The effect of processing procedures on the microbial quality and safety of broiler carcasses was investigated in 2 processing plants. Neck skin samples were taken from broilers at the main stages of processing and changes in total viable count (TVC) and in the counts of Coliforms, Enterobacteriaceae, and Staphylococci/Micrococci were monitored. Processing reduced TVC more than 2 log cycles for the 2 processing plants investigated. The counts of Coliform bacteria decreased from 5.35 to 3.99 log cfu/g, Enterobacteriaceae from 5.36 to 3.81 log cfu/g, and Staphylococci/Micrococci from 6.90 to 4.11 log cfu/g for the first processing plant. The counts of Coliforms, Enterobacteriaceae, and Staphylococci/Micrococci were reduced from 5.67 to 3.92 log cfu/g, from 5.75 to 3.91 log cfu/g, and from 6.85 to 3.94 log cfu/g, respectively, by processing in the second plant. Cross-contamination with Salmonella spp. during processing was observed and the incidences of Salmonella spp. on the carcasses increased from 40 to 60% and from 33.3 to 40% during processing at plants 1 and 2, respectively. The incidences of Salmonella spp. in all broilers (n = 90 carcasses for each plant) were 36.6 and 31.1% at plants 1 and 2, respectively. Although a high proportion of microorganisms were removed from carcasses during processing, dissemination of Salmonella spp. was found to be unavoidable.

Samples were taken from 100 camel sausages from the different retail markets in Aydin province in the south-west of Turkey and they were tested for the presence of Listeria spp by biochemical methods. Samples were enriched using Listeria Enrichment Broth and they were inoculated onto Listeria Selective Agar. Listeria monocytogenes was isolated from nine samples (9%), Listeria innocua from 14 samples (14%) and Listeria welshimeri from two samples(2%). A 701 bp fragment of listeriolysin O sequence for L. monocytogenes was amplified using specific primers by polymerase chain reaction (PCR) for confirmation of the identification. A random primer (OPA-11) was used in a random amplified polymorphic DNA (RAPD) assay. This detected five different band profiles amongst the L. monocytogenes isolates, indicating a relatively large amount of genetic heterogeneity amongst the nine isolates. The study has highlighted the need for improved strategies for food safety, in particular appropriate hygienic precautions to avoid contamination of sausage during the manufacturing process and appropriate preservation techniques during storage and transport, to prevent transmission of Listeria spp to consumers at home and abroad.

Summary:In this study a total of 90 flavored Ultra High Temperature (UHT) milk samples (cacao, strawberry and banana flavors, 30 samples for each) were analyzed in order to determine the occurrence and the level of Aflatoxin M 1 (AFM 1 ) contamination by using Enzyme Linked Immuno-Sorbent Assay (ELISA) method. The results showed that none of the samples exceeded the maximum limit of AFM 1 prescribed by Turkish Food Codex (TFC) and European Union Codex (50 ppt; 50ng/l). However, 75.6% of the samples (68 samples) examined were determined to be contaminated with AFM 1 at various levels ranging between 0.39 and 26.6 ng/l. The results showed that, although the detected AFM 1 levels were lower than the accepted limits, AFM 1 contamination of flavored UHT milk, especially preferred and consumed by children with high susceptibility due to their slower biotransformation capacity for carcinogens, could be a public health concern.Key words: Aflatoxin M 1 , ELISA, flavored UHT milk, public health. Aromalı UHT sütlerde AFM 1 varlığıÖzet: Bu çalışmada toplam 90 aromalı UHT süt örneğinde (Kakolu, çilekli ve muzlu, her birisinden 30 adet olacak şekilde) AFM 1 varlığı ve seviyesi ELISA metodu kullanılarak araştırıldı. Sonuçlar, incelenen örneklerin hiçbirisinin AFM 1 miktarları açısından Türk Gıda Kodeksi ve Avrupa Birliği Kodeksi sınırlarını (50 ppt; 50 ng/l) aşmadığını gösterdi. Buna rağmen, incelenen örneklerin %75.6'sının (68 örnek) 0.39'dan 26.6 ng/l'ye değişen seviyelerde AFM 1 ile kontamine olduğu belirlendi. Sonuçlar, incelenen örneklerde belirlenen AFM 1 seviyelerinin kabul edilen sınırların altında olmasına karşın, özellikle çocuklar tarafından fazlaca tercih edilen ve tüketilen aromalı UHT sütlerin AFM 1 ile kontamine olmaları durumunda, çocuklarda karsinojenlerin biyotransformasyon mekanizmasının daha yavaş olması nedeniyle, bir halk sağlığı problemi olabileceğini gösterdi. Anahtar sözcükler: Aflatoksin M 1 , aromalı UHT süt, ELISA, halk sağlığı.

This study intended to determine the survival of Listeria monocytogenes during the production and fermentation of the traditional Turkish wheat-based beverage, Boza. L. monocytogenes was inoculated at a level of 5.70 log cfu/ml and survival at 30°C was studied during Boza fermentation. The study also determined the pH changes during that period. The results indicated that L. monocytogenes count tended to decrease rapidly together with a sharp decrease in the pH of boza after 48th hour storage. Additionally, L. monocytogenes was not detected after 72 hour of boza production. It was concluded that this result was attributed by the low pH formation during boza fermentation as well as the antilisterial activity of the Enterococcus faecalis and Enterococcus faecium strains that were isolated from the boza as the dominant species.

The aim of this study was to investigate the presence of tetracycline and florfenicol residues in broiler meat that sailed in Aydın city, Turkey. For this purpose, 80 broiler meats that brands of local and national commercial were used. ELISA technique was used to investigate the presence of antibiotic residues and liquid chromatography/ tandem mass spectrometry (LC-MS/MS) technique was used to confirm the residue. As result of the ELISA, 24 samples 30%) were positive for tetracycline. Florfenicol residues were found in any of the samples. 24 samples that is confirmed by LC-MS/MS were included an average of 30 ppb level. Residual amounts of the samples were found to be below the maximum residue limit (MRL) values.