Yazar "Ilhak, Osman Irfan" seçeneğine göre listele

Listeleniyor 1 - 5 / 5
  • [ X ]
    Öğe
    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.
  • [ X ]
    Öğe
    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.
  • [ X ]
    Öğe
    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.
  • [ X ]
    Öğe
    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.
  • [ X ]
    Öğe
    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.