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ABSTRACT: Fruit juices are targets of spoilage moulds, yeasts and acid tolerant bacteria. They might be contaminated with bacteria from
raw materials, environment, packaging and during the handling of the product. These contaminations have frequently resulted
in the spoilage of fruit juice and consequently commercial losses. The objective of this study was to determine the influence
of propolis in apple juice againstEscherichia coli andE. coli O157:H7 strains of the spoilage and pathogenic bacteria. For this purpose, apple juice was obtained from fresh apples and
then was pasteurised. The pH value, titrable acidity (as % malic acid) and Brix degree of this apple juice were 3.72±0.10,
0.67±0.05% and 12.1±0.01, respectively. Propolis extract at 1,2 and 5% concentrations were tested to determine ofE. coli andE. coli O157:H7 inhibition using paper disc diffusion method. The control treatment had no propolis extract. The apple juices were
contaminated with these bacteria, and the activity of propolis was observed at first, 18th, 24th, 48th and 72nd hours at 4 and 25°C. The number of cells in the tubes was counted using serial dilution method. Results indicated that propolis
extract at 2 and 5% concentrations had significant antimicrobial activity againstE. coli andE. coli O157:H7, therefore we can conclude that propolis extract is worthy of further study as a natural preservative for the foods
prone to microbial spoilage.
Annals of Microbiology 04/2012; 57(3):345-348. · 0.69 Impact Factor
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ABSTRACT: In this study, TaqMan-based real-time Polymerase Chain Reaction (PCR) techniques were developed for the detection of chicken and turkey meat in raw and heat-treated meat mixtures. Primers and TaqMan probe sets were designed to amplify 86 bp and 136 bp fragments for the chicken and turkey species, respectively, on the mitochondrial NADH dehydrogenase subunit 2 gene. In the results, it was possible to detect each species at the level of 0.1 pg template DNA with the TaqMan probe technique without any cross-reactivity with nontarget species (bovine, ovine, donkey, pork, and horse) while the detection level was 1 pg template DNA using conventional PCR. The TaqMan probe assays used in this study allowed the detection of as little as 0.001% level of both species in the experimental meat mixtures, prepared by mixing chicken and turkey meat with beef at different levels (0.001% to 10%). In conclusion, TaqMan probe assays developed in this research are promising tools in the specific identification and sensitive quantification of meat species even in the case of heat-treated meat products, and suitable for a rapid, automated, and routine analysis.
Journal of Food Science 02/2012; 77(2):C167-73. · 1.66 Impact Factor
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ABSTRACT: Grape pomace extracts were obtained from 5 different grape varieties grown in Turkey. The extracts were concentrated to obtain crude extracts; and incorporated into beef patties at 0% (Control), 1%, 2%, 5%, and 10% concentrations to test their antimicrobial effects in different storage periods (first, 12, 24, and 48 h). The numbers of microorganism were generally decreased by the extract concentration during the storage period. All the microorganisms tested were inhibited by the extract concentration of 10% in all the storage periods. Furthermore, the foodborne pathogens including Enterobacteriaceae and coliform bacteria, and the spoilage microorganisms including yeasts and moulds and lipolytic bacteria were also inhibited by 5% of Emir, Gamay, and Kalecik Karasi varieties in beef patties. Considering the results, the extracts of grape pomaces might be a good choice in the microbial shelf life extension of the food products as well as inhibiting the food pathogens as the case of beef patties. PRACTICAL APPLICATION: Grape pomace consists of seeds, skins, and stems, and an important by-product that is well known to be the rich source of phenolic compounds, both flavonoids and non-flavonoids. These substances have considerable beneficial effects on human health. The use of natural antimicrobial compounds, like plant extracts of herbs and spices for the preservation of foods has been very popular issue because of their antimicrobial activity. Therefore, grape pomace should be added into some food formulations to benefit from their protective effects. In this respect, this study reports the effect of addition of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. The results obtained in this study may be useful for food industry, which has recently tended to use natural antimicrobial sources in place of synthetic preservatives to prevent microbial spoilage.
Journal of Food Science 09/2011; 76(7):M515-21. · 1.66 Impact Factor
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ABSTRACT: In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated to apple and carrots (at the ratio of 5.81 and 5.81 log cfu/g for S. Typhimurium, and 5.90 and 5.70 log cfu/g for E. coli O157:H7 on to apple and carrot, respectively). After the inoculation of S. Typhimurium or E. coli O157:H7, shredded apple and carrot samples were washed with the hydrosols and sterile tap water (as control) for 0, 20, 40 and 60 min. While the sterile tap water was ineffective in reducing (P>0.05) S. Typhimurium and E. coli O157:H7, 20 min hydrosol treatment caused a significant (P<0.05) reduction compared to the control group. On the other hand, thyme and rosemary hydrosol treatments for 20 min produced a reduction of 1.42 and 1.33 log cfu/g respectively in the E. coli O157:H7 population on apples. Additional reductions were not always observed with increasing treatment time. Moreover, thyme hydrosol showed the highest antibacterial effect on both S. Typhimurium and E. coli O157:H7 counts. Inhibitory effect of thyme hydrosol on S. Typhimurium was higher than that for E. coli O157:H7. Bay leaf hydrosol treatments for 60 min reduced significantly (P<0.05) E. coli O157:H7 population on apple and carrot samples. In conclusion, it was shown that plant hydrosols, especially thyme hydrosol, could be used as a convenient sanitizing agent during the washing of fresh-cut fruits and vegetables.
International journal of food microbiology 07/2011; 148(1):30-5. · 3.01 Impact Factor
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ABSTRACT: In this study, total aerobic mesophilic bacteria (TAMB), total coliform (TC), yeasts and moulds (YM), and Escherichia coli, Salmonella, and Staphylococcus aureus counts of wheat seeds and sprouts germinated for 9 days under different relative humidity (RH) (90% and 95%) and temperatures (18 °C, 20 °C, and 22 °C) were determined. The disinfection capabilities of sodium hypochlorite (NaOCl) (100, 200, and 400 ppm) and hydrogen peroxide (H(2)O(2)) (3% and 6%) on wheat seeds/sprouts were also investigated. It has been found that native TAMB, TC, YM, and E. coli population significantly increased (p<0.05) with the germination; however, no Salmonella and S. aureus were detected on the seeds and/or sprouts. Again, increasing the temperature and RH resulted in a rapid proliferation of microorganisms. On the other hand, E. coli population could be completely eliminated by the treatment of different concentrations of NaOCl or H(2)O(2) before the germination of wheat seeds. Again, increasing the NaOCl and H(2)O(2) concentrations resulted in additional reductions of TAMB, TC, and YM population; and the highest reductions in sprouts were observed when the seed was soaked in 400 ppm NaOCl for 30 minutes followed by tap water wash and germination for 9 days. Population reduction of 1.46 log colony-forming unit (cfu)/g of TAMB, 1.97 log cfu/g of YM, and 0.84 log cfu/g of TC in sprouts was achieved when compared with the control. The chemical sanitization did not negatively affect the germination capability of the seeds. Therefore, soaking the seeds in 400 ppm of NaOCl for 30 minutes followed by a germination environment of 18 °C and 90% RH was found to be the most appropriate germination condition for wheat sprouts with reduced microbial population.
Foodborne Pathogens and Disease 12/2010; 8(4):503-8. · 2.26 Impact Factor
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ABSTRACT: BACKGROUND:Thymus argaeus Boiss. & Bal. (Lamiaceae), an endemic plant species of Turkey known as wild thyme, is traditionally used as a spice and a wild tea in the Inner Anatolia region of Turkey. In this study the composition of the essential oil and the antimicrobial and antioxidant effects of the methanolic extract and essential oil of T. argaeus were determined.RESULTS: The main components of the essential oil were linalool (499 g kg−1), α-terpineol (150 g kg−1), linalyl acetate (97 g kg−1) and thymol (94 g kg−1). The total phenolic, flavanol and flavonol contents of the extract were 83.31 ± 0.59 mg gallic acid equivalent g−1, 6.26 ± 0.00 mg catechin equivalent g−1 and 28.81 ± 0.21 mg rutin equivalent g−1 respectively. The antioxidant activities of the extract and essential oil determined by the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging method were 830.18 ± 0.42 and 20.47 ± 2.3 mg g−1 respectively. The antimicrobial activities of the extract and essential oil against 13 bacteria and two yeasts were studied by the agar diffusion method. The micro-organisms most sensitive to the essential oil were Aeromonas hydrophila and Pseudomonas aeruginosa, while the micro-organism most sensitive to the extract was P. aeruginosa.CONCLUSION: Only the extract of T. argaeus could be used as a natural antioxidant, while both the extract and the essential oil could be useful as natural antimicrobial agents in food preservation. Copyright © 2009 Society of Chemical Industry
Journal of the Science of Food and Agriculture 02/2009; 89(5):791 - 795. · 1.44 Impact Factor
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Chemistry of Natural Compounds 01/2008; 44(5):634-636. · 1.03 Impact Factor
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ABSTRACT: Pastirma is a dry cured meat product which is pasted with cemen. This paste is prepared from ground fenugreek, garlic and red hot pepper (RHPP). In this study, the cemen mix/paste and all its ingredients were tested for their inhibitory effects on Escherichia coli, Staphylococcus aureus and Yersinia enterocolitica. All samples had a varying inhibitory effect against all the bacteria tested during 4 days of storage. Complete cemen paste showed the strongest inhibitory effect on the three pathogens compared to ingredients alone. Fenugreek and RHPP had a bacteriostatic effect while the cemen paste and garlic had a bactericidal effect. S. aureus was the most sensitive bacterium while Y. enterocolitica was the most resistant. The results of this study confirmed the protective effect of cemen paste and garlic in food preservation especially against E. coli, S. aureus and Y. enterocolitica proving safety for public health. Hence it might be concluded that cemen paste is the first hurdle to prevent bacterial contamination, and a low pH (∼4.83) value would also add an additional barrier to secure safety of the product. Finally, it can be suggested that similar studies should be conducted on actual meat systems to confirm these findings.
Meat Science 10/2006; 74(2):354-8. · 2.28 Impact Factor
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ABSTRACT: Kavurma is a traditional cooked (fried) meat product manufactured to preserve meat. Some bacterial genera, e.g., clostridia are important in kavurma. The objective of this study was to determine the influence of nitrite and the traditional cooking process on the survival and proliferation of Clostridium botulinum and the autoxidation properties of the kavurma. For this purpose, Clostridium sporogenes having similar characteristics to C. botulinum was used, and the samples were inoculated with 10(6) CFU/g C. sporogenes cells before the traditional cooking. The final products were packaged and stored under refrigeration for 6 months, and then the oxidation parameters (TBA, peroxide and free fatty acid values) and C. sporogenes counts of samples were determined. It was observed that C. sporogenes could survive during the traditional cooking process and storage. However, counts decreased during storage; for example, nitrite containing samples initially had 3.21logCFU/g C. sporogenes and 2.73logCFU/g at the end of storage. While nitrite had a slight antimicrobial effect on clostridia, it significantly reduced the TBA, peroxide and FFA values of the samples. In conclusion, it is suggested that addition of 100ppm of nitrite might be useful in kavurma processing because of its role in limiting oxidation as well as its antimicrobial effect.
Meat Science 02/2006; 72(2):206-10. · 2.28 Impact Factor
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ABSTRACT: The PCR method has become a crucial tool for the identification of meats of different animal species in recent years and came into prominence as an alternative method that can replace the existing methods. In this study, a specific PCR method has been developed for identification of horse, donkey and porcine meats in a traditional, dry-fermented Turkish sausage, sucuk. For this purpose, sucuk samples were prepared from binary meat mixtures which were obtained by adding different amounts (0.0, 0.1, 0.5, 1.0 and 5.0%) of horse, donkey and porcine meats into either cattle or sheep meats. Oligonucleotide primers (producing fragments at a base pair (bp) length of 153, 145 and 227 respectively) that are specific to horse, donkey and porcine species were designed on the mitochondrial DNA. The results showed that each meat species could be identified at all the levels studied in the range of 0.1% to 5%, in all sucuk samples. In conclusion, it was suggested that the specific PCR method developed within the scope of this study could be used as a routine control method in food control laboratories for the identification of horse, donkey and porcine meats in the meat products.
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ABSTRACT: Edible sprouts are foods that are rich in functional compounds and obtained by germination some plants and seeds at a certain temperature and time. Sprouts, besides their nutritional properties, are regarded as functional foods because of their dietary fiber and vitamin contents which increase during germination and together with vitamins, minerals, flavonoids and phenolic compounds. The most widely consumed plants as sprouts around the world are broccoli, alfalfa, soybean, pea, chickpea, wheat, barley, oats and buckwheat. In this review, functional properties of some edible plant seeds and sprouts are discussed.
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ABSTRACT: Dioxin and dioxin-like compounds are ubiquitious chemical in the planet and these compounds are toxic environmental pollutants threatening human and animal health. The well known dioxins are polychlorinated- ρ-dioxins (PCDD), polychlorinateddibenzofurans (PCDF) and polychlorinatedbiphenils (PCB). Dioxins are lipophilic chemicals therefore, they accumulate in fatty tissues and usually stabile in foods for a long periods. Dioxins are mostly present in some animal foods like meat and meat products, milk and milk products and seafoods. Since the dioxins are quite low in vegetable foods, people are usually exposed to dioxins through animal foods. The humans exposed to dioxins, may subject to many negative impacts; like all types of cancers, chloroacne, wasting syndrome, defective kidney formation, immunotoxicity, neurotoxicity, cardiotoxicity, breeding defects, growing defects in children, hypertension and asthma. In conclusion, it can be stated that it is significant to prevent dioxin contamination in foods to protect human health.
