Teknik Bilimler Meslek Yüksekokulu Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.13091/1629

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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
Carbon Dots Applications in Electrochemical and Electrochemiluminescence Sensors: Some Examples of Pathogen Sensors
(2020) Dinç Saliha; Günhan
The ongoing worldwide pandemic of the novel severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has revealed that simple, fast, low-cost, reliable, and portable sensor systems should be developed immediately. Electrochemical and electrochemiluminescence (ECL) based pathogen sensors are promising alternatives to conventional methods due to several advantages including in situ and fast response time, high sensitivity, low cost, being portable, easy-to-operate and simple to construct using different receptors including, antibody, enzyme, DNA, aptamer, etc. Carbon dots/graphene quantum dots have been used as labels, electrode material, ECL luminophores, electrode modification materials, amplifier, reaction catalysts to increase sensitivity and selectivity of electrochemical and ECL sensors. In this mini-review, the latest applications of carbon dots in electrochemical and ECL based sensors are summarized and some examples of pathogen sensors are given.
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.
Citation - WoS: 20
Citation - Scopus: 20
Comparison of Microbiota and Volatile Organic Compounds in Milk From Different Sheep Breeds
(Elsevier Inc., 2021) Yusuf, B.; Ezgi, T.A.; Gonca, S.; Telli, Nihat; Gürkan, U.
In this study, we compared the microbiota and volatile organic compounds (VOC) present in the milk obtained from 3 different sheep breeds, namely Merino, Lacaune, and Assaf. Udder milk was collected from 21 animals, 7 from each breed. Bacterial microflora was determined metagenomically by extracting the DNA from the milk and analyzing the V3-V4 region of the 16S rRNA gene. Headspace solid-phase microextraction gas chromatography-mass spectrometry method was used to analyze VOC. The metagenomic analysis revealed (for Merino, Lacaune, and Assaf milk, respectively) Firmicutes (66.32, 69.36, and 57.08%), Actinobacteria (19.09, 7.67, and 19.40%), Proteobacteria (13.76, 21.06, and 22.19%), and Bacteroidetes (0.84, 1.91, and 1.33%) phyla in the milk samples. Lactobacillus was highly abundant in the milk of 3 breeds (29.64, 43.50, and 18.70%). The genera constituting more than 2% of all bacteria in all groups were Jeotgalicoccus (7.19, 5.34, and 10.77%), Enterococcus (5.18, 9.78, and 3.64%), and Corynebacterium (4.08, 3.00, and 13.44%). A total of 32 different VOC were identified by headspace solid-phase microextration analysis with 9, 30, and 24 different compounds from Merino, Lacaune, and Assaf breeds, respectively. Although ketone was the most abundant compound in Merino milk (71.84%), hydrocarbons were the most detected in Lacaune and Assaf milk (37.18% and 55.42%, respectively). A positive correlation was found between acetone, which was detected at the highest level in all groups, with Salinicoccus, Alloiococcus, Psychrobacter, and Dietzia. In addition, a negative correlation was found between the Lactobacillus genus, detected at the highest level in all groups, with methyl cyclopentane, 3-methylheptane, octane, decane, 3,3-dimethyloctane, and dodecane. Thus, differences were observed in the bacterial microflora and VOC in the sheep milk from different breeds under different feeding and breeding conditions. © 2021 American Dairy Science Association
Determination of Thermotolerant Campylobacter Spp. by Viability-Qpcr in a Poultry Slaughterhouse and in Retail
(Eugen Ulmer Gmbh Co, 2021) Telli, E.; Uçar, G.; Sönmez, G.; Telli, N.; Türkal, G.; Doğruer, Y.
This study aimed to evaluate the viability of thermotolerant Campylobacter spp. in chicken carcasses during the slaughter process (n = 150) and at retail level (n = 72). All samples were analysed by quantitative PCR (qPCR), propidium monoazide (PMA)-treated qPCR, and direct plate counting (DPC). The quantitative comparisons were performed for assessing viability and culturability according to the values of the samples that were found to be positive in all methods. Due to the underestimation of viable but unculturable (VBNC) or dead cells, PMA-untreated samples, either at different slaughter stages or at retail level, had a higher positivity and quantity rate (p < 0.05) than the PMA-treated and DPC samples. Across the slaughter line, the above mentioned three methods revealed the highest positivity and quantity level during the evisceration stage. After the water-chilling and storage phases, positivity and quantity rates were not comparable as PMA-qPCR and DPC failed to detect the level of contamination not only in terms of cultivability but also in terms of viability as a result of compromised membrane integrity at low temperatures. In conclusion, recording of Campylobacter spp. during the chicken slaughter process by PMA-treated qPCR would provide more realistic quantitative data for poultry meat contamination.
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 - WoS: 2
Citation - Scopus: 2
Effect of Encapsulated Propolis on Microbial Quality and Antioxidant Activity of Yoghurt
(Mattioli 1885, 2022) Günhan, Rabia Serpil; Keskin, Şaban; Telli, Nihat; Takma, Çiğdem; Kolaylı, Sevgi
Yoghurt, a functional food, has been gained much attention on its production and consumption in the world. It is a fermented dairy product that contains lots of nutritional components. Some manufacturers have used some additives to extend the shelf life of yoghurt. Propolis could be alternative food additive instead of synthetic ones. Propolis is a resinous mixture collected by honeybees for hive protection. In this study functional yoghurt fortified with microencapsulated propolis was prepared. Ethanol extract of propolis was encapsulated by using sodium alginate, pectin and gelatin separately. The effect of microencapsulated propolis on physicochemical characteristics and microbial quality of yoghurts was tested. Especially the effect of propolis on unwanted microorganisms during storage was studied. Our results clearly showed that fortified yoghurt samples were better in terms of microbial quality during storage. It could be concluded that propolis could be a natural preservative for extending the shelf life of yoghurt.
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
Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by High-Throughput Sequencing
(Wiley, 2022) Biçer, Yusuf; Telli, A. Ezgi; Sönmez, Gonca; Türkal, Gamze; Telli, Nihat; Uçar, Gürkan
This study determined changes in the live lactic microflora of cow and goat milk kefirs, traditionally produced using kefir grain and freeze stored for 30 days, using high-throughput sequencing. In kefir grains, 71.29% Lactococcus, 16.27% Enterococcus, and 12.3% Serratia were found in the M17 agar, and 69.93% Lacticaseibacillus and 24.54% Lactobacillus were found in MRS agar. In the M17 agar of cow milk kefir, 78.26% Lactococcus was found on day 0, and this rate was 91.68%, 87.98%, and 88.14%, on the 7th, 14th, and 30th days, respectively. As for goat milk kefir, Lactococcus levels were 82.98%, 93.28%, 87.77%, and 84.92%, respectively. On the MRS agar in cow milk kefirs, Lacticaseibacillus levels were found as 56.98%, 61.21%, 87.54%, and 75.50%, on days 0, 7, 14, and 30 of storage, respectively, while the rates were 48.95%, 77.02%, 87.85%, and 83.38% for goat milk kefirs, respectively. As a result, although kefir beverages frozen at -25 degrees C contain sufficient levels of Lactobacillus and Lactococcus, it has been determined that the genus Serratia, which is one of the main spoilage factors in dairy products, is also increasing. Novelty impact statement In this study, the changes in the living lactic microflora during the frozen storage of traditional kefir beverages, whose production is increasing, were determined by high-throughput sequencing. It is thought that it is important to determine the effect of the freezing process on the viability of lactic acid bacteria, which are thought to have probiotic properties, for the long-term storage of these beverages. However, while lactic acid bacteria maintain their viability, it should be taken into account that microorganisms that are resistant to freeze conditions and cause spoilage can also develop.
Citation - WoS: 2
Citation - Scopus: 3
Isolation and Antimicrobial Resistance of Vancomycin Resistant Enterococcus Spp. (vre) and Methicillin-Resistant S. Aureus (mrsa) on Beef and Chicken Meat, and Workers Hands From Slaughterhouses and Retail Shops in Turkey
(Hellenic Veterinary Medical Soc, 2021) Telli, Nihat; Telli, A. Ezgi; Biçer, Yusuf; Türkal, Gamze; Uçar, Gürkan
The objectives of this study were to determine the presence and antimicrobial resistance of Methicillin Resistant Staphylococcus aureus (MRSA) and Vancomycin Resistant Enterococci (VRE) on beef and chicken carcasses and meat, and workers hands' at processing time from a cattle and a poultry slaughterhouse, and beef and chicken meat at retail level. Disk diffusion method was used to determine the antimicrobial resistance profile of the Enterococcus spp. and S. aureus isolates. Minimum Inhibitory Concentration (MIC) values were determined for vancomycin and oxacillin resistance. Finally, conventional PCR was performed to determine the presence of the mecA and vanA resistance genes in isolates classified resistant to oxacillin and vancomycin according to MIC values. S. aureus and Enterococcus faecium isolated from 17 (17%) and eight (8%) samples, respectively. E. faecalis was not detected in any sample. The highest resistance rates were to ampicillin (3/5, 60 %) and penicillin G (5/5, 100 %) in MRSA and tetracycline (4/5, 80 %) in VRE isolates. While the mecA gene was detected in all MRSA isolates, vanA gene was not detected in any of the phenotypically vancomycin resistant E. faecium isolates. The present study provides data for multiple antimicrobial resistance and presence of VRE and MRSA isolated from an ongoing surveillance in humans, livestock and poultry in Turkey.
Konya Yeşil Peynirlerinin Biyojen Amin İçerikleri ile Bazı Fizikokimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi
(2021) Telli, Nihat
Araştırmada, Konya ilinde satışa sunulan Yeşil peynirlerin biyojen amin içerikleri ile bazı fizikokimyasal ve mikrobiyolojik özellikleri değerlendirildi. Araştırma materyali olarak piyasadan temin edilen 50 adet Konya Yeşil peyniri örneği kullanıldı. Araştırma k apsamında tespit edilen biyojen aminler olan tiramin (50/50), histamin (50/50), kadaverin (44/50), putresin (39/50), triptamin (32/50) ve feniletilamin (24/50) için ortalama değerler sırasıyla; 229.41±95.63, 148.21±55.52, 45.34±29.52, 29.03±27.24, 3.14±2.70 ve 2.30±2.37 mg/kg olarak bulundu. Örneklerde toplam biyojen amin ortalamaları 457.45±122.23 mg/kg olarak tespit edilirken spermidin ve spermin varlığı saptanmadı. Tiramin ve histamin miktarlarının toplam biyojen amin ortalamalarının ~ %82’sini oluşturduğu gözlemlendi. Fizikok imyasal analizlerde örnekler ortalamalarının kuru madde için %53.57±2.69; tuz için %5.82±0.81, asitlik (L.A cinsinden) için %1.13±0.18, pH için 6.21±0.37 ve aw için 0.948±0.01 olduğu belirlendi. Yapılan renk ölçümleri sonucunda; L değerlerinin 66.43 ile 83.11, a parametresinin ? 4.54 ile ? 2.59 ve b parametresinin de 11.44 ile 20.62 arasında değiştiği saptandı. TMAB, Lactobacillus, Streptococcus ve Lactococcus için ortalama değerler 7.44±0.58, 6.47±0.26 ve 7.09±0.40 log KOB/g düzeylerindeydi. Bu çalışma, çiğ sütten üretilen Konya Yeşil peynirinin biyojen amin konsantrasyonlarının ve satış noktalarında biyojen amin oluşumuna neden olabilecek faktörlerin izlenmesinin önemini ortaya koymaktadır. Özellikle baskın biyojen amin türleri göz önüne alındığında Yeşil peynir üretim hattı, depolama, sevkiyat ve sat ış yerlerinde hijyenik koşulların oluşturulmasının tüketici sağlığının korunması bakımından önem arz ettiği düşünülmektedir.
Melatonin ve Önemi
(2021) Günhan, Rabia Serpil
Melatonin memelilerin pineal bezi tarafından günlük olarak düzenli şekilde salgılanan temel hormondur. Melatonin, vücutta birçok kimyasal, biyolojik ve fizyolojik faaliyette yer almaktadır. Melatoninin asıl görevi ‘Jet lag’ olarak bilinen biyolojik saatin korunması ve ritminin ayarlanmasıdır. Melatonin antioksidan enzimleri uyarıcı, lipit peroksidasyonunu azaltıcı, beyin dokusunu oksidatif hasardan koruyucu etkiye sahiptir. Ayrıca kanser hücrelerinin çoğalmasını, tümör büyümesini engellemektedir. Melatonin suda ve yağda çözünürlüğü oldukça yüksek bir bileşiktir. Biyoaktif bir bileşik olan melatonin; portakal, domates, çilek, üzüm, kiraz, zeytinyağı, pirinç, arpa, ceviz ve sağlığa yönelik tüketilen fonksiyonel gıda ve ilaç hammaddelerinin kaynağını teşkil eden bazı tıbbi ve aromatik bitkilerde farklı bileşimlerde bulunmaktadır. Bu derlemenin amacı melatoninin önemi, fonksiyonel özellikleri, gıdalardaki profili ve gıda işlemenin melatonin içeriğine etkisi konularını araştıran çalışmaları inceleyerek sağlıklı beslenme ve yaşama katkı sağlamaktır.
Mycobacterium Avium Subsp. Paratuberculosis’in Süt ve Süt Ürünlerinde Tespit Yöntemleri
(2018) Telli, Nihat; Sayar, Ahmet Güner
Mycobacterium avium kompleksi üyelerinden olan Mycobacterium avium subsp. paratuberculosis (MAP) çok çeşitli hayvan türlerinde Johne hastalığının (paratüberkülozis) etiyolojik etkenidir. Paratüberkülozun klinik belirtilerini gösteren ve asemptomatik taşıyıcı hayvanlar etkeni süt, dışkı ve spermleriyle yaymaktadırlar. Süt direkt olarak etkeni taşıyabildiği gibi özellikle dışkı kaynaklı indirekt bulaşmalar da gerçekleşebilmektedir. Sütün yanı sıra peynir, yoğurt, krema, tereyağı, dondurma vb. süt ürünleri de etkeni taşıyabilmektedir. Süt sığırlarındaki Johne hastalığı ile insanlarda görülen Crohn hastalığı insidenslerinde dünya genelinde artış görülmektedir. Yüksek klinik ve patolojik benzerlikler bulunan bu hastalıklar arasındaki olası ilişkide gıdaların rolünün yorumlanmasında ve güvenilir sonuçlar alınmasında MAP’ın süt ve süt ürünlerinde tespit yöntemleri önem arz etmektedir. Bu amaçla süt ve süt ürünlerinde Ziehl-Neelsen boyama, floresan mikroskop, katı faz sitometri ve biyolüminesans gibi direkt tanı ve kültür yöntemleri ile MAP etkenleri araştırılabilmektedir. Bu yöntemlerin yanı sıra radyoimmün testler (RIA), enzim bağlı immün testler (ELISA), agar jel immünodifüzyon testi (AGID) ve komplement fiksasyon testi (CF test) gibi serolojik teknikler ve polimeraz zincir reaksiyonu (PCR), nükleik asit hibridizasyonu, immunomagnetic separation PCR, Nested PCR, Real-Time PCR gibi moleküler teknikler veya bu tekniklerin kombinasyonlarıyla hızlı tanı yöntemleri geliştirilmiştir.
Citation - Scopus: 1
Occurrence and Antibiotic Susceptibility of Vibrio Spp., Aeromonas Spp. and Listeria Spp. in Seafoods
(Selcuk Universitesi, Veteriner Fakultesi, 2022) Telli, N.; Telli, A.E.; Biçer, Y.; Turkal, G.; Kahraman, H.A.; Dogruer, Y.
Aim: In this study, it was aimed to determine the presence of Vibrio spp., Aeromonas spp., and Listeria spp. in finned fish and shrimps consumed in Turkey and the antibiotic resistance profile of the isolates using disc diffusion method. Materials and Methods: In the research, 300 seafoods obtained at different times were used as material. Following isolation by classical cultural method, classical PCR was performed to confirm the isolates at genus level and to identify at species level for pathogenic species. Results: Finfish and shrimp samples were contaminated with Vibrio spp., Aeromonas spp. and Listeria spp. with the rate of 19.4% (33/170), 14.7% (25/170), 4.1% (7/170) and 13.8% (18/130), 13.1% (17/130), 6.2% (8/130), respectively. Twenty-nine (9.7%) and 9 (3.0%) of the Vibrio spp. isolates were identified as V. parahaemolyticus and V. cholerae, respectively. Thirty (10%) of the Aeromonas spp. isolates were detected as A. hydrophila. L. monocytogenes and V. vulnificus was not detected in any of samples. Antibiotic resistance profile of the V. parahaemolyticus, V. cholerae, A. hydrophila and Listeria spp. isolates was streptomycin (71.4%), teicoplanin (71.4%), ampicillin (87.5%), teicoplanin (75%); streptomycin (80%), ampicillin (75%), cefixime (75%), penicillin (75%), sulfamethoxazole/trimethoprim (100%), tetracycline (75%); erythromycin (93.8%), vancomycin (81.2%), amoxacillin/clavulanic acid (78.6%), ampicillin (85.7%), cephalothin (92.9%), penicillin G (92.9%); and cephalothin (37.5%-42.9%), erythromycin (37.5%-42.9%), penicillin G (37.5%-42.9%), tetracycline (37.5%-42.9%), respectively. Conclusion: As a result, it is thought that fish and shrimp consumed in Turkey may be contaminated with pathogenic Vibrio and Aeromonas species, and antibiotic-resistant isolates may pose a risk to public health. © 2022 Przeglad Rusycystyczny. All rights reserved.
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.

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