Antimicrobial activity potential of enterococcus spp. isolated from some traditional Turkish cheeses [Bazı geleneksel Türk peynirlerinden ızole edilen enterococcus spp.’nin antimikrobiyal aktivite potansiyeli]

Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The isolates were tested against Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus and Enterococcus faecalis and also detected the presence of entA and entB genes of these isolates. Total 66 of enterococcal isolates were obtained from 34 of cheese samples and 25 of these isolates showed antimicrobial activity against tested reference bacteria by using agar spotting method. Also it was determined most of Enterococcus spp. carried enterocin encoding entA and entB genes. We concluded that these isolates or their enterocins may have a potential for food preservation, however they should be evaluated in terms of food safety. © 2016, Veteriner Fakultesi Dergisi. All rights reserved

Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and Nitrate-Nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma) [Geleneksel Türk Fermente Et Ürünlerinde (Sucuk ve Pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve Nitrat-Nitrit Varlığı]

Turkish sucuk and pastırma are traditional meat products commonly consumed in Turkey. These products are generally known as dry fermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method for FMPs used for prolonging shelf life. As well as additives such as nitrate and nitrite are used to obtain the desired colour and flavour, also inhibit the mentioned bacteria. Despite the advantages of the curing agents, FMPs may pose a risk for human health via uncontrolled (out of limits) usage. The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 sucuk and 66 pastırma samples collected from producers and retailers in Istanbul, Adapazari, Afyon and Kayseri. Salmonella spp. and L. monocytogenes were detected 2.52% and 2.02% in all samples, respectively. All samples were negative for E. coli O157. The nitrate level of sucuk and pastırma samples were found was in the acceptable range. Only, 5 of sucuk samples exceeded the nitrite limit value. The results indicate that meat products may be contaminated with pathogens and nitrosamines can be present in meat products. Furthermore, the essential precautions should be taken to apply sanitation procedure and improve the quality of production technology. © 2016, Veteriner Fakultesi Dergisi. All rights reserved