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Öğe 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, HilmiThis 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.Öğe Inhibitory effects of different decontamination agents on the levels of Listeria monocytogenes in the experimentally inoculated raw beef samples in the laboratory conditions(Veteriner Fakultesi Dergisi, 2012) Elmali, Mehmet; Yaman, Hilmi; TekInşen, Kemal Kaan; Öner, Süleyman; ÇekIn, ErhanThis study aimed at comparing the inhibitory effects of various decontamination agents (1% lactic acid, 2% lactic acid, 2% acetic acid, 0.1% acidified sodium chloride, 0.1% sodium acetate, and 0.1% cetylpridinium chlorine) on experimentally contaminated raw beef samples with Listeria monocytogenes being a significant pathogen microorganism for public health. The highest level of bacterial inhibition was determined in the meat samples treated with 2% lactic acid while the lowest level was in the samples treated with 0.1% acidified sodium chloride. It is very important to specify that initial bacterial load of carcases, the decontamination technique applied, and the characteristics of acids used (dissociated or undissociated, pH, amount, percentage, application temperature, and different combinations) are essential parameters to be taken into account in the process of reducing microorganism on raw meat samples.Öğe Inhibitory effects of different decontamination agents on the levels of listeria monocytogenes in the experimentally ınoculated raw beef samples in the laboratory conditions(2012) Elmalı, Mehmet; Yaman, Hilmi; Tekinşen, Kemal Kaan; Öner, Süleyman; Çekin, ErhanBu çalışmada, laboratuvar koşullarında, halk sağlığı bakımından önemli bir patojen olan L. monocytogenes ile deneysel olarak inoküle edilmiş çiğ sığır etlerinde farklı dekontaminasyon ajanlarının (%1 laktik asit, %2 laktik asit, %2 asetik asit ve %0.1 asitlendirilmiş sodium klorür, %0.1 sodyum asetat ve %0.1 cetylpridinium chlorine) baskılayıcı etkisinin karşılaştırılması amaçlanmıştır. En yüksek bakteriyel inhibisyon oranı, %2 laktik asit uygulanmış et örrneklerinde belirlenmiştir, en düşük oran ise %0.1 asitlendirilmiş sodyum klorür uygulanmış örneklerde gözlemlenmiştir. Çiğ etlerdeki bakteriyel yükü azaltma sürecinde karkasların ilk bakteriyel yükü, uygulanan dekontaminasyon tekniği ve kullanılan asitlerin karakteristik özellikleri (dissosiye yada dissosiye olmamış, pH, miktarı, oranı, uygulama sıcaklığı ve kullanılan farklı kombinasyonlar) gibi gözönüne alınması gereken temel parametrelere vurgu yapmak önem arz etmektedir.Öğe Observation of Lactic Acid Bacteria and Yeast Populations During Fermentation and Cold Storage in Cow's, Ewe's and Goat's Milk Kefirs(Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Yaman, Hilmi; Elmali, Mehmet; Kamber, UfukChanges in the population numbers of Lactobacillus spp, Lactococcus + Leuconostoc spp. and yeasts in the kefirs made of cows, ewes and goats milk were determined in this study. The highest count of Lactobacillus spp. was in ewe's milk. There was a slight or no difference in the goats and cow's milk. At 24 h, one log(10) cfu/ml decrease was observed for Lactobacillus spp. in cows and ewes milk. Lactobacillus spp. were more steady in goat milk with a half log(10) cfu/ml decrease. Lactococcus + Leuconostoc spp. similarly reached their maximum populations in cow, ewe and goat milk at the time period of 15-24 h. Lactococcus + Leuconostoc spp. in all milks were in parallel with the maximum populations of Lactobacillus spp. in ewe milk at the time period of 12-15 h. Yeasts had similar numbers in cow, ewe and goat milk at the time period of 15-21 h. Some decreases were observed in the numbers of Lactobacillus spp, Lactococcus + Leuconostoc spp, and yeasts of the kefirs kept at 4 degrees C for 7 days. The decreases of Lactobacillus spp. in cows' and goats' milk kefirs were slight and similar, while one and half log(10) cfu/ml decrease was counted in ewes' milk kefir. The decrease in the numbers of Lactococcus + Leuconostoc spp. was more pronounced than those of Lactobacillus spp. and yeasts. pH decreased during the fermentation and all remained constant over the storage period of 7 days. The type of milk had an influence on the population development of kefirs. Ewe's milk supported the growth of Lactobacillus spp. and Lactococcus + Leuconostoc spp. better. This indicates that different milks may influence the population development of kefir microflora which may affect the quality of kefir.Öğe Prevalence of Listeria monocytogenes in poultry meat(Soc Brasileira Ciencia Tecnologia Alimentos, 2015) Elmali, Mehmet; Can, Hayriye Yesim; Yaman, HilmiThe objectives of this study were: i) to isolate Listeria spp. and Listeria monocytogenes in broiler wing meat samples, ii) to confirm the isolates by PCR, based on prs and hly A gene sequences, iii) to determine the seasonal and monthly distribution of the isolates. A total of 120 broiler wing meat samples (60 packaged pieces wrapped using strech film in styrofoam plates and 60 unpackaged pieces) bought from different markets in Hatay province were analysed. Listeria spp. was isolated from 57 (47.5%) out of 120 samples. Fifty-four, out of 57 Listeria spp. isolates were identified as L. monocytogenes. L. monocytogenes was isolated from the samples collected during the spring, winter, summer, and autumn at the levels of 26.6%, 40%, 53.3%, 60%, respectively. In this study, the isolation rates were found to be the highest in autumn, while the isolation rates were found to be the lowest in spring. As a consequence, high prevalence of Listeria spp. and L. monocytogenes in poultry wing meat samples may pose a risk for human health. We consider that with obeying the rules of good hygiene practices (GHP), good manufacturing practices (GMP) and HACCP can minimize the contamination with Listeria spp.
