Browsing by Author "Isleyici, O"

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The Effects of Laminitis on Milk Yield and Milk Composition of Sheep
(indian veterinary Journal, 2004) Tas, A; Isleyici, O; Baytok, E; Cak, B; Savran, A; Demirel, E; Ceylan, E
Presence of Motile Aeromonas Ssp in Raw Chicken Meats
(indian veterinary Journal, 2006) Isleyici, O; Sancak, YC; Hallac, B; Ekici, K
In this study, 53 samples of raw chicken meat were used for isolation and identification of motile Aeromonas species. Twenty five (47.17%) of all raw chicken meat were found positive with motile Aeromonas species; 15 (28.30%) of them were A. hydrophila, 5 (9.43%) were A. cavia and 5 (9.43%) were A. sobria. As a result, it is stated that the isolation and determination of motile Aeromonas species, particularly pathogenic A. hydrophila from raw chicken meat samples indicates a serious potential risk for public health.
Some Toxic and Trace Metals in Cattle Livers and Kidneys
(indian veterinary Journal, 2004) Ekici, K; Agaoglu, S; Isleyici, O
Some elements such as copper, zinc, manganese, iron, chromium and cobalt have useful biological functions. However, in contrast to the benefits of these elements some of them and especially heavy metals are toxic at certain levels of intake (Kramer et al., 1983; Falandysz, 1993). Offals such as livers and kidney, often accumulate higher metal concentrations than most of the other foods (Jorhem et aL, 1989; Alonso, 2000). The aim of this work was to provide information on some metals (cadmium, copper, zinc, manganese, iron, chromium and cobalt) in cattle livers and kidneys.
A Study on the Determination of Histamine Levels in Herby Cheese
(A V A Agrarverlag, 2005) Sancak, YC; Ekici, K; Isleyici, O; Sekeroglu, R; Noyan, T
Cheese, like other fermented foods, may contain histamine as result of decarboxylation of histidine by microorganisms. Histamine is either psychoactive or vasoactive and may cause problems to some consumers. Histamine, has been implicated as the causative agent in several outbreaks of food poisoning. This study was conducted to determine the histamine contents of Herby cheese marketed in Van area, Turkey. Histamine levels of 47 Herby cheese samples purchased from retail stores were quantified by fluorometric o-phthalaldehyde method. Histamine was found in all samples. Histamine concentration varied from 25.62 to 957.62 mg/kg. Mean was 211.82 +/- 206.74 mg/kg. It can be said that the histamine levels in Herby cheeses of 6.38% examined in this study may be hazardous for public health. In conclusion, histamine formation should be controlled by strict use of good hygiene in both raw material and manufacturing environment, with corresponding inhibition of spoiling microorganisms.