Beside meat products, spices are used in preparation of various foods for seasoning, flavouring a... more Beside meat products, spices are used in preparation of various foods for seasoning, flavouring and imparting aroma in all over the world. Because of the warm and humid climate, poor collection conditions, unpretentious production process and extended drying times, spices are exposed to a wide range of microbial contamination. In addition, spices can be contaminated through dust and waste water in unpackaged spices which are sold in markets and bazaars. Our study is a comprehensive research that aimed to determine the microbiological quality of spices used in meat industry and it was conducted with a large number of samples sold in Istanbul, Turkey. A total of 420 samples of 7 different kinds of spices (black pepper, red pepper, white pepper, cumin, coriander, allspice and ginger) were collected from markets and bazaars. The counts of total mesophilic aerobic bacteria, yeasts, moulds, S. aureus, E. coli, sulphite-reducing anaerobic bacteria, B. cereus and the presence of Salmonella ...
Dioksinler, klor iceren plastiklerin ve organik kimyasal maddelerin yanmasi sonucu olusan yuksek ... more Dioksinler, klor iceren plastiklerin ve organik kimyasal maddelerin yanmasi sonucu olusan yuksek toksisiteye sahip yan urunlerdir. Bu bilesikler potansiyel kanser yapici ajanlar olup, insanlar icin kanserojen olarak degerlendirilmektedir. Dioksinler yanma sonucunda olusur ve kucuk zerrecikler halinde ekinler uzerinde birikirler. Inek, sigir, domuz, tavuk gibi ciftlik hayvanlarinin bu ekinleri tuketmesiyle dioksinler bu hayvanlar tarafindan alinir. Ayrica, kontamine hayvan yemleri dioksinlerin hayvanlara bulasmasinda onemli diger bir kaynaktir. Insanlarin dioksin ve dioksin benzeri kimyasallara maruz kalmasi hayvansal yaglar basta olmak uzere kontamine gidalarin tuketimi ile olmaktadir. Bu derlemede, dioksinlerin gidalara bulasma kaynaklari ve halk sagligi acisindan onemi son literaturler de degerlendirilerek ele alinmistir. Anahtar Kelimeler: Dioksin, PCDD, PCDF, Gida, Yem
Bu calisma, paketlemede kullanilan diatomit iceren nem tutucu filtrelerin, hindi etinin mikrobiyo... more Bu calisma, paketlemede kullanilan diatomit iceren nem tutucu filtrelerin, hindi etinin mikrobiyolojik kalitesi ve raf omru uzerine etkisini arastirmak amaciyla yapilmistir. Bu amacla, kusbasi hindi etleri uc esit gruba ayrildiktan sonra, I. Grup kontrol olarak kullanilmistir. Hindi eti ornekleri strafor tabaklara porsiyonlanmadan once II. Grup icin tabaklarinin zeminine seluloz bazli materyal olarak kâgit havlu, III. Grup icin diatomit iceren filtrelerden yerlestirilmistir. Tum strafor tabaklarin uzeri polietilen film ile kaplandiktan sonra, ornekler +4°C'lik soguk muhafazaya alinmistir. Ornekler, muhafazanin 0., 2., 4., 6., 8. ve 10. gunlerinde mikrobiyolojik (Toplam aerob mezofilik bakteri, koliform, psikrofil bakteri, Pseudomanas spp., kuf – maya) ve fiziko-kimyasal (pH, su aktivitesi, kokusma tespit deneyi) acidan analiz edilmistir . Analiz sonuclarina gore, I. Grup orneklerin muhafazanin 4. gununde, II. Grup orneklerin muhafazanin 6. gununde, III. Grup orneklerin ise muhaf...
Turkish Journal of Veterinary & Animal Sciences, 2012
The present study was conducted to determine the presence of enterotoxin and verotoxin levels in ... more The present study was conducted to determine the presence of enterotoxin and verotoxin levels in Turkish cheeses sold in retail stores in Istanbul, Turkey. For this purpose, 150 cheese samples (25 pieces of each: white pickled cheese, tulum cheese, mihalic cheese, hellim cheese, orgu cheese, and civil cheese) were analyzed microbiologically for Staphylococcus aureus, Escherichia coli, and E. coli O157:H7, and the presence of the toxins was identified using an ELISA test (RIDASCREEN® Set A, B, C, D, E and Verotoxin). Of the examined samples, 40 (26.66%) were positive for S. aureus and 55 (36.66%) were positive for E. coli, whereas E. coli O157 was isolated in 3 of these cheeses but no E. coli O157:H7 was found. However, enterotoxins and verotoxins were detected in 25 and in 3 of the cheeses, respectively. As a result, it was concluded that even though the level of microorganisms in the cheese was not sufficient to cause disease, the presence of toxins could be considered a potential ...
The objective of this study was to investigate the microbiological, serological, and chemical pro... more The objective of this study was to investigate the microbiological, serological, and chemical properties in raw ground beef consumed in Istanbul. For this purpose, a total of 127 samples of ground beef were obtained from different regions in Istanbul. The mean total aerobic bacteria, Escherichia coli ,a nd Staphylococcus aureus counts were 1.3 × 10 6 , 3 cfu/g, respectively. Salmonella spp. were found positive in 4 (3.14%) of the ground beef samples. None of the analyzed samples was found to contain horsemeat or pork, but 4 of them contained poultry, and 8 of them contained mutton. Eight (6.29%) of all the samples were classified as fat-free minced beef and 49 (38.58%) of them as fatty minced beef. Consequently, mincemeat offered to consumers in Istanbul has low microbiological and chemical quality. It was therefore concluded that routine controls (microbiological, chemical, serological) on mincemeat have to be performed in this country.
Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba... more Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba ayrilmistir. Bunlardan A grubu: isi islemi Oncesinde, B grubu; isi islemine tabi tutulduktan sonra, C grubu ise mikrodalga firin ile isi islemi oncesinde. 2x10 7 kob/ml miktarinda Yersinia enterocolitica (0:3 P41797) saf kulturu ile inokule edilmistir. Sut orneklerinden, Streptecoccus thermophiius ve Lactobacillus hulgaricus starter kulturleri kullanilarak yogun yapilmis ve 5± 1 °C'de 7 gun depolanmistir. Her 24 saatte bir yogun orneklerinde Y. enterocolitica sayisina ve pH degerlerine bakilmistir. Uc grubun da pH degerleri baslangicta 6.4 iken, 7. gun sonunda sirasiyla 4.1. 4.0, 4.1 degerlerine dusmustur. A ve C grubu sutlerden hazirlanan yogunlarda depolama suresi boyunca hic Y. enterocolitica tespit edilememistir. Ancak, isi islemi sonrasi Y. enterocolitica inokule edilmis sutten (B grubu) hazirlanan yogun Orneklerinde 1. gun 2x10 6 kob/ml, 2. gun 2x10 s kob/ml, 3. gun 1x10 ...
Clostridium difficile is an anaerobic, spore forming, rod shaped bacterium frequently isolated fr... more Clostridium difficile is an anaerobic, spore forming, rod shaped bacterium frequently isolated from butchery animals in recent years. The aim of this study is to evaluate the presence of C. difficile (especially ribotype 027 and 078) in cattle and sheep carcasses and to investigate the antibiotic susceptibility of isolates. The bacterium was isolated in 83 out of 247 (33.6%) cattle and 78 out of 308 (25.3%) sheep carcass samples. 15/83 (18.1%) cattle and 6/78 (7.7%) sheep isolates were identified as ribotype 027, whereas the other hypervirulent isolate ribotype 078 could not be detected among the analysed samples. Almost all isolates were susceptible to amoxicillin-clavulanic acid (98.8%), vancomycin (96.9%) and tetracycline (97.5%), whereas resistant to cefotaxim (97.5%) and imipenem (87.0%). In conclusion, the results demonstrate the presence of toxigenic C. difficile isolates in cattle and sheep carcasses on the slaughter line. As a result, the results of this study demonstrate t...
The ice used in the food industry has to be safe and the water used in ice production should have... more The ice used in the food industry has to be safe and the water used in ice production should have the quality of drinking water. The consumption of contaminated ice directly or indirectly may be a vehicle for transmission of pathogenic bacteria to humans producing outbreaks of gastrointestinal diseases. The objective of this study was to monitor the microbiological quality of ice, the water used in producing ice and the hygienic conditions of ice making machines in various food enterprises. Escherichia coli was detected in seven (6.7%) ice and 23 (21.9%) ice chest samples whereas E. coli was negative in all examined water samples. Psychrophilic bacteria were detected in 83 (79.0%) of 105 ice chest and in 68 (64.7%) of 105 ice samples, whereas Enterococci were detected only in 13 (12.4%) ice samples. Coliforms were detected in 13 (12.4%) water, 71 (67.6%) ice chest and 54 (51.4%) ice samples. In order to improve the microbiological quality of ice, the maintenance, cleaning and disinf...
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2002
Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba... more Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba ayrilmistir. Bunlardan A grubu: isi islemi Oncesinde, B grubu; isi islemine tabi tutulduktan sonra, C grubu ise mikrodalga firin ile isi islemi oncesinde. 2x10 7 kob/ml miktarinda Yersinia enterocolitica (0:3 P41797) saf kulturu ile inokule edilmistir. Sut orneklerinden, Streptecoccus thermophiius ve Lactobacillus hulgaricus starter kulturleri kullanilarak yogun yapilmis ve 5± 1 °C'de 7 gun depolanmistir. Her 24 saatte bir yogun orneklerinde Y. enterocolitica sayisina ve pH degerlerine bakilmistir. Uc grubun da pH degerleri baslangicta 6.4 iken, 7. gun sonunda sirasiyla 4.1. 4.0, 4.1 degerlerine dusmustur. A ve C grubu sutlerden hazirlanan yogunlarda depolama suresi boyunca hic Y. enterocolitica tespit edilememistir. Ancak, isi islemi sonrasi Y. enterocolitica inokule edilmis sutten (B grubu) hazirlanan yogun Orneklerinde 1. gun 2x10 6 kob/ml, 2. gun 2x10 s kob/ml, 3. gun 1x10 4 kob/ml, 4. gun 2x 10 3 kob/mi, 5. gun 4x 10 2 kob/ml, 6.gun 1x10 2 kob/ml, Y. enterocolitica izole edilirken, 7. gun ise hic izole edilememistir. Anahtar Kelimeler: Y. enterocolitica. isi islemi, yogurt. THE PRESENCE AND GROWTH OF YERSINIA ENTEROCOLITICA IN YOGURT PRODUCED WITH DIFFERENT HEAT TREATMENT Summary In this study, Yersinia enterocolitica (0:3 P41797) was inoculated in three different milk groups (A, B, C) about 2xl0 7 cfu/ml. Group A treated with heat method before inoculation, group B treated with heal method after inoculation and group C heated with microwave technique before inoculation. These three groups were fermented with Streptococcus thermophiius and Lactobacillus bulgaricus; and stored 5 ±1°C for 7 days. The count of Yersinia enterocolitica and pH value were determined every 24 hours. At the beginning, the pH value of these groups was 6.4. At the end of the 7 th day, this value decreased to 4.1, 4.0,4.1. During the storage Y. enterocolitica could not be found in the group A and group C. But, Y. enterocolitica was isolated from the group B at the 1 th day 2x 10 6 cfu/ml, 2 nd day 2x 10 5 cfu/ml. 3 rd day Ix 10 4 cfu/ml. 4' h day 2x I0 3 cfu/ml, 5 th day 4x I0 2 cfu/ml, 6 lh day 1x 10 2 cfu/ml, in this group, Y. enterocolitica could not isolated at the 7th day. Key Words: Yersinia enterocolitica. heat treatment, yogurt.
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2013
OZET Polisiklik aromatik hidrokarbon (PAH)'lar, gida ve cevre kontaminantlari arasinda yer al... more OZET Polisiklik aromatik hidrokarbon (PAH)'lar, gida ve cevre kontaminantlari arasinda yer alan, iki veya daha fazla aromatik halka iceren organik bilesikler icerisinde genis bir gruptur. PAH'lar, cevrede oldukca yaygin olarak bulunurlar ve bu bilesiklerin bazilarinin karsinojenik ve mutajenik ozellikleri kanitlanmistir. Bu bilesiklerden benzo(a)piren, en iyi bilinen PAH bilesigi olup, gidalarda benzo(a)piren varligi, karsinojenik PAH seviyeleri acisindan iyi bir belirtec olarak kabul edilmektedir. Bu calisma, Istanbul'da satisa sunulan bebek mamalarinda benzo(a)piren mevcudiyetini arastirmak ve elde edilen sonuclari Turk Gida Kodeksi'ne gore degerlendirerek saglik acisindan risk tasiyip tasimadigini belirlemek amaciyla gerceklestirilmistir. Bu amacla, Istanbul'daki cesitli marketlerden temin edilen toplam 88 adet bebek mamasi (33 adet bebek formulu, 29 adet devam formulu, 26 adet bebek ve kucuk cocuk ek gidasi) HPLC araciligiyla benzo(a)piren mevcudiyeti acisindan analiz edilmistir. Bebek mamasi orneklerinin 51'inde (%58,0) benzo(a)piren tespit edilemezken; 37 adet (%42,0) ornekte ise 0,05-0,81 µg/kg arasinda degisen seviyelerde saptanmistir. Orneklerde tespit edilen ortalama benzo(a)piren miktarlari, bebek formullerinde 0,14 µg/kg, devam formullerinde 0,24 µg/kg ve bebek ve kucuk cocuk ek gidalarinda ise 0,39 µg/kg olarak saptanmistir. Elde edilen bulgulara gore, analiz edilen orneklerdeki benzo(a)piren seviyelerinin Turk Gida Kodeksi'nde bildirilen limit degerin (1,0 µg/kg) altinda oldugu belirlenmistir. Orneklerdeki benzo(a)piren miktarlarinin yasal limitlere uygun olmasi tuketici sagligi acisindan olumlu bulunmustur. Anahtar Kelimeler: Polisiklik aromatik hidrokarbonlar (PAH), benzo(a)piren, bebek mamasi ABSTRACT PRESENCE OF BENZO(A)PYRENE IN BABY FOODS SOLD IN RETAIL Polycyclic aromatic hydrocarbons (PAH) are a large group of organic compounds containing two or more aromatic rings and belonging to food and environment contaminants. PAHs have a widespread distribution in the environment and carcinogenicity and mutagenicity of some of these compounds have been proven. Benzo-a-pyrene is the most known member of the PAH and it is a good marker of carcinogenic PAH levels in food. This study was performed to investigate of benzo(a)pyrene presence in baby foods sold in Istanbul and to evaluate the obtained results according to Turkish Food Codex. For this purpose, a total of 88 baby food samples (33 infant formulas, 29 follow-on formulas, 26 infant and young children foods) were obtained from different supermarkets in Istanbul and the presence of benzo(a)pyrene in the samples was analyzed by means of HPLC. While benzo(a)pyrene could not be detected in 51 (58.0%) baby food samples, it was determined in 37 (42.0%) samples ranging from 0.05 to 0.81 µg/kg. The mean benzo(a)pyrene levels determined in infant formulae, follow-on formulae and infant and young children food samples were 0.14 µg/kg, 0.24 µg/kg and 0.39 µg/kg, respectively. According to the obtained results, the levels of benzo(a)pyrene in analyzed samples did not exceeded the limit (1.0 µg/kg) set in Turkish Food Codex. This result was considered to be positive for consumer health. Key Words: Polycyclic aromatic hydrocarbons (PAH), benzo(a)pyrene, baby food
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2005
OZET Bu calisma, sakatatlarda (karaciger, bobrek, dalak) bazi anabolizan (zeranol, trenbolon, DES... more OZET Bu calisma, sakatatlarda (karaciger, bobrek, dalak) bazi anabolizan (zeranol, trenbolon, DES ve clenbuterol) kalintilarinin mevcudiyetini arastirmak amaciyla yapildi. Bu amacla, Istanbul piyasasinda satisa sunulmus olan 30 adet sakatat numunesi materyal olarak kullanildi. Numuneler, her bir anabolizan madde icin ayri ayri ekstraksiyon islemine tabi tutuldu ve elde edilen ekstraktlar paralel olarak ELISA ile kalinti mevcudiyeti acisindan analiz edildi. Zeranol incelenen numunelerin hepsinde, trenbolon 19 adedinde saptanirken; DES ve clenbuterol numunelerin hicbirinde tespit edilemedi. Anahtar Kelimeler: Sakatat. hormon kalintilari, ELISA. ABSTRACT A STUDY ON THE PRESENCE OF SOME ANABOLIC RESIDUES IN OFFALS MARKETED IN ISTANBUL The aim of this study was to detect some anabolic residues (zeranol, trenbolone. DES and clenbuterol) in offals such as liver, kidney and spleen. For this purpose, 30 offal samples which were marketed in Istanbul were used as test material. For the detection of each anabolic residue, the samples were extracted one by one and examined parallely by ELISA. Zeranol was detected in all samples, Trenbolone was detected in 19 samples, whereas DES and Clenbuterol residues could not be detected in any of the samples. Key Words: Offals, hormone residues, ELISA.
Turkish Journal of Veterinary and Animal Sciences, Jul 29, 2002
The aim of this study was to determine the effect of maturating and storing time at different tem... more The aim of this study was to determine the effect of maturating and storing time at different temperatures on biogenic amine formation in fermented sucuk produced in Turkey. For this purpose, fermented sucuks were analysed for biogenic amines (tryptamine, b-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine) by means of HPLC using a fluorescence detector, for physicochemical characteristics (humidity, pH, water activity) and for microbiological characteristics (aerobic plate count, Enterobacteriaceae, Pseudomonas, lactic acid bacteria) before and after maturation and on days 3, 7, 14. 21, 30, 45, 60, 90 and 180 of storage using different storage conditions (refrigerator and room temperature). Before maturation, biogenic amines were as follows: tryptamine 2.3 mg/kg, b-phenylethylamine 2.9 mg/kg, putrescine 54.8 mg/kg, cadaverine 4.3 mg/kg, histamine 42.4 mg/kg, tyramine 29.8 mg/kg, spermidine 9.2 mg/kg and spermine 12.9 mg/kg. After maturation, biogenic amine values were determined to be tryptamine 8.5 mg/kg, b-phenylethylamine 21.3 mg/kg, putrescine 110.6 mg/kg, cadaverine 10.1 mg/kg, histamine 121.7 mg/kg, tyramine 159.9 mg/kg, spermidine 12.0 mg/kg and spermine 26.1 mg/kg. During storage, increases were determined in the amount of biogenic amines, except spermine and spermidine. In the analysis performed on day 180 the amount of biogenic amines were as follows: tryptamine 23.4 and 50.3 mg/kg, b-phenylethylamine 33.1 and 60.6 mg/kg, putrescine 223.5 and 351.5 mg/kg, cadaverine 23.5 and 61.9 mg/kg, histamine 188.3 and 426.4 mg/kg, tyramine 245.1 and 351.0 mg/kg, spermidine 7.3 and 6.0 mg/kg, and spermine 14.2 and 12.8 mg/kg respectively, in refrigeration and at room temperature. Both before and after maturation and during storage, putrescine, histamine and tyramine levels were higher than those of other biogenic amines. In conclusion, biogenic amines were higher in sucuks stored at room temperature than in refrigeration. Some suggestions can be made in order to prevent the occurrence of biogenic amines in fermented sucuks. These include using the meat in hygienic conditions, shortening the maturaton time with amine-negative starter cultures and storing the sucuks at low temperature after production.
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2013
OZET Bu arastirma, bir icme suyu dolum tesisinde kullanilan, o isletmeye ait geri donusumlu damac... more OZET Bu arastirma, bir icme suyu dolum tesisinde kullanilan, o isletmeye ait geri donusumlu damacanalarin icerdigi fiziksel kirliliklerin ve mikrobiyolojik kalitenin belirlenmesi icin planlanmistir. Bu amacla, duzenli olarak ilkbahar ve yaz aylari (Mart-Agustos 2009) boyunca haftada bir kere isletmeye gidilerek alinan toplam 388 adet geri donusumlu 19 litrelik polikarbon damacana ornegi incelenmistir . Tum damacana ornekleri fiziksel olarak muayene edildikten sonra, kir olan damacanalardan alinan ornekler toplam aerob mezofil bakteri sayisi yonunden analiz edilmistir. Ayrica tum damacana ornekleri toplam aerob mezofil bakteri, Escherichia coli, Staphylococcus aureus ve koliform grubu bakteri sayisi yonunden incelenmistir. Buna gore, damacanalarin 77 (%19,84) tanesinde fiziksel kirlilik tespit edilmis olup, 91 (%23,45) tanesinde koliform grubu bakteri, 8 (%2,06) tanesinde E. coli ve 37 (%9,53) tanesinde S. aureus tespit edilmistir. Sonuc olarak, icme suyu doldurularak piyasaya tekrardan verilecek damacanalarin icermis olduklari fiziksel kirliliklerin belirli oranda damacanalarin mikroorganizma seviyelerini yukselttigi ve temizlik-dezenfeksiyon isleminin etkinligini negatif yonde etkiledigi; tuketime sunulan icme sularinin hijyenik kalitesinin damacana temizligi ile yakindan ilgili oldugu ve sularin en onemli kontaminasyon kaynaklarindan birinin geri donusumlu polikarbon damacanalar oldugu bulunmustur. Anahtar Kelimeler: Icme suyu dolum tesisi, damacana, mikrobiyolojik kalite, fiziksel kirlilik ABSTRACT INVESTIGATION OF PHYSICAL DIRTINESS AND MICROBIOLOGIC QUALITY OF RECYCLED DEMIJOHNS USED IN A DRINKING WATER FILLING FACILITY This study was planned to determine the microbiological quality and the physical dirtiness in recycled demijohns used in a drinking water filling facility. For this purpose, a total of 388 polycarbonate, recyclable demijohn samples (19 L) were obtained from the facility during the spring and summer seasons (March-August 2009) periodically. All demijohs were examined physically for the presence of dirt, and if present, the dirt samples were analyzed for total mesophilic aerobic bacteria. Additionally, all demijohns were analyzed for the presence of total mesophilic aerobic bacteria, Staphylococcus aureus, Escherichia coli and coliform bacteria. As a result, 91 (23.45%), 8 (2.06%), and 37 (9.53%) out of 388 demijohn samples were found to be contaminated with coliform bacteria, E. coli and, S. aureus , respectively. Also, physical dirtiness was detected in 77 (19.84%) samples examined. In conclusion, the physical dirtiness increases the microbiological levels at certain rates in recycled demijohns and also negatively influences the effectiveness of cleaning and disinfection processes. Results of this study indicate that, the recycled polycarbonate demijohns are the main contamination source of water and the hygienic quality of drinking water is closely related with the cleanliness of demijohns. Key Words: Drinking water filling facility, demijohn, microbiological quality, physical dirtiness
Beside meat products, spices are used in preparation of various foods for seasoning, flavouring a... more Beside meat products, spices are used in preparation of various foods for seasoning, flavouring and imparting aroma in all over the world. Because of the warm and humid climate, poor collection conditions, unpretentious production process and extended drying times, spices are exposed to a wide range of microbial contamination. In addition, spices can be contaminated through dust and waste water in unpackaged spices which are sold in markets and bazaars. Our study is a comprehensive research that aimed to determine the microbiological quality of spices used in meat industry and it was conducted with a large number of samples sold in Istanbul, Turkey. A total of 420 samples of 7 different kinds of spices (black pepper, red pepper, white pepper, cumin, coriander, allspice and ginger) were collected from markets and bazaars. The counts of total mesophilic aerobic bacteria, yeasts, moulds, S. aureus, E. coli, sulphite-reducing anaerobic bacteria, B. cereus and the presence of Salmonella ...
Dioksinler, klor iceren plastiklerin ve organik kimyasal maddelerin yanmasi sonucu olusan yuksek ... more Dioksinler, klor iceren plastiklerin ve organik kimyasal maddelerin yanmasi sonucu olusan yuksek toksisiteye sahip yan urunlerdir. Bu bilesikler potansiyel kanser yapici ajanlar olup, insanlar icin kanserojen olarak degerlendirilmektedir. Dioksinler yanma sonucunda olusur ve kucuk zerrecikler halinde ekinler uzerinde birikirler. Inek, sigir, domuz, tavuk gibi ciftlik hayvanlarinin bu ekinleri tuketmesiyle dioksinler bu hayvanlar tarafindan alinir. Ayrica, kontamine hayvan yemleri dioksinlerin hayvanlara bulasmasinda onemli diger bir kaynaktir. Insanlarin dioksin ve dioksin benzeri kimyasallara maruz kalmasi hayvansal yaglar basta olmak uzere kontamine gidalarin tuketimi ile olmaktadir. Bu derlemede, dioksinlerin gidalara bulasma kaynaklari ve halk sagligi acisindan onemi son literaturler de degerlendirilerek ele alinmistir. Anahtar Kelimeler: Dioksin, PCDD, PCDF, Gida, Yem
Bu calisma, paketlemede kullanilan diatomit iceren nem tutucu filtrelerin, hindi etinin mikrobiyo... more Bu calisma, paketlemede kullanilan diatomit iceren nem tutucu filtrelerin, hindi etinin mikrobiyolojik kalitesi ve raf omru uzerine etkisini arastirmak amaciyla yapilmistir. Bu amacla, kusbasi hindi etleri uc esit gruba ayrildiktan sonra, I. Grup kontrol olarak kullanilmistir. Hindi eti ornekleri strafor tabaklara porsiyonlanmadan once II. Grup icin tabaklarinin zeminine seluloz bazli materyal olarak kâgit havlu, III. Grup icin diatomit iceren filtrelerden yerlestirilmistir. Tum strafor tabaklarin uzeri polietilen film ile kaplandiktan sonra, ornekler +4°C'lik soguk muhafazaya alinmistir. Ornekler, muhafazanin 0., 2., 4., 6., 8. ve 10. gunlerinde mikrobiyolojik (Toplam aerob mezofilik bakteri, koliform, psikrofil bakteri, Pseudomanas spp., kuf – maya) ve fiziko-kimyasal (pH, su aktivitesi, kokusma tespit deneyi) acidan analiz edilmistir . Analiz sonuclarina gore, I. Grup orneklerin muhafazanin 4. gununde, II. Grup orneklerin muhafazanin 6. gununde, III. Grup orneklerin ise muhaf...
Turkish Journal of Veterinary & Animal Sciences, 2012
The present study was conducted to determine the presence of enterotoxin and verotoxin levels in ... more The present study was conducted to determine the presence of enterotoxin and verotoxin levels in Turkish cheeses sold in retail stores in Istanbul, Turkey. For this purpose, 150 cheese samples (25 pieces of each: white pickled cheese, tulum cheese, mihalic cheese, hellim cheese, orgu cheese, and civil cheese) were analyzed microbiologically for Staphylococcus aureus, Escherichia coli, and E. coli O157:H7, and the presence of the toxins was identified using an ELISA test (RIDASCREEN® Set A, B, C, D, E and Verotoxin). Of the examined samples, 40 (26.66%) were positive for S. aureus and 55 (36.66%) were positive for E. coli, whereas E. coli O157 was isolated in 3 of these cheeses but no E. coli O157:H7 was found. However, enterotoxins and verotoxins were detected in 25 and in 3 of the cheeses, respectively. As a result, it was concluded that even though the level of microorganisms in the cheese was not sufficient to cause disease, the presence of toxins could be considered a potential ...
The objective of this study was to investigate the microbiological, serological, and chemical pro... more The objective of this study was to investigate the microbiological, serological, and chemical properties in raw ground beef consumed in Istanbul. For this purpose, a total of 127 samples of ground beef were obtained from different regions in Istanbul. The mean total aerobic bacteria, Escherichia coli ,a nd Staphylococcus aureus counts were 1.3 × 10 6 , 3 cfu/g, respectively. Salmonella spp. were found positive in 4 (3.14%) of the ground beef samples. None of the analyzed samples was found to contain horsemeat or pork, but 4 of them contained poultry, and 8 of them contained mutton. Eight (6.29%) of all the samples were classified as fat-free minced beef and 49 (38.58%) of them as fatty minced beef. Consequently, mincemeat offered to consumers in Istanbul has low microbiological and chemical quality. It was therefore concluded that routine controls (microbiological, chemical, serological) on mincemeat have to be performed in this country.
Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba... more Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba ayrilmistir. Bunlardan A grubu: isi islemi Oncesinde, B grubu; isi islemine tabi tutulduktan sonra, C grubu ise mikrodalga firin ile isi islemi oncesinde. 2x10 7 kob/ml miktarinda Yersinia enterocolitica (0:3 P41797) saf kulturu ile inokule edilmistir. Sut orneklerinden, Streptecoccus thermophiius ve Lactobacillus hulgaricus starter kulturleri kullanilarak yogun yapilmis ve 5± 1 °C'de 7 gun depolanmistir. Her 24 saatte bir yogun orneklerinde Y. enterocolitica sayisina ve pH degerlerine bakilmistir. Uc grubun da pH degerleri baslangicta 6.4 iken, 7. gun sonunda sirasiyla 4.1. 4.0, 4.1 degerlerine dusmustur. A ve C grubu sutlerden hazirlanan yogunlarda depolama suresi boyunca hic Y. enterocolitica tespit edilememistir. Ancak, isi islemi sonrasi Y. enterocolitica inokule edilmis sutten (B grubu) hazirlanan yogun Orneklerinde 1. gun 2x10 6 kob/ml, 2. gun 2x10 s kob/ml, 3. gun 1x10 ...
Clostridium difficile is an anaerobic, spore forming, rod shaped bacterium frequently isolated fr... more Clostridium difficile is an anaerobic, spore forming, rod shaped bacterium frequently isolated from butchery animals in recent years. The aim of this study is to evaluate the presence of C. difficile (especially ribotype 027 and 078) in cattle and sheep carcasses and to investigate the antibiotic susceptibility of isolates. The bacterium was isolated in 83 out of 247 (33.6%) cattle and 78 out of 308 (25.3%) sheep carcass samples. 15/83 (18.1%) cattle and 6/78 (7.7%) sheep isolates were identified as ribotype 027, whereas the other hypervirulent isolate ribotype 078 could not be detected among the analysed samples. Almost all isolates were susceptible to amoxicillin-clavulanic acid (98.8%), vancomycin (96.9%) and tetracycline (97.5%), whereas resistant to cefotaxim (97.5%) and imipenem (87.0%). In conclusion, the results demonstrate the presence of toxigenic C. difficile isolates in cattle and sheep carcasses on the slaughter line. As a result, the results of this study demonstrate t...
The ice used in the food industry has to be safe and the water used in ice production should have... more The ice used in the food industry has to be safe and the water used in ice production should have the quality of drinking water. The consumption of contaminated ice directly or indirectly may be a vehicle for transmission of pathogenic bacteria to humans producing outbreaks of gastrointestinal diseases. The objective of this study was to monitor the microbiological quality of ice, the water used in producing ice and the hygienic conditions of ice making machines in various food enterprises. Escherichia coli was detected in seven (6.7%) ice and 23 (21.9%) ice chest samples whereas E. coli was negative in all examined water samples. Psychrophilic bacteria were detected in 83 (79.0%) of 105 ice chest and in 68 (64.7%) of 105 ice samples, whereas Enterococci were detected only in 13 (12.4%) ice samples. Coliforms were detected in 13 (12.4%) water, 71 (67.6%) ice chest and 54 (51.4%) ice samples. In order to improve the microbiological quality of ice, the maintenance, cleaning and disinf...
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2002
Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba... more Ozet Bu calismada, yogun uretimi icin kullanilacak sut numuneleri A. B ve C olmak uzere uc gruba ayrilmistir. Bunlardan A grubu: isi islemi Oncesinde, B grubu; isi islemine tabi tutulduktan sonra, C grubu ise mikrodalga firin ile isi islemi oncesinde. 2x10 7 kob/ml miktarinda Yersinia enterocolitica (0:3 P41797) saf kulturu ile inokule edilmistir. Sut orneklerinden, Streptecoccus thermophiius ve Lactobacillus hulgaricus starter kulturleri kullanilarak yogun yapilmis ve 5± 1 °C'de 7 gun depolanmistir. Her 24 saatte bir yogun orneklerinde Y. enterocolitica sayisina ve pH degerlerine bakilmistir. Uc grubun da pH degerleri baslangicta 6.4 iken, 7. gun sonunda sirasiyla 4.1. 4.0, 4.1 degerlerine dusmustur. A ve C grubu sutlerden hazirlanan yogunlarda depolama suresi boyunca hic Y. enterocolitica tespit edilememistir. Ancak, isi islemi sonrasi Y. enterocolitica inokule edilmis sutten (B grubu) hazirlanan yogun Orneklerinde 1. gun 2x10 6 kob/ml, 2. gun 2x10 s kob/ml, 3. gun 1x10 4 kob/ml, 4. gun 2x 10 3 kob/mi, 5. gun 4x 10 2 kob/ml, 6.gun 1x10 2 kob/ml, Y. enterocolitica izole edilirken, 7. gun ise hic izole edilememistir. Anahtar Kelimeler: Y. enterocolitica. isi islemi, yogurt. THE PRESENCE AND GROWTH OF YERSINIA ENTEROCOLITICA IN YOGURT PRODUCED WITH DIFFERENT HEAT TREATMENT Summary In this study, Yersinia enterocolitica (0:3 P41797) was inoculated in three different milk groups (A, B, C) about 2xl0 7 cfu/ml. Group A treated with heat method before inoculation, group B treated with heal method after inoculation and group C heated with microwave technique before inoculation. These three groups were fermented with Streptococcus thermophiius and Lactobacillus bulgaricus; and stored 5 ±1°C for 7 days. The count of Yersinia enterocolitica and pH value were determined every 24 hours. At the beginning, the pH value of these groups was 6.4. At the end of the 7 th day, this value decreased to 4.1, 4.0,4.1. During the storage Y. enterocolitica could not be found in the group A and group C. But, Y. enterocolitica was isolated from the group B at the 1 th day 2x 10 6 cfu/ml, 2 nd day 2x 10 5 cfu/ml. 3 rd day Ix 10 4 cfu/ml. 4' h day 2x I0 3 cfu/ml, 5 th day 4x I0 2 cfu/ml, 6 lh day 1x 10 2 cfu/ml, in this group, Y. enterocolitica could not isolated at the 7th day. Key Words: Yersinia enterocolitica. heat treatment, yogurt.
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2013
OZET Polisiklik aromatik hidrokarbon (PAH)'lar, gida ve cevre kontaminantlari arasinda yer al... more OZET Polisiklik aromatik hidrokarbon (PAH)'lar, gida ve cevre kontaminantlari arasinda yer alan, iki veya daha fazla aromatik halka iceren organik bilesikler icerisinde genis bir gruptur. PAH'lar, cevrede oldukca yaygin olarak bulunurlar ve bu bilesiklerin bazilarinin karsinojenik ve mutajenik ozellikleri kanitlanmistir. Bu bilesiklerden benzo(a)piren, en iyi bilinen PAH bilesigi olup, gidalarda benzo(a)piren varligi, karsinojenik PAH seviyeleri acisindan iyi bir belirtec olarak kabul edilmektedir. Bu calisma, Istanbul'da satisa sunulan bebek mamalarinda benzo(a)piren mevcudiyetini arastirmak ve elde edilen sonuclari Turk Gida Kodeksi'ne gore degerlendirerek saglik acisindan risk tasiyip tasimadigini belirlemek amaciyla gerceklestirilmistir. Bu amacla, Istanbul'daki cesitli marketlerden temin edilen toplam 88 adet bebek mamasi (33 adet bebek formulu, 29 adet devam formulu, 26 adet bebek ve kucuk cocuk ek gidasi) HPLC araciligiyla benzo(a)piren mevcudiyeti acisindan analiz edilmistir. Bebek mamasi orneklerinin 51'inde (%58,0) benzo(a)piren tespit edilemezken; 37 adet (%42,0) ornekte ise 0,05-0,81 µg/kg arasinda degisen seviyelerde saptanmistir. Orneklerde tespit edilen ortalama benzo(a)piren miktarlari, bebek formullerinde 0,14 µg/kg, devam formullerinde 0,24 µg/kg ve bebek ve kucuk cocuk ek gidalarinda ise 0,39 µg/kg olarak saptanmistir. Elde edilen bulgulara gore, analiz edilen orneklerdeki benzo(a)piren seviyelerinin Turk Gida Kodeksi'nde bildirilen limit degerin (1,0 µg/kg) altinda oldugu belirlenmistir. Orneklerdeki benzo(a)piren miktarlarinin yasal limitlere uygun olmasi tuketici sagligi acisindan olumlu bulunmustur. Anahtar Kelimeler: Polisiklik aromatik hidrokarbonlar (PAH), benzo(a)piren, bebek mamasi ABSTRACT PRESENCE OF BENZO(A)PYRENE IN BABY FOODS SOLD IN RETAIL Polycyclic aromatic hydrocarbons (PAH) are a large group of organic compounds containing two or more aromatic rings and belonging to food and environment contaminants. PAHs have a widespread distribution in the environment and carcinogenicity and mutagenicity of some of these compounds have been proven. Benzo-a-pyrene is the most known member of the PAH and it is a good marker of carcinogenic PAH levels in food. This study was performed to investigate of benzo(a)pyrene presence in baby foods sold in Istanbul and to evaluate the obtained results according to Turkish Food Codex. For this purpose, a total of 88 baby food samples (33 infant formulas, 29 follow-on formulas, 26 infant and young children foods) were obtained from different supermarkets in Istanbul and the presence of benzo(a)pyrene in the samples was analyzed by means of HPLC. While benzo(a)pyrene could not be detected in 51 (58.0%) baby food samples, it was determined in 37 (42.0%) samples ranging from 0.05 to 0.81 µg/kg. The mean benzo(a)pyrene levels determined in infant formulae, follow-on formulae and infant and young children food samples were 0.14 µg/kg, 0.24 µg/kg and 0.39 µg/kg, respectively. According to the obtained results, the levels of benzo(a)pyrene in analyzed samples did not exceeded the limit (1.0 µg/kg) set in Turkish Food Codex. This result was considered to be positive for consumer health. Key Words: Polycyclic aromatic hydrocarbons (PAH), benzo(a)pyrene, baby food
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2005
OZET Bu calisma, sakatatlarda (karaciger, bobrek, dalak) bazi anabolizan (zeranol, trenbolon, DES... more OZET Bu calisma, sakatatlarda (karaciger, bobrek, dalak) bazi anabolizan (zeranol, trenbolon, DES ve clenbuterol) kalintilarinin mevcudiyetini arastirmak amaciyla yapildi. Bu amacla, Istanbul piyasasinda satisa sunulmus olan 30 adet sakatat numunesi materyal olarak kullanildi. Numuneler, her bir anabolizan madde icin ayri ayri ekstraksiyon islemine tabi tutuldu ve elde edilen ekstraktlar paralel olarak ELISA ile kalinti mevcudiyeti acisindan analiz edildi. Zeranol incelenen numunelerin hepsinde, trenbolon 19 adedinde saptanirken; DES ve clenbuterol numunelerin hicbirinde tespit edilemedi. Anahtar Kelimeler: Sakatat. hormon kalintilari, ELISA. ABSTRACT A STUDY ON THE PRESENCE OF SOME ANABOLIC RESIDUES IN OFFALS MARKETED IN ISTANBUL The aim of this study was to detect some anabolic residues (zeranol, trenbolone. DES and clenbuterol) in offals such as liver, kidney and spleen. For this purpose, 30 offal samples which were marketed in Istanbul were used as test material. For the detection of each anabolic residue, the samples were extracted one by one and examined parallely by ELISA. Zeranol was detected in all samples, Trenbolone was detected in 19 samples, whereas DES and Clenbuterol residues could not be detected in any of the samples. Key Words: Offals, hormone residues, ELISA.
Turkish Journal of Veterinary and Animal Sciences, Jul 29, 2002
The aim of this study was to determine the effect of maturating and storing time at different tem... more The aim of this study was to determine the effect of maturating and storing time at different temperatures on biogenic amine formation in fermented sucuk produced in Turkey. For this purpose, fermented sucuks were analysed for biogenic amines (tryptamine, b-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine) by means of HPLC using a fluorescence detector, for physicochemical characteristics (humidity, pH, water activity) and for microbiological characteristics (aerobic plate count, Enterobacteriaceae, Pseudomonas, lactic acid bacteria) before and after maturation and on days 3, 7, 14. 21, 30, 45, 60, 90 and 180 of storage using different storage conditions (refrigerator and room temperature). Before maturation, biogenic amines were as follows: tryptamine 2.3 mg/kg, b-phenylethylamine 2.9 mg/kg, putrescine 54.8 mg/kg, cadaverine 4.3 mg/kg, histamine 42.4 mg/kg, tyramine 29.8 mg/kg, spermidine 9.2 mg/kg and spermine 12.9 mg/kg. After maturation, biogenic amine values were determined to be tryptamine 8.5 mg/kg, b-phenylethylamine 21.3 mg/kg, putrescine 110.6 mg/kg, cadaverine 10.1 mg/kg, histamine 121.7 mg/kg, tyramine 159.9 mg/kg, spermidine 12.0 mg/kg and spermine 26.1 mg/kg. During storage, increases were determined in the amount of biogenic amines, except spermine and spermidine. In the analysis performed on day 180 the amount of biogenic amines were as follows: tryptamine 23.4 and 50.3 mg/kg, b-phenylethylamine 33.1 and 60.6 mg/kg, putrescine 223.5 and 351.5 mg/kg, cadaverine 23.5 and 61.9 mg/kg, histamine 188.3 and 426.4 mg/kg, tyramine 245.1 and 351.0 mg/kg, spermidine 7.3 and 6.0 mg/kg, and spermine 14.2 and 12.8 mg/kg respectively, in refrigeration and at room temperature. Both before and after maturation and during storage, putrescine, histamine and tyramine levels were higher than those of other biogenic amines. In conclusion, biogenic amines were higher in sucuks stored at room temperature than in refrigeration. Some suggestions can be made in order to prevent the occurrence of biogenic amines in fermented sucuks. These include using the meat in hygienic conditions, shortening the maturaton time with amine-negative starter cultures and storing the sucuks at low temperature after production.
Istanbul Universitesi Veteriner Fakultesi Dergisi, 2013
OZET Bu arastirma, bir icme suyu dolum tesisinde kullanilan, o isletmeye ait geri donusumlu damac... more OZET Bu arastirma, bir icme suyu dolum tesisinde kullanilan, o isletmeye ait geri donusumlu damacanalarin icerdigi fiziksel kirliliklerin ve mikrobiyolojik kalitenin belirlenmesi icin planlanmistir. Bu amacla, duzenli olarak ilkbahar ve yaz aylari (Mart-Agustos 2009) boyunca haftada bir kere isletmeye gidilerek alinan toplam 388 adet geri donusumlu 19 litrelik polikarbon damacana ornegi incelenmistir . Tum damacana ornekleri fiziksel olarak muayene edildikten sonra, kir olan damacanalardan alinan ornekler toplam aerob mezofil bakteri sayisi yonunden analiz edilmistir. Ayrica tum damacana ornekleri toplam aerob mezofil bakteri, Escherichia coli, Staphylococcus aureus ve koliform grubu bakteri sayisi yonunden incelenmistir. Buna gore, damacanalarin 77 (%19,84) tanesinde fiziksel kirlilik tespit edilmis olup, 91 (%23,45) tanesinde koliform grubu bakteri, 8 (%2,06) tanesinde E. coli ve 37 (%9,53) tanesinde S. aureus tespit edilmistir. Sonuc olarak, icme suyu doldurularak piyasaya tekrardan verilecek damacanalarin icermis olduklari fiziksel kirliliklerin belirli oranda damacanalarin mikroorganizma seviyelerini yukselttigi ve temizlik-dezenfeksiyon isleminin etkinligini negatif yonde etkiledigi; tuketime sunulan icme sularinin hijyenik kalitesinin damacana temizligi ile yakindan ilgili oldugu ve sularin en onemli kontaminasyon kaynaklarindan birinin geri donusumlu polikarbon damacanalar oldugu bulunmustur. Anahtar Kelimeler: Icme suyu dolum tesisi, damacana, mikrobiyolojik kalite, fiziksel kirlilik ABSTRACT INVESTIGATION OF PHYSICAL DIRTINESS AND MICROBIOLOGIC QUALITY OF RECYCLED DEMIJOHNS USED IN A DRINKING WATER FILLING FACILITY This study was planned to determine the microbiological quality and the physical dirtiness in recycled demijohns used in a drinking water filling facility. For this purpose, a total of 388 polycarbonate, recyclable demijohn samples (19 L) were obtained from the facility during the spring and summer seasons (March-August 2009) periodically. All demijohs were examined physically for the presence of dirt, and if present, the dirt samples were analyzed for total mesophilic aerobic bacteria. Additionally, all demijohns were analyzed for the presence of total mesophilic aerobic bacteria, Staphylococcus aureus, Escherichia coli and coliform bacteria. As a result, 91 (23.45%), 8 (2.06%), and 37 (9.53%) out of 388 demijohn samples were found to be contaminated with coliform bacteria, E. coli and, S. aureus , respectively. Also, physical dirtiness was detected in 77 (19.84%) samples examined. In conclusion, the physical dirtiness increases the microbiological levels at certain rates in recycled demijohns and also negatively influences the effectiveness of cleaning and disinfection processes. Results of this study indicate that, the recycled polycarbonate demijohns are the main contamination source of water and the hygienic quality of drinking water is closely related with the cleanliness of demijohns. Key Words: Drinking water filling facility, demijohn, microbiological quality, physical dirtiness
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