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Browsing by Author "Yigin, A."

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    Article
    Citation - WoS: 10
    Citation - Scopus: 13
    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.
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    Conference Object
    Citation - WoS: 0
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    Article
    Citation - WoS: 2
    Citation - Scopus: 2
    Presence of Staphylococcus Aureus, Staphylococcal Enterotoxins and Antimicrobial Resistance in Traditionally Produced Raw Milk Cheeses
    (Presse Dienstleistungsgesellschaft mbH und Co. KG, 2018) Gürbüz, S.; Gürbüz, Semra; Keskin, O.; Gürbilek, S.E.; Tel, O.Y.; Yigin, A.; Demirci, M.; Hassan, H.; Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
    The objectives of this study was to investigate the presence of Staphylococcus aureus, distribution of classical staphylococcal enterotoxin (SE) SEA to SEE, relevant gene/s and antimicrobial resistance pattern of S. aureus isolated from traditionally produced raw milk cheeses. A total of 106 fresh white cheese samples were examined. The 25 (23.6 %) of 106 cheese samples were found to be contaminated with coagulase positive staphylococci (CPS). From 52 isolates identified as S. aureus, one or more SEs was detected in 38.4 % of the isolates by ELISA whereas one or more se genes were detected in 50 % of the isolates by RT PCR. SEE (75 %) and see gene (61.5 %) were detected most frequently, whereas SED and sed gene were not detected in any isolates. Overall, 63.5 % of isolates were resistant to antimicrobial agents with 59.6 %, 13.5 %, 5.8 %, 5.8 % and 3.8 % of the isolates were resistant to penicillin, erythromycin, tetracycline, cefoxitin and kanamycin, respectively. The results of this study have revealed that cheeses made from raw milk were highly contaminated with S. aureus, therefore, creates a risk for public health due to the presence of enterotoxins as well as resistant strains against antimicrobial agents. © M. & H. Schaper GmbH & Co.
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    Conference Object
    Citation - Scopus: 4
    Simultaneous Screening of Total Aflatoxins (b1, B2, G1, G2) and Ochratoxin a (ota) in Coffee Samples
    (Parlar Scientific Publications, 2019) Gürbüz, Semra; Temamogullari, F.; Yigin, A.; Gurbuz, S.; Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
    The aim of this survey was to determine the occurrence of total aflatoxins (B1, B2, G1, and G2) and ochratoxin A (OTA) from different coffee brands and types in the southeastern region of Turkey. Coffee samples (deep-roasted coffee (it is called 'mirra' in Turkey), powdered Turkish coffee, green coffee beans and instant coffee) were collected from supermarkets, retail coffee shops, cafes and touristic bazaars. Total aflatoxins and OTA were microbiologically detected by solid phase direct ELISA. The survey included 90 coffee samples. Survey results demonstrated that 39 (43%) were positive for the presence of total aflatoxins and 36 (%40) out of the 90 samples were positive for the presence of OTA. Total aflatoxin concentrations were found in the range 0.08-42.81 μ g kg-1, only 11 of them exceeded the maximum limit of 10 μ g kg-1 which is allowed by the European Union for total aflatoxins. OTA levels were range from 0.10 to 41.28 μ g kg-1; only 9 of the samples exceeded the maximum allowed a limit of 5.0 μ g kg-1, which is set by the Turkish Food Codex and the European Union. The mean relative humidity level of coffee samples was 5.35. The results of this study has shown the significance of government control programmes in coffee production and sale. This study assessed for occurrence of total aflatoxins and OTA in coffee from different types and brands of coffee. © by PSP.