Microbiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteria

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dc.authoridYuksel, Deniz/0000-0001-8696-9725
dc.contributor.authorAksoy, D.
dc.date.accessioned2024-06-12T11:13:24Z
dc.date.available2024-06-12T11:13:24Z
dc.date.issued2021
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, microbiological quality of 93 ready-to-eat food products was determined by enumeration of total aerobic bacteria and members of Enterobacteriaceae. Presence of Staphylococcus aureus and Listeria monocytogenes in the products were also investigated. Aerobic colony counts were between 1.9 x 10(2)-3.4 x 10(8) CFU g(-1) for 84.9% and Enterobacteriaceae counts were between 2 x 10(2) and 6.7 x 10(6) CFU g(-1) for 43% of the samples. S. aureus was detected in 7.5% of the samples, but L. monocytogenes was not detected in any sample. 72.9% of the Enterobacteriaceae isolates showed resistance to at least one antibiotic tested, and 5 among the S. aureus isolates were found to be resistant to penicillin G and 2 against methicillin. Four S. aureus isolates produced only Staphylococcal enterotoxin A and 1 isolate produced both Staphylococcal enterotoxin A and B. Biofilm experiments revealed biofilm formation on polystyrene for 95.8%, 87.5%, and 91.6% of Enterobacteriaceae isolates at 4 degrees C, 22 degrees C, and 37 degrees C, respectively, whereas all S. aureus isolates formed biofilm at all temperatures.en_US
dc.description.sponsorshipResearch Foundation of Trakya University [TUBAP 2018/90]en_US
dc.description.sponsorshipThis study was financially supported by the Research Foundation of Trakya University (project no TUBAP 2018/90).en_US
dc.identifier.doi10.1556/066.2021.00061
dc.identifier.endpage441en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85113729077en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage433en_US
dc.identifier.urihttps://doi.org/10.1556/066.2021.00061
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23540
dc.identifier.volume50en_US
dc.identifier.wosWOS:000681336500013en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectReady-To-Eat Fooden_US
dc.subjectStaphylococcus Aureusen_US
dc.subjectEnterobacteriaceaeen_US
dc.subjectAntibiotic Resistanceen_US
dc.subjectBiofilmen_US
dc.subjectStaphylococcal Enterotoxinen_US
dc.subjectStaphylococcus-Aureusen_US
dc.subjectSalmonella-Spp.en_US
dc.titleMicrobiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteriaen_US
dc.typeArticleen_US

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