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    Antibiotic resistance pattern and spa types of Staphylococcus aureus strains isolated from food business and hospital kitchen employees in Canakkale, Turkey
    (Tubitak Scientific & Technological Research Council Turkey, 2019) Cakici, Nesrin; Alper Akçalı; Demirel Zorba, Nukhet Nilufer
    Background/aim: The aim of this study was to determine antibiotic resistance profiles and spa types of Staphylococcus aureus strains isolated from food business employees in Canakkale, Turkey. Materials and methods: S. aureus isolates were collected from hand and nasal swabs of 300 individuals working in 17 food businesses and 9 hospital kitchens. All S. aureus isolates obtained from each carrier were typed by staphylococcal protein A (spa) typing method. Staphylococcal cassette chromosome mec (SCCmec) and multilocus sequence typing (MLST) of MRSA were performed by sequencing method. Results: Of the 300 individuals, 125 (41.6%) were found to be carriers of S. aureus, 215 isolates of which were obtained in total. Three (1.4%) of 215 isolates were identified as MRSA. Sixty spa types were identified among the 121 MSSA isolates, the most common being t084 (9%). A novel spa type was discerned and added to the Ridom SpaServer database as t14963. The MIST type of the MRSA strains identified as spa type t786 was ST88 and as spa type t223 was ST22. All MRSA were determined to be SCCmec type IVa. Conclusion: spa typing can be performed to screen for transmission of S. aureus. t786, ST88, and SCCmec IVa MRSA strains were identified for the first time in Turkey.
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    BCG scar control and results of tuberculin test of primary school children in Canakkale
    (Aves, 2006) Cakici, Nesrin; Ulgey, Nuran; Yalcin, Yasemin Ilhan
    In this study, frequency of BCG vaccine, infection prevalence of tuberculosis (IP) and annual risks of tuberculosis infection (AIR) were compared in the city center and in towns of Canakkale under the control of Eanakkale Tuberculosis Dispensary. The results of BCG screning and tuberculin skin test were performed in 1491 first class students in primary schools. There was no significant relation between the number of the students without scar and with one scar only in the city center and towns (p>0.001). 6.5% out of 170 students without the scars and 4.1% out of 1321 students with the scar were evaluated as TT positive, and it was found that there was a significant relation between TT positivity (p<0.001). It was determined that the IP is 0.89% for the towns, 0.64% for the city center and 0.73% for the overall city. The natural infection prevalence (NIP) was determined as 8.06%, 5.55% and 6.4%, respectively, while the AIR was determined as 1.18%, 0.73%, 0.88%. In the result of this resarch, although the administration frequency of BCG vaccine was the same, IP, NIP, AIR rates of the students in the towns were higher in comparison with the city center (p<0.001).
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    CARRIAGE OF ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS AND HYGIENE PRACTICES OF FOOD WORKERS
    (Dokuz Eylul Univ Inst Health Sciences, 2023) Cakici, Nesrin; Zorba, Nuekhet Nilufer Demirel; Alper Akçalı
    Purpose: To determine the enterotoxigenic Staphylococcus aureus carriage rates and personal hygiene practices a total of 300 food workers participated, with 228 working in food businesses and 72 in hospital kitchens in Canakkale, Turkey.Material and Methods: Participants completed a questionnaire about sociodemographic characteristics, hygiene practices, and food safety. Hand/nasal swabs were collected from the food workers. Inoculums were inoculated on Baird Parker Agar. Multiplex PCR and ELISA methods were used.Results: The enterotoxigenic S. aureus carriage rate was 14% of food workers. Out of the 125 S. aureus strains, 42 (33.6%) were positive for one or more SE genes. Furthermore, sea, seb, sec, sed, and sea+sed were found in 16.0%, 6.4%, 9.6%, 6.4%, and 4.8% respectively. SEA, SEB, SEC, SED, and SEE were found at rates of 14.4%, 7.2%, 12.8%, 11.2%, and 20.8%. It was determined that as the education level of food workers increased, the S. aureus carriage rate decreased. The carriage rate was found to be higher in those who use gloves than those who do not. Hand carriers were determined more in nasal carriers (p<0.05).Conclusion: Food workers who are carriers of enterotoxigenic S. aureus are a risk factor for food contamination. Training food workers on personal hygiene can be effective in preventing food poisoning.
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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.