Kursat Kav

In vitro antibacterial activities of root-canal sealers by using two different methods.

The purpose of this in vitro study was to evaluate the antibacterial activity of five different root-canal sealers (RoekoSeal, Ketac-Endo, AH Plus, Sealapex, Sultan). With the use of Enterococcus faecalis as a test organism, both the agar-diffusion test (ADT) and direct-contact test (DCT) were performed. For DCT, sealers were mixed and placed on the sidewall of microtiter plate wells. A 10-microl bacterial suspension was placed on the tested material samples. Bacteria were allowed to directly contact to the sealers for 1 h at 37 degrees C. Bacterial growth was then spectrophotometrically measured through every 30 min for 19 h by using an Anthos Labtec HT 2. For ADT, a 200-microl bacterial suspension was spread on brain-heart infusion agar plates. Freshly mixed sealers were poured into uniform wells punched in the agar. After periods of incubation at 37 degrees C for 24 h and 7 days in humid atmosphere, the zones of inhibition of bacterial growth on agar plates were observed and measured. Ketac-Endo, Sultan, and AH Plus had similar results for DCT. These sealers were more potent bacterial-growth inhibitors than Sealapex and RoekoSeal. According to ADT, RoekoSeal showed no antibacterial activity. There was no significant difference among AH Plus, Sealapex, and Sultan (p > 0.05). Ketac-Endo demonstrated lower antimicrobial activity than these sealers (p < 0.05). Time had no effect on the antibacterial activity of the tested sealers (p > 0.05). The antibacterial efficiency of the materials varied according to the tests used. It was concluded that the technique, time, and ingredients of the tested material can affect the results of the microbiological studies.

A comparative study on detection of Ornithobacterium rhinotracheale antibodies in meat-type turkeys by dot immunobinding assay, rapid agglutination test and serum agglutination test

The objectives of the present study were to develop a dot-immunobinding assay (DIA) and a serum agglutination test (SAT) for detection of Ornithobacterium rhinotracheale , to compare the rapid agglutination test (RAT) and the SAT, and to make a serosurvey of O. rhinotracheale exposure on turkey farms in Turkey. Antiserum against O. rhinotracheale bacterin was prepared in rabbits and 72 serum samples were collected from turkeys with respiratory signs on four farms. Comparison of the tests showed that 55.5, 48.6 and 40.3% of serum samples were positive by RAT, SAT and DIA, respectively. The sensitivity of the DIA appeared to be lower than that of the agglutination tests but the specificity is not known.

Survival of Helicobacter pylori in Turkish fermented sucuk and heat-treated sucuk during production.

The aim of this study was to investigate the survival of Helicobacter pylori during production of sucuk (Turkish fermented sausage). The sucuk mixture was inoculated with H. pylori ATCC 43504 to produce a final level in the mixture of ∼5 × 10(6) CFU/g. Samples in group I were fermented and dried traditionally at 22°C for 7 days. Samples in groups II and III were subjected to the traditional fermentation at 22°C for 3 days. After fermentation, group II samples were fermented and dried at 35°C for 4 days and group III samples were treated with heat until the core temperature reached 65°C. On the first day of fermentation, a 1-log reduction in H. pylori was found in all groups. The H. pylori levels in all groups increased by about 1 log CFU/g by the third day of fermentation and reached the inoculation level. On the fifth and seventh days of fermentation, no appreciable change occurred in the level of H. pylori in groups I and II. After heat treatment, the H. pylori levels were below the level of detection. These results suggest that H. pylori can grow during sucuk fermentation and that a heat treatment should be used during sucuk processing to destroy H. pylori.