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    GROSS PATHOLOGY, BLOOD CHEMISTRY, LIPID AND PEROXIDE CONTENTS IN RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) AFFECTED BY EXPERIMENTAL ARCOBACTER CRYAEROPHILUS INFECTION AT LOW WATER TEMPERATURE
    (Akademiai Kiado Zrt, 2009) Aydin, Seyit; Gure, Hayati; Cakici, Hasan; Colakoglu, Serhat; Bircan, Recep
    Arcobacter cryaerophilus was isolated from naturally infected rainbow trout (Oncorhynchus mykiss Walbaum), and its pathogenicity was tested by intramuscular injection using healthy 1-year-old rainbow trout under cold-water conditions (at 5 degrees C). The lethal dosage of 50% end point (LD50) for A. cryaerophilus was calculated as 7.79 x 10(5) viable cells. Experimental infection caused gross clinical abnormalities such as fallen scales, exophthalmia, oedema in injection region and at the base of fins, pale gills, kidney necrosis, hyperaemic areas in pale liver, haemorrhagic spots in heart, elongated spleen and swollen gallbladder. Activities of aspartate aminotransferase and alkaline phosphatase, and concentrations of glucose, total protein, albumin, cholesterol, triglyceride and calcium in the serum of the experimentally infected rainbow trout were significantly decreased compared with the healthy fish. Positive correlations were observed among blood parameters. Total lipid weights increased in the brain, muscle and liver tissues of infected fish and dropped in the gill and spleen tissues. Lipid peroxide contents in the brain, liver, kidney, spleen, muscle and gill tissues of infected rainbow trout were significantly higher than in healthy animals. The present work shows that A. cryaerophilus can be moderately virulent for rainbow trout at low water temperature, and changes in lipid and lipid peroxide contents of tissues and blood indices can highlight barely detectable effects of A. cryaerophilus infection in rainbow trout under laboratory conditions. However, the application of these indices in farm biomonitoring using rainbow trout will need more detailed studies and a careful consideration of the environmental parameters.
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    MICROBIOLOGICAL EXAMINATION OF BLACK MUSSELS (MYTILUS GALLOPROVINCIALIS) CAUGHT IN DARDANELLES
    (Nobel Ilac, 2013) Sener, Alper; Demir, Neslihan; Cakici, Nesrin; Cakici, Hasan; Kaya, Hasan; Bakar, Coskun
    Objective: Among seafoods mussels are the most common ones that are mostly raw consumed raw Bacterial contamination in foods that cause food poisoning are is known to be due to mainly storage and processing conditions. Due to mussels' dietary specifications, them filter water and take in its toxic substances and microbial contaminants. Mussel bacterial load prior to consumption is important to demonstrate pollution levels of the hunting regions. Material and Method: In this study, black mussels (Mytilus galloprovincialis) hunted from seven different stations on two coasts of Dardanelles two coast (Asia: Cardak, Yapildak, Saricay; Europe: Kilitbahir, Eceabat, Camburnu, Gelibolu) were analyzed microbiologically in the months of February and June. Mussel samples were examined for total aerobic mesophilic bacteria (TAMB), coliform group bacteria, Escherichia coli, Staphylococcus aureus and Salmonella spp. Results: The mean colony count from all stations was; 5.4x10(5)+/- 1.6x10(6) cfu/g TAMB, 1.0x10(5)+/- 2.6x10(5) cfu/g coliform group bacteria, 2.6x10(5)+/- 1.4x10(6) cfu/g E. coli, 2.2x10(5)+/- 1.3x10(5) cfu/g S. aureus respectively. Salmonella spp. were not detected in any mussel samples examined. Black mussels hunted in June had significantly higher microbiological contamination for all bacteria than mussels hunted in February (p<0.0001). When we investigated two coasts as Anatolia (Cardak, Yapildak, Saricay) and Europe (Kilitbahir, Eceabat, Camburnu, Gelibolu) in two different periods; contamination on Europe coast was significantly higher for TAMB at february (p=0.01), at the same time S. aureus contamination was significantly higher at Anatolia coast (p=0.02). TAMB (p=0.004) and E.coli (p=0.005) count in samples on Anatolian coast were found to be significantly higher. Conclusion: Mussels bacterial load may vary depending on region and the hunting season. Mussels' bacterial load of mussels is more higher especially if hunted during the summer months. In our region, when we compared the Anatolian and European coasts, the bacterial load of hunted mussels on Anatolian coast was higher Food processing and storage conditions are important especially in food poisoning of raw consumed foods. In addition it should be kept in mind that region and the season for seafood hunting is also an important factor In order to prevent the health risks associated with mussels, heat treatment has to be applied prior to consumption.