Browsing by Author "Gürbüz, S."

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Aflatoxin M1 in Human Breast Milk in Southeastern Turkey
(Springer Verlag, 2017) Kılıç Altun, S.; Gürbüz, S.; Ayağ, E.
This study was performed to determine aflatoxin M1 (AFM1) in human breast milk samples collected in Şanlıurfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM1 occurrence (frequency and levels) and sampling seasons. Human breast milk samples collected in December 2014 and in June 2015 from a total of 74 nursing women, both outpatient and inpatient volunteers in hospitals located in Şanlıurfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM1. AFM1 was detected in 66 (89.2%) out of 74 samples at an average concentration of 19.0 ± 13.0 ng/l (min.-max., 9.6–80 ng/l). There was a statistically significant difference between December and June concerning AFM1 levels (p < 0.05). Further detailed studies will be needed to determine the main sources of aflatoxins in food, to establish protection strategies against maternal and infant exposure to these mycotoxins. © 2016, Society for Mycotoxin Research and Springer-Verlag Berlin Heidelberg.
An Enzyme-Linked Immunosorbent Assay for Brucella Specific Antibody and Real-Time Pcr for Detecting Brucella Spp. in Milk and Cheese in Sanliurfa, Turkey
(University of Agriculture, 2017) Altun, S.K.; Yigin, A.; Gürbilek, S.E.; Gürbüz, S.; Demirci, M.; Keskin, O.; Tel, O.Y.
The objective of this study was to investigate the presence of anti-Brucella antibody and Brucella spp. DNA in cow, sheep and goat milk and in Urfa cheese collected from markets and bazaars in Sanliurfa, located in southeast of Turkey. A total of 258 samples consisting of 178 raw milk (48 cow milk, 65 sheep milk and 65 goat milk) samples and 80 Urfa cheese samples were investigated. Anti-Brucella antibody was detected by indirect ELISA (i-ELISA), and the presence of Brucella spp. DNA was screened by real time Polymerase Chain Reaction (RT-PCR). 16.6% of the cow, 6.1% of the goat and 6.1% of the sheep milk and 16.25% of the cheese samples were found as positive for brucella antibodies by i-ELISA. The RT-PCR assay amplified Brucella DNA from 18.75, 7.6 and 6.1% cow, goat and sheep milk samples respectively. Brucella DNA was amplified from 22.5% cheese samples. The 11.2% and 13.9% of the samples were found as positive by i-ELISA and RT-PCR respectively. This study indicates that milk and milk products consumed in Sanliurfa poses a risk to public health in terms of brucellosis. The combining usage of both i-ELISA and RT-PCR methods could lead to more reliable results to detect anti-Brucella antibody and Brucella spp. DNA from milk and cheese samples. © 2016 PVJ.
Quality Determination Of Traditional Fermented Sausages By Histological And Immunohistochemical Analyses;
(Sidas Medya A.S., 2020) Gürbüz, S.; Ekebaş, G.; Bayram, L.Ç.; Kaplan, Y.Z.
In this study, it was aimed to determine the presence of animal tissues and plant materials in traditionally produced fermented sausages by using histological and immunohistochemical methods, and to determine the animal tissues that are not legally permitted. In the study, fermented sausage samples (n=18) produced by a traditional method in Mardin (Turkey) and sold in butcher shops between January and March in 2019 were used as a test material. Samples were taken from 5 different locations of each sausage for histological examinations, and routine histological tissue follow-up was performed. Paraffinized sections were stained with Hematoxylin eosin, Crossmon's trichrome and Immunohistochemical techniques. Striated muscle, collagen fibers, connective, adipose, nerve, glandular, cartilage, bone, lung, heart, spleen tissues, blood vessels, glandular epithelium and various plant materials were detected in the examined sections. Animal tissues that are not permitted but included in fermented sausages were determined in all samples. It was concluded that the identification of these tissues in fermented sausage contents individually is important and to examine fermented sausages by histological methods in terms of preventing fraud in addition to the analyses performed for the evaluation of microbiological and chemical quality parameters, and that foods produced locally and presented to consumption without being subjected for inspection may pose a health risk. © The Author(s) 2020.