detected by using High Performance Liquid Chromatography (HPLC). According to the research results; it was determined that Total Aerobic Psychrophilic Microorganism (TAP) and Pseudomonas spp. formed the dominant microflora during storage in CWF and CGF samples the acceptable limits were not exceeded until the 10th day in terms of TVB-N values, and according to the sensory analysis evaluations, carp samples were not consumable after the 6th day. In both application forms of the carp samples stored in the cold, putrescine and cadaverine were dominant biogenic amines. It has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish. [ABSTRACT FROM AUTHOR]

In this study, probiotic yogurt was produced by using the cultures used in commercial yogurt production and Lactobacillus acidophilus LA-5 culture together. Culture viability/storage stability and bacteria with some hygiene criteria were investigated in the yoghurt produced for 12 weeks (+4 °C). The production was performed in triplicate, the analyzes were performed in duplicate, and the results were evaluated statistically. According to the research results, Lactobacillus delbrueckii subsp. bulgaricus level was determined as 7.59 log cfu/g on the 1st day of storage and 3.69 log cfu/g on the last day of storage. At the same time intervals, the number of Streptococcus thermophilus, L. acidophilus and total aerobic mesophyll bacteria were determined as 8.69-8.13, 7.43-3.8 and 7.86/4.50 log cfu/g, respectively. No coliform bacteria were detected in the probiotic yoghurt produced. However, yeast-mold was determined as 3.35 log cfu/g in the 3rd week analysis. The yeast-mold level was determined to be <1 log cfu/g from the 7th week. The pH values of the product were recorded as 4.73 on the 1st day and as 4.19 on the last day. The microbiological quality of probiotic yogurt remained intact for 3 weeks. The product preserved its functional properties (L. acidophilus LA-5 count, >5 log cfu/g) until the 5th week despite the changes in some microbiological quality criteria (yeast-mold, total aerobic mesophyll bacteria). By optimizing the storage conditions, culture combinations and adding prebiotics, fermented milk products can become more functional and provide a long-term therapeutic effect. It is considered that the data obtained from the study will contribute to prebiotic/probiotic research and new probiotic product development. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Modern Turkish History Studies / Cumhuriyet Tarihi Araştırmaları Dergisi (CTAD) is the property of Ataturk Institute for Modern Turkish History and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi is the property of Afyon Kocatepe University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, 17 different traditional Adıyaman cow cheese samples were obtained from the local sale points in the province of Adıyaman (Turkey) for the determination of their physicochemical, textural, and microbiological properties. Dry matter, pH, salt, salt (in dry matter), acidity, fat, and fat (in dry matter) content values of cheese samples vary between 46.08-61.30%, 5.02-6.36, 2.40-15.50%, 4.52-25.29%, 0.51-1.61%, 12.14-22.21% and 25.02- 43.19%, respectively. On the other hand, L*, a*, and b* values varied between 85.93-92.86, 0.92-4.04, and 4.52- 32.89, respectively. Hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience values were between 464.35-5043.93 g, -21.49-(-0.09) g.s., 0.03-0.37, 0.05-0.08, 1.82-36.37, 0.03-0.06, respectively. Mineral contents of cheese samples were in the ranges of 1863-2562 mg/kg for phosphorus, 179-280 mg/kg for magnesium, 4098-6034 mg/kg for calcium, 4502-24548 mg/kg for sodium, 525.8-1273 mg/kg for potassium, 1.3-7.94 mg/kg for zinc and 1.06 to 32.34 mg/kg for iron. Saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated (PUFAs) fatty acids and CLA contents of Adıyaman cheeses were detected in the ranges of 69.74-76.75 g/100 g, 18.29-26.10 g/100 g, 0.64-4.26 g/100 g and 0.735-10.318 mg/g fat, respectively. Total aerobic mesophilic bacteria, lactobacilli, lactococci, and yeast-mold counts in cheese samples were determined in the ranges of 7.30-9.38, 5.70-9.28, 7.08- 9.38 and 6.30-8.18 (log cfu/g), respectively. As a result of this study, it was found that the physicochemical, microbiological, and textural properties of traditional Adıyaman cheeses varied in a wide range. [ABSTRACT FROM AUTHOR]

Copyright of Manas Journal of Agriculture Veterinary & Life Sciences is the property of Kyrgyz-Turkish Manas University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: Peritonitis is a major complication of peritoneal dialysis (PD) and leads to significant mortality and technical failure. Understanding local peritonitis rates and microbiologic profiles are important for the prevention and appropriate management of PD-related peritonitis. We investigated the incidence rate, causative agents, and outcomes of PD-related peritonitis episodes. Methods: This retrospective study enrolled all patients who were receiving PD and have been treated for PD-related peritonitis between February 2005 and November 2021 in our PD unit. Data of the patients included demographic characteristics, causes of primary renal disease, microbiology, and outcomes (resolution, catheter loss, and death) of peritonitis episodes. Results: During the study period, 143 PD-related peritonitis episodes were identified in 69 patients. The peritonitis rate was 0.56 episodes per patient-year. Overall, 62.9% of the episodes were due to Gram-positive organisms, 32.1% were due to Gram-negative organisms, 3.4% were culture negative and 1.3% were candida. Coagulase-negative staphylococci were isolated in half of the Gram-positive episodes. Acinetobacter and Pseudomonas were the most frequently observed microorganisms among Gram-negative episodes. Overall, 81.1% of cases improved completely with medical treatment. The PD catheter was removed in 27 (18.8%) patients, and two patients died from sepsis. Gram-negative organisms resulted in a significantly higher rate of catheter removals and a lower rate of resolution than Gram-positive organisms (p<0.001). Conclusion: Reducing the incidence of PD-related peritonitis could be possible by knowledge of prevalent microbial agents in each center, adjusting empirical treatment accordingly, and taking the necessary measures to prevent peritonitis attacks. [ABSTRACT FROM AUTHOR]

Beekeeping provides important contributions to the agricultural economy and crop production through pollination both in Turkey and the world. It is evaluated that without bees, the plant production can decrease by 47%. Many factors affect honey production negatively. Among these reasons, besides diseases caused by microorganisms, diseases and dangers originating from organisms are at the forefront. Today, many methods are used in the control these pests and yet they are still unavoidable. Among these methods, the biological control method is not used commonly. The aim of the study is to create a basis for the development of biopesticides to control bee diseases. In this context, as a result of the study, 16 bacteria were isolated from honey bees. While, 12 bacteria belonging to the genus Bacillus, two bacteria belonging to the genus Lysinibacillus, one bacterium belonging to the genus Paenibacillus and one bacterium belonging to the genus Pantoea were obtained. Molecular and biochemical identifications of these bacteria were done and registered in GenBank and their accession numbers were obtained. cry gene analyzes of 15 bacteria belonging to the genus Bacillus were performed. As it is known, cry genes have the potential to be used against pests. In the future, these bacteria and their genes will have the potential to be used as biopesticides. According to these results, the cry1 gene was observed in 8 bacteria and the cry3 gene was observed in 3 bacteria. cry2 and cry4 genes could not be detected in these bacteria. Bacteria that including cry genes are of great importance for honey bee health. Bacteria have the potential to be developed as internal biopesticides and used against different bee diseases to improve honey bee health. [ABSTRACT FROM AUTHOR]

Copyright of Türkiye Klinikleri Journal of Ophthalmology is the property of Turkiye Klinikleri and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Pamukkale Medical Journal is the property of Pamukkale Journal of Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Faculty of Pharmacy of Ankara University / Ankara Üniversitesi Eczacilik Fakültesi Dergisi is the property of Ankara University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mikroorganizmalar çıplak gözle göremeyeceğimiz kadar küçük canlılardır. Ekolojik dengede rol oynayan mikroorganizmalar temel olarak bakteriler, mantarlar, algler, virüsler ve protozoalardan oluşur. Besiyeri ve petri kabı, mikroorganizmaların ortamdan yalıtılması, geliştirilmesi, tanımlanması, sayımı gibi işlemlerin yerine getirilmesi için agar ve diğer besin maddeleri karıştırılarak, mikroorganizmalara büyüme ortamı sağlamak amacı ile kullanılırlar. Mikroorganizmalar çoğalarak sayısı milyonlara hatta daha fazlasına ulaşabilir böylece çıplak gözle görülebilen, koloni olarak adlandırılan yapıları oluştururlar. Terminolojide bu yapı, koloni oluşturan birim (kob, cfu) olarak ifade edilir. Peynir, ekmek, meyve veya yoğurtların üzerindeki küfler, çikolata, marmelat gibi şeker içeren gıdalar üzerindeki mayalar, mikroorganizmaların çoğalarak oluşturduğu kolonilerdir. Besiyeri üzerinde oluşan koloniler, mikroorganizma ve üreme ortamına bağlı olarak farklı morfolojik özelliklerde görüntüler oluşturmaktadır. Bu çalışmada koloni görüntülerinden görüntü işleme ve örüntü tanıma teknikleri ile mikroorganizmaların sınıflandırılması yapılmaktadır.

Mikroorganizmalar çıplak gözle göremeyeceğimiz kadar küçük canlılardır. Ekolojik dengede rol oynayan mikroorganizmalar temel olarak bakteriler, mantarlar, algler, virüsler ve protozoalardan oluşur. Besiyeri ve petri kabı, mikroorganizmaların ortamdan yalıtılması, geliştirilmesi, tanımlanması, sayımı gibi işlemlerin yerine getirilmesi için agar ve diğer besin maddeleri karıştırılarak, mikroorganizmalara büyüme ortamı sağlamak amacı ile kullanılırlar. Mikroorganizmalar çoğalarak sayısı milyonlara hatta daha fazlasına ulaşabilir böylece çıplak gözle görülebilen, koloni olarak adlandırılan yapıları oluştururlar. Terminolojide bu yapı, koloni oluşturan birim (kob, cfu) olarak ifade edilir. Peynir, ekmek, meyve veya yoğurtların üzerindeki küfler, çikolata, marmelat gibi şeker içeren gıdalar üzerindeki mayalar, mikroorganizmaların çoğalarak oluşturduğu kolonilerdir. Besiyeri üzerinde oluşan koloniler, mikroorganizma ve üreme ortamına bağlı olarak farklı morfolojik özelliklerde görüntüler oluşturmaktadır. Bu çalışmada koloni görüntülerinden görüntü işleme ve örüntü tanıma teknikleri ile mikroorganizmaların sınıflandırılması yapılmaktadır.

Objective: Febrile neutropenia (FN) is a hematological emergency requiring urgent investigations to exclude infection and treatment with broad-spectrum antibiotics. Despite frequent blood cultures (BCs) being taking during episodes of FN, in the current literature BC positivity rates remain low in FN. This study aims to determine the BC positivity rate in FN hematology patients and determine the utility of collecting BCs beyond 24 h of commencing broad-spectrum antibiotics. Materials and Methods: BC results between 2014 and 2016 from all FN hematology patients were analyzed. Patient episodes of FN (PEFNs) were defined as a continuous period of FN where the interval between BC samples was a maximum of two days. In total from 2014 to 2016, 379 patients experienced 914 PEFNs and had 4267 BCs collected. Results: Overall BC positivity rates and BC-positive PEFN rates were 8.16% and 13.35%, respectively. Within the first 24 h, the positivity rate of the first BCs was 3.49%, while subsequent BC positivity within the first 24 h was 11.96%. BC positivity rates declined after 24 h to 2.18%. Conclusion: It is likely that BCs beyond 24 h of commencing broadspectrum antibiotics will rarely identify relevant microorganisms. Not collecting BCs after 24 h would likely reduce laboratory test costs, patient discomfort, and iatrogenic anemia. [ABSTRACT FROM AUTHOR]

Copyright of Eurasian Journal of Veterinary Sciences is the property of Eurasian Journal of Veterinary Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bagcilar Medical Bulletin / Bağcılar Tıp Bülteni is the property of Galenos Yayinevi Tic. LTD. STI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi is the property of Journal of Engineering Sciences & Design and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Bu çalışmada, marine edildikten sonra farklı şekillerde paketlenip 4±1°C’de muhafaza edilen tirsi (Alosa immaculata, Bennett, 1838) filetolarında biyojenik aminlerin ve mikrobiyolojik değişimlerin belirlenmesi amaçlanmıştır. Marine örneklerde mikrobiyolojik kriter olarak toplam aerob mezofilik bakteri, toplam psikrofil bakteri, maya-küf, koliformve toplam histamin üreten bakteri sayıları ve türleri belirlenmiştir. Ayrıca bakterilerin moleküler ve biyokimyasal identifikasyonu gerçekleştirilmiştir. Depolama sonunda salamura, yağda ve vakum paketlenen marine tirside histamin miktarı sırasıyla 2.19, 2.09 and 2.41 ppm (mg kg-1), TAMB sayıları; 2.49, 2.75 ve 2.68 log kob g-1 olarak tespit edilmiştir. Histamin üreten bakterilerin sayıları 7 aylık depolama boyunca saptanabilir düzeyin altında kalmıştır. Histamin üreten bakterilerden Pantoea agglomerans, Shewanella baltica, Brevundimonas diminuta, Pseudomonas putida, Acinetobacter calcoaceticus tanımlanmıştır, salamura ve yağda paketlenen marine tirsinin biyojenik aminlerden histamin ve mikrobiyolojik kriterler açısından 7 ay, vakum paketlenen marine tirsinin ise 6 ay 4±1°C’de depolanabileceği sonucuna varılmıştır.

This study is aimed to determine the microbiological and chemical quality of Feta cheeses which are consumed in Van city center. In this study, a total of 50 Feta cheese samples were used as material. At the result of microbiological analysis of Feta cheeses, the mean number of total aerobic mesophilic bacteria, lactic acid bacteria, coliform, Escherichia coli, micrococcus/staphylococcus, coagulase positive Staphylococcus aureus, Clostridium perfringens, Enterobacteriaceae, yeast and mold were found as 5.49 log cfu/g, 5.20 log cfu/g, 0.78 log cfu/g, 0.10 log cfu/g, 0.58 log cfu/g, 0.53 log cfu/g, 0.08 log cfu/g, 0.96 log cfu/g, 5.18 log cfu/g, respectively. At the result of chemical analysis, the mean value of pH, titratable acidity, dry matter, fat, fat in dry matter, salt and salt in dry matter were found as 4.38, 1.41% LA, 41.21%, 18.12%, 44.18%, 8.36% and 20.42%, respectively. All of the samples were found conforming to the standards in terms of titratable acidity. On the other hand, 8%, 52% and 100% of samples were found unsuitable in terms of coagulase positive S. aureus, pH and salt in dry matter, respectively. As a result, it was concluded that Feta cheeses examined are inadequate in terms of microbiological and chemical quality and they could pose a risk to producers and consumers. The implementation of the HACCP system based on GMP at all stages of the food chain will play an active role for food safety, public health and the protection of consumer rights.