Browsing by Author "Alemdar, Sueleyman"

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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.
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.