Sensitizing and control of Colistin-resistant E. Coli O157:H7 with bacteriophage application

In these days that we are drifting into the post-antibiotic era, antibiotics called "last-resort" are begun to be used more frequently. Colistin is one of the last-resort antibiotics that act on Gram-negative bacteria. The aim of the study was to investigate antibiotic re-sensitization effect of lytic bacteriophages on colistin resistant E. coli O157:H7 in-vitro. In the study, four E. coli O157:H7 isolates (encoded 25KA, 44RA, 120RA, and 168KA) were included. These isolates had different features such as harboring some of the mcr genes but not showing resistance to colistin, or demonstrating resistance to colistin without carrying any mcr genes. A lytic bacteriophage cocktail was prepared with three Myovir- idae family member phages. In order to determine the effect of lytic bacteriophage application on the colistin resistance of E. coli O157:H7 strains before, during and after bacteriophage treatment, minimum inhibitory concentrations (MIC) of the isolates were determined by broth microdilution method. The results were interpreted according to EUCAST. According to the results, up to 3.6 log cfu/ml reductions in colistin-resistant E. coli O157:H7 were detected within 6h incubation at 23°C. Colistin and phage combination showed synergistic effect. While strains 25KA and 168KA became susceptible to colistin, 44GA and 120RA were totally eliminated. The survivors of the phage treatment also became sensitive to colistin. Phage-resistant mutants of 25KA and 168KA showed susceptibility to colistin (1 μg/ml and 0.5 μg/ml, respectively). In addition, 44GA and 120GA remained susceptible. The findings of this study highlight that in addition to taking advantage of the lytic activity of phages in biocontrol area, phages also play a major role in re-sensitization to a last-resort antibiotic like colistin. The results show the synergy between phage–antibiotic combination treatment and give the promising idea that this approach has the potential to extend the effective lifetime of antibiotics

Antimicrobial effects in food and prevention of contamination in food industry

Microbial Contaminants and Contamination Routes in Food Industry - 1st Open Seminar arranged by SAFOODNET; Espoo; Finland; 22 January 2007 through 23 January 2007The most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, an annual incidence of human listeriosis is between two and ten reported cases per million in EU countries. Because of its high case fatality rate, listeriosis ranks among the most frequent causes of death due to food-borne illness. L. monocytogenes and C. jejuni has been shown to adapt to different environmental stress factors, including disinfectants. Salmonella enteritidis, C. jejuni and L. monocytogenes may also form a biolfim which helps to survive in the environment. For that reason, the food industrial hygiene has become important to avoid contamination of raw food and food products with these pathogens

Listeria Monocytogenes as a Foodborne Pathogen: Biocontrol in Foods using Lytic Bacteriophages

Foods are playing a significant role in human infections because they are frequent vehicles of some human pathogens, which can spread in a short time to all the animals and are associated with cross contamination during production and processing. During stable to table, in order not to take hygienic precautions, contaminations with pathogenic microorganisms such as Listeria spp. may be occurred and consumption of such food and food products can cause foodborne illnesses. L. monoctogenes is a zoonotic foodborne bacteria that leads to a variety of serious infections in humans such as encephalitis, meningitis, abortion and septicemia, and those suffering with listeriosis occurs in approximately 30% mortality. Epidemiologic studies have revealed that a significant proportion of cases of listeriosis caused by contaminated foods. The pathogen is widely distributed in the environment and well adapted to very different environmental conditions like tolerating wide temperature (0-45°C) and pH ranges (pH 4.3–9.6) make it difficult to control food-borne infections. Although there are 13 known serotypes of L. monocytogenes, according to epidemiological studies, approximately 95% of the isolates from the food and 98% of the clinical isolates that isolated from cases of listeriosis in humans belong to 1/2a, 1/2b, 1/2c and 4b serotypes. Bacteriophages can be applied to living tissues without causing any harm due to their highly selective toxicity. This is the most important advantage when they compared with antibiotics and antiseptics. Rapidly growing bacterial resistance to antibiotics and need for development of alternative methods, increasing interest in using bacteriophages in treatment or as biocontrol agents in foods nowadays. In addition to the systems like HACCP and GMP for food safety from farm to table, the use of specifi c virulent bacteriophages for L. monocytogenes in order to reduce the bacterial load in foods of animal origin emerges as another method. It is reported that the usage of specific virulent&nbsp; acteriophages to L. monocytogenes as a biocontrol and decontamination agent of L. monocytogenes in foods, don’t cause any side effects in humans.</p

Turkey meat consumption habits in Kırıkkale and the investigation of the consumer’s awareness about food hygiene

Bu çalışmada, Kırıkkale ilindeki katılımcıların hindi eti tüketim alışkanlıkları ve gıda hijyeni konusundaki bilinç düzeylerinin belirlenmesi amacıyla, 219 kişiyle 25 sorudan oluşan bir anket çalışması yapılmıştır. Elde edilen veriler SPSS 22.0 (Statistical Package for Social Sciences) programı kullanılarak değerlendirilimiştir. Ayrıca katılımcıların cinsiyet, yaş, medeni durum, eğitim durumu, meslekleri, aylık gelir miktarları, aylık gıda harcamaları ve hindi eti tüketim sıklıkları istatistiksel olarak ki-kare testi ile ayrı ayrı incelenmiştir. Bununla birlikte, katılımcıların eğitim seviyeleri ve gıda hijyeni konusundaki bilinç düzeyleri istatistiksel olarak ki-kare testi ile belirlenmiştir. Yapılan anket çalışmasında elde edilen verilerin değerlendirilmesi sonucunda, katılımcıların hindi eti tüketme oranı %27,9 olarak tespit edilmiştir. Katılımcıların hindi eti tüketim alışkanlıklarının yaş, aylık gelir miktarı ve aylık gıda harcamalarına göre farklılık gösterdiği görülmüştür. Çalışmamızda katılımcıların %97,7’sinin gıda alışverişi yaptıkları yerlerin hijyenik şartlarına dikkat ettiği tespit edilmiştir. Ayrıca katılımcıların gıda alışverişi yaparken genel olarak dikkat ettiği hususların başında son kullanma tarihi, hijyen ve fiyat yer aldığı gözlenmektedir. Elde edilen veriler neticesinde hindi etinin lezzetli, düşük kalorili ve besin değerinin yüksek oluşunun hindi eti tüketimini arttıran faktörler arasında yer aldığı görülmektedir. Hindi etinin yılın belirli dönemlerinde değil yıl boyunca satış raflarında yer almasının sağlanmasının ve tüketicilere yönelik hindi eti ile ilgili tanıtım günleri, organizasyon, reklam vs. gibi bilgilendirmelerin yapılmasının toplumun hindi eti tüketimi alışkanlığına katkıda bulunacağı düşünülmektedir.Due to the increasing population of Turkey, the closure of increasing animal protein shortage enhance the importance of consumption of turkey meat day by day. In this study, a questionnaire study consisting of 219 people and 25 questions was conducted in order to determine the participants’ turkey meat consumption habits and the level of consciousness on food hygiene in Kırıkkale province. The results were assessed using the SPSS 22.0 (Statistical Package for Social Sciences) program. In addition, sex, age, marital status, education status, occupations, monthly income amounts, monthly food expenditures and turkey meat consumption frequency were statistically examined by chi-square test separately. Participants’ level of education and level of consciousness on food hygiene were also statistically determined by chi-square test. As a result of evaluating the data obtained in the survey, turkey meat consumption rate of participants was determined as 27,9 %. Participants’ turkey meat consumption habits varied according to age, monthly income and monthly food expenditures. In this study, it was determined that 97,7 % of the participants were paying attention to the hygienic conditions of the places where they buy food. Also, it was observed that the most common points that participants pay attention are an expiration date, hygiene and price. Based on the obtained results, the taste of the turkey meat, the low-calorie formation and the high nutritional value are among the factors that increase turkey meat consumption. Ensuring turkey meat to be on shelves throughout the year rather than at certain periods and holding promotional days, organization, advertisements etc. about turkey meat for consumers are thought to contribute to the consumption habits of turkey meat in the society

Listeria monocytogenes risk associated with chicken at slaughter and biocontrol with three new bacteriophages

WOS: 000469985500003The aim of this study was to isolate Listeria monocytogenes from chicken neck skins and lytic bacteriophages from poultry slaughterhouse wastewaters, and following the characterization of the isolates, biocontrol of L. monocytogenes was investigated on chicken drumsticks with the isolated phages. L. monocytogenes prevalence was detected 12.3% in the chicken samples and the dominant serotype was determined as 1/2a (92.5%). Expression levels of major virulence genes were revealed by real-time RT-PCR. Ten different DNA profiles were detected by ERIC-PCR fingerprinting. According to the MIC results, LM-P75 was defined as MDR by showing resistance to antibiotics in six different groups. Besides, five lytic listeriophages were isolated from wastewaters and treated with Cla1 and Sac1. Taking EoP, TEM, in vitro, and in vivo analyses results into consideration, three bacteriophages were used for the biocontrol assay. The application of the bacteriophages on drumsticks achieved a reduction up to 3.3 log CFU/ml in L. monocytogenes count in 3 hr of incubation at 4 degrees C. Practical applications Our results showed that in spite of the developments in hygiene practices during slaughtering, chicken meat is still a potential source for L. monocytogenes. On the other hand, the phage cocktail that used in this study can be an effective tool to reduce L. monocytogenes in chicken carcasses at final wash or at cooling step in poultry slaughtering process, as well as in decontamination of chicken meat parts.Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [114R104]; Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [114R104]The Scientific and Technological Research Council of Turkey (TUBITAK), Grant/Award Number: 114R104; Scientific and Technological Research Council of Turkey, Grant/Award Number: 114R10

Levels of vitamin B-12 and folic acid in different cheese types

WOS: 000267672400006In this study, a total of 120 cheese samples including 30 Turkish white brined cheese, 30 kashar cheese, 30 tulum cheese, and 30 mihalic cheese samples were investigated for vitamin B-12 and folic acid contents Using Radio Protein Binding Assay (RPBA). The average vitamin B-12 and folate levels in 100 g of each of the white cheese, kashar cheese, tulum cheese, and mihalic cheese was determined as 0.93/11.12 mu g, 0.76/6.51 mu g, 0.77/6.35 mu g and 0.49/4.3 mu g, respectively. These results show that the investigated cheese samples have poor vitamin B-12, and folic acid content. Therefore they are insufficient for daily intake of vitamin B-12, and folic acid

Levels of vitamin B_{12} and folic acid in different cheese types

Çalışmada, 30’ar adet beyaz peynir, kaşar peyniri, tulum peyniri ve mihaliç peyniri olmak üzere toplam 120 peynir örneği, B12 vitamini ve folik asit içeriği yönünden Radio Protein Binding Assay (RPBA) ile incelenmiştir. Peynir örneklerinde belirlenen ortalama B12 vitamini ve folik asit miktarları beyaz peynir, kaşar peyniri, tulum peyniri ve mihaliç peynirinin 100 gramında sırasıyla 0.93 / 11.12 ?g, 0.76 / 6.51 ?g, 0.77 / 6.35 ?g ve 0.49 / 4.3 ?g dır. Çalışma verileri, incelenen peynir örneklerinin B12 vitamini ve folik asit yönünden fakir olduğunu, günlük B12 vitamini ve folik asit ihtiyacını karşılayamayacaklarını göstermektedir.In this study, a total of 120 cheese samples including 30 Turkish white brined cheese, 30 kashar cheese, 30 tulum cheese, and 30 mihalic cheese samples were investigated for vitamin B12 and folic acid contents using Radio Protein Binding Assay (RPBA). The average vitamin B12 and folate levels in 100 g of each of the white cheese, kashar cheese, tulum cheese, and mihalic cheese was determined as 0.93 / 11.12 µg, 0.76 / 6.51 µg, 0.77 / 6.35 µg and 0.49 / 4.3 µg, respectively. These results show that the investigated cheese samples have poor vitamin B12 and folic acid content. Therefore they are insufficient for daily intake of vitamin B12 and folic acid

Investigation of hormone residues in beef

Dünya nüfusunun hızla artmasıyla birlikte hayvansal gıdalara olan ihtiyaç her geçen gün artmaktadır. Özellikle sığır yetiştiriciliğinde hayvanlarda ağırlık artışı, yemden hayvanın maksimum düzeyde faydalanabilmesi ve yağ dokunun olabildiğince azaltılıp kas dokunun oranının artırılabilmesi için anabolik maddelerin kullanımı gündeme gelmektedir. Bu çalışmanın amacı sığır etlerinde dietilstilbestrol, östradiol 17 ?, trenbolon ve zeranol kalıntı düzeyinin ELISA yöntemi ile tespit edilmesidir. Test materyali olarak Kocaeli'nde kasap ve marketlerden toplanan 200 sığır eti kullanılmıştır. Çalışmada, 200 örneğin tamamında dietilstilbestrol 84,06 ile 178,56 ppt, trenbolon 49,87 ile 162,43 ppt, östradiol 17? 49,87 ile 334,75 ppt, zeranol 100,94 ile 614,06 ppt aralığında tespit edilmiştir. Sonuç olarak örneklerde tespit edilen anabolizan madde kalıntı miktarlarının kabul edilebilir düzeyin altında olduğu görülmüştür. Buna göre Kocaeli bölgesinde market ve kasaplarda satışa sunulan sığır etlerinin temin edildiği hayvanlarda büyütme faktörü olarak hormon kullanımının yaygın olmadığı veya yasal olmadığı halde büyütme faktörü olarak hormon preparatı kullanılmışsa bile belirli bir süre bekletildikten sonra hayvanların kesime gönderilmesine bağlı olarak hormon kalıntılarının tespit sınırlarının altında çıktığı sonucuna varılmıştır. Ülkemizde gıda değeri olan hayvanlarda büyütme faktörü olarak anabolizan madde kullanımı yasak olduğundan, bu ikilemin ortadan kaldırılması gerekmektedir ki, ELISA tekniğinin tek başına kullanılmasıyla hayvanlarda büyütme faktörü olarak hormon kullanılmadığı yargısına varmak her zaman mümkün olamamaktadırWith the rapid growth of the world population, the need for animal origin foods is increasing day by day. Especially, using anabolic substances come to the fore in cattle breeding for several reasons such as gaining weight, increasing feed efficiency, decreasing fat tissue and increasing muscle tissue etc. The aim of this study was to detect the residue amounts of some anabolic substances (diethylstilbestrol, estradiol 17 ?, trenbolone and zeranol) in beef using ELISA. In the study, 200 beef samples were collected from the butchers and grocery stores in Kocaeli. Each tested anabolic substances residues were detected below 1 ppb in all 200 samples and diethylstilbestrol, trenbolone, estradiol 17 ? and zeranol were found between 84,06 178,56 ppt, 49,87 - 162,43 ppt, 49,87 - 334,75 ppt, and 100,94 - 614,06 ppt, respectively. All the samples were accepted as negative for the tested hormones as the residues were detected lower than the acceptable levels. According to these findings it can be concluded that, hormone usage as a growth promoter in cattle meat sold in markets and butchers in Kocaeli is not common or if hormones were used illegally although they are banned, it is possible that these cattle were slaughtered after a period that caused decreasing the hormone level under the detection limit with ELISA. This dilemma should be clarified because the hormone usage as a growth promoter was banned in Turkey in breeding food-worthy animals. However, it should not be forgotten that ELISA is not always enough alone to make a judgement on this issu

Quantitative detection of chicken and beef meat from meat products by Real-Time PCR

Et ürünleri üretiminde kullanılan et türlerinin tür bazında ve oransal olarak doğru belirlenmesi tüketicinin alda- tılmasının önlenmesi, halk sağlığının korunması ve üreticiler arası haksız rekabetin önlenmesi açısından büyük önem taşımaktadır.Yapılan bu çalışmada, hem tür analizi hem de kantitatif analiz yapabildiği üretici firma tarafından ifade edilen SureFood Animal QUANT Beef ve SureFood Animal QUANT Chicken real- time PCR kitleri kullanılmştır. Çalışmada deneysel olarak belirli oranlarda (%10 sığır eti + %90 tavuk eti, %20 sığır eti + %80 tavuk eti, %30 sığır eti + %70 tavuk eti, %50 sığır eti + %50 tavuk eti, %20 tavuk eti + %80 sığır eti, %30 tavuk eti + %70 sığır eti olmak üzere) sığır eti + tavuk eti karışımlarının yanı sıra farklı oranlarda sığır ve tavuk etinden hazırlanmış et ürünleri (salam, sosis ve sucuk) test materyali olarak kullanılmıştır. Et karışımlarından ve et ürünlerinden DNA ekstraksiyon işlemleri SureFood Prep Animal DNA ekstraksiyon kiti (Congen S 1003, Berlin, Almanya) ile yapılmıştır. DNA ekstraksiyonunu takiben Real-Time PCR tekniği ile et oranları tayin edilmeye çalışılmıştır. PCR analizleri Light Cycler-2 (Roche) cihazında ger- çekleştirilmiştir. Çalışma sonuçlarına göre, kullanılan SureFood Animal QUANT Beef and SureFood Animal QUANT Chicken real-time PCR kitlerinin deneysel olarak farklı oranlarda sığır ve tavuk etinden hazırlanmış et karışımları ile yine çeşitli sığır ve tavuk eti karışımlarından yapılan salam, sosis ve sucuk örneklerinde sığır ve tavuk eti oranlarını kantitatif olarak doğru tespit edemediği ortaya konulmuştur.Quantitative detection of meat species that are used in production of meat products has a great importance for preventing consumers from adulteration, protection of public health and prevention of unfair competition between producers. In this study, SureFood Animal QUANT Beef and SureFood Animal QUANT Chicken real-time PCR kits were used to detect meat species quantitatively. For this purpose, various proportions (10% bovine + 90% chicken, 20% bovine + 80% chicken, 30% bovine + 70% chicken, 50% bovine + 50% chicken, 80% bovine + 20% chicken, 70% bo- vine + 30% chicken) of bovine and chicken meat mixtures and meat products (salami, sausage and sucuk from different bovine + chicken meat) were experimentally prepared. After DNA extraction process of these meat mixtures and prod- ucts, Real-Time PCR technique was used for the quantitative detection of meat species. SureFood Prep Animal DNA extraction kit (Congen S 1003, Berlin, Germany) was used for the extraction of DNA from mixtures. PCR analyses were carried out with Light Cycler-2 (Roche, Germany). According to the real-time PCR results, SureFood Animal QUANT Beef and SureFood Animal QUANT Chicken kits were not able to detect the rates of meat species in meat mixtures (beef and chicken) and meat products (salami, sausage and sucuk) accurately