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    A study of antibacterial and antioxidant activities of bee products: Propolis, pollen and honey samples
    (Ethiopian Public Health Association, 2018) Karadal F.; Onmaz N.E.; Abay S.; Yildirim Y.; Al S.; Tatyuz I.; Akcay A.
    Background: The medicinal use of products made by bees is called apitherapy. Apitherapy has become popular as an alternative treatment in recent years. Pharmaceutical properties of bee products depend on biological activities such as antioxidant and antibacterial activities. Objective: This study was undertaken to comparatively evaluate the bee products for their antioxidant and antibacterial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157: H7 and Salmonella Enteritidis. Methods: The agar well diffusion method was used for the determination of antibacterial effect of bee products. The samples were evaluated for antioxidant capacity by ELISA using Total Antioxidant Status (TAS) assay kit. Results: All tested honey samples exhibited a measurable antibacterial activity against all of the tested bacteria with different values. Also, two of the propolis extract showed inhibitory effect only against L. monocytogenes. Four pollen extracts inhibited the growth of S. aureus and L. monocytogenes with different values. The propolis extracts showed the highest antioxidant capacity. Conclusions: The results of this study demonstrated that the antibacterial and antioxidant properties of the bee product of Turkey origin seems to be promising to be used for food preservation and prevention of human health against diseases and disorders. © 2018 Ethiopian Public Health Association.
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    Microbiological quality of water buffalo yoghurts retailed in kayseri [Kayseri ilinde satişa sunulan manda yourtlarinin mikrobiyolojik kalitesi]
    (2014) Ertaş N.; Al S.; Karadal F.; GÖnülalan Z.
    The purpose of this study was to determine the microbiological quality of water buffalo yoghurts sold at retail in Kayseri province of Turkey. Total 100 yoghurt samples were collected from public bazaars of the centre and four different districts of Kayseri. Samples were analyzed for the presence and numbers of total coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp., yeast, moulds, total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB). Among the samples analyzed, 18 (18%), 9 (9%) and 6 (6%) of the samples were found to be contaminated with coliforms, E. coli and S. aureus with the mean counts of 14.8±0.24 MPN/g, 1.85±0.18 MPN/g and 4.9±0.21 log10 cfu/g respectively. In addition, all of the samples found to be contaminated with yeast, moulds, TAMB and LAB with the mean numbers (as log10cfu/g) of 5.21±0.10, 5.16±0.08,7.72±0.14 and 6.58±0.18 respectively. Salmonella spp. was not isolated from any samples. The results of this study demonstrated that water buffalo yoghurt samples examined in the study do not meet cover the microbiological criteria of the Turkish Food Codex Communique on Fermented Milk and also seven samples were found to be contaminated with S. aureus not included in the communique, but defined as hazard in terms of food safety.