Hisamettin Durmaz

Determination of aflatoxin B1 levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA

Deep-red ground pepper, a variety of red ground pepper, is a special spices belonging to Sanliurfa and consumed both in Sanliurfa and other provinces of Turkey. The aim of this study was to determine the aflatoxin B(1) (AFB(1)) levels of deep-red ground pepper. For this purpose, 75 samples of deep-red ground pepper (isot) marketed in Sanliurfa (Turkey) were purchased from bazaars and herbal shops. The occurrence and concentration range of AFB(1) in the samples were investigated by microtitre plate Enzyme Linked Immunosorbent Assay (ELISA) method using immunoaffinity columns. Seventy-two of the 75 ground deep-red pepper samples (96%) contained AFB(1) in the range of 0.11-24.7 microg/kg. Eleven (14.7%) samples were above the regulatory limits used in the European Union and in Turkey. More precaution should be taken on hygiene controls in order to prevent microbiological and chemical hazards.

Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese Against Listeria Monocytogenes Serovars

In this study, antimicrobial activities of the four different extracts (in methanol, ethanol, n‐hexane and water) of some herbs including Allium vineale, Chaerophyllum macropodum , and Prangos ferulacea were investigated against Listeria monocytogenes serovars 1/2b, 4b, and 4ab. For many centuries, these herbs were used in food production in Turkey. While water extracts of all the plants did not show any antibacterial activity, the other extracts of these plants showed variable degrees of antibacterial activity against L. monocytogenes serovars tested. The extracts of Allium vineale showed higher antibacterial activity than the other plants. The methanol extracts of all the plants exhibited higher activity than the ethanol and n-hexane extracts. L. monocytogenes 4ab was the most sensitive serovar to extracts of these plants. The results indicated that the methanol and ethanol extracts of these plants displayed remarkable activity against L. monocytogenes serovars and therefore, they could be used as natural anti-Listeria monocytogenes additives in herby cheese.

The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures

Cig kofte is a traditional Turkish food prepared from minced beef, bulgur, onions, garlic and varieties of spices. It is generally consumed within a few hours. However, leftovers can be kept in refrigerator or in room temperature up to 24h until they are consumed. In this study, survival and growth of two Listeria monocytogenes serotypes were investigated in cig kofte during the storage. For this purpose, the prepared samples were separately contaminated with serotypes 1/2b or 4b of L. monocytogenes at the level of 10(4)CFU/g and stored at 4°C and 21°C. L. monocytogenes colonies were counted at the beginning, 3rd, 6th, 12th and 24th hours of the storage. At 4°C, L. monocytogenes 4b significantly increased (P<0.05) from 4.12 to 5.49log(10)CFU/g but L. monocytogenes 1/2b remained constant (P>0.05) during the storage period. At 21°C, both L. monocytogenes 1/2b and 4b increased significantly (P<0.05) from 4.56 to 5.16log(10)CFU/g and from 4.23 to 5.65log(10)CFU/g, respectively. The physicochemical and microbiological characteristics of the cig kofte did not inhibit the growths of L. monocytogenes serotypes during the storage. These results indicated that L. monocytogenes was able to survive and grow in cig kofte at the both storage temperatures of 4°C and 21°C and cig kofte seemed to be a suitable medium for this pathogen.