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Gencay, Yilmaz Emre/0000-0002-2154-9663 WOS: 000369340100013 With an Escherichia 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 Myoviridae 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 5h 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 ApplicationsPhage addition in preparation stage of a very complex food model, ready-to-eat Turkish raw meatball, is a promising application in decontamination of Escherichia 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. Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110R013]; Scientific Research Projects Unit of Kirikkale University (KU-BAP)Kirikkale University [2013/75] This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK, Project No. 110R013) and Scientific Research Projects Unit of Kirikkale University (KU-BAP, Project No. 2013/75). We would like to thank John Elmerdahl Olsen (Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark) for kindly providing the strains, Meltem Gurel for her excellent input in statistical analyses, and George Tsertsvade and Darejan Giorkhelidze for their technical assistance in obtaining transmission electron microscopy micrographs.

This study was undertaken to study of growth, isolation and identification of lactobacilli species in Turkish fermented sausages (Sucuk), ripened through with 3 weeks in relatively high temperature (25 oC±1). As isolated total of 80 species, L. sake as 64 (80%), L.plantarum as 12 (15%), and L. curvatus as 4 (5%) was determined., Bu çalışma yüksek sıcaklık derecesinde (25 oC±1) 3 haftalık periyot boyunca olgunlaştırılan Türk fermente sucuklarında, laktobasil türlerinin seyir, izolasyon ve identifikasyonu amacıyla yapıldı. İzole edilen toplam 80 laktobasil suşundan 64’ü (%80), L.sake, 12’si (%15) L. plantarum ve 4’ü (%5) L. curvatus olarak identifiye edildi.

WOS: 000354297800017 PubMed: 25817042 This study was conducted in a Turkish province to investigate the presence of Salmonella spp. in 150 chicken meat samples using 2 phenotyping techniques: classic culture technique (CCT) and immunomagnetic separation (IMS). For the confirmation of the isolates at molecular levels, invA gene was detected in these isolates. The presence of invA, class 1 (Cls1) integrons, and integrase (Int1) genes was demonstrated by PCR assay; and the resistance of the isolated Salmonella spp. strains to antibiotics was determined by disk diffusion test. All the cultural and PCR results were evaluated together; Salmonella spp. were detected in a total of 64 (42.66%) chicken meat samples. Contamination rate was higher in carcasses (53.33%, n = 75) than in meat pieces (32%, n = 75). When results of standard culture were compared with IMS technique, IMS (n = 54) showed a clear superiority over the CCT (n = 38). A very high resistance rate (>= 89.28%) to vancomycin, tetracycline, streptomycin, or nalidixic acid was found. Trimethoprim-sulfamethoxazole resistance was present in 32.14%. Relatively lower incidence of resistance (

This study was conducted to determine the presence and contamination levels of Listeria spp. in 100 samples of chicken meat, including 40 mince meat samples, 30 meatball samples and 30 burger samples which were retailed fresh in the markets of Ankara. USDA/FSIS suggested methods were used for the isolation and identification of Listeria spp., while the number of Listeria spp. was detected by the Most Probable Number (MPN) technique. As a result, it was found that chicken mince samples were contaminated by various Listeria spp. in 85% (34/40) of chicken mince meat samples, 83.3% (25/30) of chicken meatball samples and 40% (12/30) of chicken burger samples with the mean values of 3.2x101, 1.3x101 and 8.6 MPN/g, respectively. In the samples, L. innocua was the most prevalent species and it was followed by L. monocytogenes and L. grayi beside these, L. seeligeri was isolated from the microflora of mince samples while L. welshimeri was found in the meatball and burger samples. The determination of the presence and contamination levels of L. monocytogenes in the samples showed that they were contaminated by the agent in 35% (14/40) of chicken mince samples, 20% (6/30) of chicken meatballs and 26.6% (8/30) of chicken burger samples with the mean values of 6.2 MPN/g, 3.8x 101 MPN/g and 4.8 MPN/g, respectively. As a conclusion, the presence of L. monocytogenes in 20-35% of the examined samples showed that it is a potential health risk in case of the consumption of undercooked food due to Listeria infections. In order to prevent this potential hazard, it is recommended that the legal rules determined by the European Union must be put into practice for those products in the risk group and that hygienic precautions are taken by producing firms.

In this study, a total of 100 ice cream samples, collected from various patisserie in Ankara, 30 of them vanilla, 26 of them chocolate and 44 of them fruit ice cream samples, were analysed microbiologically. While coliform and E. coli counts were determined with MPN technique, in the isolation of the salmonella enrichment technique and in the isolation of the total viable count, lactobacilli, micrococci and staphylococci, coagulase positive staphylococci, enterobacteriaceae, enterococci, pseudomonas, yeast and molds, drop plating technique were used. According to analysis findings, it was determined that 63.2% to 73.1% of vanilla ice cream samples, 73.0% to 57.4% of chocolate ice cream samples; 61.3% to 52.1% of fruit ice cream samples didn't appropriated to the TSE ice cream regulation for total viable count and coliform bacteria, respectively. In addition to these, samples of 20-30.8% were found at the level of 10 2 -10 4 cfu/g coagulase positive staphylococci while E. coli and salmonella was isolated from the 2% of the samples. In conclusion, ice cream samples, which were examined for microbiologically, had been poor hygienic quality and because they contained pathogen microorganism, being caused food infections and intoxications, it would be formed the potential risk for public health, then the hygienic precautions should be provided and controlled periodically in that producers.

This study was conducted to determine the presence of Listeria spp. and the serotype distribution of L. monocytogenes in fifty frozen broiler carcass samples obtained from different producers. USDA/FSIS suggested method was used for the isolation and identification of Listeria spp. Overall, 5 different Listeria species could be isolated from 94 % of frozen broiler carcasses. L. innocua was the most prevalent species with 90 % (45/50) followed by L. monocytogenes with 30 % (15/50), L. welshimeri with % 8 (4/50), L. grayi with 2 % (1/50) and L. murrayi with % 2 (1/50) respectively. According to the analysis there were mixed contamination of L. innocua with other Listeria species. Serotyping showed that 73.3 % of isolates of the L. monocytogenes belonged to serotype 1/2a, while 6.7 % belonged to serotype 1/2b, 6.7 % belonged to serotype 1/2c, 6.7 % belonged to serotype 3c and % 6.7 belonged serotype 4b. It is concluded that the presence of L. monocytogenes on 30 % of frozen broiler carcasses sampled reemphasizes the importance of maintaining good hygienic practices in production, processing and the consumers kitchen to avoid of human infections.

In recent years there has been an increase in the number of outbreaks of human listeriosis and contaminated foods have been considered to be a potential source of infection. In this study, a total of 100 minced beef samples were obtained from different butchers and supermarkets in Ankara and examined for the presence and degree of contamination with Listeria species. The minced beef samples were collected in aseptic conditions and transported to the laboratory in cold storage. The method suggested by USDA - FSIS was used for the isolation and identification of Listeria spp. In addition, the degree of contamination in Listeria spp. positive samples was determined using the Most Probable Number technique. Different Listeria spp. were isolated from 97% of the 100 samples analysed at the level 0.23 - 2.9 x 103 MPN/g. L. innocua was the most prevalent species (92%), followed by L. monocytogenes (28%), L. murrayi (10%), L. grayi (9%), L. seeligeri (3%) and L. welshimeri (2%) . L. ivanovii couldn't be detected in any of the samples. Moreover, according to the analysis, there were mixed sources of contamination, mostly L. innocua and L. monocytogenes. The degree of contamination of L. monocytogenes in the samples was determined to be 0.72 - 2.9 x 103 MPN/g. In conclusion, this study has confirmed previous reports that minced beef is one of the major sources of Listeria spp. and particularly that the consumption of uncooked and undercooked minced beef may be a potential danger to the consumer in respect to food-borne diseases.

The objective of this study was the inhibition of L. monocytogenes (SLCC 9488) serotype 4b, indicated great importance in foodborne listeriosis, by using bacteriocin producer starter cultures as Pediococcus acidilactici PAC 1.0 and Lactobacillus sake Lb 706 in fermented Turkish sausage (sucuk), ripened at 20° and 25°C. For this purpose, 4 groups were constituted in each experimental sucuk producing as following. All of these groups were inoculated with L. monocytogenes at the range of 7.0 - 2.9x105 cfu/g, and the other groups except control group following starter cultures were added. 1.Group : Included only L. monocytogenes at the range of 105 cfu/ml, added no starter culture (control group). 2.Group : Included Lactobacillus curvatus LB 3 and Staphylococcus carnosus starter cultures at the proportion of 1:1. 3.Group : Included bacteriocin producer Lactobacillus sake Lb 706 starter culture. 4.Group : Included bacteriocin producer Pediococcus acidilactici PAC 1.0 (SAGA 115) and Staphylococcus carnosus starter cultures at the proportion of 1:1. While the method was used in the isolation of L. monocytogenes offered by FSIS and developed by Mc Clain and Lee (1988), the number of L. monocytogenes was determined according to MPN technique during the 14 days of ripening period. In addition to these, pH values and the devolepment of sausage microflora were determined. Results of this study demonstrated that the number of L. monocytogenes was decreased at the range of 0.036 - 0.3 MPN/g through the use of bacteriocin-producing starter cultures at the end of ripening period of sucuk samples that ripened as both of the 20° and 25°C. The highest bactericidal effect was observed within the first two days. Furthermore, L. monocytogenes counts were not increased in the samples of control group, while the number of L. monocytogenes was reduced to 2.4 MPN/g in the sucuk samples included L. curvatus Lb 3 (no bacteriocin producer) and ripened at 25°C, It is concluded that the bacteriocin producer starter cultures may be used industrially to control of L. monocytogenes during the manufacture of fermented Turkish sausage.

The present study was conducted to determine of incidence and serotype distribution of salmonellae in ground beef on markets in Ankara. Between February 1994 and January 1995, a total of 120 samples were obtained from different butcheries and supermarkets of different regions in Ankara. Salmonellae were found in 3.3% (4/100) of ground beef samples. Three different serotypes were identified among the cultures isolated namely S. anatum (2), S. typhimurium (1) and S. telaviv (1). The incidence of salmonellae was found high in the period of June-September months. While three of salmonellae positive samples belonged to supermarkets, onli one Salmonella positive sample belonged to a butcher. Altough the incidence of salmonellae in ground beef samples was found relatively low in this study, it is concluded that the ground meat must be produced under hygienic and technological conditions for the safety production.

This study based on the effect of nisin on Listeria monocytogenes in white pickled cheese made from pasterurized milk during the ripening and storage period for 60 days. For this purpose, four groups of cheese were produced. All groups were inoculated with the L. monocytogenes 1/2a test strain at the levels of 104-105 cfu/ml. Group I was remained as a control group (contained no starter culture and nisin). Group II was added a mixture culture of the commercial starter culture Lactococcus lactis and Lactococcus cremoris in a proportion of 2 % , while in group III was added the same starter culture with 30 mg/ml nisin, and group IV contained only 30 mg/ml of nisin. In this way, 3 productions were realized. FDA suggested method was used for the isolation of L. monocytogenes and the development of L. monocytogenes during this period was determined using Most Probable Number (MPN) technic. Regarding the group I cheeses, at the end of the first 24 hours, the number of L. monocytogenes increased 3-4 log; in the group II cheeses, with an increase of approx. 1 log, in turns it reached the level of 107-108 MPN/g and 105 MPN/g without any important change during the ripening and storage period and it remained at this level until the end of 60th day. In the groups III and IV cheeses, after the first 24 hours there was a decrease of more than 2 and 3 log in the number of L. monocytogenes and in the group III cheeses, the number of L. monocytogenes gradually decreased and it was either totally eliminated or it remained at a level of 0.23 MPN/g, while in the group IV cheeses, the agent gradually decreased and it was totally eliminated at the end of the 60th day. As a result, it has been ascertained that nisin has a strong bactericid effect on the L. monocytogenes. So this important foodborne pathogens was eliminated from white pickled cheese during the ripening and storage period for 60 days with adding of 30g/ml nisin.

Gencay, Yilmaz Emre/0000-0002-2154-9663 WOS: 000332436800005 PubMed: 24448275 The prevalence and seasonal distribution of E. colt 0157:H7(+)/H7(-) in an array of aged cattle at slaughter and its dissemination with slaughterhouse wastewater over a two year period in Turkey were investigated. For this purpose, a total of 720 samples (240 rectoanal mucosal swap [RAMS], 240 carcass sponge and 240 bile samples) of 240 cattle categorized according to age, gender, breed and sampling site were collected along with additional 24 wastewater samples and were subjected to immunomagnetic separation based cultivation technique to efficiently isolate E. coli 0157 from the background flora. Identification (rfbE(0157),fliC(h7)), detection of major virulence factors (sbc7, sU2, eaeA, hly, lpfA1-3 and espA), intimin variants (eae-alpha 1, eae-alpha 2, eae-beta 3, eae-beta 1, eae-beta 2, eae-gamma l and eae-gamma 2/0) and shiga toxin variants (stx70 stx(1d), stx(2c), stx(2d), stx(2e), stx(2f)and stx(2g)) of all the isolates were assessed by PCR. From 10(42%) of RAMS and 11(4.6%) of carcass sponge samples and 5 (20.8%) of slaughterhouse wastewater samples, a total of 102 colonies (99 sorbitol negative and 3 sorbitol positive) were isolated. Overall, 17 (7.1%) and 15 (6.3%) of 240 sampled cattle were shown to harbor E. coli 0157 and E. colt 0157:H7, respectively either in their RAMS or carcass sponge samples analyzed. Statistically significant differences between categories; season, age, gender and breed of cattle were not observed (p > 0.05). None of the isolated E. coli 0157:H7+/H7- strains harbored any of the investigated intimin types other than eaeyi or shiga toxin variants stx(1d), StX(2e), six(2f) or StX(2g) while all were lpfA1-3+ except 5 E. coli 0157:H7- strains. Intimin variant eaey, and shiga toxin 1 variant stx/c were detected from all of the eaeA+ (97/102, 95.1%) and stxt (32/102,313%) strains, respectively while from sbd" (80/102, 78.4%) isolates, both stx(2c) (68/80, 85.0%) and 5tx(2d) (12/80, 15.0%) variants were determined. In the last decade, prevalence of E. coli 0157:H7 has an increasing trend in cattle. Slaughterhouses are the significant sources of environmental contamination with E. coli 0157:H7. Isolation and molecular characterization of sorbitol fermenting E. coli 0157:H7 are a novel finding and may lead to a revision of reference isolation procedure of E. coli 0157:H7 in future. (C) 2014 Elsevier B.V. All rights reserved. TUBITAK (The Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110R013] This work was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) grant no. 110R013. We are grateful to J. Osek and C. Garcia-Aljaro for kindly supplying the reference strains.

The objectives of this study were to determine the serotype distribution of Listeria monocytogenes isolated from ground turkey using a multiplex PCR assay and to determine antimicrobial resistance profiles of the isolates using the disc diffusion method. Of 78 isolates, 35 (44.9%), 29 (37.2%), 7 (9.0%), and 7 (9.0%) were identified as serotypes 1/2a (or 3a), 4b (or 4d or 4e), 1/2b (or 3b), and 1/2c (or 3c), respectively. Overall, 63 isolates (80.8%) were resistant to penicillin G, and 53 (67.9%) were resistant to ampicillin. All 1/2c (or 3c) serotype isolates were resistant to penicillin G and ampicillin, and all 1/2b (or 3b) serotype isolates were resistant to penicillin G. In addition, 91.4% (32 of 35) of 1/2a (or 3a), 57.1% (4 of 7) of 1/2b (or 3b), and 37.9% (11 of 29) of 4b (or 4d or 4e) serotype isolates were resistant to ampicillin, and 85.7% (30 of 35) of 1/2a (or 3a) and 65.5% (19 of 29) of 4b (or 4d or 4e) serotype isolates were resistant to penicillin G. In conclusion, most of the L. monocyto genes isolates identified were serotype 1/2a (or 3a) and 4b (or 4d or 4e). Serotype 1/2c (or 3c) isolates were highly resistant to antibiotics compared with isolates of serotypes 1/2a (or 3a), 1/2b (or 3b), and 4b (or 4d or 4e). Increasing resistance of L. monocytogenes to ampicillin and penicillin is an especially serious concern for public health because of the common use of these antibiotics in treatment of human listeriosis cases.

When bacteries are exposed to conditions that are not suitable for growing, theypresent an adaptalian strategy. The bacteries in such unsuitable conditions generally lose theirgrowing abilities in culture media but they are still living. This is called, ''viable but non culturable., (VB N C) st at e for microorganisms. Cold and law nutrien conditions, are the main factors forthe bacteries to enter the VBNC state. When rod shaped Gram negative bacteries enter the VBNCstale, they acquire a coccal or very short rod morphology and reduced in size. For same investigators,when VBNC state bacteries are exposed to suitable conditions for growing, they become culturable again, this is called ''resuscitation ". Inside the VBNC same foodborne pathogens such as Campylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio cholerae and Legionella pneumophila are playing significant role in food safety and pubfic health. In recent years. studieswith VBNC state bacteries focused on for developing effective, practical and sensitive detectionmethods. So that same malecular technics such as PCR and D VC (Direct Viable Count) are mentioned as reliable methods., Bakteriler, uygun olmayan koşullarla karşılaşınca kendilerine özgü bir uyum mekanizmasıgeliştirirler. Bu koşullarda bakteriler genellikle katı besi yerinde kolani oluşturma yeteneğini kaybederlerfakat canlılıklarını korurlar. Bu duruma mikroorganizmalar için, canlı fakat kültürü yapılamayan(Viable But Non Culturable, VBNC) hal denir. Soğuğa maruz kalmak ve besin maddelerininyokluğu bakterilerin VBNC hale girmelerine neden olan temel faktörlerdir. Çubuk formundakiGram negatif bir bakteri VBNC hale girdiğinde kok veya kısa çubuk şekline dönüşmekte ve boyutuküçülmektedir. Bazı araştırmacılara göre VBNC hale geçmiş olan bakteriler uygun koşullarla karşılaşıncatekrar kültürü yapılabilir hale geçmektedirler ve bu durum resuscitation olarak adlandirılmaktadır.VBNC bakteriler arasında gıda güvenliği ve halk sağlığı yönünden önemli olanCampylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio choferae ve Legionellapneumophila gibi patojen bakteriler yer almaktadır. Son yıllarda VBNC bakteriler ile ilgili yapılançalışmalar etkili, pratik ve duyarlılığı yüksek saplama metotlarının geliştirilmesi üzerine yoğunlaşmışve bunların neticesinde PCR, DVC (Direct Viable Count) gibi moleküler tekniklerin güvenilirmetotlar oldukları vurgulanmıştır.

Bakteriler, uygun olmayan koşullarla karşılaşınca kendilerine özgü bir uyum mekanizması geliştirirler. Bu koşullarda bakteriler genellikle katı besi yerinde koloni oluşturma yeteneğini kaybederler fakat canlılıklarını korurlar. Bu duruma mikroorganizmalar için, canlı fakat kültürü yapılamayan (Viable But Non Culturable, VBNC) hal denir. Soğuğa maruz kalmak ve besin maddelerinin yokluğu bakterilerin VBNC hale girmelerine neden olan temel faktörlerdir. Çubuk formundaki Gram negatif bir bakteri VBNC hale girdiğinde kok veya kısa çubuk şekline dönüşmekte ve boyutu küçülmektedir. Bazı araştırmacılara göre VBNC hale geçmiş olan bakteriler uygun koşullarla karşılaşınca tekrar kültürü yapılabilir hale geçmektedirler ve bu durum resuscitation olarak adlandırılmaktadır. VBNC bakteriler arasında gıda güvenliği ve halk sağlığı yönünden önemli olan Campylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio cholerae ve Legionella pneumophila gibi patojen bakteriler yer almaktadır. Son yıllarda VBNC bakteriler ile ilgili yapılan çalışmalar etkili, pratik ve duyarlılığı yüksek saptama metotlarının geliştirilmesi üzerine yoğunlaşmış ve bunların neticesinde PCR, DVC (Direct Viable Count) gibi moleküler tekniklerin güvenilir metotlar oldukları vurgulanmıştır. When bacteries are exposed to conditions that are not suitable for growing, they present an adaptation strategy. The bacteries in such unsuitable conditions generally lose their growing abilities in culture media but they are still living. This is called, viable but non culturable (VBNC) state for microorganisms. Cold and low nutrien conditions, are the main factors for the bacteries to enter the VBNC state. When rod shaped Gram negative bacteries enter the VBNC state, they acquire a coccal or very short rod morphology and reduced in size. For some investigators, when VBNC state bacteries are exposed to suitable conditions for growing, they become cultumble again, this is called "resuscitation ". Inside the VBNC some foodborne pathogens such as Campylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio cholerae and Legionella

Bu ~'all,mUl, Ankara'da yaYRtn olarak tüketilen bazı baharat vehindistun ('eviz:i ıımeklerinin mikrobiyolojik kalitesinin belirlenmesi amaC/v/aHlpl1117I,Çtl1',Bu çerç:evede, 25'i karabiber, 25'i kırml7.l toz biber, 25'i pul biber,25 'i kimvon ve 25 'i hindistan cevizi olmak üzere Ankara 'daki jiırkltıat/,ı.lerlerinden alımııı 125 iimek, demıla plak, dııkme plak ve selektif identijikasvonteknikleri ku!lwlIlarak, to/ılam aerob mezo!il Renel canlı, mikrokok ve swtilokok,kııagulaz pozitif statı!okok, enterobakteri, ko!ijeJr/n, E. ('oli, entemkok, B, cereus,sülfit indirgeyen mwerob, C. {)erti'ingens ile maya ve kü!,yiinünden incelenmiştir,Aerob me?otil genel ('mılı sayısımn karabiber, kını1ta toz biber, pul biher,kimvıın ve hindistan cevizi ıımeklerinde sırasıyla ortalama, 6. 8x i (f', 3,lxlOf"8.,8d05, 9,2xl()4 and 4,4x10~ kobiR olduğu sa[Jtmıml,ltır, Aemb me?ııtil sporolu,ı'turanlart/l da ben?er düz.evde olduğu giirülmüştür.I:'ntemhakteriler, karabiberlerin % 76 '.il/ıda, kınntz.ı toz. biberlerintwnalnında, ve kimyon iimeklerınin o/c 96 'smda LO! koblg, pul biber iimeklerinin% 48' inde ve hindıstan cevizı limeklerinın % 56 '.il/ıda LO:: koblg olarakbulımınuştur, Kolite)/'I11düz.eyi, pul biber elt,wıdaki baharat iimeklerinin talnall7/1Wwıkıııında iO::-I 03 kohlg bulunurken, hindistan cevizi iimeklerinin sadece % 8.' indei O~'kob~t; olarak bulunmuş'tur,Cıdıı intoksikasyonlan ylinünden linem ta,ı'ıywı, B, cereus, karahiher(imeklerinin ()( 80 'inde, kırlnl7.l toz. biber iimeklerinin % 44'iinde, pul biber(irneklerinin % 36 ',ııııda, kimyon iimeklerinın % 28'inde ve hindistan cı'vizi(imeklerinin o/c 40'IIlda ortalama 102 koblg düzeyinde saptanmıştır, Sülfitindirgeyen wweroblar sadece hindiswn ('evızi (ımeklerinin % 36 ',l'lIıdan ve kill1\'on(imeklerinin % 16 'sından izole edilmiştir,Maya sayısı, tüm iimeklerde saptama Slntn olan x io: kob~t;' III u ltıııdakalırken, kü!,sayısı, baharat iimeklerinin ta17WlnllW yaklılında LO! koblg, hindistanu!\ıiz:i iinıeklerinin ise % 68 'inde LO: koblg olamk bUIUlımu,çfur,Örneklerden, koagulaz poziti!, statifokok, E. coli ve C. ()erti'ingens i?o{eedilememi,ı,tir,Bu çalışmada, anali?i yaptlan baharat iimeklerinin, B cereus gibi gıdapatojenleri de dahilolmak üzere, çeşitli mikroorganizmalann kayna{fınıo{u,ıturdu/Iu Riirülmü,çtür. Sonu~' olarak, hahamtm hi/,venik ko,l'Ullar a{wıda üretimve muha!eıwsının yaptlmasının ve ilRili standardlann çıkartılmaSIl1tn gerekliolduğu giirüşüne vanlmı,wr