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Öğe Antimicrobial resistance and esbl prevalence in escherichia coli from retail meats(Wiley, 2011) Arslan, Seza; Eyi, AylaIn the study, Escherichia coli isolates were recovered from 72 (42.9%) of the 168 retail meat samples. Overall, 48 (66.7%) of the poultry meat, 13 (18.1%) of the ground beef and 11 (15.3%) of the meat samples were positive for E. coli. All E. coli isolates using the disk diffusion method were tested for their resistance patterns toward 16 commonly used antimicrobial agents. In general, the most frequently encountered form of resistance in all samples was resistance to erythromycin (91.7%), tetracycline (55.6%), ampicillin (50%), sulphamethoxazole/trimethoprim (45.8%) and piperacillin (41.7%). None of the isolates had resistance to six antimicrobials tested. A total of 94.4% of the isolates were resistant to one or more antimicrobial agents, and multiple resistance to three or more antimicrobial drugs was 56.9%. Extended-spectrum beta-lactamases production in meat isolates was also found in 13.9% of E. coli isolates by the phenotypic confirmatory test and in 11.1% of E. coli isolates by the double disk synergy test.Öğe Isolation and identification of Escherichia coli , Salmonella spp., and Yersinia spp. from retail meat products in Bolu(Bolu Abant İzzet Baysal Üniversitesi, 2009) Eyi, Ayla; Arslan, SezaEt ve et ürünleri gıda kaynaklı enfeksiyonların asıl kaynağı ve insan ve besin üreten hayvanlar arasında en önemli bağlantıdır. Hayvanların kesimi esnasında; deriden, bağırsaktan ya da işlem yapılan çevreden gelebilecek bakteriler etin yüzeyini kontamine edebilirler. Bu durum kesimden önce hayvan yıkanmış, işlem esnasında karkas üzerinde çeşitli temizleme muameleleri yapılmış ve çevreyi temiz tutma programları uygulanılmış olsa bile oluşmaktadır. Bu organizmaların bazıları bozulmaya sebep olan bakteriler iken, diğerleri de insanlar için patojendirler. Çalışmanın amacı, perakende et ürünlerinden Escherichia coli, Salmonella ve Yersinia türleri gibi patojen bakterileri izole etmek ve adlandırmaktır. Bu çalışmada Kasım 2007 ile Mayıs 2008 ayları arasında Bolu ilindeki çeşitli kasap ve şarküterilerden toplam 225 adet perakende et ürünleri (tavuk eti, et, kıyma) toplanmıştır. Et örneklerinde E. coli, Salmonella ve Yersinia türlerinin varlığı ?Uluslararası Standardizasyon Örgütü? nün yöntemleri doğrultusunda analize tabi tutulmuştur. Özellikle, E. coli' nin adlandırılmasında standart ISO prosedüründen En Muhtemel Sayı (EMS) yöntemi kullanılmıştır. EMS yöntemi ile gıdalarda düşük konsantrasyondaki E. coli miktarı tayin edilebilmektedir. Bu 225 örnekten, 50' sinde (%22.2) Salmonella türleri ve beşinde (%2.2) Yersinia türleri tespit edilmiştir. 225 örneğin 168' inde E. coli varlığı araştırılmıştır ve 90' nında (%53.5) E. coli bulunmuştur. İzole edilen 50 Salmonella türünün, 22' si (%9.8) S. Typhimurium, 20' si (%8.9) S. bongori, sekizi (%3.5) S. enterica subsp. diarizonae olarak adlandırılmıştır. Yersinia türlerinden, Y. mollaretii üç örnekte (%1.33), Y. intermedia bir örnekte (%0.44), Y. pseudotuberculosis bir örnekte (%0.44) bulunmuştur.Öğe Occurrence and antimicrobial resistance profiles of salmonella species in retail meat products(Int Assoc Food Protection, 2010) Arslan, Seza; Eyi, AylaIn the present study. a total of 225 retail meat products (poultry meat, ground beef. and beef samples) were tested for the prevalence of Salmonella Of these, SO (22.2%) were positive for Salmonella. Overall, the pathogen was detected in 22 (29.3%) samples of poultry meat (a = 75), 16 (21.3%) samples of ground beef (a = 75). and 12 (16%) samples of beef (a = 75). The most common isolate was Salmonella enter lea serovar Typhimurium (9.8%), followed by S bongori species (8.9%) and S enterica subsp diarizonae (3.5%) The Salmonella strains isolated were also examined for antimicrobial resistance patterns and production of beta-lactamase enzyme. The resistance levels of the isolates against 14 different antimicrobial agents were tested by the disk diffusion method None of the strains exhibited resistance to cefotaxime, ciprofloxacin. norfloxacin, or levofloxacin. However, the highest resistance rates in the meat isolates were 64% each for ampicillin and cephazolin and 56% for amoxicillin-clavulanic acid A total of 62% of the 50 Salmonella strains were multiresistant to three or more antimicrobial agents The exhibited multiple resistance to four or more antimicrobial drugs was 32% Furthermore. none of the isolates had beta-lactamase enzyme activityÖğe Prevalence of Escherichia coli in retail poultry meat, ground beef and beef(Polish Soc Veterinary Sciences Editorial Office, 2012) Eyi, Ayla; Arslan, SezaThe aim of the study was to determine the prevalence and the level of E. coli contamination in retail poultry meat, ground beef and beef, and to evaluate the compliance of retail meat and meat preparations to requirements of the Turkish Food Codex and health risks for consumers. A total of 168 retail meat samples were examined for the prevalence and counts of Escherichia coli. Determination of the level of contamination of E. coli was performed using Lauryl Sulphate Tryptose (LST) broth with 4-methylumbelliferyl-beta-D-glucuronide (MUG) according to three tubes with the Most Probable Number (MPN) method. Out of the total 168 samples tested, including poultry meat, ground beef and beef (each 56 samples), 90 (53.6%) were contaminated with E. coli. Overall, E. coli was detected in 49 (87.5%) of the poultry meat samples, 27 (48.2%) of the ground beef and 14 (25%) of the beef samples. The contamination level of all retail meats with E. coli was 1.9 x 10(3) MPN/g. Average counts of E. coli in each group meat were 3.7 x 10(3) MPN/g in poultry meats, 1.4 x 10(3) MPN/g in ground beef, and 6.4 x 10(2) MPN/g in beef samples. E. coli counts in all of the contaminated meats exceeded the established values in the microbiological criteria for retail meats consulted. The results have established retail meats represent hazards to human health and can be a threat to public health. On account of this, it is necessary that the consumers adopt the basic instructions regarding good hygienic practices, good cooking of meat, adequate storage temperature and cross-contamination.Öğe Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream(Elsevier Sci Ltd, 2014) Arslan, Seza; Eyi, Ayla; Küçüksarı, RümeysaBacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined for the presence of following virulence genes hblC, nheA, cytK and ces genes, and tested for a range of the extracellular enzymes, and antimicrobial susceptibility. The strains were found to produce extracellular enzymes: proteolytic and lipolytic activity, gelatin hydrolysis and lecithinase production (100%), DNase production (93.1%) and amylase activity (93.1%). Of 29 strains examined, 24 (82.8%) showed hemolytic activity on blood agar. Beta-lactamase enzyme was only produced by 20.7% of B. cereus group. Among 29 B. cereus group from ice cream, nheA was the most common virulence gene detected in 44.8% of the strains, followed by hblC gene with 17.2%. Four (13.8%) of the 29 strains were positive for both hblC gene and nheA gene. Contrarily, cytK and ces genes were not detected in any of the strains. Antimicrobial susceptibility of ice cream isolates was tested to 14 different antimicrobial agents using the disc diffusion method. We detected resistance to penicillin and ampicillin with the same rate of 89.7%. Thirty-one percent of the strains were multiresistant to three or more antibiotics. This study emphasizes that the presence of natural isolates of Bacillus spp. harboring one or more enterotoxin genes, producing extracellular enzymes which may cause spoilage and acquiring antibiotic resistance might hold crucial importance in the food safety and quality. (C) 2013 Elsevier Ltd. All rights reserved.
