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The antimicrobial effects of chopped garlic in ground beef and raw meatball (cig Kofte)
(Mary Ann Liebert, Inc, 2007) Aydin, Ali; Bostan, Kamil; Erkan, Mehmet Emin; Bingol, Baris
This study was carried out to investigate the antimicrobial effects of chopped garlic in ground beef and raw meatball (cig kofte), which is a traditional food product eaten raw. Fresh minced ground beef and raw meatball batter prepared with traditional methods were separated into groups. Chopped and crushed garlic was added to each batch in order to reach various concentrations from 0% to 10%. The ground beef samples were stored at refrigerator and ambient temperatures. The raw meatball samples were only stored at room temperature. All samples were analyzed in order to determine the microbial counts at the 2(nd), 6(th), 12(th), and 24(th) hours of storage. Garlic addition decreased the microbial growth in some ground beef samples kept either at room temperature or in the refrigerator. However, microbial growth increased in some ground beef samples kept in similar conditions. The difference was found in samples kept in the refrigerator for 24 hours in terms of total aerobic mesophilic bacteria and coliform bacteria when garlic used at 10%. The effects of garlic on the microbial growth of both coliforms and Staphylococcus/ Micrococcus in the samples kept at room temperature were increased. The yeast and mold counts in ground beef samples kept in any condition were not affected by garlic addition. However, the addition of garlic to the raw meatball mix decreased the microbial count, in terms of total aerobic mesophilic bacteria and yeast and mold counts, when the garlic was added at 5% or 10% (P < .05). The addition of 10% garlic to raw meatball caused a permanent decrease in yeast and mold count, unlike in ground beef. The results of this study indicate that the chopped garlic has a slowing-down effect on microbiological growth in ground meat depending on the garlic concentration, but this effect was not at an expected level even at the highest concentration, because potential antimicrobial agents in chopped garlic were probably insufficiently extracted.
Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential
(Elsevier Ltd., 2023) Rüstemoğlu, Mustafa; Erkan, Mehmet Emin; Cengiz, Gazal; Hajyzadeh, Mortaza
Food safety has been a major concern for consumers. Origin of food products matter for consumers such that the quality, reputation, or other special characteristics can be attributed essentially to that origin. While a geographical indication informs consumers for the origin of the product, it develops a competitive advantage for the markets. To detect distinguishing features of dairy products, the microbial composition of its microbiota is one of the emerging areas of interest. Utilizing novel approaches such as Next Generation Sequencing (NGS) technology to decipher the genetic code of 16s rRNA genes to characterize the bacterial population is widely applied. The bacterial microbiota of the herby cheese samples which were collected from S¸ırnak province in the South Eastern region of Turkey was examined by an NGS approach for purpose of finding geographical indication possibilities. In brief, Firmicutes is the dominant phyla where Lactobacillaceae and Streptococcaceae are abundant families across the analyzed herby cheese microbiota. The most prominent species is Companilactobacillus ginsenosidimutans detected as the dominant member of the bacterial consortia in 16 herby cheese samples. Another remarkable finding reported here is the Weissella jogaejeotgali which was detected in 15 cheese samples. Albeit the abundance of Levilactobacillus koreensis is low at the microbiome level it was identified in four herby cheese samples. As expected, lactic acid bacteria such as Lactobacillus delbrueckii, Lactococcus raffinolactis and Tetragenococcus halophilus were also identified. On the other hand, bacterial diversity and microbial composition among cheese samples are not significantly affected by mixing different herbs on the manufacturing of herby cheeses. To the best of our knowledge, C. ginsenosidimutans, W. jogaejeotgali and L. koreensis are identified and reported for the first time in a dairy product and the bacterial richness and evenness of herby cheese are higher than those of most other cheeses. These findings make the cheeses in the geography where the samples were produced more valuable and provide opportunities for them to receive geographical indications. Thus, it will create added value while marketing the products.
Comparison for the effect of MAP on Lor whey cheeses with two different initial microflora
(M H Schaper Gmbh Co Kg, 2007) Erkan, Mehmet Emin; Vural, Aydin; Ciftcioglu, Gurhan; Aydin, Ali; Aksu, Harun
Whey cheese is a type of soft fresh cheese, which is produced according to traditional protocols in different Mediterranean countries. The microbiological quality of Lor whey cheese, which is a traditional Turkish cheese, mostly depends on the traditional protocol used. The initial microflora is one of the important quality parameters affecting shelf life of Lor cheese. In the present study, two batches of Lor cheese were produced with slightly different protocols, resulting in differences in the initial microflora. Both batches were divided into four groups, which were packaged under three different modified atmosphere (MAP) conditions or air as control. The packages were stored at +4 degrees C and were analyzed microbiologically after 0, 1, 7,15,30 and 60 days of storage. Total mesophilic aerobic bacteria, coliform bacteria, Escherichia coli, lactic acid bacteria and yeasts-moulds have been selected as microbiological criteria because they are characteristic for the shelf life of whey cheeses. The differences in the production protocols and the effect of MAP were evaluated. Lor cheese produced via modified protocol with lower initial bacterial numbers and packaged under 60 % CO2 and 40 % N-2 had the longest microbiological shelf life. Further studies are necessary in order to support legislative acts for Lor cheeses.
Determination of aflatoxin M1 levels by elisa method in örgü (Knitted) cheese produced by traditional methods in Diyarbakır, Turkey
(Dicle Üniversitesi Fen Bilimleri Enstitüsü, 2019) Yeşil, Ömer Faruk; Hatipoğlu, Abdulkerim; Vural, Aydın; Erkan, Mehmet Emin; Yıldız, Abdunnasir
In this study, the contamination levels of Aflatoxin M1 were determined on 184 Diyarbakır Örgü Cheese (DÖC) samples between May and December 2013 were taken from randomly selected markets of Diyarbakır centrum by ELISA method. Since there is only one study about the presence of AFM1 in DÖC, the results were mostly compared with other types of cheese. On the other hand, results of the study were compared with the European Commission’s AFM1 level. The average AFM1 values of the samples were determined as 167.58 ng/kg. The minimum and maximum AFM1 values were detected as 50 and 800 ng/kg, respectively. The number of samples exceeding the limit specified for AFM1 in the European Commission are 32 (17.39%) samples. AFM1 contamination levels of 53 (28.80%), 73 (39.67%) and in 26 (14.13%) samples were determined as 51-250 ng/kg, 51- 150 ng/kg and 0-50 ng/kg, respectively. The results of the analysis show that the AFM1 levels of the DÖC offered for sale at different points in Diyarbakır have a potential risk for consumers.
Diyarbakır ili’nde satışa sunulan köy ve market yumurtalarının hijyenik kalitesi üzerine bir araştırma
(Dicle Üniversitesi Veterinerlik Fakültesi, 2008) Erkan, Mehmet Emin; Vural, Aydın; Güran, Hüsnü Şahan
Bu çalışmada Diyarbakır İli’ndeki pazar ve marketlerde satışa sunulan köy ve market yumurtaların hijyenik kalitesi incelendi ve halk sağlığı açısında oluşturduğu risk değerlendirildi. Köy yumurtalarında ortalama Toplam Mezofilik Aerob Bakteri (TMAB) sayısı 6.72 log kob/ml (rinse); market yumurtalarında5.68 log kob/ml (rinse) olarak bulunmuştur. Salmonella, Listeria monocytogenes, koliform, E.coli ve E.coli O157:H7 kontaminasyonu ise köy yumurtalarında sırasıyla %10, %2, %81, %35 ve %1; market yumurtalarında ise %21, %6, %75, %33 ve %5 olarak saptanmıştır. Yüksek mikrobiyolojik kontaminasyon oranları yumurta örneklerinin hijyenik kalitesinin düşük olduğunu, bu durumun halk sağlığı ve gıda güvenliği açısından tehlikeler meydana getirebileceğini göstermektedir.
Diyarbakır örgü peynirinde aflatoksin M1 ile verotoksin 1 ve 2 varlığının araştırılması
(Dicle Üniversitesi Veteriner Fakültesi, 2009) Erkan, Mehmet Emin; Vural, Aydın; Güran, Hüsnü Şahan
Bu çalışma ile Diyarbakır’da üretilen ve açıkta satışa sunulan örgü peyniri örneklerinde Aflatoksin M1 ile Verotoksin 1 ve 2 varlığının araştırılması amaçlanmıştır. İncelenen örneklerde Aflatoksin M1 ve verotoksin varlığı sırası ile %46.67 ve %0.00 olarak bulunmuştur. Örgü peynirlerinin %14.44’ünde Türk Gıda Kodeksi’nce izin verilen değerlerden daha yüksek düzeyde Aflatoksin M1 tespit edilmiştir. Sonuç olarak örgü peynirlerinin halk sağlığı riskleri taşıdığı; ancak çiftlikten çatala tüm aşamalarda gıda güvenliğinin sağlanması, iyi ve hijyenik üretim tekniklerinin kullanılması ile bu risklerin ortadan kaldırılabileceği düşünülmektedir.
Diyarbakır yöresindeki çiğ koyun sütlerinin mikrobiyolojik, fiziko-kimyasal ve organoleptik özelliklerinin araştırılması
(Erciyes Üniversitesi Veteriner Fakültesi, 2019) Çelik, Mehmet Nesip; Vural, Aydın; Erkan, Mehmet Emin
Bu çalışmada Diyarbakır İlinde 100 farklı çiftlikten toplanan koyun sütlerinin bileşimi ve kalite özellikleri ile muhtemelhalk sağlığı risklerinin belirlenmesi amaçlanmıştır. Koyun sütü örneklerindeki ortalama toplam mezofilik aerob bakteri,toplam psikrofilik aerob bakteri, koliform, Escherichia coli, Staphylococcus-Micrococcus spp., laktobasil, laktikstreptokok, küf-maya ile sülfit redükte eden anaerob bakteri sayıları sırası ile 7.83, 6.92, 4.55, 3.61, 4.50, 6.23, 7.95,4.27 ve 2.71 log10 kob/ml olarak saptanmıştır. Analiz edilen koyun sütlerinde ortalama yağ, yağsız kuru madde, protein,laktoz ve mineral madde miktarları ile yoğunluk, donma noktası ve pH değerleri ise sırası ile %7.93, %11.88, %4.96, %5.99, %0.77, 1.035, -0.615 °C ve 6.55’tir. Koyun sütü örneklerindeki ortalama somatik hücre sayısı 5.77 log10 hücre/ml;kıvam, görünüm-renk, tat ve koku puanları ise sırasıyla 5.0, 4.0, 5.0 ve 4.5 olarak tespit edilmiştir (5’li skala). Diyarbakır’dantemin edilen koyun sütlerinin beslenme ve endüstriyel açıdan önemli bir potansiyel oluşturduğu, ancak hijyenikkalitelerinin düşük olduğu saptanmıştır. Koyun yetiştiricilerinin sağım hijyeni ve sütün muhafazası hakkında eğitilmesineihtiyaç bulunduğu kanaatine varılmıştır.
Evaluation of forage yield and silage quality of sweet sorghum in the eastern mediterranean region
(Pakistan Agricultural Scientists Forum, 2020) Yücel, Celal; Erkan, Mehmet Emin
Different sweet sorghum varieties were ensiled and silage quality attributes were determined in the present study. M81-E, Ramada, Roma, Topper-76, UNL Hybrid and No91 sweet sorghum (Sorghum bicolor var. saccharatum (L.) Mohlenbr.) genotypes were used as the plant material for the study. Field experiments were conducted at the experimental fields of Eastern Mediterranean Agricultural Research Institute (Dogankent-Adana) in the years 2016 and 2017 under second-crop conditions (June-October) in a randomized complete block design with four replications. Average green herbage yield, dry matter yield, crude protein yield, crude protein (CP) ratio, neutral detergent fiber (NDF), acid detergent fiber (ADF), dry matter intake (DMI) and relative feed value (RFV) varied between 151.5-188.7 Mg ha−1; 46.6-61.2 Mg ha−1; 2166-2905 kg ha−1; 4.08-5.22%, 39.11-43.10%, 24.31-28.36%, 2.81-3.11%, and 148.3-168.4. Present findings revealed that M81-E, Topper-76, UNL hybrid and No91 varieties were higher with herbage and DM yield while Ramada and Roma were higher with silage quality attributes. It was observed that the sweet sorghum varieties at second-crop growing period (June-October) under Eastern Mediterranean (Adana) conditions for 100-120 days had green herbage, dry matter and crude protein yields more than 180 Mg ha−1, 50 Mg ha−1 and 2300 kg ha−1, respectively. These varieties had RFV of above 150. Such a value was greater than the RFV of several other forage crops.
The Examination of the Microbiologic Quality in Orgu Cheese (Braided Cheese) Samples
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Vural, Aydin; Erkan, Mehmet Emin; Guran, Husnu Sahan
In this study, totally 105 Orgu Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli 0157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%. 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Orgu Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.
Identification of Staphylococcus aureus and coagulase-negative staphylococci in some edible nuts
(Wfl Publ, 2008) Vural, Aydin; Erkan, Mehmet Emin; Ozekinci, Tuncer
In this study, 217 edible nut samples have been investigated regarding Staphylococcus aureus and coagulase-negative staphylococci (CNS). S. aureus was isolated in 26 (11.98%) samples, whereas CNS were isolated in 98 (45.16%) samples. Number of samples for different isolated CNS species was as follows: S. arlettae 19 (8.76%), S. saprophyticus 14 (6.45%), S. xylosus 12 (5.53%), S. epidermis 11 (5.07%), S. hominis 11 (5.07%), S. simulans 9 (4.15%), S. haemolyticus 7 (3.23%), S. lentus 6 (2.76%), S. equorum 4 (1.84%), S. sciuri 2 (0.92%), S. warneri 2 (0.92%) and S. capitis subsp. capitis 1 (0.46%).
An in vitro study on the antibacterial effect of kefir against some food-borne pathogens
(2007) Hampıkyan, Hamparsun; Ulusoy, Beyza Hatice; Erkan, Mehmet Emin; Çolak, Hilal
Kefir asidik ve alkolik fermentasyonla oluşmuş bir süt içeceği olmakla birlikte, probiotik bakteri ve maya karışımı için iyi bir örnek oluşturmaktadır. Bu çalışma disk difüzyon metodu kullanarak, 24 ve 48 saat fermentasyona bırakılmış deneysel kefir örneklerinin Staphylococcus aureus (ATCC 29213), Bacillus cereus (ATCC 11778), Salmonella enteritidis (ATCC 13076), Listeria monocytogenes (ATCC 7644) ve Escherichia coli'ye (ATCC 8739) karşı antimikrobiyal etkisini incelemek üzere planlanmıştır. 24 ve 48 saatlik kefirin gösterdiği en kuvvetli antimikrobiyal etkinin 21.4 ve 21.1 mm'lik etki alanı yarıçaplarıyla Staphylococcus aureus'a karşı olduğu gözlemlenmiştir. + 4 ºC'de muhafaza süresi boyunca 1., 4., ve 7. günlerde de benzer sonuçlar elde edilmiştir. Bütün durumlarda, antimikrobiyal etki değişmez ya da azalırken sadece Salmonella enteretidis'e karşı artış tespit edilmiştir.
Microbiological investigation of honey collected from Şırnak province of Turkey
(Hellenic Veterinary Medical Society, 2015) Erkan, Mehmet Emin; Vural, Aydın; Güran, Hüsnü Şahan; Durmuşoğlu, Halil
In this study, 50 randomly selected honey samples purchased from different retail markets in Şi{dotless}rnak, Turkey, were investigated for microbiological quality and probable public health risks. The honey samples were tested for the presence and enumeration of vegetative and spore forms of total mesophilic aerobic bacteria, total mesophilic anaerobic bacteria, sulfite reducing anaerobic bacteria, Clostridium botulinum, Clostridium perfringens and Bacillus cereus according to standard techniques. C. botulinum, C. perfringens and sulfite reducing anaerobic bacteria spores were not detected in the analyzed honey samples. The contamination rate of vegetative form of B. cereus, sulfite reducing anaerobic bacteria, total mesophilic aerobic bacteria and total mesophilic anaerobic bacteria were found to be 4%, 4%, 86% and 44%, respectively. The spore form of B. cereus, total mesophilic aerobic bacteria and total mesophilic anaerobic bacteria contamination rate were detected as 2%, 84% and 42%, respectively. It is concluded that, during the production, storage, and sales, honey samples may be contaminated with some microorganisms from different sources, causing important public health risks.
Microbiological quality of retail chicken carcasses and their products in Turkey
(Polish Soc Veterinary Sciences Editorial Office, 2006) Vural, Aydin; Erkan, Mehmet Emin; Yesilmen, Simten
The aim of the study was to investigate the prevalence of Salmonella spp. L. monocytogenes, E. coli O157:H7 in chicken carcasses and their products (legs, wings, breast meat and giblets) and their microbiological quality. Samples were evaluated for total aerobic mesophilic bacteria, psycrofils, enterobacteriaceae, coliform, Escherichia coli, Staphylococcus-Micrococcus, Staphylococcus aureus, mould and yeast, and Yersinia enterocolitica counts. Salmonella spp., L. monocytogenes and E. coli O157:H7 were isolated in 18.4%, 9.6% and 4.8% of the samples, respectively. The highest contamination levels of these bacteria were 48%, 24% and 20% in chicken breast meat, and the lowest: 8%, 0% and 0% in legs, respectively. E. coli was found in all samples and S. aureus was found in 65% of the samples. The results of the study indicate that chicken carcasses and their products may contain significant hazards to humans and are a danger to public health.
Modifiye atmosfer paketleme tekniğinin dilimlenmiş taze kaşar peynirinin mikrobiyolojik ve duyusal özellikleri üzerine etkisi
(2006) Erkan, Mehmet Emin; Aksu, Harun
Bu çalışma ile dilimlenmiş taze kaşar peynirinin modifıye atmosferde paketlenmesinin (MAP) raf ömrü ve peynir kalitesine etkileri araştırıldı. Karbondioksit ve nitrojen karışımlarından ve vakum paketlemeden oluşan altı farklı atmosfer kullanıldı. Kontrol grubu ortam havası ile paketlendi. Ürünler 4 °C'de depolanarak mikrobiyolojik ve duyusal değişimler incelendi. TMAB sayısında direkt MAP tekniği ile ilişkili olarak bir değişim tespit edilmemiştir. Staphylococcus-Micrococcus grubu mikroorganizmalar MAP etkisi ile sürekli düşüş göstermiştir. Grupların hiç birinde küf üremediği, MAP'in maya üremesini baskıladığı tespit edilmiştir. Koliform, fekal koliform ve sülfit redükte eden anaeroblar grupların hiçbirinde tespit edilmemiştir.Sonuç olarak uygun gaz kompozisyonu ve paketleme materyali kullanarak dilimlenmiş taze kaşar peynirinin raf ömrü ve ürün özelliklerini olumlu yönde geliştirile bileceği sonucuna varılmıştır.
Presence of Clostridium spp. and Clostridium botulinum Types A, B, E, and F in Honey
(Aves, 2023) Guran, Husnu Sahan; Vural, Aydin; Erkan, Mehmet Emin
In this study, a total of 300 honey samples were collected from different sale points in Diyarbakir, Mardin, Batman, Mus, Siirt, Bitlis, and Bingol cities in the Eastern and Southeastern Anatolian regions of Turkiye. The honey samples were analyzed for the presence of Clostridium spp., and Clostridium botulinum types A, B, E, and F. Supernatant filtration and dilution centrifuga-tion methods were used for the detection of Clostridium botulinum spores from honeys. Clostridium botulinum types A, B, E, and F were determined by multiplex real-time polymerase chain reaction. Out of 300 analyzed honey samples, 59 (19.6%) were contaminated with Clostridium spp. It was found that the highest amount of Clostridium spp. contamination belonged to the honey collected from Bingol with 28.5% and the Bitlis city had at lowest 12.5% (p > .05). However, Clostridium botulinum types A, B, E, and F were not detected in any of the samples including those confirmed as Clostridium spp. isolates by polymerase chain reaction. As a result, Clostridium spp. spo-res were determined to be at relatively low levels as none of the samples contained Clostridium botulinum spores. This situation can be considered as a result of the ongoing good production practices in the beekeeping industry in Turkiye.
Prevalence and antibiotic resistance of Arcobacter spp. isolates from meats, meat products, and giblets
(AVES Yayıncılık, 2022) Yeşilmen, Simten; Vural, Aydın; Erkan, Mehmet Emin; Yıldırım, İbrahim Halil; Güran, Hüsnü Şahan
In this study, the presence and the species distribution of Arcobacter spp. were determined in ground beef, ground lamb, meatballs, chicken meat, and chicken giblet samples (470 samples in total) using the 16S rDNA polymerase chain reaction-restriction fragment length polymorphism method. The presence of Arcobacter spp. was found to be 36.38% (n=171) in all samples analyzed; 23.3% (n=63) in ground beef, ground lamb, and meatball samples; 51.3% (n=77) in chicken meat, and 62% (n -= 31) in giblet samples. Chicken wings had the highest Arcobacter spp. contamination level (72%), and the lowest contamination was found in ground lamb (20%) samples. A higher prevalence of Arcobacter spp. was found in chicken meat and giblets than in other samples, and chicken leg and chicken breast with skin had higher prevalence of Arcobacter spp. than those without skin. A. butzleri was the most isolated species in all samples. In neck, leg, breast, and wings samples, A. cryaerophilus was the second most isolated species. In addition, we assessed antibiotic resistance of the isolates found in this study using 14 different antibiotics. All A. butzleri and A. skirrowii isolates, as well as most of the A. cryaerophilus isolates (96.7%), showed resistance to cefoperazone. A. butzleri isolates were mostly susceptible to norfloxacin (61.5%), florphenicol (60.5%), and amoxicillin/clavulanic acid. A. skirrowii isolates showed susceptibility to ciprofloxacin (91.6%), norfloxacin (88.8%), and chloramphenicol (83.3%). A. cryaerophilusisolates showed susceptibility to chloramphenicol (96.7%), streptomycin (83.8%), cefoperazone (83.8%), and florphenicol (80.6%). We have identified that many food samples examined in this study were contaminated with Arcobacter species. Arcobacter contamination poses a human health concern and multiple antibiotic resistance in the isolates and this may pose a risk to public health.
Prevalence and Antibiotic Resistance of Arcobacter spp. Isolates from Meats, Meat Products, and Giblets
(Aves, 2022) Yesilmen, Simten; Vural, Aydin; Erkan, Mehmet Emin; Yildirim, Ibrahim Halil; Guran, Husnu Sahan
In this study, the presence and the species distribution of Arcobacter spp. were determined in ground beef, ground lamb, meatballs, chicken meat, and chicken giblet samples (470 samples in total) using the 16S rDNA polymerase chain reaction-restriction fragment length polymorphism method. The presence of Arcobacter spp. was found to be 36.38% (n =171) in all samples analyzed; 23.3% (n=63) in ground beef, ground lamb, and meatball samples; 51.3% (n = 77) in chicken meat, and 62% (n -= 31) in giblet samples. Chicken wings had the highest Arcobacter spp. contamination level (72%), and the lowest contamination was found in ground lamb (20%) samples. A higher prevalence of Arcobacter spp. was found in chicken meat and giblets than in other samples, and chicken leg and chicken breast with skin had higher prevalence of Arcobacter spp. than those without skin. A. butzleri was the most isolated species in all samples. In neck, leg, breast, and wings samples, A. cryaerophilus was the second most isolated species. In addition, we assessed antibiotic resistance of the isolates found in this study using 14 different antibiotics. All A. butzleri and A. skirrowii isolates, as well as most of the A. cryaerophilus isolates (96.7%), showed resistance to cefoperazone. A. butzleri isolates were mostly susceptible to norfloxacin (61.5%), florphenicol (60.5%), and amoxicillin/ clavulanic acid. A. skirrowii isolates showed susceptibility to ciprofloxacin (91.6%), norfloxacin (88.8%), and chloramphenicol (83.3%). A. cryaerophilus isolates showed susceptibility to chloramphenicol (96.7%), streptomycin (83.8%), cefoperazone (83.8%), and florphenicol (80.6%). We have identified that many food samples examined in this study were contaminated with Arcobacter species. Arcobacter contamination poses a human health concern and multiple antibiotic resistance in the isolates and this may pose a risk to public health.
Prevalence and antimicrobial susceptibility of Arcobacter species in cow milk, water buffalo milk and fresh village cheese
(Elsevier Science Bv, 2014) Yesilmen, Simten; Vural, Aydin; Erkan, Mehmet Emin; Yildirim, Ibrahim Halil
In this study, the presence of Arcobacter spp. was examined in cow milk (n = 50), water buffalo (WB) milk (n = 50) and fresh village cheese (n = 50) samples. The 165 rDNA-RFLP method was used for the identification of Arcobacter spp. The disc diffusion method was used to investigate the susceptibility of all strains identified to 18 different antimicrobial substances. The most commonly isolated Arcobacter species were found to be Arcobacter butzleri (38.89%), Arcobacter cryaerophilus (22.23%) and Arcobacter skirrowii (11.12%) in cow milk; A. cryaerophilus (33.33%), Arcobacter cibarius (20.83%) and A. butzleri (12.50%) in WB milk; and A. skirrowii (28.57%),A. butzleri (21.43%) and A. cryaerophilus (14.29%) in fresh village cheese. This is the first study to identify the presence of Arcobacter nitrofigilis, Arcobacter cloacae, Arcobacter halophilus, Arcobacter bivalviorum and A. cibarius species in analyzed samples. It was found that all of the A. cryaerophilus (n:16) isolates were resistant to cefoperazone, cloxacillin and penicillin G; all of the A. skirrowii (n:12) and A. butzleri (n:10) isolates were resistant to cefoperazone, tetracycline, ampicillin, erythromycin, cloxacillin and penicillin G. It was concluded that cow milk, WB milk and fresh village cheese samples are an important source of Arcobacter species and pose a risk to public health. (C) 2014 Elsevier B.V. All rights reserved.
The prevalence and molecular typing of Clostridium perfringens in ground beef and sheep meats
(Springer International Publishing Ag, 2014) Guran, Husnu Sahan; Vural, Aydin; Erkan, Mehmet Emin
This study was aimed at the investigation of the prevalence of Clostridium perfringens in ground beef and sheep meats and to detect the cpa, cpb, etx, iA, cpe and cpb2 toxin genes by multiplex PCR. Obtained from retail markets and butchers, 100 ground meat samples, 50 of which were beef and 50 of which were sheep meat samples, were examined. Out of the 50 ground beef samples 48 (96 %) and out of the 50 ground sheep meat samples 44 (88 %) were contaminated with C. perfringens. According to microscopic examination and the results of biochemical tests, 262 positive isolates obtained from these samples were identified as C. perfringens. Multiplex PCR results demonstrated that, out of the 262 isolates, 203 (77.4 %) possessed only the cpa gene (type A), while 20 (7.6 %) carried the cpa and cpb2 toxin genes (type A-cpb2), and 6 (2.2 %) the cpa and cpe toxin genes (type A-cpe). Furthermore, it was determined that, out of the 262 C. perfringens isolates, 4 (1.5 %), 10 (3.8 %) and 19 (7.2 %) were of the types B, C and D, respectively.
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.

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