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  • Küçük Resim Yok
    Öğe
    An investigation on thermophilic Campylobacter spp. in partridge (A. chukar) meat
    (WFL Publisher Ltd., 2014) Uçar G.; Tekinşen K.K.; Telli N.; Erdem H.A.; Telli A.E.
    The partridges used in this study were taken from privately controlled rearing farm. In the study, 20 partridges (10 male and 10 female) were used. Partridge meats, which were slaughtered in a special poultry slaughterhouse, were brought to the laboratory under aseptic and cold conditions and examined. Thermophilic Campylobacter isolation and identification from samples were based on the method reported by Food and Drug Administration. In this study, 20 partridge samples were examined. Campylobacter species were isolated 11 samples. 8 (40%) of them C. coli, 2 (10%) of them C. jejuni and 1 of them were isolated as C. lari. When the gender is taken into consideration, C. coli were detected in 4 female partridge meats (40%), C. coli was detected from 4 male partridge meat (40%) and 2 of them (20%) C. jejuni and 1 of them (10%) were isolated as C. lari. Partridge meat poses a risk to public health and was concluded that some precautions should be taken. For this reason, breeders should be very careful about the rules of personal and general hygiene. By using chlorinated water in coops and doing Campylobacter vaccinations, Campylobacter colonization was reduced. By using tools and methods which reduced contamination to the lowest level during the slaughtering, protection from breakage of the cold-chain and cross-contamination should be considered. As one of the major causes of food-borne gastrointestinal diseases all over the world, the risk of campylobacteriosis cases can be minimized with applications of sufficient heat process at stage of preparation for consumption and making the routine isolation and identification of Campylobacter.
  • Küçük Resim
    Öğe
    Presence of enterobacter sakazakii in milk powder, whey powder and white cheese produced in Konya
    (2010) Gökmen M.; Tekinşen K.K.; Gürbüz U.
    Enterobacter sakazakii has been caused foodborne illnesses through consumption of a variety of foods such as milk powder, cheese, sausage, particularly infant foods. In this study, the presence of E. sakazakii were investigated in 60 milk powder, 50 whey powder and 50 white cheese. ISO/TS 22964 (IDF/RM 210) method was used for detection E. sakazakii. E. sakazakii was identified from milk powder 5% (3/60), white cheese 4% (2/50). E. sakazakii was not detected in whey powder. According to Commission Regulation (EC) and Turkish Food Codex Microbiological Criteria Communique E. sakazakii must not present in infant formulae, formulae for special medical purposes and follow-on formulae. Also in many countries, E. sakazakii infections associated with most of the milk-based products that have been reported. In conclusion, the results indicate that milk powder and white cheese produced some dairy plants in Konya presents a risk in terms of human health and the necessary precaution will have to be taken to carry out effective sanitary practices in the plants.