The aim of this study was to isolate lactic acid bacteria (LAB) from sucuk and to determine their antibiotic resistance and biogenic amine production abilities. A total of 65 presumptive LAB were isolated and they were molecularly identified as Pediococcus acidilactici (47.7%), Enterococcus faecium (36.9%), Lactobacillus sakei ssp. carnosus (4.6%), Lactobacillus sakei ssp. sakei (4.6%), Pediococcus pentosaceus (3.1%), Enterococcus faecalis (1.5%) and Weissella viridescens (1.5%) by sequencing 16S rDNA. The LAB were found resistant to clinically relevant antibiotics to cure infections. Sixty‐eight percent of the Enterococcus strains and the other entire LAB displayed resistance from 2 to 8 of the antibiotics tested. All LAB did not decarboxylate histidine, lysine or ornithine. The decarboxylase genes (hdc, ldc and odc) were not detected in LAB. However, 68.0% of the Enterococcus strains decarboxylated tyrosine. The tyrosine decarboxylase gene (tdc) was also detected in these tyraminogenic strains. Practical Applications Lactic acid bacteria (LAB) are one of the most important groups of bacteria that are known to be technologically important in the production of dry‐fermented sausages such as sucuk. The present study describes isolation, identification of LAB from sucuk and determines their antibiotic resistance and biogenic amine production abilities. LAB isolated from sucuk samples were found resistant to clinically important antibiotics and most of them have multiple antibiotic resistance patterns. The findings of our study suggest that LAB in sucuk may play a role to spread the antibiotic resistance between other bacteria including pathogens. In addition, most of the Enterococcus strains isolated from sucuk produce tyramine. For these reasons, LAB isolated from sucuk may have a potential risk to consumer health indirectly.

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Poultry meat has a high risk of contamination during its processing. Storage temperature, type of packaging, and types and numbers of psychrotrophic bacteria are the major factors determining the spoilage of poultry meat. Before packaging, poultry carcasses are chilled by air or water currents in commercial slaughterhouses. The packaging material and methods are other factors influencing the spoilage of poultry meat. Although unpackaged carcasses had lower production costs, they were found to contain high numbers of microorganisms. The unpackaged carcasses are often not recommended for food safety and public health risks. The present study examines the growth of some spoilage microorganisms on unpackaged carcasses and on broiler carcasses packaged in polyethylene bags or synthetic plates. The carcasses examined in this study were collected from the slaughterhouses of the Bolu region of Turkey. All carcasses were subjected to an air or water chilling process in the slaughterhouse and then stored at 0, 4, or 7 degrees C for 14 d. Samples were taken on d 0, 4, 8, 10, and 14 of storage and analyzed for total bacterial count, and for Pseudomonas spp., Enterobacteriaceae, yeasts, and molds. The carcasses packaged in synthetic plates or polyethylene bags and kept at 0 degrees C were microbiologically safer and had longer shelf life, so they are found to be the most reliable for consuming. The shelf life of broiler carcasses could be further increased by improving hygiene and sanitation procedures at the slaughterhouse.

IntroductionThe enterococci, a group of lactic acid bacteria, are important in environmental, food, and clinical microbiology. These bacteria are also associated with different traditional European cheeses, especially artisanal cheeses produced in Mediterranean countries, made with raw or pasteurised milk (1,2). Enterococcus faecalis, Enterococcus faecium, and Enterococcus durans are the most prevalent species in milk and cheese products (3). Several studies have suggested that dairy strains of enterococci play a fundamental role in the ripening of traditional cheeses, probably by their proteolysis, lipolysis, and citrate breakdown, hence contributing to their typical taste and flavour (3,4). Additionally, many enterococci strains display the ability to produce bacteriocin, specifically called enterocin, which exhibits an inhibitory effect against various foodborne pathogens or food spoilage bacteria, thus offering a tool for improving food safety (5). The frequently encountered enterocins produced by enterococci strains are enterocins A, B, P, AS-48, L50A, L50B, 1071A, 1071B, and Q (6). Some enterococci strains are opportunistic human pathogens, which are among the prevalent bacteria involved in nosocomial infections such as bacteraemia, endocarditis, and urinary tract infections (4). Antibiotic

Özet SAFETY EVALUATION OF ENTEROCIN B PRODUCER ENTEROCOCCUS FAECALIS MYE58 STRAIN ISOLATED FROM RAW MILK AbstractIn this study, we investigated the occurrence of enterocin, virulence factor and vancomycin resistance genes in bacteriocin producer Enterococcus faecalis MYE58 isolated from raw milk. We also tested hemolytic activity, gelatinase production and antibiotic resistance of this strain. It was determined that MYE58 strain inhibited Gram-positive bacteria, such as Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus. The presence of enterocin B structural gene (entB) was detected in MYE58 strain. MYE58 strain did not exhibit haemolysis and gelatinase activity. In MYE58 strain, the presence of gelE and espfs genes were detected, but agg, ace, efaAfs, ccf, cob, cpd, cat, cylM, cylB, cylA, vanA and vanB genes were not detected. MYE58 was found resistant to streptomycin and tetracycline. The results of this study showed that enterocin B producer E. faecalis MYE58 strain used as starter culture could pose a risk to consumer health. However, purified or semi-purified enterocin B produced by MYE58 strain may have a potential to use for food preservation against Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus.