Yazar "Ayaz, Naim D." seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim
    Öğe
    Microbiological characterization of cig kofte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in cig kofte during refrigerated storage
    (Elsevier Sci Ltd, 2018) Ghazzi, Marya; Porto-Fett, Anna C. S.; Ayaz, Naim D.; Ozansoy, Gorkem; Cufaoglu, Gizem; Goncuoglu, Muammer; Luchansky, John B.
    We monitored the occurrence and fate of Shiga toxin-producing Escherichia coli, E. coli O157, Listeria monocytogenes, and/or Salmonella spp. in cig kofte (translated as "raw meatball") purchased from establishments in Turkey or prepared and inoculated in our laboratory. Of the 24 beef and 144 vegetarian samples of cig kofte purchased, Salmonella were recovered from the vegetarian samples (1 of 24 samples), but not from the samples containing beef (<= 2.3 log CFU/g detection limit). L. monocytogenes were recovered from 2 of 24 beef (8.3%) and 2 of 144 vegetarian (1.4%) samples of cig kofte, whereas E. colt O157 were recovered from 5 of 24 meat (20.8%) and 21 of 144 vegetarian (14.6%) samples of cig kofte tested. Levels of total aerobic bacteria ranged from 3.7 to 9.0 log CFU/g, whereas levels of Enterobacteriaceae and coliforms ranged from 2.3 to 7.3 log CFU/g. In our laboratory, finely-ground beef (93:7%, lean:fat) was separately inoculated (ca. 4.0 log CFU/g) with multi-strain cocktails of STEC, Salmonella spp., or L. monocytogenes and then mixed with either bulgur wheat alone or with bulgur wheat along with tomato sauce, vegetables, and various spices. Next, aliquots of buffered vinegar (BV) or distilled white vinegar (DV; 5% acidity) were added as antimicrobials to the inoculated batter to deliver 0, 2.5, or 5.0% (vol/wt) of the antimicrobial. The resultant batter was shaped into ca. 15 g balls by hand and stored at 4 or 15 degrees C. When cig kofte was formulated with or without spices and with or without antimicrobials, pathogen numbers remained relatively unchanged after 3 days of storage at 4 degrees C. In contrast, when cig kofte was formulated without spices and without antimicrobials, pathogen levels increased by ca. 0.2 to 0.9 log CFU/g, respectively, after 3 days at 15 degrees C. When product was formulated with spices, in the absence of antimicrobials, STEC and L. monocytogenes levels decreased by ca. 03 and 0.7 log CFU/g, respectively, whereas Salmonella spp. increased by ca. 0.3 log CFU/g after 3 days at 15 degrees C. Thus, the formulation of cig kofte used in this study did not support growth (<= 1.0 log CFU/g) of either STEC, Salmonella spp., or L. monocytogenes. Our data also confirm that pathogens can be recovered on occasion from cig kofte sold at restaurants and at retail in Turkey, as well as highlight the importance of proper formulation, handling, and storage practices to ensure its safety. (C) 2017 Published by Elsevier Ltd.
  • Küçük Resim
    Öğe
    Species distribution, molecular characteristics and vancomycin resistance gene profiles of Enterococcus sp isolates from farmhouse cheeses in western Turkey
    (Wiley, 2014) Buyukyoruk, Sadik; Ayaz, Naim D.; Gencay, Yilmaz E.; Beyaz, Devrim; Kocak, Pelin
    Species distribution, virulence traits and vancomycin resistance gene profiles of Enterococcus isolated from 43 home-made artisan cheese samples collected from open markets, located in Aydin region of Turkey, were investigated. Of the 129 isolates, 95 were identified as Enterococcus sp.; Enterococcus faecium being the most prevalent species (82.1%), followed by Enterococcus faecalis (13.6%) and Enterococcus durans (1.0%). None of the enterococci were harbouring vanA or vanC, while seven isolates (7.3%) were shown to harbour vanB gene by multiplex PCR. gelE (49.4%) being the most prevalent virulence factor was followed by asa1 (27.3%), esp (22.1%), cylA (4.2%) and hyl (3.1%).