Açıkta Satılan Baharatların Gerçek Zamanlı Polimeraz Zincir Reaksiyonu ile Mikrobiyolojik Yönden İncelenmesi
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In this study, a total of 84 samples of unpackaged spices (21 black pepper, 21 red pepper, 21 cummin and 21 sumac) which were collected from retail shops in 7 cities of Turkey; Istanbul, Izmir, Ankara, Adana, Samsun, Gaziantep and Erzurum, to determine the presence of E.coli O157:H7 and Salmonella spp. by Real-Time PCR.As a result no E. coli O157:H7 was detected in any samples whereas, Salmonella spp. were detected in one black pepper sample of Istanbul, one black pepper sample of Izmir, three red pepper samples and two sumac samples of Samsun. These salmonella spp. positive samples do not meet Turkish Food Codex Regulation on Microbiological Criteria. While conventional methods for detection of Salmonella spp. and E. coli O157:H7 in food require 3-4 days to obtain the results. In this study the analysis duration by real-time PCR was 20 hours for E. coli O157:H7 (18 hours for pre-enrichment, 1 hour for DNA extraction and 1 hour PCR) and 38 hours for Salmonella spp. (36 hours for preenrichment, 1 hour for DNA extraction and 1 hour PCR). This study shows that pathogens which threaten health and food safety can be detected quickly and reliable by RT-PCR.