Seza Arslan

Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses

Pseudomonas spp. are aerobic, gram-negative bacteria that are recognized as major food spoilage microorganisms. A total of 32 (22.9%) Pseudomonas spp. from 140 homemade white cheese samples collected from the open-air public bazaar were isolated and characterized. The aim of the present study was to investigate the biochemical characteristics, the production of extracellular enzymes, slime and β-lactamase, and antimicrobial susceptibility of Pseudomonas spp. isolated from cheeses. The identified isolates including Pseudomonas pseudoalcaligenes, Pseudomonas alcaligenes, Pseudomonas aeruginosa, Pseudomonas fluorescens biovar V, and P. pseudoalcaligenes ssp. citrulli were found to produce extracellular enzymes, respectively: protease and lecithinase production (100%), and lipase activity (85.7, 42.9, 100, and 100%, and nonlipolytic, respectively). The isolates did not produce slime and had no detectable β-lactamase activity. The antimicrobial susceptibility of the isolates was tested using the disk diffusion method. Pseudomonas spp. had the highest resistance to penicillin G (100%), then sulphamethoxazole/trimethoprim (28.1%). However, all Pseudomonas spp. isolates were 100% susceptible to ceftazidime, ciprofloxacin, amikacin, gentamicin, and imipenem. Multidrug-resistance patterns were not observed among these isolates. In this study, Pseudomonas spp., exhibiting spoilage features, were isolated mainly from cheeses. Isolation of this organism from processed milk highlights the need to improve the hygienic practices. All of the stages in the milk processing chain during manufacturing have to be under control to achieve the quality and safety of dairy products.

Occurrence and antimicrobial resistance profiles of Salmonella species in retail meat products.

In the present study, a total of 225 retail meat products (poultry meat, ground beef, and beef samples) were tested for the prevalence of Salmonella. Of these, 50 (22.2%) were positive for Salmonella. Overall, the pathogen was detected in 22 (29.3%) samples of poultry meat (n = 75), 16 (21.3%) samples of ground beef (n = 75), and 12 (16%) samples of beef (n = 75). The most common isolate was Salmonella enterica serovar Typhimurium (9.8%), followed by S. bongori species (8.9%) and S. enterica subsp. diarizonae (3.5%). The Salmonella strains isolated were also examined for antimicrobial resistance patterns and production of β-lactamase enzyme. The resistance levels of the isolates against 14 different antimicrobial agents were tested by the disk diffusion method. None of the strains exhibited resistance to cefotaxime, ciprofloxacin, norfloxacin, or levofloxacin. However, the highest resistance rates in the meat isolates were 64% each for ampicillin and cephazolin and 56% for amoxicillin-clavulanic acid. A total of 62% of the 50 Salmonella strains were multiresistant to three or more antimicrobial agents. The exhibited multiple resistance to four or more antimicrobial drugs was 32%. Furthermore, none of the isolates had β-lactamase enzyme activity.

Slime production and antibiotic susceptibility in staphylococci isolated from clinical samples

A total of 187 isolates from several clinical specimens were identified to species level as 129 Staphylococcus aureus strains and 58 coagulase-negative staphylococci (CNS) strains by the API Staph System (Biomerieux). Slime production was detected both by the conventional Christensens method as well as by the Congo red agar method. Seventy-two strains of staphylococci isolates (38.5%) were found to be slime producers by Christensens test tube method whereas 58 strains (31%) were slime positive with Congo red agar method. There was no statistically significant difference between the two methods for the detection of slime production (P > 0.05). Susceptibility of isolates against antimicrobial agents was tested by the disk diffusion method. Staphylococcal species had resistance to one or more antibiotics. Among the various antimicrobial agents, oxacillin (71.1%) and erythromycin (47.1%) showed higher resistance than most of the agents used against all isolates. Oxacillin resistant S. aureus (ORSA) and oxacillin resistant coagulase-negative staphylococci (ORCNS), 97 (75.2%) and 36 (62.1%) respectively were frequently observed in strains isolated from clinical materials. Among the ORSA strains, two strains were resistant to vancomycin. Moreover, 96 (74.4%) of 129 S. aureus strains were positive for beta-lactamase enzyme. However, 78 (81.25%) of 96 beta-lactamase positive S. aureus strains were beta-lactamase positive ORSA isolates, but none of them had vancomycin resistance.

Synthesis, potentiometric and antimicrobial activity studies on 2-pyridinilidene-DL-amino acids and their complexes

To investigate the relationship between antimicrobial activities and the formation constants of CuII, NiII and CoII complexes with three Schiff bases, which were obtained by the condensation of 2-pyridinecarboxyaldehyde with DL-alanine, DL-valine and DL-phenylalanine, have been synthesized. Schiff bases and the complexes have been characterized on the basis of elemental analyses, magnetic moments (at ca. 25 °C), molar conductivity, thermal analyses and spectral (i.r., u.v., n.m.r.) studies. The i.r. spectra show that the ligands act in a monovalent bidentate fashion, depending on the metal salt used and the reaction pH = 9, 8 and 7 medium, for CuII, NiII and CoII, respectively. Square-planar, tetrahedral and octahedral structures are proposed for CuII, NiII and CoII, respectively. The protonation constants of the Schiff bases and stability constants of their ML-type complexes have been calculated potentiometrically in aqueous solution at 25 ± 0.1 °C and at 0.1 M KCl ionic strength. Antimicrobial activities of the Schiff bases and the complexes were evaluated for three bacteria (Bacillus subtillis, Staphylococcus aureus, and Escherichia coli) and a yeast (Candida albicans). The structure–activity correlation in Schiff bases and their metal(II) complexes are discussed, based on the effect of their stability contants.

Antimicrobial activity studies on some piperidine and pyrrolidine substituted halogenobenzene derivatives

The in vitro antibacterial and antifungal activities of the compounds synthesised from some 1,2,3,5-tetrahalogeno benzenes in presence of sodium piperidide and sodium pyrrolidide (2,6-dipiperidino-1,4-dihalogenobenzenes; 2,6-dipyrrolidino-1,4-dibromobenzene; 2,4,6-tripyrrolidino chlorobenzene; and 1,3-dipyrrolidino benzene) were investigated. The in vitro antimicrobial activities were screened against the standard strains: Staphylococcus aureus ATCC 25923 and Bacillus subtilis ATCC 6633 as Gram positive, Yersinia enterocolitica ATCC 1501, Escherichia coli ATCC 11230 and Klebsiella pneumoniae as Gram negative, and Candida albicans as yeast-like fungus. Compounds (3, 5, 6, 7) inhibited the growth of all the test strains at MIC values of 32–512 μg/ml. None of the four compounds (1, 2, 4, 8) studied showed antimicrobial activity against any of the test strains within the MIC range 0.25–512 μg/ml.

IN VITRO ANTIMICROBIAL ACTIVITY STUDIES OF THIOETHOXY-AND THIOPHYENOXYHALOBENZENE DERIVATIVES

The in vitro antibacterial and antifungal activities of thioethoxyand thiophyenoxyhalobenzene derivatives were investigated. Thioethoxyand thiophyenoxyhalobenzenedervatives synthesized and identified by spectroscopic means IR and NMR and elemental analysis. The antibacterial and antifungal activities were measured by Minumum inhibition concentration (MIC) method against gram-positive bacteria i.e. Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633; Gram-negative bacteria as Yersinia enterocolitica ATCC 1501, Escherichia coli ATCC 11230, Klebsiella pneumoniae and fungus as Candida albicans from our strain collection. Antimicrobial activies of these compounds tended to increase with size and numerous and kinds of halogene and thiogroups substitutents.

Genotypic and phenotypic virulence characteristics and antimicrobial resistance of Yersinia spp. isolated from meat and milk products

A total of 300 food samples including 180 milk and 120 meat products have been examined for the presence of Yersinia spp. using the ISO 10273 and the cold enrichment method. The overall prevalence of Yersinia spp. was 84 (28%). Yersinia enterocolitica was isolated from 18 (6%) of the 300 samples. The other Yersinia species were detected in the samples Yersinia rohdei 15 (5%), Yersinia intermedia 14 (4.7%), Yersinia pseudotuberculosis 12 (4%), Yersinia ruckeri 12 (4%), Yersinia mollaretii 5 (1.7%), Yersinia bercovieri 4 (1.3%), and atypical Yersinia spp. 4 (1.3%). The conventionally identified Y. enterocolitica strains were also confirmed by the 16S rRNA gene sequencing. All Y. enterocolitica strains biotyped as 1A had negative results in the phenotypic virulence tests. The 84 Yersinia strains were also examined genotypically for the presence of virulence genes. None of the Y. enterocolitica and other Yersinia strains contained the ail, ystA, yadA, and virF except only 1 Y. intermedia and 2 Y. enterocolitica strains that were found to be positive for ystB. Antimicrobial resistance of 84 Yersinia to 16 antimicrobial agents was determined by the disk diffusion method. All strains were sensitive to tobramycine and imipenem while resistant to clindamycin. Although 84.5% of the strains were resistant to at least 3 or more antimicrobial agents, 64.3% of them were resistant to 4 or more antimicrobial agents.