Investigation of the effectiveness of some plant compounds and essential oils of corymbia citriodora against foodborne pathogens

The purpose of this study was to determine the antibacterial activity of plant derived compounds and essential oils of Corymbia citriodoraagainst selected Gram negative and Gram positive foodborne pathogens in broth dilution assay. The combination of compounds (cineole, terpinen-4-ol and ?-terpineol; CT?T) were further tested at three different concentrations (0.2, 0.4 and 0.8%) for the killing effect against E. coliO157:H7 and L. monocytogenesin milk including whole fat and skim fat. CT?T showed antimicrobial activity against all bacteria tested at minimum inhibition concentrations (MICs) from 0.125% to 1% in broth dilution assay. Linalool was also found to be antimicrobial at MICs between 0.25% and 2%, but not for Enterococcus casseliflavus. Further study carried out in milk showed that CT?T at concentrations of 0.4% and 0.8% significantly reduced the population of E. coliO157:H7 under detection limit in skim milk, whereas it was only effective at 0.8% in whole fat milk. CT?T, on the other hand, shown to be less active towardsL. monocytogenesas only significant effect was observed at 0.8% in skim milk. Taken together results of the present study indicate that plant derived compounds could be valuable alternatives to inactivatefoodborne pathogens in milk.The purpose of this study was to determine the antibacterial activity of plant derived compounds and essential oils of Corymbia citriodoraagainst selected Gram negative and Gram positive foodborne pathogens in broth dilution assay. The combination of compounds (cineole, terpinen-4-ol and ?-terpineol; CT?T) were further tested at three different concentrations (0.2, 0.4 and 0.8%) for the killing effect against E. coliO157:H7 and L. monocytogenesin milk including whole fat and skim fat. CT?T showed antimicrobial activity against all bacteria tested at minimum inhibition concentrations (MICs) from 0.125% to 1% in broth dilution assay. Linalool was also found to be antimicrobial at MICs between 0.25% and 2%, but not for Enterococcus casseliflavus. Further study carried out in milk showed that CT?T at concentrations of 0.4% and 0.8% significantly reduced the population of E. coliO157:H7 under detection limit in skim milk, whereas it was only effective at 0.8% in whole fat milk. CT?T, on the other hand, shown to be less active towardsL. monocytogenesas only significant effect was observed at 0.8% in skim milk. Taken together results of the present study indicate that plant derived compounds could be valuable alternatives to inactivatefoodborne pathogens in milk

Determination of ability of entorotoxin production by enterotoxigenic Bacillus cereus in çiğ köfte

Bu çalışma, geleneksel bir ürün olan çiğ köftelerde Bacillus cereus'un varlığı ve farklı sıcaklık derecelerinde ve sürelerde gelişimi ile enterotoksin oluşturma yeteneklerinin belirlenmesi amacıyla yapıldı. Çalışmanın birinci aşamasında, Ankara' da tüketime sunulan toplam 50 çiğ köfte örneğinin 22'sinde ortalama 2.55 logıo kob/g düzeyinde Bacillus cereus saptandı. Pozitif örneklerin 14'ünde (%63.63) Bacillus cereus'un enterotoksin oluşturabildiği tespit edildi. İkinci aşamada ise, deneysel olarak hazırlanan ve enterotoksijenik Bacillus cereus NCTC-11145 referans susu ile 102 (A grubu), 104 (B grubu) ve 106 (C grubu) kob/g düzeylerinde kontamine edilen çiğ köfte örnekleri 4 ve 25°C'lerde muhafaza edilerek muhafazanın 0., 2., 4., 6., 8., 12. ve 24. saatlerinde Bacillus cereus düzeyleri ve bunların enterotoksin üretme yeteneği araştırıldı. BCET-RPLA test kitiyle yapılan enterotoksin tayininde her üç grupta 4°C'deki muhafazada 24 saat boyunca toksin oluşumu saptanmazken, 25°C'deki muhafazada sadece C grubunda 8., 12. ve 24. saatlerde toksin oluşumu belirlendi. Sonuç olarak çiğ köftelerde Bacillus cereus'un gelişebileceği ve enterotoksin oluşturarak halk sağlığı açısından potansiyel risk taşıyabileceği kanısına varıldı.This study was undertaken to determine the existence, growth and enterotoxin producing ability of Bacillus cereus at different temperatures and time ranges in çiğ köfte, a traditional raw food product. In the first part, Bacillus cereus was found in 22 of 50 samples marketed in Ankara, with the mean contamination level of 2.55 logic cfu/g in positive samples. The 14 of Bacillus cereus detected in positive samples were able to produce enterotoxin. In the second part of this study, survival ability of Bacillus cereus and its enterotoxin production were determined in experimentally prepared raw meatballs inoculated with the enterotoxigenic Bacillus cereus NCTC-11145 at the levels of 102 (A group), 104 (B group), and 106 (C group) cfu/g, and enumerated at 0, 2,4, 6, 8,12, and 24 h of storage at 4 and 25°C. While no toxin production was determined in any of the 3 groups in 24 h storage at 4°C, toxins were detected in group C samples stored at 25 °C at 8, 12, and 24 h intervals by BCET-RPLA test. In summary, it was suggested that the traditional product of raw meatball could be a potential risk for public health due to ability of Bacillus cereus to grow and produce enterotoxin in raw meatball in appropriate conditions

Çiğ köftede Listeria monocytogenes'in gelişimi

Çiğ köfte (raw meat ball), a traditional food of Turkey, has become a commercial success in recent decades. This study was undertaken to determine the growth of Listeria monocytogenes in çiğ köfte at 4 ºC and 25 ºC. For this purpose çiğ köfte samples were divided into four groups and contaminated with 103 cfu/g, 104 cfu/g and 105 cfu/g, respectively. Also there was a control group for detecting the contamination of L. monocytogenes. Samples were analyzed at 0, 4, 8, 12 and 24 hours by using Most Probable Number (MPN) Technique. The results were shown that there was a 1-2 log MPN/g increase within 8 hours in samples which were incubated at 25 ºC and also after 24 hours of incubation 2 log MPN/g increase were observed in all groups. In Group “A” L. monocytogenes level increased to 5.66 log MPN/g from the initial number of 2.97 log MPN/g within 24 hour. Similarly L. monocytogenes levels increased to 6.17 log MPN/g from 4.32 log MPN/g and 7.04 log MPN/g from the initial number of 5.17 log MPN/g in Group “B” and Group “C” within 8 hour period at 25 ºC, respectively. The results of this study indicate that if the contamination occur during the production process of çiğ köfte with L. monocytogenes, çiğ köfte should be considered as an important source of public health problems, even its initial contamination level is low. As the lack of legislation on çiğ köfte, it is necessary to establish microbiological standards by regarding the measures of European Community Standards also hygienic measures must be taken to ensure a wholesome product.Geleneksel bir ürün olan çiğ köfte son yıllarda daha çok ticari önem kazanarak geniş bir tüketim alanına sahip olmuştur. Bu çalışmada 4 ºC ve 25 ºC’lerde muhafaza edilen çiğ köftelerde L. monocytogenes gelişiminin belirlenmesi amaçlanmıştır. Çalışmada çiğ köfte örnekleri biri kontrol olmak üzere 4 gruba ayrılmıştır. Birinci grup 103 kob/g, ikinci grup 104 kob/g ve üçüncü grup 105 kob/g düzeyinde L. monocytogenes (NCTC-2167) ile kontamine edildikten sonra 0., 4., 8., 12. ve 24. saatlerde USDA/FSIS tarafından önerilen yöntem ile çiğ köftelerdeki L. monocytogenes gelişimi analiz edilmiştir. L. monocytogenes’in düzeyinin belirlenmesinde ise Most Probable Number (MPN) tekniği kullanılmıştır. Çalışmada 25 ºC’deki üç grupta da ilk 8 saat içerisinde 1-2 log MPN/g düzeyinde artış olduğu, 24 saat sonunda ise bu artışın 2 log MPN/g düzeyine ulaştığı saptanmıştır. Bu kapsamda A grubunda 2.97 log MPN/g olan başlangıç kontaminasyon düzeyi 25 ºC’de 24 saat sonunda 5.66 log MPN/g seviyesine yükselmiştir. B ve C gruplarında ise sırasıyla 4.32 log MPN/g ve 5.17 log MPN/g’dan 8. saat sonunda 6.17 log MPN/g ve 7.04 log MPN/g düzeyine ulaşmıştır. Çalışma bulgularından elde edilen sonuçlar ışığında yetersiz hijyenik koşullar altında üretilen çiğ köftelerde düşük düzeyde dahi L. monocytogenes ile bir kontaminasyon durumunda halk sağlığı riski oluşabileceği bu nedenle üretimden tüketime kadar her aşamada asgari hijyenik şartlar ile uygun muhafaza koşullarının sağlanması gerektiği düşünülmektedir. Bu amaca yönelik olarak, Türkiye’de çiğ köftelerin de yer aldığı hazır gıdalara yönelik yasal düzenlemelerin Avrupa Birliği mevzuatı dikkate alınarak hazırlanmasının halk sağlığı ve gıda güvenliği açısından yararlar sağlayabileceği görüşüne varılmıştır

Investigation of The Effectiveness of Some Plant Compounds and Essential Oils of Corymbia Citriodora Against Foodborne Pathogens

The purpose of this study was to determine the antibacterial activity of plant derived compounds and essential oils of Corymbia citriodora against selected Gram negative and Gram positive foodborne pathogens in broth dilution assay. The combination of compounds (cineole, terpinen-4-ol and α-terpineol; CTαT) were further tested at three different concentrations (0.2, 0.4 and 0.8%) for the killing effect against E. coli O157:H7 and L. monocytogenes in milk including whole fat and skim fat. CTαT showed antimicrobial activity against all bacteria tested at minimum inhibition concentrations (MICs) from 0.125% to 1% in broth dilution assay. Linalool was also found to be antimicrobial at MICs between 0.25% and 2%, but not for Enterococcus casseliflavus. Further study carried out in milk showed that CTαT at concentrations of 0.4% and 0.8% significantly reduced the population of E. coli O157:H7 under detection limit in skim milk, whereas it was only effective at 0.8% in whole fat milk. CTαT, on the other hand, shown to be less active towards L. monocytogenes as only significant effect was observed at 0.8% in skim milk. Taken together results of the present study indicate that plant derived compounds could be valuable alternatives to inactivate foodborne pathogens in milk

Yumurta tavuklarında gentamisinin karşılaştırmalı farmakokinetiği

Çalışmada, yumurtlayan tavuklara damar içi, kas içi ve deri altı yolla verilen gentamisin sülfatın (5 mg/kg canlı ağırlık) karşılaştırmalı farmakokinetiğinin belirlenmesi amaçlandı. 24 tavuğa ilaç uygulandıktan sonra kan örnekleri 0 (uygulama öncesi), 0.083, 0.166, 0.25, 0.5, 0.75, 1, 2, 4, 8, 12, 24, 36 ve 48. saatlerde toplandı. Gentamisin konsantrasyonları Avrupa Birliği tarafından önerilen yöntemde modifikasyon yapılarak belirlendi. Gentamisinin toplam konsantrasyonu (C1, C2 ve C1a) ölçüldü. En düşük belirlenme limiti 0.01 ?g/ml olarak hesaplandı. Non-kompartmental farmakokinetik analizleri Excel ile çalışan program olan PK solver ile belirlendi. Damar içi uygulamayı takiben plazma konsantrasyonu zaman eğrisinin altında kalan alan (AUC0-?), ilk hız atılma sabitesi (?z), yarı-ömür (t1/2?z) ve ortalama tutulma zamanı (MRT) sırasıyla 224.46 ?g/mL saat, 0.06 saat-1, 11.52 saat ve 9.50 saat olarak ölçüldü. Kas içi ve deri altı uygulamadan sonra ortalama maksimum plazma konsantrasyonu (Cmax) sırasıyla26.64 ve 36.92 ?g/mL, maksimum konsantrasyona ulaşmak için geçen zaman (Tmax) ise aynı (0.75 saat) olarak belirlendi. Yine kas içi ve deri altı uygulamadan sonra sırasıyla t1/2?z 8.35 ve 8.24 saat, MRT ise 11.05 ve 9.79 saat olarak ölçüldü. Kas içi ve deri altı uygulama arasında Cmax değerleri hariç ve damar içi ile diğer uygulamalar arasında t1/2?z değerleri hariç tutulursa önemli farklılıklar olmadığı sonucuna varılmıştır.The aim of this study was to compare pharmacokinetics of gentamicin sulphate (5 mg/kg body weight) after single intravenous, intramuscular and subcutaneous administration in laying hens. Blood samples were collected at time 0 (pretreatment), and at 0.083, 0.166, 0.25, 0.5, 0.75, 1, 2, 4, 8, 12, 24, 36 and 48 h after drug administration in 24 laying hens. Gentamicin concentrations were determined using the HPLC method recommended by the European Union by some modifications. The total concentration of the gentamicin (C1, C2 and C1a) was calculated. The lowest detection limit was 0.01 μg/ml. Noncompartmental pharmacokinetic analyses were performed using Excel add-in program, PK solver. Following IV administration the area under the plasma time-concentration curve from time zero to infinity (AUC0-∞), first-order elimination rate constant (λz), terminal half-life (t1/2λz) and mean residence time (MRT) were 224.46 μg/mL h, 0.06 h-1, 11.52 h and 9.50 h, respectively. After i.m. and s.c. dosing, the mean maximum plasma concentrations (Cmax) were 26.64 and 36.92 μg/mL, achieved at a same post-injection times (Tmax) of 0.75 h, respectively. The t1/2λz was 8.35 and 8.24 h, the MRT was 11.05 and 9.79 h, respectively, after IM and SC administration. There are no significant between IM and SC administration excluding the Cmax values and between i.v. and other administration excluding the t1/2λz values

Characterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkey

The aim of this study was to determine the prevalence of enterococci in cheese samples and to characterize their antimicrobial resistance profiles as well as the associated resistance genes. A total of 139 enterococci were isolated from 99 cheese samples, the isolates were identified as E. faecalis (61.2%), E. faecium (15.1%), E. gallinarum (12.9%), E. durans (5.0%), E. casseliflavis (2.9%) and E. avium (2.9%). The most frequent antimicrobial resistance observed in enterococci isolates was to lincomycin (88.5%), followed by kanamycin (84.2%), gentamycin (low level, 51.1%), rifampin (46.8%) and tetracycline (33.8%). Among the isolates, the frequencies of high level gentamycin and streptomycin resistant enterococci strains were 2.2% and 5.8%, respectively. Apart from the mentioned antibiotics, low levels of resistance to ciprofloxacin, erythromycin and chloramphenicol were found. Moreover no resistance was observed against penicillin and ampicillin. The antimicrobial resistance genes including tetM, tetL, ermB, cat, aph(3')-Illa, ant(6)-Ia and aac(6')-leaph(2 '')-Ia were found in enterococci from Turkish cheese samples. In the current study, we provided data for antibiotic resistance and the occurrence of resistance genes among enterococci. Regulatory and quality control programs for milk and other dairy products from farms to retail outlets has to be established and strengthened to monitor trends in antimicrobial resistance among emerging food borne pathogens in Turkey