Browsing by Author "Alisarli, M."

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Histamine Formation and Microbiological Changes in Endemic Chalcalburnus Tarichi Pallas 1811 (Inci Kefali) Stored at 4 °c
(Univ Austral Chile, Fac Ciencias veterinarias, 2008) Ekici, K.; Alisarli, M.
Histamine accumulates in food via microbial decarboxylation of histidine. Small amounts of histamine naturally occurring in food under normal circumstances do not pose a public health hazard. Certain microbial species such as Enterobacteriaceae and Pseudomonas slip. have considerable capacity for histamine formation and can proliferate during handling or processing of foodstuffs, possibly elevating the histamine content to a harmful level. The objective of this study was to measure the formation of histamine and microbiological changes in fresh Chalcalburnus tarichi from Van lake and stored at 4 degrees C for up to 15 days. Fish muscle samples were taken on day 1, 3, 5. 7, 9 11, 13 and 15 of experiment, during storage. Histamine content was determined using a spectrofluorometric method and the total count and features of Enterobacteriaceae and Pseudomonas spp. present in the samples were established by standard microbiological procedures. The initial concentration of histamine was 27.5 mg/kg, increasing gradually up to 134.38 mg/kg on day 15. Total viable bacterial count varied from 8.0 x 10(2) to 9.0 x 10(9) cfu/g. Enterobacteriaceae was in the 2.0 x 10(2) to 6.5 x 10(9) cfu/g range, while Pseudomonas spp. was in the 3.0 x 10(2) to 7.3 x 10(9) cfu/g range.
Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening
(Asian Journal of Chemistry, 2010) Ekici, K.; Tarakci, Z.; Alemdar, S.; Alisarli, M.
Effect of cheese starters (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris; CC). yoghurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: YC) and helveticus starter (Lactobacillus helveticus; HC) on histamine. tyramine contents and some microbiologic properties of Otlu (herby) cheese were investigated in this study. The moisture and salt contents of cheese were similar for difference cultures but pH of CC cheese was higher than those of other cultures at the beginning of the ripening. Histamine and tyramine contents of CC cheese, on the other hand, were lower than other cheese samples and increased significantly during ripening. Coliform counts were determined as under < 1 at the end of the storage. period in all cheeses while Enterobactericeae counts were decreased approximately to a value of 1 cfu. Lactic acid bacteria, yeast and mould counts of helveticus culture cheeses at 60 days was lower than that of other (p < 0.05) samples. Results indicated that addition of the different starter cultures on Otlu cheeses had no significant (p > 0.05) effect on compositional (moisture, salt contents and pH value) and microbiological (total aerobic mesophilic bacteria, coliform and Enterobactericeae counts) properties when compared with the other cheese samples.
Initrate and Nitrite Levels of Drinking Water in Bitlis Province, Turkey
(2009) Alemdar, S.; Kahraman, T.; Agaoglu, S.; Alisarli, M.
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±0.09mg 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. © Medwell Journals, 2009.
Occurrence of Escherichia Coli O157:h7/O157, Listeria Monocytogenes and Salmonella Spp. in Beef Slaughterhouse Environments, Equipment and Workers
(Wiley, 2008) Akkaya, L.; Alisarli, M.; Cetinkaya, Z.; Kara, R.; Telli, R.
Escherichia coli O157/O157:H7, Listeria monocytogenes and Salmonella spp. are major foodborne pathogens and the emergence of these pathogens has been reported in many countries. The aim. of this study was to investigate contamination of the beef slaughterhouse environment, equipment and workers with E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. For this study, 500 swab samples were taken from 19 different points in five privately owned slaughterhouses, their periphery, slaughterhouse equipment and slaughterhouse employees. The presence of E. coli O157:H7/O157, L. monocytogenes and Salmonella spp. was determined with the application of the immunomagnetic separation method. Our study showed that the swabs
The Prevalence of E-Coli O157/O157:h7, L-Monocytogenes and Salmonella Spp. on Bovine Carcasses in Turkey
(Wiley, 2008) Akkaya, L.; Cetinkaya, Z.; Alisarli, M.; Telli, R.; Gok, V.
Escherichia coli, O157, E. coli O157:H7, Listeria monocytogenes and Salmonella spp. are important foodborne pathogens, that some studies have demonstrated that cattle are a major reservoir of these pathogens. The main purpose of this study was to evaluate the prevalence of E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. on slaughtered bovine carcasses. In this study, five abattoirs in Afyonkarahisar were visited between March and August in 2005 in the center of Afyonkarahisar Province, Turkey. A total of 250 bovine carcasses were sampled by surface swabbing the carcasses at four points. The presence of E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. in the samples collected from 250 cattle was determined with the application of the immunomagnetic separation method. Overall, the prevalence of E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. was 3.2, 0.8, 6.8 and 10%, respectively. Our results demonstrated that bovine carcasses can also be a source for E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. infections for humans. The widespread occurrence of these pathogens in slaughterhouses reinforces the need for the implementation of effective control measures.
The Prevalence of Verocytotoxigenic Escherichia Coli 0157: H7 in Dung of Cattle
(2009) Kenar, B.; Akkaya, L.; Cetinkaya, Z.; Alisarli, M.
Studies were made on cattle from four different private slaughterhouses located in the center of Afyonkarahisar Province in Turkey. The presence of E. coli O 157:H7 in the dung samples from 300 cattle collected under aseptic conditions after slaughter was determined by of the Immuno Magnetic Separation (IMS) method. Verotoxin 1 (VT1) and 2 (VT2) production of the isolated E. coli 0157:H7 strains were also confirmed using Glisa Duopath Verotoxin test kit. Four (1.33%) of the 300 dung samples from cattle collected from 4 different slaughterhouses were positive for E. colli O 157:H7.