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    THE COMBINED EFFECT OF SODIUM LACTATE, LACTIC ACID AND ACETIC ACID ON THE SURVIVAL OF Salmonella spp. AND THE MICROBIOTA OF CHICKEN DRUMSTICKS
    (Univ Ljubljana, Veterinary Faculty, 2021) Habeeb, Goran Ali; Durmusoglu, Halil; Ilhak, Osman Irfan
    The poultry processing industry has been investigating the new decontamination applications to prevent foodborne pathogens and extend the shelf life of poultry products. This study investigates the effects of lactic acid, acetic acid and sodium lactate, alone and in combination, on the survival of Salmonella spp. and the shelf life of chicken drumsticks. The fresh chicken drumsticks were inoculated with Salmonella Typhimurium and Salmonella Enteritidis and they were divided into groups as control (sterile tap water), 1% sodium lactate (SL), 1.5% lactic acid (LA), 1.5% acetic acid (AA), and their combinations. The drumstick samples were immersed into the treatment solutions for 5 minutes and stored at 4 degrees C for eight days, and they were analyzed for aerobic psychrotrophic bacteria (APB), Pseudomonas spp., lactic acid bacteria (LAB), Salmonella spp. and pH level. On day 5, APB, Pseudomonas spp. and LAB numbers exceeded 7.0 log(10) CFU ml(-1) in the control, SL, LA and LA+ SL groups. The reduction levels of Salmonella spp. were 1.2 and 0.9 log(10) CFU ml(-1) in the LA and AA+LA groups on day 0, and they were significantly different from the control group (P<0.05). The shelf life of the chicken drumsticks that were treated with the solutions containing 1.5% M (AA, AA+ SL, AA+ LA and AA+ LA+ SL) was at least two days longer than the control group. It is concluded that the combinations of 1.5% LA, 1.5% AA and 1% SL can be used to reduce the number of Salmonella spp.and to extend the shelf life of chicken drumstick.
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    Effects of workers' hand washing and knife disinfection practices on microbiological quality of small animal carcasses in slaughterhouse environment
    (Wiley, 2020) Durmusoglu, Halil; Incili, Gokhan Kursad; Demir, Pelin; Ilhak, Osman Irfan
    The aim of this study conducted in two slaughterhouses was to reveal the effect of workers' hand washing and knife disinfection practices in reduction of microbial contamination on small animal carcasses. Hand washing and immersing blade into hot water (>= 82 degrees C for 5 s) practices resulted in significant reductions in microorganism counts of the workers' hands and knives and provided 0.1-0.7 log(10)and 0.5-1.0 log(10)/cm(2)decreases in TVC andEnterobacteriaceaecounts on the carcasses, respectively (p < .05). However, it was seen that still a high number of microorganisms remained on the workers' hand and blades after the hand washing and blade disinfecting practices. Although these practices are important and must be applied, it can be said that they are partly effective in reducing of microbial contamination of carcasses. Practical applications The EU approach favors the use of strict hygiene measures to lessen the microorganisms on the carcass surface, and refers that there is no need for carcass decontamination with chemicals when the hygienic measures are applied in slaughtering process. Also, there is an argument that decontamination procedures may mask poor hygiene during slaughtering. This study, provides knowledge about effect of hygiene practices on small animal carcasses microbiological quality in real slaughterhouse conditions.
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    PREVALENCE AND SOME VIRULENCE GENES OF ESCHERICHIA COLI O157 ISOLATED FROM CHICKEN MEATS AND GIBLETS
    (Walter De Gruyter Gmbh, 2017) Guran, Husnu Sahan; Vural, Aydin; Erkan, Mehmet Emin; Durmusoglu, Halil
    Escherichia coli O157 related foodborne illnesses continue to be one of the most important global public health problems in the world. This study aims to determine E. coli O157 prevalence in 375 chicken meat parts and giblets. The samples were collected randomly from several supermarkets and butchers in Diyarbakir, a city in southeast Turkey. They were analyzed and confirmed using the immunomagnetic separation (IMS), Vitek (R) 2 microbial identification system and polymerase chain reaction (PCR) method. This study also aims to detect the presence of fliC(H7), eaeA, stx(1), stx(2) and hlyA genes by using PCR. The overall E. coli O157 prevalence in chicken meat parts and giblets was 1.3%. All of the E. coli O157 isolates carried rfbE(O157) and eaeA genes; but not any fliC(H7) and hlyA genes. The E. coli O157 isolates obtained from drumstick and breast meat carried either stx(1) or stx(2) genes, which were related to important virulence factors of the disease.