Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

The purpose of this study was to determine the microbiological air quality (psychrotrophic bacteria and airborne fungi) and distribution of fungi in different types of ready-to-eat (RTE) food-storage refrigerators (n=48) at selected retail stores in the city of Edirne, Turkey. Refrigerators were categorized according to the type of RTE food-storage: meat products, vegetables, desserts, or a mix of food types. Microbiological quality of air samples was evaluated by using a Mas-100 Eco Air Sampler. Four refrigerators (all containing meat products, 8.3%) produced air samples with undetectable microorganisms. The highest detected mean value of airborne psychrotrophic bacteria and fungi was 82.3 CFU/m³ and 54.6 CFU/m³, respectively and were found in mixed-food refrigerators. The dominant airborne fungal genera found were Penicillium (29.0%), Aspergillus (12.0%), Mucor (9%), Cladosporium (8%), Botyrtis (7%), and Acremonium (6%). By definition, RTE food does not undergo a final treatment to ensure its safety prior to consumption. Therefore, ensuring a clean storage environment for these foods is important to prevent food-borne disease and other health risks

Physico-chemical properties in honey from different regions of Turkey

The present study was undertaken to determine the physico-chemical parameters of honey samples obtained from retailers in Marmara Region (Site 1) and East Anatolia (Site 2) of Turkey. The 70 samples were analysed for parameters including moisture, total acidity, diastase activity, hydroxymethylfurfural (HMF), invert sugar, sucrose, ash, commercial glucose and starch. 10 of 70(14.3%) honey samples were of unacceptable quality based on recommended criteria of moisture (3 of 70, 4.29%), diastase activity (3 of 70, 4.29%), HMF (2 of 70, 2.86%), invert sugar (4 of 70, 5.71%) and sucrose (2 of 70, 2.86%) by Turkish Food Codex and European Commission Regulation. The results of study indicated that 85.7% of honey samples were at good quality. It is important that the essential precautions should be taken to ensure standardisation and rationalisation of beekeeping techniques, manufacturing procedures and storing processes to improve honey quality. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved

Mineral element and heavy metal (cadmium, lead and arsenic) levels of bee pollen in Turkey

In this study, mineral element and heavy metal levels in bee pollen produced in various regions of Turkey (20 samples) and imported bee pollen (4 samples), were determined using an Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) device. Mineral and heavy metal levels of bee pollens produced in Turkey were determined to be within the following ranges (minimum-maximum, mu g/g(pollen)); Cr (chromium): 0.124-1.595, Cu (copper): 3.728-14.994, Fe (iron): 28.603-725.360, Mg (magnesium): 271.107-1278.340, Mn (manganese): 8.151-201.036, Se (selenium): 0.593-5.085, Zn (zinc): 14.832-39.079, B (boron): 0.592-61.33, Ni (nickel): 0.002-1.761, Si (silicon): 0.082-10.500, K (potassium): 992.107-2894.154, Ca (calcium): 491.853-1472.102, P (phosphorus): 795.899-5246.992 and Cd (cadmium): 0.006-0.181, Pb (lead): 0.000-0.479, As (arsenic): 0.006-1.035. As a result of this study, it can be concluded that bee pollens produced in Turkey may be a good source of mineral regarding the trace elements Se, Mn, Fe, Cr and Cu

Evaluation of Survival of Salmonella Typhimurium in Homemade Kefir

Kefir is a fermented probiotic dairy product which is fondly consumed with its peculiar, pleasant taste. However, like all dairy products, kefir may also constitute a risk for pathogenic microorganisms, which is particularly associated with its relatively long fermentation period that requires numerous processing steps. The objective of this study was to investigate the putative growth and risk status of Salmonella during the production and shelf life of kefir. For this purpose, kefir samples prepared with Salmonella reference culture-spiked milk, were divided into two groups; one was fermented at cold temperatures while the other was left to fermentation at ambient temperature. Salmonella enumeration and pH measurements of each group was performed at every 24 hours for six days. According to data obtained, Salmonella count has increased to 5.60 log cfu/ml on the first day of incubation at ambient temperature, which then started to decrease with ongoing fermentation. However, the bacteria was still present at the 6th day. Bacterial count of refrigerated kefir did not exhibit a sudden logarithmic rise, reaching its highest value at 2.87 log cfu/ml level and did not reveal a marked drop in comparison to the initial count, which instead sustained at 1.98 log cfu/ml level and thus bacteria survived until the end of the determined shelf life

Mineral element and heavy metal (cadmium, lead and arsenic) levels of bee pollen in Turkey

Abstract In this study, mineral element and heavy metal levels in bee pollen produced in various regions of Turkey (20 samples) and imported bee pollen (4 samples), were determined using an Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) device. Mineral and heavy metal levels of bee pollens produced in Turkey were determined to be within the following ranges (minimum-maximum, µg/gpollen); Cr (chromium): 0.124-1.595, Cu (copper): 3.728-14.994, Fe (iron): 28.603-725.360, Mg (magnesium): 271.107-1278.340, Mn (manganese): 8.151-201.036, Se (selenium): 0.593-5.085, Zn (zinc): 14.832-39.079, B (boron): 0.592-61.33, Ni (nickel): 0.002-1.761, Si (silicon): 0.082-10.500, K (potassium): 992.107-2894.154, Ca (calcium): 491.853-1472.102, P (phosphorus): 795.899-5246.992 and Cd (cadmium): 0.006-0.181, Pb (lead): 0.000-0.479, As (arsenic): 0.006-1.035. As a result of this study, it can be concluded that bee pollens produced in Turkey may be a good source of mineral regarding the trace elements Se, Mn, Fe, Cr and Cu

Effect of Processing on PCR Detection of Animal Species in Meat Products

Although most consumers are sensitive about the origin of the meat they consume, adulteration of meat products is not uncommon. For this reason, the development of reliable methods for animal species identification in meat products is an important research priority for food scientists. Species-specific protein- and DNA- identification methods generally used for this purpose. ELISA and protein electrophoresis are used for protein, PCR is used for species-specific DNA identification. Because DNA is known to be more resistant to processing than protein, PCR methods are generally considered as more sensitive for processed foods. However, processing conditions may also degrade DNA resulting in decreased DNA quality and yield. In this study, the individual and combined effects of heat treatment and low pH on the identification of animal species in meat products by PCR were evaluated. Beef sausage mixtures containing two different amounts of meat from a secondary species (either poultry, pork, or horse) were prepared and were subjected to heat treatment (65 degrees C, 85 degrees C, and 121 degrees C) and pH adjustment (5.2 and 6.2). PCR screening for the four animal species was performed using DNA extracts of these meat samples. The results showed that, the combined effect of high temperature and low pH significantly affects the detection limit of the PCR method. Nevertheless, even low levels of adulteration can still be detected fallowing heat treatment

EFFECTS OF OREGANO ESSENTIAL OIL, GRAPEFRUIT SEED EXTRACT AND THEIR COMBINATION ON THE GROWTH AND SURVIVAL OF Salmonella Typhimurium AND Listeria monocytogenes IN POULTRY FILLETS UNDER MODIFIED ATMOSPHERE PACKAGING

The antimicrobial effect of oregano essential oil (OEO), grapefruit seed extract (GSE) and their combination on the growth and survival of foodborne pathogens (Salmonella Typhimurium and Listeria monocytogenes) were determined in poultry fillets under modified atmosphere packaging (30% CO2/70% N-2). In a preliminary experiment, OEO and GSE were used at concentrations of 0.05%, 0.1%, 0.5%, 0.8%, 1.0%, 1.5%, 2.0% and of 0.01%, 0.02%, 0.04%, 0.08%, 0.1%, respectively. Paper disc diffusion testing showed that OEO at 0.05%, 0.1% and GSE at 0.01%, 0.02%, 0.04%, 0.08% had weak antibacterial activity. In addition, due to the very strong odour and taste, poultry samples treated with OEO at 1.0%, 1.5%, 2.0% and the combinations were assessed with scores below the limit of acceptance. Thus, the levels of 0.5% and 0.8% of OEO and 0.1% of GSE were further used in poultry fillets. In this study, the pathogens were affected by OEO and GSE. L. monocytogenes was the most sensitive pathogen. In conclusion, the results of this study confirmed the possibility of using natural products with MAP in food production to prevent the growth of foodborne bacteria

LEVELS OF ARSENIC, BORON, NICKEL, SILICIUM, CADMIUM, LEAD AND ALUMINIUM IN CATTLE (LIVER) AND CHICKEN (LIVER AND HEART) OFFALS RETAILED IN TURKEY

The presented study was conducted in an attempt to assess the levels of essential heavy metals (nickel), non-essential heavy metals (arsenic, cadmium, lead and aluminium) and trace elements (boron and silicium) in calf (liver) and chicken (liver and heart) offal collected from butchers and miscellaneous sales points in Istanbul, Turkey. Heavy metals and trace elements were determined by means of standard method of Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). A total of 42 samples consisting of 19 calf livers, 12 chicken livers and 11 chicken hearts were analyzed. Mean element levels (mu g/g wet weight) in calf livers, chicken livers and chicken hearts, respectively were as follows: Arsenic (As): 0.315 +/- 0.228, 0.217 +/- 0.159, 0.287 +/- 0.152; Boron (B): 109.274 +/- 51.688, 84.610 +/- 29.616, 85.389 +/- 24.623; Nickel (Ni): 1.415 +/- 0.735, 1.095 +/- 0.471, 1.126 +/- 0.392; Silicium (Si): 9.057 +/- 6.148, 4.900 +/- 2.135, 5.228 +/- 2.546; Cadmium (Cd): 0.053 +/- 0.039, 0.018 +/- 0.007, 0.013 +/- 0.004; Lead (Pb): 0.113 +/- 0.083, 0.038 +/- 0.027, 0.061 +/- 0.045; Aluminium (Al): 8.11 +/- 6.176, 4.090 +/- 1.470, 4.907 +/- 1.606. Calf livers were found to have the highest values in terms of mean element concentrations. Minimum and maximum levels (mu g/g wet weight) of the elements assessed in all sample groups were as follows: Arsenic: 0.000-0.720; Boron: 22.532-230.887; Nickel: 0.068-2.896; Silicium: 0.000-25.119; Cadmium: 0.006-0.156; Lead: 0.000-0.296; Aluminium: 1.262-28.136. According to the findings, it was concluded that lead and cadmium levels in calf and chicken edible offal did not exceed the maximum permissible limits established in Turkish Food Codex

The effects of resveratrol on tissue injury, oxidative damage, and pro-inflammatory cytokines in an experimental model of acute pancreatitis

Acute pancreatitis (AP) is an acute inflammatory condition that results from the digestion of pancreatic tissue by its own enzymes released from the acinar cells. The objective of this study was to investigate the effects of resveratrol on oxidative damage, pro-inflammatory cytokines, and tissue injury involved with AP induced in a rat model using sodium taurocholate (n=60). There were three treatment groups with 20 rats per group. Groups I and II received 3 % sodium taurocholate solution, while group III underwent the same surgical procedure yet did not receive sodium taurocholate. In addition, group II received 30 mg/kg resveratrol solution. Rats were sacrificed at 2, 6, 12, and 24 h time points following the induction of AP. Blood and pancreatic tissue samples were collected and subjected to biochemical assays, Western blot assays, and histopathologic evaluations. Resveratrol did not reduce trypsin levels and prevent tissue damage. Resveratrol prevented I kappa B degradation (except for 6 h) and decreased nuclear factor-kappa B (NF-kappa B), activator protein-1 (AP-1) (except for 24 h), and levels of TNF-alpha, IL-6 (except for 24 h), and iNOS in the pancreatic tissue at all time points (P<0.05). Serum nitric oxide (NO) levels were reduced as well (P<0.05). Thus, we concluded that resveratrol did not reduce trypsin levels and did not prevent tissue injury despite the reduction in oxidative damage and pro-inflammatory cytokine levels detected in this model of AP