Browsing by Author "Gürbüz, S."

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Citation - WoS: 12
Citation - Scopus: 14
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.; Gürbüz, Semra; Yigin, A.; Gürbilek, S.E.; Gürbüz, S.; Demirci, M.; Keskin, O.; Tel, O.Y.; 11.01. Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü; 11. Faculty of Tourism / Turizm Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
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.
Citation - Scopus: 3
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.