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Clostridium difficile in retail chicken meat parts and liver in the Eastern Region of Turkey
(Springer International Publishing Ag, 2015) Guran, Husnu Sahan; Ilhak, Osman Irfan
In recent studies, the presence of Clostridium difficile has been shown in foods and animals that may be a source of infection in susceptible humans. In the present study, it was aimed to investigate the prevalence of toxigenic Clostridium difficile spores and vegetative cells in chicken meat parts and liver. For this purpose, 310 samples (75 leg quarters, 75 breast, 60 wings, 60 drumsticks and 40 chicken livers) were collected from two cities in eastern region of Turkey for 6 months and analyzed for the presence of C. difficile. C. difficile was isolated from 25 (8.06 %) of 310 samples. The prevalence of C. difficile was 12, 8, 6.6, 5 and 7.5 % for the leg quarter, breast, wing, drumstick and liver, respectively. The results showed that the prevalence of C. difficile in chicken samples was higher in winter months (December, January and February). Multiplex PCR results showed that 5 of 25 C. difficile isolates had toxin B (tcdB) gene, and 8 isolates had toxin A (tcdA) gene. None of the isolates was having binary toxin (cdtA or cdtB) genes. The findings of the present study show that toxigenic C. difficile spores can be found in both chicken meat parts and in livers although their numbers is low.
Combined Antimicrobial Effect of Thymol and Sodium Lactate against Listeria monocytogenes and Salmonella Typhimurium in Fish Patty
(Wiley, 2014) Ilhak, Osman Irfan; Guran, Husnu Sahan
The purpose of this study was to evaluate the antimicrobial efficacy of the combinations of thymol (0.1 w/w) and sodium lactate (1 and 2% v/w) against Listeria monocytogenes and Salmonella Typhimurium in fish patty samples stored at 4C for 5 days. Treatment with the combination of 0.1% thymol+2% sodium lactate did not show a significant inhibition on the L.monocytogenes when compared with the sample treated with 2% sodium lactate alone. However, treatment of fish patty with the combination of 0.1% thymol+2% sodium lactate showed a synergistic effect on Salmonella Typhimurium on days 3 and 5 of storage. Practical Applications L.monocytogenes and Salmonella spp. are among the most important foodborne pathogens. Today, compounds with antimicrobial property have found common use in the control of these pathogens and their elimination from foods. Only small percentages of essential oils are tolerable in foods, since essential oils may negatively affects the organoleptic properties of foods. Therefore, combinations of essential oils with other preservatives may help to minimize the application concentrations required. The findings of the present study indicate that combination of 0.1% thymol+2% sodium lactate would have a synergistic effect against Salmonella Typhimurium in fish patty.
The Effect of Addition of Sodium Lactate in Fish Balls made from Fresh Rainbow Trout (Oncorhynchus mykiss W.)
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Oksuztepe, Gulsum; Coban, Ozlem Emir; Guran, Husnu Sahan
In this study, microbiological, chemical and sensory changes of fish balls made from rainbow trout (Oncorhynchus mykiss W.) treated with addition of sodium lactate at different percentages [0.5% (group A), 1% (group B) and 2% (group C)] were analyzed during their storage. Total mesophilic aerobic bacteria count of fish balls was determined 4.11 log(10) cfu/g on day 0. The count relatively decreased until day 2 and then constantly increased in all groups during the remaining storage. Statistical analyses showed that treatment with sodium lactate was effective on total mesophilic aerobic bacteria count of fish balls (P<0.05). The numbers of coliform, Staphylococcus - Micrococcus and yeast and mould increased in all groups as from beginning of the storage. Numbers of Staphylococcus - Micrococcus and yeast and mould in group C was found to be lower from other groups (P<0.05). It was not seen significant difference between groups in terms of pH, dry matter, ash and salt levels (P>0.05). TVB-N and TBA values gradually increased in all groups during the storage period. Significant differences was found between groups in point of TVB-N and TBA values (P<0.05). Although fish balls were found to be desirable from sensorial point of view at the beginning of the storage, their sensory attributes gradually decreased during the storage period (P<0.05). It was seen that addition of sodium lactate at 2% to fish balls increased the shelf life of the product while it did not have negative effect on sensory attributes of the product. In conclusion, it was observed that fish balls with addition of 2% sodium lactate were found to be acceptable up to 16 days at +4 +/- 1 degrees C.
THE EFFECTS OF DIFFERENT STORAGE TEMPERATURES AND TIME ON THE SURVIVAL OF CPE (+) CLOSTRIDIUM PERFRINGENS TYPE A IN CIG KOFTE (A TRADITIONAL TURKISH RAW MEAT PRODUCT)
(Walter De Gruyter Gmbh, 2015) Guran, Husnu Sahan; Ilhak, Osman Irfan
This study was carried out to investigate the survival of cpe (+) Clostridium perfringens type A in cig kofte. For this purpose, cig kofte samples were artificially contaminated with the pathogen, and then the samples were stored at 4, 24 and 30 degrees C for 72 h. The numbers of cpe (+) Clostridium perfringens type A, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) in the samples were analysed at 6, 12, 24, 48 and 72 h of storage. The number of the pathogen in the samples stored at 30 degrees C significantly decreased during the storage and dropped below detection level (10 cfu/g) after 48 h while the reduction number of the pathogen in the samples stored at 4 degrees C was 1.60 log cfu/g at the end of the 72 h. The numbers of the TAMB and LAB in the samples stored at 24 degrees C and 30 degrees C rapidly increased compared to the samples stored at 4 degrees C during the storage period (P<0.05). This study demonstrates that this pathogen can survive in cig kofte stored at refrigeration temperature for more than 3 days, but cannot survive at 30 degrees C for 3 days.
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.
Influence of Different Essential Oils on Refrigerated Fish Patties Produced from Bonito Fish (Sarda sarda Bloch, 1793)
(Czech Academy Agricultural Sciences, 2015) Guran, Husnu Sahan; Oksuztepe, Gulsum; Coban, Ozlem Emir; Incili, Gokhan Kursad
The effects of different concentrations of thyme (group T), dove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.
PCR and ELISA for staphylococcal enterotoxins and detection of some exotoxins from Staphylococcus spp. strains by PCR
(Polish Soc Veterinary Sciences Editorial Office, 2016) Kahya, Serpil; Guran, Husnu Sahan; Yilmaz, Ozge
The aims of this study were to determine the existence of some staphylococcal enterotoxin (SE) (sea, seb, sec, sed, and see) proteins and genes in coagulase-positive staphylococci (CPS) by ELISA and PCR and to assess SE-like toxin (SEI) (seg, seh, sei, sej, sem, sen, and seo), exfoliative toxin (eta and etb), toxic shock syndrome toxin-1 (tst) and 16S rRNA genes in 11 different Staphylococcus strains [90 CPS and 118 coagulase-negative staphylococci (CNS)] isolated from 250 ground meat samples by either monoplex or multiplex PCR. SEs were identified in 36 (40%) out of 90 CPS isolates by both ELISA and PCR, with the following distribution: sea was identified in 7 (7.7%), seb in 5 (5.5%), sec in 3 (3.3%), sed in 4 (4.4%), and see in 17 (18.8%). In addition, a total of 90 CPS and 118 CNS isolates were investigated for the presence of 11 SE, SEI, eta-etb, tst, and 16S rRNA genes. Overall, 145 (69.7%) of the Staphylococcus spp. isolates tested positive for one or more toxin genes. These results indicate that CNS may play an important role in food poisoning and that SEI toxins must be investigated in greater detail in future studies of both CPS and CNS.
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, 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.
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.
Prevalence of antibiotic-resistant Salmonella in retail organic chicken
(Emerald Group Publishing Ltd, 2020) Guran, Husnu Sahan; Ciftci, Resat; Gursoy, Nafia Canan; Ozekinci, Tuncer; Alali, Walid Q.
Purpose The objective of this study was to determine Salmonella prevalence, antimicrobial-resistant phenotypes, and their genetic relatedness in frozen organic chicken collected at retail level in Turkey. Design/methodology/approach Retail packs (n = 348) of cut-up chicken parts (breast, leg quarter and drumstick) and whole chicken carcasses were purchased from a central hypermarket in Diyarbakir (Southeast Anatolia Region in Turkey) and from a large online retailer in Turkey. The retail packs were paired by part type, brand, production date, and sell-by date. The chicken samples were analyzed for the presence of Salmonella spp., and then isolates were screened for antibiotic susceptibility, class I integron, and genetic similarity. Findings Salmonella prevalence in retail frozen organic chicken samples was 6.3 percent; however, the prevalence by parts, leg quarter, drumstick, breast, and whole chicken was 2.1 percent, 10.4 percent, 10.4 percent, and 0 percent, respectively. Salmonella prevalence was significantly higher in samples obtained from the hypermarket (9.2 percent) compared to online retailer (3.8 percent). All the isolates were serotype Infantis, genetically similar (highly clonal), and 68.2 percent harbored class I integron. All isolates were resistant to ciprofloxacin (drug of choice to treat salmonellosis in human), and 86.3 percent of the isolates were multidrug-resistant. Originality/value Salmonella prevalence in organic chicken meat, regardless of the retail market source in Turkey, may pose a health risk to consumers especially with the high prevalence of multi-drug resistant phenotypes. Findings inform researchers and the public about the safety of organically produced chicken and the potential health risk to consumers.
Salmonella prevalence associated with chicken parts with and without skin from retail establishments in Atlanta metropolitan area, Georgia
(Elsevier Sci Ltd, 2017) Guran, Husnu Sahan; Mann, David; Alali, Walid Q.
The objective of this study was to determine Salmonella prevalence in chicken parts with and without skin collected from retail establishments in Atlanta metropolitan area (Georgia, USA). Retail packs (n = 525) of cut-up chicken parts (i.e., breasts and thighs with skin-on and skin-off, and drumsticks with skin-on) were collected from supermarket stores in five counties in Atlanta metropolitan area. The skin on and skin-off retail chicken packs by part type were paired by production company, plant numbers, and sell-by date. The skin from skin-on parts was removed and analyzed for presence of Salmonella; whereas the top layer of meat from skin-off parts was removed and analyzed for this pathogen. Additionally, Salmonella isolates were genotypically characterized. Salmonella prevalence in the skin of chicken breasts (44.7%) was significantly (P < 0.05) higher than in the meat (12.3%) of skin-off breast samples. Similarly, the prevalence was significantly (P < 0.05) higher in the skin of chicken thighs (40.9%) than that in the meat of skin-off thighs (22.8%). Salmonella prevalence in skin of drumsticks was 41%. Among the 117 isolates characterized, eight Salmonella serotypes were identified including Heidelberg (46.1%), Kentucky (26.4%), Typhimurium (11.10, Infantis (5.1%), Seftenberg (2.5%), and Thompson (0.8%). High clonality of Salmonella isolates within and between chicken part type was observed. Skin-on chicken part may act as a greater source of Salmonella transmission to consumers compared to skin-off chicken parts. (C) 2016 Elsevier Ltd. All rights reserved.
Species Diversity and Pheno- and Genotypic Antibiotic Resistance Patterns of Staphylococci Isolated from Retail Ground Meats
(Wiley, 2015) Guran, Husnu Sahan; Kahya, Serpil
The presence and species diversity of staphylococci in 250 ground beef and lamb meat samples obtained from Diyarbakir, Turkey were investigated. The presence of the 16S rRNA gene, mecA, nuc, pvl, and femA was analyzed by multiplex PCR. Pheno- and genotypic antibiotic resistance profiles of 208 staphylococci isolates were established. Of the ground beef and ground lamb samples, 86.4% and 62.4% were positive for staphylococci, respectively. Staphylococcus aureus, S. saprophyticus, S. hominis, S. lentus, S. pasteuri, S. warneri, S. intermedius, and S. vitulinus made up 40.8%, 28.8%, 11%, 3.8%, 3.8%, 2.4%, 2.4%, and 2.4% of isolates, respectively. Of the 85 S. aureus isolates, 40%, 47%, and 5.8% carried femA, mecA, and pvl, respectively, whereas the corresponding rates for the 118 coagulase-negative staphylococci (CoNS) were 0%, 10.1%, and 0%, respectively. We determined from the 208 isolates, the highest antibiotic resistances were to tetracycline and oxytetracycline (85.5%), followed by penicillin (51.4%), novobiocin (45.6%), ampicillin (39.9%), and doxycycline (31.7%), using the Clinical and Laboratory Standards Inst. (CLSI) method. All isolates were sensitive to gentamycin, ofloxacin, and tobramycin, but 2.3% of the S. aureus isolates had resistance to vancomycin. The staphylococci isolates carried tet(K), blaZ, tet(L), tet(W), cat, tet(S), tet(M), ermB, ermA, and ermC antibiotic resistance genes at rates of 59%, 51.7%, 36.9%, 31.8%, 27.2%, 27.2%, 24.4%, 18.1%, 7.9%, and 3.9%, respectively. Practical Application Our study is the 1st to detect pvl in MRSA isolates from ground meat samples in Turkey. Moreover, we detected 2 instances of vancomycin resistance in MRSA isolates and also detected a high level of multidrug resistance in staphylococci isolates. The results of this study show that ground meat can be a source of staphylococci of concern to public health because of potential for pathogenicity and as a reservoir for antibiotic resistance genes.

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