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Öğe Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAK, 2017) Yoruk, Nuray Gamze; Guner, AhmetIn this study, fermented sausage, salami, sausage, and hamburger meatballs produced by 6 different companies were assessed for pathogen contamination. These firms were either International Organization for Standardization (ISO) 22000-compliant or non-ISO 22000 compliant. Samples were taken 4 times over 4 seasons. The total mesophilic aerobic quantities of Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus, along with the presence of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7, were tested in each sample. In 96 samples, Salmonella spp. (3.12%), L. monocytogenes (17.7%), and E. coli O157: H7 (4.16%) were detected. From the ISO-certified firms, Salmonella spp. were detected in one meatball (8.33%). L. monocytogenes was detected in 7 meatballs (58.31%), one sausage (8.33%), and one salami (8.33%). E. coli O157: H7 was detected in one meatball (8.33%) and one sausage (8.33%). These results indicate that the ISO system by itself is not an effective food security system for public health. All applications of food security related to consumer health are important and must be ensured at all stages of the supply chain, from the general health conditions of animals to the end delivery of products for the consideration of conscious customers.Öğe Detection of the contamination sources of Listeria monocytogenes in pickled white cheese production process line and genotyping with the pulsed-field gel electrophoresis method(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAK, 2016) Telli, Nihat; Guner, Ahmet; Donmez, Ferda Soyer; Ozdemir, Ozgun OykuThis study was conducted to determine the contamination sources, serotyping profiles, and antibiotic resistance patterns of Listeria monocytogenes isolated during the production of pickled white cheese. The genetic-relatedness of the isolates to EGD SLCC (5835) (1/2a, lineage II) and ATCC (13932) (4b, lineage I) reference strains was also determined with pulsed-field gel electrophoresis (PFGE) as a result of digestions with AscI and ApaI enzymes. Samples were collected from 16 different points in the production process of 4 different plants at 3 different times. Among the 192 samples examined, 17 (8.85%) were determined to be contaminated with Listeria spp. Three isolates (3.53%) obtained from raw milk, wall/ground, and press cases were identified as L. monocytogenes via the conventional culture method and confirmed by polymerase chain reaction. These isolates were found to belong to serotype 4b. According to antibiotic resistance testing against 10 antibiotics (ampicillin, gentamicin, erythromycin, tetracycline, chloramphenicol, cefalotin, streptomycin, vancomycin, penicillin, and sulfamethoxazole/trimethoprim), it was determined that isolates from raw milk and press cases were resistant to erythromycin. PPGE band patterns of the isolates displayed indistinguishable with AscI and 80%-94% homology with ApaI. The isolates were observed to display high homology to ATCC (13932) and lower homology to EGD SLCC (5835) obtained by both enzymes.Öğe Effect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirma(WILEY, 2008) Guner, Ahmet; Gonulalan, Zafer; Dogruer, YusufThe influence of tumbling and injection of curing solution instead of dry curing on some chemical, microbiological and sensory properties of pastirma was investigated. Effect of the curing techniques on the pH value, moisture and salt contents was significant. On the other hand, tumbling increased the moisture content of dry-cured pastirma and decreased the brine-injected pastirma significantly. Brine injection and tumbling caused significant increase in Staphylococcus aureus, halophilic and lactic acid bacteria. The drycured pastirma had higher colour and appearance score than the brine-injected pastirma. Insignificant increases in the colour and appearance score of tumbled brine-injected pastirma and flavour, texture and appearance score of tumbled dry-cured pastirma were seen.Öğe Effects of curing techniques and compositions on chemical, microbiological and sensory qualities of turkey pastirma(M H SCHAPER GMBH CO KG, 2007) Dogruer, Yusuf; Guner, Ahmet; Gurbuz, UmitThe objective of this study was to determine some quality characteristics of turkey meat pastirma and to investigate the effects of curing ingredients and different curing techniques on the quality characteristics. Two different curing techniques (dry and brine solution) and three different curing compositions were used in the production of pastirma from turkey meat. Curing ingredients had no significant effects on moisture and salt contents and pH values. Significantly higher total aerobic mesophilic, Micrococcus-Staphylococcus and anaerobic bacteria numbers were found in dry cured samples than in samples cured in brine solution. It was determined that using sugar as a curing ingredient caused a decrease in the anaerobic bacteria and Enterobacteriaceae counts at all stages of production. Pastirma made by dry curing received lower hedonic ratings in all sensory properties. Sugar played an important role for the sensory properties of the samples cured in brine solution. While sugar had a positive effect on flavour, appearance and colour of the dry cured samples in the beginning of storage, it had a negative effect on these properties in the later stages of storage.Öğe Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)(MEDWELL ONLINE, 2012) Ardic, Mustafa; Guner, Ahmet; Telli, NihatThe effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate were investigated during ripening period of sausage. For this purpose, fermented dry sausages (sucuk) containing 0.3% disodium dihydrogen pyrophosphate (Group A), 0.3% sodium tripolyphosphate (Group B) and control group were manufactured. It was not determined any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate application on the pH value, Enterobacteriaceae, coagulase positive staphylococci and lactobacilli. On the other hand, the total aerobic mesophilic counts increased rapidly in Group A and B and found important (p<0.05) at the second day of fermentation. There was important effect of disodium dihydrogen pyrophosphate application (p<0.05) on the Micrococcus/Staphylococcus at the first day of fermentation. Enterobacter sakazakii and Enterobacter cloacae were found dominant species in each group and 48 of the 96 isolates was identified as E. sakazakii. Isolation rates of E. sakazakii in control group, Group A and B were determined as 39,39, 48.73 and 61.76%, respectively, In conclusion, it could be said that any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate on the microbiological quality of sucuk have not been determined.Öğe An investigation on the prevalence of Cronobacter sakazakii in powdered infant formula consumed in Turkey(WFL PUBL, 2011) Guner, Ahmet; Dogruer, Yusuf; Cebirbay, Muhammet Ali; Yalcin, Suzan; Gulsen, Sema; Telli, NihatOne hundred thirty two samples (cartons) of PIF from three different brands retailed in Turkey were analysed for the presence of Cronobacter sakazakii. C. sakazakii was not found in all samples. Twenty-two samples of K brand (50%), 15 samples of L brand (34%) and 18 samples of M brand were contaminated with Enterobacteriaceae ssp. and other bacteria. Escherichia coli (3 samples), Citrobacter freundii (2 samples), Klebsiella pneumoniae ssp. pneumoniae (2 samples), Salmonella (1 sample) from K brand of PIF and Enterobacter cloacae (12 samples) from three brands of PIF were detected. Some precautions that should be taken during the production and preparing of PIF to control of contamination by members of Enterobacteriaceae and other bacteria are vital for infants health.Öğe Microbiological quality of white pickled cheese produced in small plants in Burdur, Turkey(WFL PUBL, 2011) Kursun, Ozen; Kirdar, Seval Sevgi; Keyvan, Erhan; Guner, AhmetIn this study, microbiological quality of white pickled cheese produced in small dairy plants was investigated. The number of micrococci and staphylococci were found between 10(3) cfu/g and 10(6) cfu/g in all of the samples and 44% of the samples was found to be contaminated with coagulase positive staphylococci. Coliform bacteria determined 83% of the samples were higher than 10(4) cfu/g in 40% of the samples and Escherichia coli was isolated in 40% of the samples. Enterococci were higher than 10(3) cfu/g in 20% of the samples. Pseudomonas spp. Were higher than 10(4) cfu/g in 15% of the samples. Mould and yeast were higher than 10(4) cfu/g in 20% of the samples. In addition, Salmonella spp. were isolated from 30% of the samples. Consequently, it can be stated that white pickled cheeses produced in small plants do not meet the microbiological criteria in Turkish Food Codex.Öğe New emerging and re-emerging bacterial foodborne pathogens(KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2012) Guner, Ahmet; Atasever, Mustafa; Aydemir Atasever, MeryemSome newly recognized pathogens have been defined as food-borne pathogens in many parts of the world. Escherihia coli O157:H7, Salmonella Typhimurium Definitive Type 104, Helicobacter pylori, Arcobacter butzleri are the main of these pathogens. Some pathogens, such as Salmonella Enteritiditis, Campylobacter jejuni, Vibrio vulnificus, Listeria monocyto genes, Enterobacter sakazakii, Enterococci, Mycobacterium avium subsp. paratuberculosis have been recognized pathogens for many years but have only in the past two decades been determined to be predominantly foodborne. Several factors playing important role in the epidemiology of new emerging and re-emerging food-borne pathogens are changes in the pathogens, economical and technological developments, poverty and pollution, dietary habits, new changes in health sector, demographic changes, increasing in travel and migration and trade in food and animal feed and animals, new food vehicles of transmission. New emerging and re-emerging food-borne pathogens have been implicated with new food vehicles. Foods previously thought to be safe are now considered potentially hazardous. Approaches such as hazard analysisis critical control point, good agricultural practice, good veterinary practice, good manufacturing practice, good distribution practice and good trade practice play important role in reducing and eliminating of food-borne infections.Öğe Prevalence of bacillus cereus in rabbit meat consumed in Burdur-Turkey, ıts enterotoxin producing ability and antibiotic susceptibility(KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2011) Kursun, Ozen; Guner, Ahmet; Ozmen, GurselThe study was undertaken to determine the existence, enterotoxin producing ability and antibiotic susceptibility of Bacillus cereus at rabbit meat. B. cereus was enumerated by the surface plating method with mannitol egg yolk polymyxin agar. The BCET-RPLA test was used for detecting of diarrheal type-enterotoxin. The disk diffusion method was used for antimicrobial sensitivity test. B. cereus was found in 18 (36%) of 50 samples of rabbit meat, with the mean contamination level of 2.89x10(3) cfu/g in positive samples. The 8 (44.4%) of the total isolates of B. cereus was able to produce enterotoxin. While antibiotic resistance of B. cereus isolates was found to be 100% penicillin, 94.4% ampicillin, 27.7% streptomycin, 22.2% gentamicin and erythromycin, no resistance was detected to chloramphenicol and vancomycin.Öğe A Survey on the Presence of Listeria monocytogenes in Various Semi-Hard Cheeses from Different Regions of Turkey(MEDWELL ONLINE, 2011) Guner, Ahmet; Telli, NihatPresence of Listeria monocyto genes in various semi-hard traditional cheeses including Van otlu (herby), Carra, Konya kuflu (mouldy) and Urfa tulum produced at different regions of Turkey was in. vestigated. A total of 120 samples from these four cheese types were surveyed Listeria sp. were detected in 50 of the 120 samples. Ratios of contaminated samples with Listeria sp. in four cheese types were Van otlu, 36.6% (11/30), Carra, 56.6% (17/30), Konya kuflu 43.3% (13/30), Urfa tulum, 30% (9/30). L. monocytogenes was determined in 34 of the 120 samples. Numbers of contaminated samples with L. monocytogenes in four cheese types were Van otlu, 9 (30%), Carra, 14 (46.6%), Konya kuflu, 7(23.3%), Urfa tulum, 4 (13.3%). Listeria innocua, Listeria welshimeri and Listeria grayi were isolated from 2, 12 and 2 of the all samples, respectively. Listeria ivanovii and Listeria seeligeri were not detected in any of the samples. Any con:elation was not observed between the presence of Listeria sp. and chemical composition of the cheeses.Öğe Survival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Production(INT ASSOC FOOD PROTECTION, 2011) Guner, Ahmet; Kav, Kursat; Tekinsen, Kemal Kaan; Dogruer, Yusuf; Telli, NihatThe 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 similar to 5 x 10(6) CFU/g. Samples in group I were fermented and dried traditionally at 22 degrees C for 7 days. Samples in groups It and III were subjected to the traditional fermentation at 22 degrees C for 3 clays. After fermentation, group It samples were fermented and dried at 35 degrees C for 4 days and group III samples were treated with heat until the core temperature reached 65 degrees C. On the first day of fermentation, a I 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.
