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    Detection of Listeria monocytogenes by using PCR method in refrigerated ready-to-eat food consumed in Turkey
    (Polish Soc Veterinary Sciences Editorial Office, 2013) Elmali, Mehmet; Oner, Suleyman; Yaman, Hilmi
    This study aimed to detect the prevalence, risk and importance of Listeria monocytogenes in ready-to-eat (RTE), traditional food products, using PCR in the Antakya/Hatay district in the southeast of Turkey, which is a popular tourist destination. L. monocytogenes was isolated and identified from 2.09% of the 239 RTE food samples tested. L. monocytogenes was found in 3 (2.58%) of 116 salad samples, and 2 (6.66%) of 30 abagannus samples. However, no L. monocytogenes contamination was detected in the samples of broad bean paste, hummus (crushed chickpeas), parsley salads, traditional salted yoghurt, thyme salads, and walnuts with red pepper. In conclusion, our study showed a relatively high risk of L. monocytogenes in some traditional RTE foods in the Antakya/Hatay district of Turkey. The observed L. monocytogenes contamination may have been caused by a high microbial load of the ingredients, cross-contamination, poor production and processing conditions, incorrect handling, or watering vegetables with polluted water.
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    Öğe
    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.