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- MakaleYalnız künye2017Scopus SJRQ2Seasonal prevalence of Escherichia coli O157:H7, Listeria spp. and Salmonella spp. in fermented sausages, sosis and salami in eastern Turkey
Ozbey, Gokben; Ozbey, Ulku; Kok, Filiz
The goal of our study was to characterize the proportions and seasonal prevalence of Escherichia coli (E. coli) O157:H7, Listeria spp. and Salmonella spp. in fermented sausages, sosis and salami. A total of 192 samples consisting of sausage (n=96), sosis (n=48) and salami (n=48) purchased from different butcher shops and markets in the Elazig Province of eastern Turkey for one year duration were processed and tested by culture and polymerase chain reaction (PCR) for the presence of E. coli O157:H7, Listeria spp. and Salmonella spp. L. innocua was found to be the most predominant Listeria spp. in fermented sausages and sosis whereas, L. monocytogenes (1.04%) and Salmonella spp. (1.04%) were detected at much lower prevalence in fermented sausage. No L. monocytogenes and Salmonella spp. were determined in salami samples. In addition, no Salmonella spp. was detected in sosis samples. L. welshimeri (12.5%) was observed most frequently on salami samples. No E. coli O157:H7 was isolated in any samples of fermented sausage, sosis and salami. Seasonal prevalence of Listeria spp. in fermented sausages, sosis and salami was highest in July, with no L. monocytogenes and Salmonella spp. being isolated during autumn, winter and spring months of the year. Although the proportion of L. monocytogenes in fermented sausages and sosis is much lower in the current study, the presence of L. monocytogenes in these samples in the Elazig Province of eastern Turkey could still present a major public health threat.
AtıfScopus3
İncele - MakaleAçık Erişim2015Scopus SJRQ1Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout
Dikici, Abdullah; Koluman, Ahmet; Calicioglu, Mehmet
The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producing Escherichia coli (O157:1-17 and non-O157 serogroups including O103, O111, O145 and O26) at different conditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli (similar to 7.00 + 1.00 log(10) cfu/g) were treated with the lactic acid solutions at different concentrations (0% (control), 1.5%, 2.0%, or 2.5%) and at different temperatures (20, 40, or 50 degrees C) for 3 min. Results indicated that regardless of the treatment temperature, no significant reduction in the numbers of any serogroup occurred in the control group (0%) (p > 0.05). However, lactic acid at concentration of 1.5%, 2% and 2.5% was found to be effective against all organisms tested. There was no significant difference (p > 0.05) between E. coli O157:H7 and non-O157 STEC serogroups at any treatment group. The highest reductions (ca. 400 log(10) cfu/g) of all serotypes in both produces were observed after immersing into 2.5% lactic acid at 50 degrees C. The results of this study showed that decontamination of fresh produces such as spinach and soybean sprout with lactic acid solutions prepared at mild temperatures (40 degrees C and 50 degrees C) might be an effective safety measure in preventing public health risks associated with these products contaminated with STEC. (C) 2014 Elsevier Ltd. All rights reserved.
AtıfWoS20OpenAlex21
İncele - MakaleYalnız künye2010Scopus SJRQ3Presence of E. coli O157:H7 in Cakes Marketed in Elazig
Öksüztepe, Gulsum; Patir, Bahri; Çalicioglu, Mehmet; Ilhak, O. Irgan; Dikici, Abdullah
The present study was undertaken to investigate the presence of Escherichia coli O157:H7 in cakes (plain, with cacao, with fruit) marketed in Elazig. A total of 200 cake samples as 100 plain, 50 with cacao, and 50 with fruit were analysed. Following the enrichment, the samples were plated on to CT-SMAC agar. A total of 208 typical colonies (colourless) as 138 colonies from 65 plain cakes, 25 colonies from 8 cakes with cacao, and 45 colonies from 19 cakes with fruit were isolated. These colonies were subjected to further analysis given in the materials and methods section for identification of serotype O157:H7 of E. coli. However, no colonies representing E. coli O157 were detected in any of the samples. Therefore, analysis was not proceeded for determining H7 in any of the isolates. E. coli O157:H7 was not detected in any of the cake samples analyzed. Although this finding is a good news for public health, considering other pathogens, which may exist in cakes, it is concluded and reemphasized that strict hygienic practices should be applied at every stage of cake production.
AtıfWoS2İncele