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Copyright of Research in Agricultural Sciences is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Salmonella spp. is the most frequently isolated foodborne pathogens causing human and animal diseases. The aim of this study was to investigate antimicrobial susceptibility profiles and the molecular typing of 200 Salmonella Enteritidis strains isolated from the patients' stools between 2016 and 2019 in Turkey. The isolates were examined for antibiotic susceptibility patterns (21 antimicrobial agents) by Kirby-Bauer disc diffusion method or molecular typing by Pulsed-field gel electrophoresis (PFGE) and plasmid profiling. Although all isolates were susceptible to four antibiotics (suphamethoxazole/trimethoprim, chloramphenicol, streptomycin and trimethoprim), all were resistant to 15 different antibiotics. In the PFGE study performed with XbaI enzyme, all isolates were found to be related to each other according to similarity rates of 85% and above. There were two major clones, clone A and B. Clone A was divided into 6 pulsotypes (A1-A2-A3-A4-A5-A6) and clone B was divided into 3 pulsotypes (B1-B2-B3). Clone A had 87% similarity and Clone B had 90% similarity. The clustering rate was 86% (172/200). All isolates harboured 1-4 plasmid ranging in size from 2.5 to 57 kb and showed 6 plasmid profiles (P1-P6). All isolates carried the 57 kb plasmid individually or in combination with other plasmids. Most of the isolates 136 (68%) had P2 profile. Our findings indicate that the majority of all isolates were clonally related and had cross contamination problems. In this study, the importance of molecular typing methods in order to take more effective protection and control measures against Salmonella has been demonstrated and proposed to use such methods. [ABSTRACT FROM AUTHOR]

Raw meatball (cig kofte, CK) is a traditional ready-to-eat product that is commonly consumed in Turkey. This appetizer poses a great risk in terms of containing foodborne pathogens due to the ingredients contained, such as ground beef. In this study, Escherichia coli O157:H7 and Listeria monocytogenes strains previously isolated from CK were characterized. Out of 27 E. coli O157 isolates, 13 were identified as E. coli O157:H7. In all of E. coli O157:H7 isolates, eaeA, hly, fliCh7, espA, lpfA1-3 and stx genes were detected. All L. monocytogenes isolates (n = 4) were identified as serotype 1/2a or 3a. In addition to strain characterization, efficacy of a cocktail of lytic bacteriophages on L. monocytogenes in CK food model was investigated in order to demonstrate an alternative method to combat this pathogen. Samples contaminated with 2.30 log CFU·g-1 in the phage-applied group, L. monocytogenes was not detected from the very first hour of incubation. The highest reduction was observed as 2.35 log CFU·g-1 after incubation of 3 h when the multiplicities of infection was 4.14 log PFU·CFU-1g-1. This study showed that L. monocytogenes counts could be reduced to acceptable levels by bacteriophage application in a complex food like CK. [ABSTRACT FROM AUTHOR]

The present study aims to characterize twenty-seven Staphylococcus aureus isolates among a total of forty-four Staphylococci recovered from raw milk and traditional artisanal dairy foods (n = 285) in Central Anatolia and the Mediterranean Regions of Turkey, using MALDI-TOF MS-based phyloproteomic principal component analysis (PCA). The data shown by the spectra were analyzed, followed by composite correlation index (CCI), virtual gel, and cluster analysis for validation. The correlation between standard strain S. aureus 25,923 THL (SA-18) and all strains was significant since protein peak of m/z 5305 ± 2 Da was common in all strains, including SA-18. Twenty-six (9.12%) and fifteen (5.26%) out of all samples were found as contaminated by Staphylococci and S. aureus, respectively. The findings suggest that MALDI-TOF MS-based PCA is a promising fast method to categorize S. aureus in dairy foods, in need of continuous monitoring of foodborne pathogens for public health. [ABSTRACT FROM AUTHOR]

One of the most challenging aspects in culture independent methods for foodborne pathogens' detection is discrimination of dead and live microorganisms. This study aimed to determine the Vibrio parahaemolyticus in seafoods via direct plate counting (DPC) and toxR-based quantitative loop-mediated isothermal amplification (qLAMP) and to discriminate dead and live cells using propidium monoazide (PMA)-qLAMP. A total of 200 samples including finfishes (n= 100) and shrimps (n= 100), representing the Mediterranean, Black and Aegean sea were collected from supermarkets and fish markets of Konya-Turkey. qLAMP was performed in a Real-Time Turbidimeter and the time threshold (tt) values were yielded in 60 minutes. On DPC, the colonies grown on TCBS Agar was further confirmed by conventional PCR based from gyrB1 gene of Vibrio spp. and toxR gene of V. parahaemolyticus. Virulence property of the isolates were determined by tdh based qLAMP. The detection limit of the qLAMP was 1.2×104 CFU/g in artificially contaminated seafoods. DPC, qLAMP and PMA-qLAMP detected V. parahaemolyticus in 8 (4%), 12 (6%) and 12 (6%) samples, respectively. The CFUs of V. parahaemolyticus detected in qLAMP (5.96±0.10 log10 CFU/ml) and PMAqLAMP (4.71±0.13 log10 CFU/ml) were higher than those of DPC (1.99±0.44 log10 CFU/ml) (P<0.05). The mean tt reduction in PMA treated samples was 1.25±0.38 log10 CFU/sample. The tdh gene was not detected in any of the isolates. In conclusion, the toxR-based PMA-qLAMP method could be an alternative to be used more widely and effective assay for the quantification of live V. parahaemolyticus in seafoods. [ABSTRACT FROM AUTHOR]

This study examined the antimicrobial resistance of 105 Escherichia coli isolates from broiler meat obtained from supermarkets in Erzurum, Turkey. Antimicrobial resistance profile of the isolates was done as proposed by the Clinical & Laboratory Standards Institute. Multiplex PCR was used for the presence of extended-spectrum beta-lactamase (ESBL) and determination of the phylogenetic groups in the isolates. The results showed that resistance to penicillin was the highest (97%), while resistance to carbapenems was not observed in any isolates. A high percentage (94.29%) of multidrug-resistant isolates was observed. A total of 43 (52.14%) E. coli isolates was determined to be positive for ESBL. ESBL-producing E. coli isolates predominantly carried genes of the CTX-M class (28/43, 65.12%), followed by the TEM (26/43, 60.47%) and SHV (1/43, 2.33%) classes. The prevalence of CTX-M class isolates belonging to the CTX-M-1, CTX-M-9, CTX-M-2, and CTX-M-8/25 groups was 41.86, 16.28, 9.3, and 9.3%, respectively. The phylogenetic groups B1 (37.21%) and A0 (23.26%) were the most frequently detected. These findings show that raw chicken meat sold in Erzurum is highly contaminated with antibiotic-resistant E. coli, including ESBL-producing E. coli, which poses a serious risk for human health. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is a foodborne pathogen, which has great importance for human and animal health. Although 13 serotypes have been identified for L. monocytogenes, four of these serotypes (1/2a, 1/2b, 1/2c and 4b) are significant with regard to human listeriosis. With this study, beef, sheep and chicken meat samples were examined for L. monocytogenes and serotype of isolates were detected by molecular methods. A total of 156 marketed meat samples comprising of beef, sheep and chicken were collected from different supermarkets, butchers and retail shops. L. monocytogenes contamination rate was found as 12.8% in overall meat samples. In this study L. monocytogenes were detected in meat samples of beef, sheep and chicken meat samples as 14.8% (8 of 54), 9.6% (5 of 52), 14% (7 of 50), respectively. Common serotype was belonged to 1/2c in beef meats, 1/2a in chicken meats. L. monocytogenes strains of sheep were serotyped first time and dominant serotype was found to be 1/2c in Turkey. The presence of L. monocytogenes, contamination level and predominant serotype distribution in diverse foods should be elucidated with comprehensive studies mainly in animal products. Additionally, genetic relationship of human and animal isolates should be revealed and the role of animal products in human listeriosis should be investigated. [ABSTRACT FROM AUTHOR]

Copyright of International Food Research Journal is the property of Universiti Putra Malaysia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Contamination of cheese by foodborne pathogens may pose a risk for human health. Especially, microbiological quality of cheese sold in local market and produced on a small scale is generally lower than industrial production. The aim of the present research was to investigate the presence of pathogenic bacteria such as coagulase positive staphylococci, Escherichia coli, Listeria monocytogenes and Salmonella spp. in twenty white cheese samples from local market on a small scale in the province of Hatay, Turkey. In this study, none of cheese samples contained L. monocytogenes and Salmonella spp. while E. coli and coagulase positive staphylococci were detected in cheese samples. The higher prevalence of coagulase positive staphylococci (100%) than E. coli (65%) were detected in cheese samples, but contamination levels of E. coli (mean 4.05 log cfu/g) were found higher that coagulase positive staphylococci (mean 2.47 log cfu/g) in terms of viable cell counts of pathogenic bacteria in cheese samples. The present results indicated that traditional cheeses manufactured in Hatay province were generally satisfactory microbiological safety according to Turkish Food Safety Criteria. As a result, the presence of pathogenic bacteria in traditional cheese from Hatay region could cause outbreaks affecting public health and reduce positive impression on traditional cheeses which have potential for geographical indication. [ABSTRACT FROM AUTHOR]

Innumerable foodborne pathogens including Salmonella and Escherichia coli pose a serious threat to human health and food safety. As perishable foods, poultry products are considered one of the most common sources of foodborne pathogens including Salmonella and E. coli due to transmission of drug resistance, dissemination of organisms, and cross-contamination. In our study, phenotypic and genotypic characterizations of Salmonella enterica and E. coli isolated from packaged raw chicken products were carried out. Samples belonging to different commercial brands were collected in Ankara in 2015. Among 15 out of 19 Salmonella enterica subsp. enterica strains isolated from different and/or same poultry samples were found as Infantis serotype, while 4 of them were identified as Enteritidis serotype by pulsed-field gel electrophoresis (PFGE) footprints. In addition, 19 out of 40 samples gave positive results for E. coli. In addition, PFGE types of Salmonella Infantis isolates were detected as PT 08, 45, and 50. Furthermore, multilocus sequence typing types of the samples were identified as ST 32. Results of the phenotypic and genotypic antimicrobial resistance profiles of Salmonella Infantis and E. coli isolates revealed considerable resistance to nalidixic acid, tetracycline, streptomycin, sulfisoxazole and trimethoprim/ sulfamethoxazole. On the other hand, 3 E. coli isolates showed antibiotic susceptibility. All in all, this study might enlighten some molecular features of Salmonella and E. coli isolated from chicken products in Turkey. [ABSTRACT FROM AUTHOR]

Stuffed pasta (manti) is one of the famous and nutritious traditional foods produced and consumed in Turkey. Traditional foods are special products having some cultural aspects of specific regions of countries. In addition to home-made traditional production, industrial production of manti has increased in recent years. Industrial production of manti using various techniques is likely to result in some risks or modifications in terms of its sensory and microbiological features. Therefore, the purpose of this study was to examine quality properties of manti samples produced by sole or combined applications of infrared (IR) and ultraviolet-C (UV-C) radiations and vacuum drying as compared to the traditional oven drying method. With this aim, some food-borne pathogens (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes) were inoculated into the manti recipe prior to the production. Afterwards, the samples were dried with 17 different IR, UV-C and vacuum drying combinations, including the traditional oven drying method. In addition to the, total microorganisms and food-borne pathogens, some chemical analyses like Thiobarbituric acid (TBA) measurement as an indicator of lipid oxidation was also studied. In the results, application of 500 W IR drying method produced satisfactory results in terms of microbiological quality. Again, a bar-type IR drying method at constant temperature (150 ºC) seems to be a promising drying method for the industrial manti production. In conclusion, it might be suggested that IR drying method can be an alternative to the conventional method in industrial manti production. [ABSTRACT FROM AUTHOR]

Shiga toxin-producing Escherichia coli (STEC) O157:H7 is an important foodborne pathogen worldwide. In Turkey, little is known about the molecular characteristics of STEC O157:H7 isolates. The aim of this study was to examine the genetic diversity of STEC O157:H7 isolates from cattle in Turkey using pulsed-field gel electrophoresis (PFGE). A total of 18 STEC O157:H7 strains were isolated from 540 rectal swab samples of slaughtered cattle in two abattoirs (coded A and B) located in eastern Turkey. The presence of virulence genes (stx1, stx2, hlyA and eae) was detected using the polymerase chain reaction. Of the 18 STEC O157:H7 isolates, 14 had stx2, hlyA, and eae genes. Four of the isolates were positive for stx1, stx2, hlyA, and eae genes. Thirteen different PFGE patterns were observed among the STEC O157:H7 isolates. The most common PFGE pattern was X1, which was detected in six STEC O157:H7 isolates. These six isolates contained the same virulence genes (stx2, eae and hlyA). However, some of the isolates containing the same virulence genes showed different PFGE profiles. Eleven different PFGE patterns were detected among the isolates from abattoir B, and two different PFGE patterns were detected among the isolates from abattoir A. The results of PFGE revealed a wide genetic diversity among the STEC O157:H7 isolates from cattle in Turkey. This is the first study on PFGE typing of STEC O157:H7 isolates from cattle in Turkey and further studies are needed. [ABSTRACT FROM AUTHOR]

With an E scherichia coli O157:H7 virulent bacteriophage, M8AEC16, biocontrol efficiency of phages on a highly risky, ready-to-eat, traditional delicacy food called 'raw meatball' under different storage conditions was investigated. Phage, belonging to the M yoviridae family, was isolated from the wastewater of a local slaughterhouse and showed a broad lytic activity toward many E . coli O157:H7 strains with high efficiency of plating and O157 specificity. Our experimental study provided favorable results, with 0.69-2.09 log colony-forming unit (cfu)/g E . coli O157:H7 reductions in the first 5 h of the replica trials. Major reductions of viable E . coli O157:H7 counts were observed in the beginning of the storage period, reaching up to 1.85 log cfu/g. Although a significant reduction in E . coli O157:H7 was observed with increased phage concentration, storage conditions had minor effect on efficiency of phage biocontrol. This is the first study in Turkey that investigates applicability of phage biocontrol for a traditional food model. Practical Applications Phage addition in preparation stage of a very complex food model, ready-to-eat Turkish raw meatball, is a promising application in decontamination of E scherichia coli O157:H7. Although investigation of its genomic characteristics along with its stability to different food matrices must be completed for further use of the model phage M8AEC16, findings of this work were encouraging, as phages are valuable in biocontrol of important foodborne in this ready-to-eat Turkish delicacy. [ABSTRACT FROM AUTHOR]

Abstract: Staphylococcus aureus is a major foodborne pathogen and it has the ability to produce a number of extracellular toxins. We analyzed 1070 food samples obtained from retail markets and dairy farms in the Marmara Region of Turkey for the presence of S. aureus. Out of 147 isolates, 92 (62.6%) were enterotoxigenic. PCR was used to investigate the presence of staphylococcal enterotoxin genes (sea, seb, sec, sed, see, seg, seh, sei, sej, sek, sel, sem, sen, seo, sep, seq and seu), exfoliative toxin genes (eta and etb) and the toxic−shock syndrome toxin gene (tst). The PCR results showed that 53.3% of the isolates contained staphylococcal enterotoxin-like (SEl) toxin genes (seg, seh, sei, sej, sek, sel, sem, sen, seo, sep, seq and seu) which were more frequent than classical enterotoxin genes (sea to see). Furthermore, seo, sei, sem, seg, seu and sec were found in 37.0, 32.7, 30.4, 29.3, 29.3 and 27.2% of the isolates, respectively. The tst gene was detected and confirmed by DNA sequencing in 9 isolates. The presence of eta and etb were not found in the isolates. Enterotoxigenic capabilities of isolates with SEA–SEE were investigated by ELISA. Enterotoxigenic S. aureus isolates produced one to three enterotoxins, with the most frequently produced types being enterotoxin A and C. There was a correlation of 72.1% between production of a specific toxin and the presence of the respective genes. PFGE analysis was used to identify genetic-relatedness of enterotoxigenic S. aureus isolates and the results revealed that 13 groups of isolates from different or the same origin that contained the same genes showed 100% homology with indistinguishable band patterns. The other enterotoxigenic isolates showed related band patterns with 72–86% homology in sea-, 61–90% homology in sec-, 80–96% homology in seh-, and 69–96% homology in sep-positive isolates. To our knowledge, this is the first study to examine enterotoxins and related gene contents of S. aureus food isolates in the Marmara Region of Turkey. [Copyright &y& Elsevier]

The aim of the present study was to investigate the antibacterial activities of 25 propolis samples collected from various geographical regions of Turkey against 2 food-borne pathogens, Salmonella Enteritidis ATCC 13076 and Listeria monocytogenes ATCC 1462. The chemical compositions of ethyl alcohol extracts of the propolis (EEP) samples were determined by gas chromatography coupled to mass spectrometry. The main components of EEP samples were flavonoids, aromatic acid esters, aromatic alcohols, aromatic acids, aliphatic carboxylic acids, terpens, and aliphatic carboxylic acid esters. Antibacterial activities of the EEP samples were tested at 2 different dilutions of 1:10 and 1:100 (v/v). All EEP samples at 1:10 dilution showed high antibacterial activity against the test bacterial strains and no viable bacteria were determined after incubation. The S. Enteritidis strain was found to be resistant toward EEP samples at 1:100 dilution ratios. However, most of the EEP at 1:100 dilution ratios had high antibacterial activity against the L. monocytogenes strain. While some of EEP at 1:100 dilution ratios killed all viable cells of L. monocytogenes, some EEP carried out 1-6 log reductions in the viable cells of this strain. Antibacterial activity of propolis depends on the chemical composition and types of bacteria. The propolis samples had a marked antibacterial action against the gram-positive strain and limited activity against gram-negative one depending on EEP concentration. [ABSTRACT FROM AUTHOR]

The present study was carried out to identify virulence properties (siderophores, serum resistance, and hemolysin) and antibiotic resistance in extended spectrum β-lactamase (ESBL)--producing Klebsiella isolates from 60 calf and chicken meat samples purchased from various supermarkets in Ankara, Turkey. Of the 45 Klebsiella isolates, 24 (53%) were identified as K. oxytoca and 21 (47%) were identified as K. pneumoniae. A high proportion of Klebsiella isolates had virulence factors such as hemolytic activity (67%), siderophore production (44%), and serum resistance (38%). The double-disk synergy test was used to determine ESBL production. ESBL production was detected in 13 (29%) of the 45 Klebsiella isolates. Resistance to 14 antimicrobials was tested in all Klebsiella isolates by the disk diffusion method. All isolates were resistant to two or more antimicrobial agents. All ESBL-producing Klebsiella isolates were highly resistant to cephalosporins and monobactams. Our findings indicate that meat and its products represent potential hazardous sources of multidrug-resistant and virulent Klebsiella species. [ABSTRACT FROM AUTHOR]

A bacterium isolated from boza produced in Turkey was identified, and the physico-chemical and microbiological properties of its inhibitory compound were characterized. The isolate was identified as Lactococcus lactis subsp. lactis, based on morphology, physiology, carbohydrate fermentation, the fatty acid profile, and 16S rDNA gene sequence homology. The antimicrobial compound produced by the microorganism, lactococcin BZ, was sensitive to papain, pepsin, trypsin, and β-mercaptoethanol, but was resistant to catalase, amylase, lipase, organic solvents (methanol, chloroform, etc.), detergents (SDS, urea, Tween-80, Triton X-100), and EDTA. Lactococcin BZ was active against several gram-positive and gram-negative foodborne pathogens and food spoilage bacteria. Lactococcin BZ maintained its activity after high-heat treatment (90 °C for 30 min), at acidic and neutral pHs (2.0-7.0), and after storage at -20 to -80 °C for 3 months in lyophilized form. Lactococcin BZ was produced at the maximum level in MRS broth with an inoculum volume of 0.1 %, an initial pH of 7.0, and an incubation temperature of 25 °C. Bacteriocin production began during the logarithmic phase and reached the maximum level during the early stationary phase. Its mode of action against Listeria monocytogenes was bactericidal and its molecular weight was about 5500 Da, as determined using tricine SDS-PAGE. Lactococcus lactis subsp. lactis BZ or its bacteriocin, which has a wide inhibitory spectrum, has the potential for use as a biopreservative in food products. [ABSTRACT FROM AUTHOR]

In this study, the materials used were the dairy products cheese and butter and the baked potatoes consumed with both of these products as toppings. All samples obtained from the Istanbul market were examined for the presence of Listeria monocytogenes and Salmonella microorganisms with the International Organization for Standardization (ISO) 11290 and 6579 methods, respectively, and mini-The Vitek Immuno Diagnostic Assay System (VIDAS). L. monocytogenes was not found in the butter and baked potato samples, while it was identified in three of the cheese samples. The Salmonella microorganism was not observed in any of the samples; however, other Enterobacteriaceae family members were isolated. An inoculation study with L. monocytogenes and Salmonella Typhi using the same samples did not find any difference in the efficiency of ISO and mini-VIDAS methods with respect to identifying Salmonella . However, mini-VIDAS was determined to be more efficient for identifying L. monocytogenes in samples with a low bacterial count. [ABSTRACT FROM AUTHOR]

The article evaluates the thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties cooked via fryer and/or air convection oven. Results revealed the interaction of frying time with oven cooking time. The researches used mathematical models to study the correlation of the survival rate of the bacterial strains with frying and oven cooking time.

The objective of this study was to determine the chemical composition and antibacterial activity of Trachyspermum ammi essential oil (TAEO). Moreover, the present study comparatively investigated TAEO in the forms of emulsion and Nano-emulsion in alginate-based edible coatings against inoculated Listeria monocytogenes in turkey fillets during 12 days in cold storage (at a temperature of 4 ± 1 °C). Alginate solutions with two levels of TAEO (in emulsion and Nano-emulsion forms) were prepared in this study. The bacterial count was performed on days 0, 1, 2, 4, 8, and 12. Based on the obtained results of the current study, a comparison of different treatments with the blank samples (without any coating) showed that the highest considerable result was observed in the samples with Nano-emulsion coating (P < 0.05). Nano-emulsion loaded alginate coating prevented the growth of listeria in turkey fillets even after 12 days of cold storage. According to the findings of this study, the application of alginate edible coatings containing TAEO, especially in Nano-form, can be very effective in controlling the growth of L. monocytogenes , as a foodborne pathogen, during storage; therefore, it is a good choice to be applied in the meat industry. • Antilisterial activity of Trachyspermum ammi essential oil is higher when the nano-emulsion formulation is used. • Nano-emulsion loaded alginate coating prevents the growth of listeria in turkey fillets even after 12 days of cold storage. • Use of sodium alginate edible coating, especially when it contained Nano-emulsion of Trachyspermum ammi essential oil, significantly increased the shelf life of turkey fillet stored in the refrigerator. [ABSTRACT FROM AUTHOR]

This study aims at examining the contamination of coliform bacteria, Escherichia coli , Listeria monocytogenes , Vibrio vulnificus , and Vibrio cholerae , which carry extremely serious risks to the consumer health, in 700 seafood belonging to 4 different (raw sea fish, raw mussels, raw shrimp, and raw squid) categories. The total number of samples was determined as 700. When the obtained results were viewed in total, they were found to be 48.14%, 18.71%, 8.57%, and 3.42% for coliform bacteria, E. coli , L. monocytogenes , and V. vulnificus , respectively. V. cholerae , one of the factors studied, was not found. Conventional microbiological cultivation methods were used in the analysis stage as well as the real-time PCR method. This study aims at making a risk ranking modeling for consumer health based on product category and pathogens by interpreting the results of the analysis with statistical methods. According to the statistical analysis, significantly binary correlations were determined among some parameters that stimulate one another for reproducing. In the light of the obtained results of the study, it has been concluded that the studies of the most detailed examinations of the microbiological risks associated with seafood, forms of microbial pollution and microorganisms that cause deterioration in seafood and threaten consumer health and the path that their epidemiologies follow, are of primary importance to both protecting consumer health and obtaining safe and quality seafood.