In this study the antimicrobial activity of Olive Leaf Extracts (OLE) was screened against five grampositive and five gram-negative bacteria. The antimicrobial activity was evaluated using disc diffusion and microdilution methods. The diameters of inhibition zones of the olive leaf extract were observed 13.33±2.08 mm against S. typhimurium and 21.67±1.53 mm against B. cereus. There was a similarity between the inhibition zones of olive leaf extract and Gentamicin discs against S. typhimurium, P. vulgaris and P. aeruginosa. While Minimum Inhibitory Concentrations (MIC) of olive leaves extract against, L. monocytogenes, E. coli O157, E. sakazakii and P. aeruginosa was ≥32 mg mL −1 , the MIC against the other bacteria (B. cereus, S. aureus, E. faecalis, P. vulgaris, E. coli, S. typhimurium) that used in this study was ≥16 mg mL −1 . It's considered that some other works should be conducted about using olive leaf extract in food industry as a natural antimicrobial food additivie as well as medicine and pharmaceutical industry.

ABSTRACT. Methicillin-ResistantStaphylococcus aureus is an important pathogen that causes severe infections in humans and animals. The aim of this study was to determine the prevalence and the antimicrobial profile of methicillin-resistant S. aureus (MRSA) in cow bulk tank milk and dairy products in the region of Balikesir in Turkey. Of 175 milk and dairy products' samples, 26 were found to be positive for coagulase-positive staphylococci and 3 (2 samples from cow bulk tank milk and 1 sample from tulum cheese) were MRSA phenotypically being resistant against both oxacillin and cefoxitin. Among these, 17 were confirmed as S. aureus by the detection of nuc gene and one as MRSA carrying the mecA gene. All MRSA isolates were found to be also resistant against ampicillin, penicillin and sulfamethoxazole-trimethoprim. Consequently, even though the prevalence of MRSA in cow bulk tank milk and dairy products was relatively low (1.70%), it may pose serious risks in terms of food safety and public health. In order to prevent the prevalence of MRSA in dairy products, hygienic measures, especially in terms of personal hygiene and disinfection of equipment in all stages of dairy production, should be taken, and HACCP and GMP regulations should be implemented.

Aims:  TEMPO® EC (Escherichia coli) is based on glucuronidase activity and is a test for use with the TEMPO system for the automated 24 h enumeration of E. coli in food products. In this study, TEMPO EC was compared with TBX medium, the current standard plate method for the enumeration of E. coli in cheese. Methods and Results:  For comparative purposes, both naturally (92) and artificially contaminated (31) cheese samples were studied. Pearson correlation coefficients were determined as 0.954 and 0.978 between the two methods for naturally and artificially contaminated samples, respectively. Regression analysis yielded the following equations: log10 TEMPO EC = 0.340 + 0.889 log10 TBX medium and log10 TEMPO EC = 0.174 + 0.899 log10 TBX medium for naturally and artificially contaminated samples, respectively. In general, absolute differences did not exceed one log between results obtained by the two methods. Conclusions:  Statistical analysis of the results showed good agreement between the two enumeration methods. Significance and Impact of the Study:  TEMPO EC is a practical and reliable alternative to the current standard plate method for the enumeration of E. coli in foods.

The aim of this study was to investigate the chemical and microbiological quality of raw milk samples collected from clinically healthy appearance donkeys, which raised in two different donkey farm in Balıkesir province of Turkey. In this study, a total of 78 raw milk samples collected from 26 donkeys. The average dry matter, protein, fat and lactose value of raw donkey milk samples in farm 1 and 2 was determined as 8.89%, 8.79%; 1.57% and 1.47%; 0.70%, 0.45%, 6.48% and 6.06%, respectively. The average total aerobic mesophilic bacteria and somatic cell counts in farm 1 and 2 were found as 3.88 and 4.50 log CFU/mL, 3461 and 13000 cells/mL, respectively. The average counts of Staphylococcus-Micrococcus spp., coliform bacteria, Lactobacillus spp. and Lactococcus spp. in farm 1 and 2 were detected as 2.66 and 2.33 log CFU/mL, 1.5 and 1.7 log CFU/mL, 2.16 and 3.30, 4.32 and 5.12 log CFU/mL, respectively. Statistical differences were observed between farms in terms of both fat and lactose values and microbiological parameters (P<0.05), except for coliform bacteria. The presence of indicator microorganisms in the raw donkey milk can be indicative of the presence of foodborne pathogens. Raw donkey milk is mostly consumed by cancer patients due to its anticancerogenic effect. Therefore, raw donkey milk may pose a risk for cancer patients and public health. As a result, a solid hygiene policy must be applied in the production of donkey milk, and fresh milk should be stored below the refrigerator temperature.

SummaryThis study aims to investigate the eff ect of chitosan, natural polysaccharide, use in diff erent proportions (0.05%, 0.1%, 0.5% and 1%) on the quality of Turkish sausage production. In the study, as a control group, the first group was added only 0.05% nitrate. Microbiological analysis (total aerobic mesophilic bacteria, Enterobacteriaceae, coliform and Escherichia coli, sulphite-reducing clostridia, mold-yeast count) was done in the four diff erent stages of experimental sausage production, (meat [DN1], after mixing [DN2], after filling [DN3], after ripening [DN4]) and on the 1, 7, 15, 30 and 60 days of the storage. Sensory qualities of experimental sausage samples (fl avor, color, appearance and texture) were evaluated in the DN4. It was then determined that a little amount of chitosan addition (0.05%, 0.1% and 0.5%) into the production of Turkish sausage aff ected the microbiological and sensory quality positively. However, addition of much larger amounts (such as 1%) aff ected the sensory quality in a negative way. Moreover, it was determined that higher amounts of chitosan applications (0.5% and 1%) created technological problems. Türk sucuğu üretiminde düşük oranlarda (%0.05, %0.1 ve %0.5) kitosan ilavesinin mikrobiyolojik ve duyusal kaliteyi olumlu yönde etkileyebileceği, yüksek oranlarda kitosan (örn., %1) uygulamalarının ise duyusal kaliteyi olumsuz yönde etkilediği belirlendi. Keywords: Antimicrobial eff ect, Quality, Chitosan, Turkish sausage (sucuk) Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri