Isolation of Salmonella spp. from beef carcasses using conventional methods, immunomagnetic separation and mini VIDAS

The aim of this study was to monitor the presence of Salmonella (S.) spp. in beef carcass samples obtained from three slaughterhouses in monthly intervals over a period of one year. Thirty swab samples per month were tested by conventional, IMS and ELFA (mini VIDAS) techniques. Salmonella sop. were detected in 8 of a total of 360 samples (2.2 %) and were identified as S. Arizona (6 isolates) and S. Typhimurium (2 isolates). Of the 8 Salmonella isolates, 6 were determined by cultural and/or mini VIDAS methods and 5 by the IMS method. No significant differences in detection were seen between the three methods used. The antibiotic resistance of the S. Typhimurium isolates was examined but no antibiotic resistances were determined. The S.Typhimurium isolates were also subjected to phage typing but none of the known phage types was confirmed

The in vitro effect of hypochlorous acid-metal nanoparticles combination on Salmonellaunder different temperature conditions

Hypochlorous acid (HClO) is an excellent surface disinfectant and classified as nonhazardous but maintaining a steady HClO solution is extremely difficult. This study aimed to mix HClO with various metal nanoparticles (NPs) to improve stability. The efficiency of the prepared solutions against Salmonella Typhimurium, Salmonella Enteritidis, Salmonella Dublin, and Salmonella Infantis was assessed using the culture method in five distinct experimental groups at varying temperatures (4 ??C, 10 ??C, 25 ??C, 40 ??C, and 50 ??C). The type of metal NPs, HClO, and application temperatures utilized in the combined solutions for bacterial decontamination did not result in a significant difference between the investigated Salmonella serogroups (p > 0.05). At 50 ??C, the highest effective antibacterial activity was detected. There was no statistically significant difference across metal NPs effectiveness ratings (p > 0.05). The antibacterial activity was highest in the 200 ppm HClO + 100 nm AgONP application. According to our findings, we propose mixing these metal NPs with HClO. Using these particles in conjunction with HClO may be an innovative and cost-effective strategy for increasing antimicrobial activity and combating antibacterial resistance in Salmonella

Microplastic pollution of drinking water in a metropolis

This study was conducted to identify microplastics (MPs) in drinking water from various sources in İstanbul that are known to pose potential health risks. One hundred drinking water samples were analysed. Samples were filtered with a glass filter (Ø: 1.0 μm). After filtration, microscopy was used, followed by SEM-EDS and ATR-FTIR identification to characterise MPs. Two shapes (fibers and fragments) and eight polymer types of MPs (ethylene propylene, neoprene, polyethylene, polyethylene terephthalate, polypropylene, polyvinyl chloride, polytetrafluoroethylene, vinyl chloride vinyl acetate copolymer) with sizes of 12–4892 µm (548 ± 777 µm) were detected. These MPs abundances ranged from 10 to 390 MP L−1 (134 ± 93 MP L−1). In the identification of MPs detected in filters by FTIR spectroscopy, bisphenol A, which is used in the production of various plastics and described as an important public health problem, was detected in 9.74% of MPs. Within the scope of the Sustainable Development Goals, UNEP has a specific objective of ensuring access to safe, affordable drinking water (SDG 6). With a clear statement, it should be emphasised that MPs are a significant barrier to the provision of safe drinking water, and a comprehensive plan for overcoming this barrier should be developed. HIGHLIGHTS At least 63.6% of drinking water is contaminated with MP.; Tap water is critical for microplastic contamination (100%).; PET, PVC, and EP are the three MPs found in water samples most frequently.; Bisphenol A was one of the contaminants identified in tap water samples.

PCR detection of genetically modified maize and soy in mildly and highly processed foods

Regulations for both the labeling and the traceability of GMOs in food and feed chains are coming into force worldwide. Turkey is one of the countries enforcing labeling of food products containing GMOs. For this purpose, reliable and accurate detection methods are a necessity. PCR-based methods are the most common and reliable methods developed thus far. The aim of our study was to evaluate the present situation of the food products that Turkish consumers eat. The effect of regulatory monitoring on the ratio of GMO-positive samples was also evaluated by screening products both before and after the regulation came into force. The screening of the products was based on detection of the CaMV 35S promoter and the nos terminator by PCR. According to our results, 25% of the samples tested were positive for GMOs. However, the ratio of positive samples decreased after the regulations came into force. These results demonstrate for the first time the screening for GMOs in foods sold in Turkey with a large time scale and wide product scope. (C) 2013 Elsevier Ltd. All rights reserved

Effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball)

Purpose - The purpose of this study is to investigate the effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball)

Detection of aflatoxin M-1 in milk and milk products in Turkey

This study examined the presence of Aflatoxin M-1 (AFM(1)) in raw milk, cheese, and cheese halva samples collected from the Canakkale province of Turkey. Raw milk, Ezine cheese, and cheese halva samples (n 120 for each group, total 360) were collected from bazaars, local manufacturers, and supermarkets in the Canakkale province of Turkey during 2014 and 2015. ELISA was used to detect AFM(1) in these products. AFM(1) mean values were 5.14-78.69, 19.43-158.30, and 50.25-213.50 ng/kg in raw milk, Ezine cheese, and cheese halva samples, respectively. The levels of AFM1 in four raw milk samples (3.3%) were above the legal limits, whereas AFM(1) levels in Ezine cheese and cheese halva samples were within the legal limits according to the requirements of the Turkish Food Codex and the European Commission. Turkey has a wealth of cultures and local delicacies. Over previous decades, gastronomic tourism in Turkey has become popular owing to an increase in visitor demand, and traditional foods are being exported abroad. Our research investigated the presence of AFM(1) in these types of food products. Canakkale is one of the best representative cities in the Marmara Region in Turkey as a source of these unique products

PCR Detection of Soy Protein in Ready to Eat Meat Doners

Addition of soy protein sources in food products is widely used because of their functional properties such as water binding, fat binding, beneficial effects on texture and emulsification capability and providing improved economy with increasing yield. However, the use of soy protein in food products causes economical disadvantages because of replacement of an expensive ingredient like meat with a cheaper ingredient like soy and health risks for the consumers as well. Soy is an important allergy source for sensitive consumers. Because of these reasons, the most recent meat products regulation of Turkish Food Codex has banned the addition of soy in doners since 2012, like several other countries. Detection of soy in food products is performed by detection of soy protein or soy DNA. Because DNA is more stable to processing, PCR methods are shown to be more reliable when used in processed foods. In our study, 50 doner samples were collected from various retail sales points. Twenty-five doner samples were collected before and 25 after the regulation was enacted. DNA was isolated from doner samples and PCR testing of these DNA extracts were performed. The detection results of the doner samples showed that any of the 25 samples collected after the regulation enacted did not contain soy ingredient while 3 of 25 sample (12%) collected before the regulation came into force contained soy

A Study on The Microbiological Growth and Microbiological Quality in The Cooked Doner Kebabs

This study is carried out to determine the microbiological quality of cooked ready to eat doner kebabs from fast food restaurants and to assess the changes in the number of microorganisms in doners during waiting at room temperature. Primarily, total 30 doner samples were collected in 20 different retail locations in Avcilar region, Istanbul, and analyzed in respect to microbial load. Afterwards, the doner samples were taken from three sale points were kept at ambient temperature and determined the microbial counts at hourly intervals. A similar trial was also performed with doner kebabs experimentally contaminated with Staphylococcus aureus. Significant differences were observed between the numbers of microorganisms (total mesophilic aerobic bacteria, Enterobacteriaceae, Esherichia coli) in samples collected from the sale points. However, no samples contained S. aureus and thermopilic spor forming anaerob bacteria at countable level. During the first six hours of storage, a significant increase in the numbers of microorganisms were not observed. Similar results were also observed in the samples experimentally contaminated with S. aureus. According to the result of this study, it was concluded that the microbiological quality of doner kebabs is quite variable, and cooked doner kebab is not suitable for microbial growth