Chloramphenicol and sulfonamide residues in sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) fish from aquaculture farm.

There are many worries about the food safety of seafood contaminated with antibiotic residues. These residues can be potentially dangerous for public health owing to the causation of allergic reactions, toxic effects, and serious health problems. This study was planned to search the occurrence of chloramphenicol (CAP) and sulfonamide residue in sea bream and sea bass. A total of 82 fish samples were collected from 14 different sales points in Afyonkarahisar. The samples were analyzed for CAP and sulfonamide residues using the ELISA method. Results showed that up to 18.3% of the samples were contaminated with CAP. In the positive fish meat samples, the CAP residue concentrations ranged within 0.54-10.6 ng kg-1. The mean CAP residue concentration in positive samples was 4.25 ± 2.78 ng kg-1. No sulfonamide residue was detected from the samples. Despite the prohibition of CAP application in aquaculture, detectable CAP residues in fish meat samples indicate an illegal use of this antibiotic. Therefore, the results obtained in the study are negative signs for food safety. Official controls must be performed rigorously in accordance with the national residue monitoring plan especially for the illegal antibiotics.

The microbiological quality of ready-to-eat salads in Turkey: a focus on Salmonella spp. and Listeria monocytogenes.

The microbiological safety of ready-to-eat (RTE) foods is of special concern as they are not exposed to further processing before consumption. In the present study, Listeria monocytogenes and Salmonella spp. were isolated from 15(6%) and 21(8%) samples respectively out of 261 RTE foods commercialized in Turkey. Escherichia coli was present in 10(4%) samples analyzed. Psychrotrophic aerobic populations >6logCFU/g were found in 36 (14%) of the samples, while total coliforms were detected in 155 (59%) of samples analyzed. All of the Salmonella spp. and L. monocytogenes isolates tested, exhibited resistance to one or more antimicrobial agents used. For Salmonella spp. isolates, resistance to penicillin (69%), erythromycin (38%), gentamicin (36%), tetracycline (36%) neomycin (33%), ampicillin (33%), amikacin (33%), vancomycin (33%), streptomycin (29%) cefotaxime (9%) and oxacillin (9%) was observed. For L. monocytogenes isolates, resistance to erythromycin (23%) and cephalothin (20%) was evident. The presence of pathogens and the relatively high resistance among the bacteria tested in RTE foods could pose public health and therapeutic problems in consumers. These results indicate the need of implementing hygienic rules in the production chain of RTE foods to ensure microbiological safety and to improve shelf life.

A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 serotypes in Turkish sausage (Soudjouck).

The incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp. were detected in 7% of the samples. All of the isolates were S. enterica Paratyphi B. In addition, Listeria spp. were detected in 9% of the samples. Its distribution was 7% L. monocytogenes and 1% each of L. ivanovii and L. innocua. Serological study of the seven L. monocytogenes isolates showed that three of these were 1/2 ab, three were 5/6 ab and one was 1 ab. E. coli O157:H7 was not detected in any of the samples. The pH values of the samples ranged from 4.8 to 6.5. In conclusion, increasing number of listeriosis and salmonellosis cases in Turkey and the contamination levels found indicate that risk assessment and improved preventive measures are required for these sausages.