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Listeria Monocytogenes, Yersinia Enterocolitica And Salmonella Enteritidis In Quail Eggs, Özlem Turgay
Listeria Monocytogenes, Yersinia Enterocolitica And Salmonella Enteritidis In Quail Eggs, Özlem Turgay
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to determine the presence of Listeria monocytogenes, Yersinia enterocolitica and Salmonella enteritidis in 123 liquid whole quail eggs. The method suggested by USDA-FSIS was used for the isolation and identification of L. monocytogenes. S. enteritidis was identified and sero-grouped by co-agglutination test and slide agglutination test. Y. enterocolitica was isolated in Trypticase-Soy Broth, with bile-oxalate-sorbose medium for enrichment. Both enrichment cultures were plated on Yersinia Selective Agar Base containing cefsulodin, irgasan and novobiocin (CIN Agar). No Yersinia was detected among the natural flora of the quail eggs. Seven (5.69%) of 123 whole quail eggs …
A Study On Survival Of Listeria Monocytogenes During Manufacture And Ripening Of Kashar Cheese, Fi̇gen Çeti̇nkaya, G. Ece Soyutemi̇z
A Study On Survival Of Listeria Monocytogenes During Manufacture And Ripening Of Kashar Cheese, Fi̇gen Çeti̇nkaya, G. Ece Soyutemi̇z
Turkish Journal of Veterinary & Animal Sciences
This study was performed to determine the survival of Listeria monocytogenes during the manufacture and ripening of Kashar, a popular cheese in Turkey. Raw milk was inoculated at 4 different levels with L. monocytogenes serotype 4b (ca. 3, 4, 5, and 6 log cfu ml^{-1} for group 1, 2, 3 and 4 cheeses, respectively) and made into Kashar cheese using the traditional technique. Following dry salting for 10 days at 18 ± 2 ºC, the Kashar cheese was ripened for 20 days at the same temperature and then stored at 5 ± 1 ºC for 3 months. Samples of milk, …
The Effects Of Starter Cultures And Different Nitrite Doses On The Growth Of Listeria Monocytogenes In Sucuk Production, Mükerrem Kaya, Hüsnü Yusuf Gökalp
The Effects Of Starter Cultures And Different Nitrite Doses On The Growth Of Listeria Monocytogenes In Sucuk Production, Mükerrem Kaya, Hüsnü Yusuf Gökalp
Turkish Journal of Veterinary & Animal Sciences
The effects of different nitrite doses (50, 100, 150 and 200 ppm NaNO_2) and starter culture (Lactobacillus plantarum + Staphylococcus carnosus, a commercial preparation) on the growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) were investigated. The initial inoculation of the L. monocytogenes was 10^4 cfu/g for each sucuk dough mix. At the beginning of the ripening period in sucuk samples containing different amounts of NaNO_2 and without starter culture, L. monocytogenes growth was observed. On the 3^{rd} day of ripening the L. monocytogenes count was over 10^7 cfu/g. No growth was detected in the sucuks containing starter …