Browsing by Author "Agaoglu, Sema"

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Antimicrobial Activity of Some Spices Used in the Meat Industry
(Natl veterinary Research inst, 2007) Agaoglu, Sema; Dostbil, Nursel; Alemdar, Sueleyman
The antimicrobial activity of some food additives used in meat products such as cumin, cinnamon, cloves, crushed red pepper, fennel, and anise against some microorganisms was investigated. For this purpose, the diethyl ether-treated extracts of spice samples were tested in vitro with Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae FML 5, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC 15753, Mycobacterium smegmatis CCM 2067, Micrococcus luteus A 2971, and Candida albicans ATCC 60192 as test strains. The disc diffusion method was applied in the trial. Cinnamon was found to be the most effective spice against tested microorganisms. The weakest antimicrobial activity was displayed by fennel. Crushed red pepper and anise were found to be ineffective against the test strains.
Fluoride Levels of Drinking Water in Bitlis Province (Turkey)
(Kafkas Univ, veteriner Fakultesi dergisi, 2011) Kahraman, Tahir; Alemdar, Suleyman; Alisarli, Mustafa; Agaoglu, Sema
In the present study, fluoride levels of drinking water from the province of Bitlis and its towns (Adilcevaz, Ahlat, Guroymak, Hizan and Tatvan) were investigated. A total of 164 water samples, collected from tanks or tap in autumn (November 2006) and spring (May 2007) were used as material. The fluoride levels were measured by Orion model 720A potentiometer, using an ion-selective electrode. The fluoride values in drinking water samples obtained from tanks and tap were found to be 0.36 +/- 0.05 and 0.35 +/- 0.03 ppm respectively. These values were the highest in Ahlat (0.75 +/- 0.04 ppm), and the lowest in the center of Bitlis (0.01 +/- 0.01 ppm). Fluoride levels were determined below 0.50 ppm in the 62% of water samples, and below 1.50 ppm in all water samples. The effect of season on the fluoride levels were found to be statistically insignificant (P > 0.05), while the effect of residential areas were significant (P < 0.05). As a result, it was demonstrated that the fluoride levels investigated in all water samples were within standard ranges, which poses no risk for fluoride toxication in the province of Bitlis.
Investigation of in Vitro Antimicrobial Activity of Aloe Vera Juice
(Medwell online, 2009) Alemdar, Suleyman; Agaoglu, Sema
This study was conducted to determine the antimicrobial activity of the Aloe vera juice against Gram-positive bacteria (Mycobacterium smegmatis, Staphylococcus aureus, Enterococcus faecalis, Micrococcus luteus and Bacillus sphericus), Gram-negative bacteria (Pseudomonas aeruginosa, Klebsiella pneumoniae, Escherichia coli and Salmonella typhimurium) and Candida albicans as in vitro. The disc diffusion method was used to test the antimicrobial activity. The study showed that Aloe vera juice has antimicrobial activity against M. smegmatis, K. pneumoniae, E. faecalis, M. luteus, C albicans and B. sphericus, but has no inhibitory effect against the other bacterial strains. The least inhibitory effect was found against M. luteus, while C albicans was detected to be the most sensitive strain. As a result; the antibacterial activity of the tested plant juice was found effective mainly against the Gram-positive bacteria. This is important to use of Aloe vera for medication, cosmetic and food purposes.
Nitrate and Nitrite Levels of Drinking Water in Bitlis Province, Turkey
(Medwell online, 2009) Alemdar, Suleyman; Kahraman, Tahir; Agaoglu, Sema; Alisarli, Mustafa
In this study, nitrate and nitrite levels of drinking water in city of Bitlis were investigated. A total of 164 water samples, collected from the tank and tap water in Spring and Autumn were used as material. Analysis performed through spectrometric techniques showed that all samples contained some levels of nitrate and nitrite. The average nitrate and nitrite levels were 5.68+/-0.31 and 1.32+/-0.09 mg L-1, respectively. The effects of residential areas and season on the nitrate and nitrite levels were found to be statistically significant (p<0.05). Nitrate levels of tank and tap water were in accordance with recommended standards. However, 12 and 100% of tank water samples and 7.02 and 100% of tap water samples collected respectively in Spring and Autumn did not meet the national standards for nitrite levels. In addition, 3.58% of tap water collected in Autumn did not meet the international standards.
Organochlorine Pesticide and Polychlorinated Biphenyls Levels in Fish and Mussel in Van Region, Turkey
(Springer, 2011) Aksoy, Abdurrahman; Das, Yavuz Kursad; Yavuz, Oguzhan; Guvenc, Dilek; Atmaca, Enes; Agaoglu, Sema
Forty-seven fish (24 endemic Alburnus tarichi, Guldenstadt, 1814; 8 Capoeta capoeta, Guldenstaedt, 1772; 15 mirror carp Cyprinus carpio, L., 1758) and 13 mussel (Unio stevenianus, Krynicki, 1837) samples, with 10 specimens per sample, were collected from Van Lake, Turkey, and rivers flowing into it. Gamma-HCH was detected in 21 Alburnus tarichi samples (56.57 ng/g +/- A 22.18 ng/g) and in two Capoeta capoeta samples (27.6 ng/g and 36.45 ng/g). Beta-HCH was detected in 8 Alburnus tarichi samples (24.95 ng/g +/- A 4.42 ng/g) and in two mussel samples (101.25 ng/g and 129.44 ng/g). HCB was found in one Alburnus tarichi sample (14.4 ng/g) and one mussel sample (181.25 ng/g). The compound 4,4'-DDE was detected in 21 Alburnus tarichi samples (87.13 ng/g +/- A 32.23 ng/g), in 9 mirror carp samples (304.82 ng/g +/- A 100.76 ng/g) and one mussel sample (149.31 ng/g). PCB 28 was detected in one Alburnus tarichi (19.46 ng/g) sample and PCB 101 was found in one Capoeta capoeta (60.16 ng/g) sample. PCB 118 was detected in one mirror carp sample (277.5 ng/g) and in two Capoeta capoeta samples (43.77 and 54.38 ng/g). PCB 128 was detected in only one Capoeta capoeta sample (141.48 ng/g). It is concluded that (i) efforts should be made to reduce contamination of aquatic environments by these compounds and that (ii) their levels in fishery products from Van Lake and connected streams should be monitored and publicly reported on a regular basis.
Some Microbiological and Physicochemical Properties of Drinking Water in Bitlis District
(Foundation Environmental Protection & Research-fepr, 2009) Alemdar, Sueleyman; Kahraman, Tahir; Agaoglu, Sema; Alisarli, Mustafa
In the present study, microbiological and physicochemical qualities of drinking water obtained from the city of Bitlis and its provinces Adilcevaz, Ahlat, Guroymak, Hizan and Tatvan) were studied. A total of 164 water samples, collected from tank and tap waters in spring and autumn, were used as material. Aerobic plate counts were carried out by pour plate technique. While membrane filtration method was used for the counts of enterococcus, co iform, E. coli and sulphite reducing anaerobic bacteria and standard methods were recruited for physicochemical analysis. The results of physicochemical analysis of water samples were found to be in conformity with the standard regulations. Microbiological results of water, however, did not comply with required standards since the findings showed 30% enterococci, 12% coliform, 24% sulphite reducing anaerobic and 8% E. coli. The mean values of pH, Na and Mg, and presence of bacteria except E. coli were higher in autumn than spring. Effect of residential areas on aerobic plate count, coliform and E. coli were found to be insignificant (p>0.05), the effects on all other variables were found to be significant (p<0.05).
Survival of Salmonella Typhimurium During the Ripening of Herby Cheese (Otlu Peynir)
(Wiley-blackwell Publishing, inc, 2010) Alemdar, Sueleyman; Agaoglu, Sema
This study was conducted to determine the survival of Salmonella Typhimurium during the ripening period of herby cheese made traditionally from raw milk. For this purpose, the cheese milk was inoculated with S. Typhimurium at the level of 103 and 105 colony-forming units/mL, and then both manufactured herby cheeses were divided into two groups equally. The herby cheeses were stored by using two different methods for ripening, either embedding into the soil or putting into brine, and analyzed on the 1st, 7th, 15th, 30th, 60th and 90th days of ripening period. At the end of the storage period, S.Typhimurium could not be detected in embedded herby cheese at both levels of the inoculation; whereas it was found that the number of the bacterium was just decreased to 2.60 and 3.15 log MPN/g in brined herby cheese for each inoculation levels, respectively. The results indicated that S. Typhimurium could survive at least 60 days in embedded herby cheese and till the last days of the ripening in brined herby cheese. This point should be taken into account for the potential risk to public health. PRACTICAL APPLICATIONS Milk and other dairy products may be contaminated with some pathogenic bacteria such as Salmonella spp. Salmonella Typhimurium is an emerging food pathogen in cheeses when it contaminates the milk. In this study, the behavior of S. Typhimurium was investigated during ripening of herby cheeses. Herby cheese made traditionally from raw milk were stored either embedding into the soil or putting into brine. As a result, it was found that embedded cheeses were safer than brined cheeses with respect to the S. Typhimurium contamination at the end of the ripening period.