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    DETECTION OF SPINAL CORD TISSUES AS BOVINE SPONGIFORM ENCEPHALOPATHY SPECIFIED RISK MATERIAL IN BEEF CARCASSES DURING SPLITTING IN TURKISH ABATTOIRS
    (WILEY-BLACKWELL PUBLISHING, INC, 2009) Kale, M.; Kursun, Oe.; Kale, A. S. Akcan; Pehlivanoglu, F.; Guener, A.; Baskaya, R.; Dogruer, Y.
    We used an enzyme-linked immunosorbant assay to detect central nervous system (CNS)-specific glial fibrillary acidic protein to show the presence of CNS material on the medial surface of each half (left and right) of washed carcasses after splitting with a band-type saw. The high level contamination (>= 0.4) was detected at the highest ratio on the brisket + plate area surface of carcasses (33.3%). The moderate level contamination (> 0.2) was detected at the highest ratio on the brisket + plate and loin areas surface of carcasses (11.1%). The low-level contamination (>= 0.1) was detected at the highest ratio on the flank and hip areas surface of carcasses (100.0%). The similar level contamination risk was found on both the right and left half of 72 beef carcasses. Although no contamination was detected on the band-type saw, the low-level contamination (>= 0.1) was detected on the floor where the splitting of the carcasses was performed. Even though the low-level contamination (>= 0.1) was detected on all areas of the carcasses, even after washing, the moderate and high level contamination were detected only on the chuck + rib, brisket + plate and loin areas. PRACTICAL APPLICATIONS The process of splitting of beef carcasses in the abattoirs involves some critical stages when tissues included in the so-called specified risk material (SRM), particularly spinal cord, are released. This can obviously lead to potential dissemination of central nervous system material over the carcass and surrounding area, resulting in possible contamination with the bovine spongiform encephalopathy (BSE) infective agent. By this study, the first time in Turkey, contamination of BSE-SRM in beef carcasses during splitting in private abattoirs was investigated by enzyme-linked immunosorbant assay. The test was preferred because this is sensitive, very fast and cost-saving on carcass and on surfaces (saw, floor), and detect the antigen called glial fibrillary acidic protein. This study, as a first report in Turkey, showed the contamination level of beef carcasses, instruments and tools and slaughterhouse environment with BSE-SRM.
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    Identification of Enterobacteriaceae in Urfa cheese
    (AKADEMIAI KIADO, 2007) Ardic, M.; Kav, K.; Guner, A.; Dogruer, Y.
    The purpose of this study was to determine the Enterobacteriaceae counts and to identify the species isolated in Urfa cheese traditionally manufactured from raw milk in Sanliurfa. In the research, 75 samples obtained from retail markets were examined. Enterobacteriaceae was detected in 45.33% of the samples and Counts varied between 10(2)-10(8) CFU g(-1). A total of 8 different species were identified, the most common of those was Klebsiella pneumonia (30% of the isolated strains), followed by Escherichia coli (25.29%), Enterobacter cloacea (16.47%) and Enterobacler oerogenes (11.76%). Klebsiella oxytoca, Citrobacter freundii, Yersinia enterocolitica and Serratia mareescens were present in small quantities (7.06, 5.88, 2.45 and 1.18% of the isolates, respectively). The results obtained from this study clearly indicate that measures should be taken to control and reduce the contamination and multiplication of pathogens such as E. coli, Y enterocolitica and other Enterobacteriaceae spp. in Urfa cheese.
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    The Possibility of Using Potassium Sorbate in Cemen and Its Effect on the Microbial Quality of Pastrami
    (1999) Tekinsen, O.C.; Dogruer, Y.; Nizamlioglu, M.; Gurbuz, U.
    This investigation was carried out to determine the possibility of the use of sorbic acid in cemen and its effect on the microbial quality of pastrami. The pastrami samples were experimentally produced by the tradional metod. The garlic ratio of cemen paste which consist of 50 % water, 15 % cemen flour, 20 % garlic and 15 % red pepper was decreased 25 %, 50 % and 75 %. The cemen samples were respectively suplemented with 0, 0.15 % and 0.30 % potassium sorbat. Microbial quality (general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae) of the samples were determined on the 1st, 7th, 15th, 30th and 60th days storage periods. It was observed that the number of general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae of the samples on the 1st, 7th, 15th, 30th and 60th storage days generally increased depending upon the decreasing amount of garlic in cemen; however, the potassium sorbate added to cemen paste at the 0.30 % level significantly prevented the increase of microorganisms. The microbial stability of pastrami samples manufactured with containing 25 % garlic and 0.30 % potassium sorbate were superior than that of other groups. In conclusion, the pastramies made with cemen suplemented with 15 % garlic and 0.30 % potassium sorbate were of good quality from microbiological point wiew.