Aydın Vural

Prevalence and antimicrobial susceptibility of Arcobacter species in cow milk, water buffalo milk and fresh village cheese.

In this study, the presence of Arcobacter spp. was examined in cow milk (n=50), water buffalo (WB) milk (n=50) and fresh village cheese (n=50) samples. The 16S rDNA-RFLP method was used for the identification of Arcobacter spp. The disc diffusion method was used to investigate the susceptibility of all strains identified to 18 different antimicrobial substances. The most commonly isolated Arcobacter species were found to be Arcobacter butzleri (38.89%), Arcobacter cryaerophilus (22.23%) and Arcobacter skirrowii (11.12%) in cow milk; A. cryaerophilus (33.33%), Arcobacter cibarius (20.83%) and A. butzleri (12.50%) in WB milk; and A. skirrowii (28.57%), A. butzleri (21.43%) and A. cryaerophilus (14.29%) in fresh village cheese. This is the first study to identify the presence of Arcobacter nitrofigilis, Arcobacter cloacae, Arcobacter halophilus, Arcobacter bivalviorum and A. cibarius species in analyzed samples. It was found that all of the A. cryaerophilus (n:16) isolates were resistant to cefoperazone, cloxacillin and penicillin G; all of the A. skirrowii (n:12) and A. butzleri (n:10) isolates were resistant to cefoperazone, tetracycline, ampicillin, erythromycin, cloxacillin and penicillin G. It was concluded that cow milk, WB milk and fresh village cheese samples are an important source of Arcobacter species and pose a risk to public health.

Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat

In this study, 20 broilers were used to examine the effect of high-voltage electrical stimulation (HVES) on meat quality and the microstructure of the pectoralis muscle. After slaughter, carcasses were randomly distributed into 2 treatment groups (n = 10). In the first group, carcasses were electrically stimulated (500 V, 100 Hz) for 60 s. Carcasses in the second group (nonelectrical stimulation) were used as a control. Meat quality was evaluated by the rate of pH, water-holding capacity, cooking loss, color (L*, a*, b*), shear force, and sarcomere length. As a result, HVES increased the rate of muscle pH decline (P < 0.001). High-voltage electrical stimulation had no effect on water-holding capacity and cooking loss values. Only L* (lightness) values were improved during the storage time (P < 0.01). Tenderness (P < 0.001) and sarcomere length (P < 0.05) values were significantly increased at 2 and 5 d postmortem. In addition, microstructure examination demonstrated that the stimulated muscles had longer sarcomeres; however, the A-, I-, and Z-bands and the mitochondrial membrane structure were intact in HVES and nonelectrically stimulated carcasses. The results showed that HVES is a useful method for improving the tenderness of broiler breast meat.

Prevalence and some virulence genes of Escherichia coli O157 isolated from chicken meats and giblets

Abstract Escherichia coli O157 related foodborne illnesses continue to be one of the most important global public health problems in the world. This study aims to determine E. coli O157 prevalence in 375 chicken meat parts and giblets. The samples were collected randomly from several supermarkets and butchers in Diyarbakir, a city in southeast Turkey. They were analyzed and confirmed using the immunomagnetic separation (IMS), Vitek® 2 microbial identification system and polymerase chain reaction (PCR) method. This study also aims to detect the presence of fliCH7, eaeA, stx1, stx2 and hlyA genes by using PCR. The overall E. coli O157 prevalence in chicken meat parts and giblets was 1.3%. All of the E. coli O157 isolates carried rfbEO157 and eaeA genes; but not any fliCH7 and hlyA genes. The E. coli O157 isolates obtained from drumstick and breast meat carried either stx1 or stx2 genes, which were related to important virulence factors of the disease.

Physico-chemical and microbiological properties of manna (gezo) samples collected from retailers in south-east of Turkey

Manna (gezo) is a traditional sweet, which is commonly consumed in south-east of Turkey. However, there is a myth about the sweet that it is strongly believed by the people within the region that manna is treated as a magical substance that rains down from the sky and it was thought that it could cure some diseases. In this study, totally 30 manna samples were analyzed. The contamination rate of total mesophilic aerob bacteria, coliform bacteria, Bacillus cereus, mold, yeast, osmophilic yeast and sulfite reducing anaerobe bacteria were found 100, 26.66, 23.33, 23.33, 76.66, 96.66 and 36.66%, respectively. Salmonella spp., Listeria spp., Staphylococcus-Micrococcus and Escherichia coli could not be determined in any of the samples. Mean value of pH and moisture, dry matter, ash, protein, fat and crude cellulose of the manna samples were found 5.86, 3.49, 96.51, 13.77, 0.39, 0.79 and 8.99%, respectively. As a result, important pathogens were not determined in the manna samples. However, some indicator bacteria of hygiene such as coliform were detected. It was concluded that during the production of the manna samples might be contaminated with some microorganisms from different sources and these contaminations caused health risks.

DİYARBAKIR YÖRESİNDE RUMİNANT BESLENMESİNDE KULLANILAN KARMA YEMLERİN BESİN MADDE VE MİKROBİYOLOJİK KALİTE ÖZELLİKLERİ

OZET Bu arastirma, Diyarbakir yoresinde depolardan alinan 60 adet karma yemin besin madde, bakteri ve mantar florasini tespit etmek amaciyla yapilmistir. Butun yemlerin besin madde, bakteri ve mantar florasi klasik yontemlerle saptanmistir. Sigir sut, sigir besi, buzagi ve kuzu yemlerinde; kuru madde, ham protein, ham yag, ham seluloz, azotsuz oz madde ve ham kul duzeyleri bakimindan yemler arasinda istatistiki olarak onemli bir fark bulunmamistir (p>0.05). Buzagi ve kuzu yemlerindeki ham seluloz duzeyleri standart degerlerden yuksek bulunmustur. Buna karsilik sut, buzagi ve kuzu yemlerindeki ham protein degerleri standart degerlerin altinda tespit edilmistir. En dusuk toplam mezofilik aerob bakteri sayisi sut yeminde, en yuksek ise kuzu yeminde bulunmustur. Kuf ve maya sayisi bakimindan en yuksek degerler besi yemlerinde tespit edilmistir. Sigir besi, buzagi ve kuzu yemlerinde Salmonella tespit edilemezken, sut yeminde %13,30 duzeyinde tespit edilmistir. Sigir sut, sigir besi, buzagi ve kuzu yemlerindeki kontaminasyon oranlari sirasiyla Listeria monocytogenes icin 13.33 %, 46.66 %, 33.33 %, 13.33 %; koliform bakteri icin 93.33 %, 86.66 %, 93.33 %, 80.00 %; Escherichia coli icin 40.00 %, 26.66 %, 20.00 %, 40.00 %; Staphylococcus spp. icin 86.66 %, 80.00 %, 93.33 %, 60.00 %; sulfite indirgeyen anaerob bakteriler icin 73.33 %, 73.33 %, 60.00 %, 46.66 %; Bacillus cereus icin 100.00 %, 100.00 %, 86.66 %, 93.33 %; kuf icin 93.33 %, 80.00 %, 100.00 %, 86.66 %; maya icin 80.00 %, 73.33 %, 100.00 % ve 80.00 % olarak bulunmustur. Sonuc olarak, Diyarbakir yoresinde ruminant beslenmesinde kullanilan sigir sut, buzagi ve kuzu yemlerinin besin madde ve mikrobiyolojik kalitelerinin, sigir besi yeminin ise sadece mikrobiyolojik kalitesinin dusuk oldugu saptanmistir. Anahtar Kelimeler: Karma yem, besin maddesi, bakteri, kalite THE NUTRIENT VALUES AND MICROBIOLOGICAL QUALITY PROPERTIES OF MIXED FEEDS USED IN RUMINANT NUTRITION IN DIYARBAKIR PROVINCE. ABSTRACT The purpose of this study was to determine nutrient values, bacteria and fungus flora of 60 mixed feed samples obtained from Diyarbakir province. The nutrient values, bacteria and fungus flora of all feeds were analyzed by classical methods. In the mixed feeds of dairy cows, beef cattle, calf and lamb; dry matter, crude protein, crude fat, crude fiber, nitrogen free extract matter and crude ash differences among the feeds were not statistically significant (p>0.05). In this research, crude fiber levels have found higher than standard values in calf and lamb feeds. However, in the mixed dairy cows, calf and lamb feeds, crude protein values were lower than standard values. While the highest total mesophilic aerobe bacteria counts were found in lamb feeds, the lowest were in dairy cow feeds. The highest values of mould and yeast were determined in beef cattle feeds. Although Salmonella were not detected in beef cattle, calf and lamb feeds, in dairy cow feeds, they were found 13.33 %. The contamination rates were found as 13.33 %, 46.66 %, 33.33 %, 13.33 % for Listeria monocytogenes ; 93.33 %, 86.66 %, 93.33 %, 80.00 % for coliform bacteria; 40.00 %, 26.66 %, 20.00 %, 40.00 % for Escherichia coli ; 86.66 %, 80.00 %, 93.33 %, 60.00 % for Staphylococcus spp.; 73.33 %, 73.33 %, 60.00 %, 46.66 % for sulfite reducing anaerobe bacteria; 100.00 %, 100.00 %, 86.66 %, 93.33 % for Bacillus cereus ; 93.33 %, 80.00 %, 100.00 %, 86.66 % for mould and 80.00 %, 73.33 %, 100.00 % and 80.00 % for yeast in dairy cows, beef cattle, calf and lamb feeds, respectively. As a result, in the mixed feeds of dairy cows, calf and lamb used in ruminant nutrition in Diyarbakir province, both microbiological and nutrient quality were low, however in beef cattle feeds, only microbiological quality was low. Key Words: Mixed feed, nutrient, bacteria, quality