Browsing by Author "Telli, Arife Ezgi"

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Citation - WoS: 1
Citation - Scopus: 1
Bacterial Microbiome Diversity Along Poultry Slaughtering Lines: Insights From Chicken Carcasses and Environmental Sources
(Sciendo, 2024) Telli, Arife Ezgi; Bicer, Yusuf; Telli, Nihat; Sönmez, Gonca; Turkal, Gamze; Güzel, İsmail
Introduction This study aimed to determine the bacterial diversity of chicken carcasses and their surrounding environment at various stages along a poultry slaughter line.Material and Methods Amplicon sequencing of the 16S rRNA gene was employed to assess the shifts in bacterial community diversity at both phylum and genus levels. Samples were collected from September to November 2021, targeting carcass surfaces at various operational stages (post-defeathering, post-evisceration, post-water chilling, and post-cooling), as well as from the internal environments and air of these units. The study took place in a vertically integrated poultry slaughterhouse in Konya, Turkey.Results Microbial diversity increased after the chilling and storage stages as a result of redistribution of the microorganisms after the physical effect of the slaughtering stages. The final product sample taken after storage had the highest bacterial abundance. The abundance at this stage was found to be strongly correlated with that at other slaughtering stages, as well as with the abundance in chilling water and on the personnel's hands. The common genera in chicken carcasses during slaughter stages were Macrococcus, Acinetobacter, Enterococcus, Escherichia-Shigella, Psychrobacter, Streptococcus, Lactococcus and Ligilactobacillus. Microbiome data in environmental samples indicated that the genera in highest relative abundance were Bacillus, Anoxybacillus, Acinetobacter and Psychrobacter. In air samples, the storage room had the highest diversity and in this place Bacillus spp. and Staphylococcus spp. were in the majority.Conclusion This study may provide some useful information to pinpoint the critical contamination sources in the poultry slaughtering process.
Beyaz Peynir, Çiğ Süt, Kıyma ve İnegöl Köftede Staphylococcus Aureus Kaynaklı İntoksikasyon Riskini Değerlendirmede Kültür ve İmmunolojik Yöntemlerin Karşılaştırılması
(2018) Telli, Nihat; Yörük, Gamze Nuray; Telli, Arife Ezgi; Cebirbay, Muhammed Ali; Sayar, Ahmet Güner
Amaç: Konya’da tüketime sunulan beyaz peynir, çiğ süt, kıyma ve İnegöl köfte örneklerinin fiziksel, kimyasal ve mikrobiyolojik kalitelerinin ortaya konması ve Staphylococcus aureus (S. aureus) kontaminasyonu ile toksin varlığının tespiti amaçlanmıştır. Gereç ve Yöntem: Araştırmada beyaz peynir (n=50), çiğ süt (n=50), kıyma (n=50) ve İnegöl köfte (n=50) olmak üzere 200 numune kullanılmıştır. Numuneler fiziksel ve kimyasal (pH, asidite ve kuru madde) ve mikrobiyolojik [toplam mezofilik aerobik bakteri (TMAB), toplam psikrofilik aerobik bakteri (TPAB), koliform, laktik asit bakterisi (LAB), S. aureus] açıdan değerlendirilmiştir. Stafilokokal enterotoksinlerin (SEs) varlığı enzymelinked fluorescent immunoassay’a (ELFA) dayalı VIDAS Staph enterotoksin kiti ile araştırılmıştır. Bulgular: Çiğ süt, beyaz peynir, kıyma ve İnegöl köftelerde ortalama pH değerleri sırasıyla, 6.53, 4.82, 5.99 ve 6.63; kuru madde değerleri % 12.51, % 37.71, % 38.97, % 49.70 ve laktik asit cinsinden asiditeleri de % 0.16, % 0.67, % 0.08 ve % 0.40 olarak bulundu. TMAB sayıları 4.53 - 9.86 log10kob/g-ml; TPAB 3.39 - 7.69 log10kob/g-ml; koliform bakteri 2.04 - 8.53 log10kob/g-ml; LAB 2.90 - 7.64 log10kob/g-ml ve S. aureus sayıları 2.61 - 6.46 log10kob/g-ml arasında bulundu. İnegöl köfte örneklerinin 1’i (% 2) ve kıyma örneklerinin 29’unda (% 58) SEs tespit edildi. Öneri: S. aureus'un tüm suşlarının SE’lerin üretiminden sorumlu olmamalarından dolayı stafilokokal gıda intoksikasyonlarının değerlendirilmesinde ve güvenli gıda üretiminde kültürel yöntemlerle birlikte SE varlığının araştırılmasının da önemli olduğu düşünülmektedir
Co-Occurrence and Molecular Characterization of ESBL-Producing and Colistin-Resistant Escherichia Coli Isolates From Retail Raw Meat
(MDPI, 2025) Telli, Arife Ezgi; Telli, Nihat; Bicer, Yusuf; Turkal, Gamze; Yilmaz, Tahir; Ucar, Gurkan
Background: The emergence of extended-spectrum beta-lactamase (ESBL) producing and colistin-resistant Escherichia coli in retail meat poses a significant public health risk. Method: A total of 180 retail meat samples (chicken parts, internals, processed products; lamb; beef; fish) were purchased from markets and butcher shops across Turkiye. Presumptive ESBL-producing isolates were screened on chromogenic agar and phenotypically confirmed. Species identity was verified by uspA PCR, and resistance genes (blaCTX-M, blaTEM, blaOXA, blaSHV, mcr-1, mcr-2, mcr-3) were analyzed. Colistin MICs were determined by broth microdilution, while antimicrobial susceptibility of ESBL-positive isolates was assessed by disk diffusion. Results: Overall, ESBL-producing E. coli were detected in 21.7% (n = 39) of the 180 meat samples analyzed, with the highest prevalence observed in chicken parts (26/40, 65.0%) and giblets (6/10, 60%). All ESBL-E. coli isolates harbored blaCTX-M, with blaCTX-M-1 identified as the sole variant. The blaTEM gene was detected in 61.5% (24/39) of ESBL-positive E. coli isolates. Colistin resistance was identified in six isolates (15.4%), all of which carried the mcr-1 gene. Additionally, one lamb minced meat isolate harbored the mcr-2 gene. Co-occurrence analysis revealed that the most frequent resistance gene combination among ESBL-producing isolates was blaCTX-M1 + blaTEM, detected predominantly in chicken meat samples, while mcr-1 was observed only in isolates harboring single or limited resistance genes, suggesting a distinct acquisition pattern. Conclusions: A high prevalence of blaCTX-M-1 and the co-occurrence of mcr genes were detected in E. coli isolates from retail meat, particularly poultry. The detection of mcr-1/mcr-2 co-carriage in lamb meat, though rare, highlights the need for broader surveillance. These findings underscore the need for integrated monitoring and prudent antimicrobial use in food animals. The use of antibiotics as growth promoters is prohibited in T & uuml;rkiye, and therapeutic applications require a veterinary prescription; however, stronger enforcement remains essential to limit the dissemination of multidrug-resistant bacteria in the food chain.
Citation - WoS: 28
Citation - Scopus: 33
Comparison of Commercial and Traditional Kefir Microbiota Using Metagenomic Analysis
(WILEY, 2021) Biçer, Yusuf; Telli, Arife Ezgi; Sönmez, Gonca; Turkal, Gamze; Telli, Nihat; Uçar, Gürkan
The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.
Dondurulmuş Deniz Ürünlerinde Vibrio Spp.’nin İlmiğe Dayalı İzotermal Amplifikasyon (loop Mediated Isothermal Amplification, Lamp) Yöntemiyle Belirlenmesi
(2022) Telli, Arife Ezgi; Telli, Nihat; Doğruer, Yusuf; Biçer, Yusuf
Araştırmada, deniz ürünlerinde halk sağlığı bakımından yüksek riskli olarak tanımlanan Vibrio parahaemolyticus, V. vulnificus ve V. cholerae’nın varlığının belirlenmesi amaçlandı. Bu amaçla örneklerde etken tespiti için hızlı ve etkin bir yöntem olan İlmiğe Dayalı İzotermal Amplifikasyon (Loop Mediated Isothermal Amplification, LAMP) metodu kullanıldı. Araştırma materyali olarak farklı satış noktalarından temin edilen dondurulmuş deniz ürünleri kullanıldı (n=212). Örneklerde klasik kültür yöntemiyle etken izolasyonu için ISO / TS 21872-1:2007 ve ISO 21872-2:2007 yöntemleri uygulandı. Elde edilen şüpheli izolatlarda gerçekleştirilen DNA ekstraksiyonu sonrasında genus spesifik PCR reaksiyonuyla gyrB1 gen bölgesi hedeflenerek Vibrio spp. varlığı doğrulandı. Pozitif örneklere V. parahaemolyticus, V. vulnificus ve V. cholerae için sırasıyla toxR, vvhA ve ompW hedef gen bölgelerine yönelik LAMP primer setleri kullanılarak turbidite bazlı Real-Time LAMP uygulandı. Araştırma bulguları değerlendirildiğinde, klasik kültürel yöntemle örneklerin %16.98’inde (36/212) Vibrio spp. kontaminasyonu olduğu belirlendi. Bununla birlikte Vibrio spp. pozitif izolatlarda LAMP reaksiyonu bulgularına göre V. cholerae varlığı tespit edilemezken V. parahaemolyticus ve V. vulnificus kontaminasyon düzeyleri ise sırasıyla %36.1 (13/36) ve %5.5 (2/36) olarak saptandı. Bu çalışma, dondurulmuş muhafaza uygulanarak satışa sunulan deniz ürünlerinde V. parahaemolyticus ve V. vulnificus gibi patojenik suşların varlığının tespiti ve bu gıdaların vibriosis bakımından önemini ortaya koymaktadır. Bu bağlamda deniz ürünlerinde dondurulmuş muhafaza öncesi mikrobiyal kalitenin ve muhafaza esnasındaki koşulların ve hijyenik standartların oluşturulmasının önemli olduğu düşünülmektedir.
Citation - Scopus: 1
Effect of the Tumbling Process and Kappa-Carrageenan Usage on the Quality Characteristics of Meat Loaf
(POLISH SOC VETERINARY SCIENCES EDITORIAL OFFICE, 2020) Telli, Nihat; Telli, Arife Ezgi; Biçer, Yusuf; Cebirbay, Muhammet Ali; Tekinşen, Kemal Kaan; Köseoğlu, İsmail Erim; Güner, Ahmet
In this study the authors aimed to determine the effects of the tumbling process and carrageenan usage on the physicochemical, microbiological and sensory properties of meat loaves, which are uncommon in Turkey and only produced at a sub-industrial level. The meat loaves were produced from beef (rib and chuck regions) and layer hen meat and partitioned equally into three groups. The first group served as a control group, whereas the second and third groups were processed by tumbling for 1 and 2 h, respectively. The tumbling programme involved 20 millibar pressure, with 3 min of operation and 1 min of stoppage. After tumbling, each group was divided into two equal parts, followed by the addition of 1% carrageenan to one part of each. This production was repeated, and the meat loaves were stored at 4 degrees C. Physicochemical, microbiological and sensory analyses of the final products were performed on the 0th, 3rd, 7th, 12th and 15th day of storage for assessing the product quality. The utilisation of carrageenan increased the beef and chicken meat loaves by 0.69% and 1.85%, respectively. The carrageenan reduced cooking loss by an average of 5% relative to the control group. The cutting and sensory properties of the groups produced by both tumbling and the addition of carrageenan exhibit higher scores than the other groups (P < 0.05). The average of the pH, aw, salt%, dry matter%, ash% and fat% in the beef meat loaves are 6.26, 0.938, 0.988, 31.52, 2.30 and 4.64, respectively, whereas corresponding values for chicken meat loaves are 6.26, 0.927, 1.23, 35.80, 2.18 and 7.38, respectively for the control groups. Yeast-mould growth was absent in all samples, containing 2.90-6.05 log(10) CFU/g TMAB, 2.00-4.27 log(10) CFU/g Micrococcus-Staphylococcus and 0-3.62 log(10 )CFU/g Enterobacteriaceae.
Citation - WoS: 1
Citation - Scopus: 1
Extended-Spectrum (Esbl)-Producing Escherichia Coli in Laying Hens: Slaughterhouse Prevalence and Antibiotic Resistance Patterns
(Mdpi, 2025) Telli, Nihat; Telli, Arife Ezgi; Bicer, Yusuf; Turkal, Gamze
Background: Laying hens, which are widely utilized for consumption and export in various regions, experience prolonged antibiotic exposure due to their longer lifespan, increasing the risk of antibiotic resistance and impacting the microbial environment of poultry slaughterhouses. Given the significance of extended-spectrum-beta-lactamase (ESBL)-producing Escherichia coli in food safety, this study aimed to investigate the prevalence of ESBL genes in E. coli isolated from a laying hen slaughterhouse in Konya, Turkey. Methods: Sampling was conducted using a convenient sampling approach, and a total of 150 samples were collected from a single slaughterhouse over six visits during both warm (June-August) and cold (January-March) seasons to evaluate seasonal variations. Samples were categorized into environmental sources (personnel, air, wastewater, eggs) and carcass-related sources (cloaca, carcasses at critical control points, final product). Classical cultural and molecular techniques and antimicrobial susceptibility tests were used for ESBL presence and gene characterization. For sequence analysis, the bidirectional Sanger Gene sequence analysis method was applied. Results: PCR-based detection identified 10 of the 17 isolates as E. coli by amplifying the uspA gene, and bidirectional Sanger sequencing further confirmed these isolates at the species level. The E. coli isolates were detected at various sampling areas, including personnel, carcasses after evisceration, and raw wastewater samples collected at different time points. In the multiplex PCR analysis, most ESBL isolates were positive for the blaCTX-M gene. The co-existence of blaTEM and blaCTX-M genes was detected in five samples. Additionally, three genes (blaSHV, blaCTX-M, and blaOXA) were identified in a carcass sample after evisceration. All ESBL-producing isolates harbored the blaCTX-M1 gene, and multiple antibiotic resistance was observed across all isolates. The presence of these genes was strongly associated with resistance to ampicillin, amoxicillin-clavulanic acid, aztreonam, cefepime, cefpodoxime, cefuroxime, and cephalothin, highlighting the critical role of blaCTX-M in driving the multidrug resistance patterns observed in this study. The highest resistance rate (80%) was observed in "personnel" and "carcass samples after evisceration", while all isolates remained sensitive to carbapenems (imipenem and meropenem). Conclusions: Our findings highlight the importance of the laying hen slaughter line as a potential source of contamination with ESBL-producing E. coli, which poses significant implications for food safety and public health. These findings underscore the need for improved control measures to mitigate ESBL E. coli transmission in poultry processing and highlight the importance of optimizing antibiotic use strategies in laying hen farming.
From Raw to Fermented: Uncovering the Microbial Wealth of Dairy
(MDPI, 2025) Bicer, Yusuf; Telli, Arife Ezgi; Turkal, Gamze; Telli, Nihat; Ucar, Gurkan
Dairy products harbor complex and dynamic microbial communities that contribute to their sensory properties, safety, and cultural distinctiveness. Raw milk contains a diverse microbiota shaped by seasonality, storage conditions, lactation stage, animal health, farm management, and genetics, serving as a variable starting point for further processing. Fermentation, whether spontaneous or starter driven, selects for subsets of lactic acid bacteria (LAB), yeasts, and molds, resulting in microbial succession that underpins both artisanal and industrial products such as kefir and cheese. Kefir represents a balanced LAB-yeast symbiosis, with species composition influenced by grain origin, milk type, and processing parameters, whereas the cheese microbiota reflects the interplay of starter and non-starter LAB, coagulants, ripening conditions, and "house microbiota". Methodological factors-including DNA extraction, sequencing platform, and bioinformatic pipelines-further impact the reported microbial profiles, highlighting the need for standardization across studies. This review synthesizes current knowledge on raw milk, kefir, and cheese microbiomes, emphasizing the biological, technological, environmental, and methodological factors shaping microbial diversity. A holistic understanding of these drivers is essential to preserve product authenticity, ensure safety, and harness microbial resources for innovation in dairy biotechnology.
Citation - WoS: 16
Citation - Scopus: 22
Pathogenic Escherichia Coli and Salmonella Spp. in Chicken Carcass Rinses: Isolation and Genotyping by Eric-Pcr
(Univ Agriculture, Fac Veterinary Science, 2022) Telli, Arife Ezgi; Biçer, Yusuf; Telli, Nihat; Güngör, Candan; Türkal, Gamze; Ertaş Onmaz, Nurhan
The present study aimed to determine the pathogenic Escherichia coli and Salmonella spp. and to investigate their phylogenetic relation by Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction (ERIC-PCR) in retail chicken samples. A total of 75 samples were processed for isolation of E. coli and Salmonella spp. by classical cultural methods and isolates were confirmed by the species-specific PCR. Salmonella spp. was detected in 21.3% and E. coli was detected in 74.6% of the chicken carcasses. S. Enteritidis and S. Typhimurium were not detected in chickens by duplex PCR-based assay. O157 based on serotyping and PCR, was not detected in any of the isolates. Besides, virulence and toxin genes were not detected in any of the E. coli isolates. According to ERIC patterns, the obtained ribotypes showed that all Salmonella spp. isolates presented large genetic diversity, whereas only two (3.5%) of E. coli isolates were genetically identical. Although virulent E. coli, and pathogenic serotypes of Salmonella spp. were not detected in our study, it is thought that their high incidence should be considered as an indicator of failure to comply with hygienic conditions and lack of sanitary practices especially in slaughterhouses.
Presence and Antibiotic Resistance of Salmonella Spp. Isolated From Chicken Meat and Giblets Consumed in Konya, Turkey
(2018) Telli, Arife Ezgi; Biçer, Yusuf Özgür; Kahraman, Hatice Ahu; Telli, Nihat; Doğruer, Yusuf
Aim: The present study was on the detection of Salmonella spp. and two important Salmonella serotypes (S. Thyphimurium and S. Enteritidis) in chicken meat and giblets and also determination of antimicrobial resistance of the isolates. Materials and Methods: In this study, livers (n=40), gizzards (n=40), hearts (n=30), skins (n=30), drumsticks (n=10) and wings (n=20) were collected from supermarkets and butcher shops in Konya, Turkey. The samples were analyzed by Classical Cultural Technique. Molecular confirmation of the suspicious colonies was carried out using Inv-A gene- based PCR. Flic-C and IE-1 primers were used by duplex PCR for S. Thyphimurium and S. Enteritidis respectively. Antibiotic resistance of the isolates was determined by the disk diffusion method. Results: Forty-three (25.29 %) of 170 samples were positive for Salmonella spp. According to the d-PCR assay, neither S. Thyphimurium nor S. Enteritidis was not detected. The resistance to clindamycin, oxacillin, teicoplanin were evident 100 % and resistance to vancomycin (79.1 %), erythromycin (79.1 %), nalidixic acid (65.1 %), penicillin G (60.5 %) cephalothin (48.8 %), sulfamethoxazoletrimethoprim (37.2 %), tetracycline (37.2 %), ampicillin (23.3 %), kanamycin (18.6 %), chloramphenicol (11.6 %) amikacin, cephazoline, ciprofloxacin, gentamycin (4.7 %) was also detected. All isolates were susceptible to amoxicillin/clavulanic acid and cefixime. Conclusion: The results indicated that S. Enteritidis and S. Typhimurium were not identified and it was considered satisfactory in terms of public health. It should be still important to note the studies to identify species with lower pathogenic incidences for legal legislation. Furthermore, even the most common pathogenic species cannot be detected, the results of antibiotic resistance in isolates were noteworthy for antibiotic surveillance database.