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    Detection of Coxiella burnetii in cows', goats', and ewes' bulk milk samples using polymerase chain reaction (PCR)
    (Croatian Dairy Union, 2015) Can, Hayriye Yesim; Elmali, Mehmet; Karagoz, Alper
    Q fever is a widespread zoonotic disease that is caused by obligate intracellular bacteria, Coxiella burnetii. This study was planned to determine the prevalence of C. burnetii in cows', goats', and ewes' bulk milk (BM) samples using PCR and to confirm positive results by DNA sequencing. A total of 150 BM samples (50 samples of each cows', goats', and ewes' milk) collected from 15 randomly selected dairy farms in Hatay province were analyzed. The BM samples were taken between January 2012 and July 2013. Bacterial DNA was extracted directly from milk samples. Nine of the BM samples (6 %) were PCR positive; five from cows' BM, two from ewes' BM, and two from goats' BM. Bacterial DNA was detected in 3 of 15 (20 %) dairy farms. Positive results were confirmed by DNA sequencing. The sequencing results of Coxiella DNA extracted from cows', goats', and ewes' milk samples were consistent with the reference strain with 100 %, 99.7 %, 99.8 % homology, respectively. BM samples were found to be contaminated with C. burnetii; therefore, taking hygienic measures is necessary for food safety and public health.
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    Detection of Salmonella spp., Salmonella Enteritidis, Salmonella Typhi and Salmonella Typhimurium in cream cakes by polymerase chain reaction (PCR)
    (Polish Soc Veterinary Sciences Editorial Office, 2014) Can, Hayriye Yesim; Elmali, Mehmet; Karagoz, Alper; Oner, Suleyman
    The aims of this study were: (i) to determine the incidence of Salmonella spp. by conventional culture methods in cream cakes, (ii) to detect invA gene by PCR for the confirmation of the isolates, (iii) to analyze isolates for S. Enteritidis, S. Typhi, and S. Typhimurium by PCR based on Sdf I, ViaB, Spy gene sequences, respectively, and (iv) to identify isolates in comparison to the reference strain by DNA sequence analysis. A total of 81 unpackaged cream cake samples were obtained from different patisseries in Hatay, Turkey. Salmonella spp. was detected in 13 (16%) out of 81 cream cake samples by the conventional culture method. A total of 45 isolates from the 13 positive samples were confirmed as Salmonella spp. by PCR. Homology among the reference strain and isolates and homology within the isolates was found to be 98.97-100%. Cream cake samples analyzed in this study were found to be contaminated with Salmonella, thus posing a potential health hazard for the consumer. To protect public health, food safety management systems such as HACCP, GMP and GHP could be carried out in cream cake production.
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    Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples
    (Korean Soc Food Science Animal Resources, 2017) Can, Hayriye Yesim; Elmali, Mehmet; Karagoz, Alper
    The objectives of this study were: i) to detect the presence of Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in raw milk, cheese, beef minced meat, and chicken meat samples; ii) to evaluate the antimicrobial susceptibility of the isolates; and iii) to determine clonal relation among the isolates by using pulsed-field gel electrophoresis (PFGE) method. Therefore, a total of 160 food samples were randomly collected between August 2014 and May 2015 in Hatay province, located in the southern Turkey. Twenty (12.5%) of the samples were found to be contaminated with S. aureus. A total of 40 isolates from the 20 positive samples were confirmed to be S. aureus by multiplex PCR based on 16S rRNA and nuc gene. The mec A gene was not detected in any of the S. aureus strains. In the present study, 39 out of 40 (97.5%) isolates were found to be resistant to one or more antibiotics. All of isolates were susceptible to gentamicin, oxacillin, and vancomycin. The highest resistance rate was detected in penicillin (95%) and ampicillin (92.5%), followed by tetracycline (30%), erythromycin (20%), ciprofloxacin (12.5%). Nine major patterns were determined by PFGE. In 6 of these patterns, thirty-six strains (90%) had identical PFGE profiles.
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    Psychrotrophic properties, toxigenic characteristics, and PFGE profiles of Bacillus cereus isolated from different foods and spices
    (Univ Federal Santa Maria, 2022) Can, Hayriye Yesim; Elmali, Mehmet; Karagoz, Alper; Disli, Huseyin Burak
    Bacillus cereus is an aerobic and facultatively anaerobic, spore-forming bacterium, and it is found naturally in soil and poses a risk factor for the contamination of food and foodstuffs including cereals, vegetables, spices, ready-to-eat (RTE) foods, meats, milk, and dairy products. This study determined the prevalence of B. cereus in raw poultry meat, raw cow's milk, cheese, spices, and RYE foods in Hatay province. The study also analysed the psychrotrophic properties, toxigenic characteristics, and pulsed : field gel electrophoresis (PFGE) profiles of the isolates. The levels of contamination with B. cereus determined for cheese, raw milk, RTE foods, spices, and raw poultry meat were 16.6%, 34.2%, 42.8%, 49%, and 55.5%, respectively. B. cereus was isolated from 84 (42%) of the 200 samples analysed and the 84 isolates were verified by PCR analysis targeting the haemolysin gene specific for B. cereus. Of the total isolates, 64 (76.1%) were psychrotrophic. The toxin gene profiling of B. cereus isolates was determined by amplifying the four genes nhe, hbl, cytK, and ces. The nhe and cytK genes were most frequently detected in the isolates, while the hbl and ces genes were not found. In addition, a high genetic relationship between the isolates was detected at a 92%) similarity level by PFGE analysis. In conclusion, the occurrence of both psychrotrophic and tarigenic B. cereus strains in this study indicated a potential risk for food spoilage and food poisoning.