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OMURTAG KORKMAZ, BURCU İREM

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OMURTAG KORKMAZ

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BURCU İREM

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2021 - 20223
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Subject: Campylobacter jejuni ×

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    Antimicrobial effects of stinging nettle (urtica dioica L.) extracts on campylobacter jejuni
    (2021-03-28) OMURTAG KORKMAZ, BURCU İREM; Aydın H. B., OMURTAG KORKMAZ B. İ.
    Stinging nettle (Urticadioica L.) is a perennial plant from the Urticaceae family, whose leaves and stem are covered with irritating hairs. It grows wild in Europe, North America, North Africa and West Asia and in every region of our country. U. dioica; regard to its rich nutritional value and essential oils, phenolic compounds and flavonoids, has been used both as a food and traditionally for healing since years. Campylobacter jejuni is a gram-negative bacterium that causes infections especially in poultry meat, meat products, raw milk, contaminated water, and foodborne infections. It is a common cause of diarrhea cases in developing countries and sporadic gastroenteritis in developed countries around the world. C. jejuni produces adenylate cyclase activating toxin, causing "campylobacter gastroenteritis". It is also a notable pathogen in terms of infection control, due to its association with severe neuropathological sequelae such as, GuillainBarré, Reiter syndromes, and cases of bacteremia. C. jejuni, which can rapidly develop resistance to antibiotics used for infection control, poses a global risk to human health and increases the need for the development of antimicrobials with different mechanisms of action.In today's agriculture and food industry, natural and safe antimicrobials are needed with the widespread use of antibacterials and increased bacterial resistance to existing antibiotics for the control of microorganisms that pose a global health risk in the medical field. For this reason, U. dioica is often under investigation for its antimicrobial effects. In the literature, extracts of U. dioica against food-borne Campylobacter jejuni, Pseudomonas, Shigella spp., Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus, and Escherichia coli; hospital acquired, Staphylococcus aureus, Bacillus subtilis, Salmonella spp. and there are data showing antimicrobial activity on methicillin-resistant Staphylococcus auerus (MRSA). In disk diffusion analysis, it was found that U. dioica ethanolic extract exhibited antimicrobial effects on C. jejuni. It has been determined that tinctures of U. dioica have a minimum inhibitory concentration of 3.125% against C. jejuni. By using U. dioica extract as a strategy to combat infections, it seems to be important revealing its potential of inhibition
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    PublicationOpen Access
    Using microbial responses viewer and a regression approach to assess the eEffect of pH, activity of water and temperature on the survival of campylobacter spp
    (2022-03-01) OMURTAG KORKMAZ, BURCU İREM; İÇEN, HAYRUNİSA; İÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A.
    This study aimed at developing a model for evaluating the survival of various Campylobacter jejuni strains under different conditions in culture media and poultry data from ComBase. Campylobacter data of culture media (116) and poultry (19) were collected from Microbial Responses Viewer, an additional tool of ComBase. The Weibull equation was selected as a suitable model for the analysis of survival data because of the nonlinearity of survival curves. Then, the fitting parameters (first reduction time and shape parameter) were analysed through a Kruskall-Wallis test and box-whisker plots, thus pointing out the existence of two classes of temperature (0-12 degrees C and 15-25 degrees C) and pH (4-6.5 and 7-7.5) acting on the viability of C. jejuni. Finally, a general regression model was used to build a comprehensive function; all factors were significant, but temperature was the most significant variable, followed by pH and water activity. In addition, desirability and prediction profiles highlighted a negative correlation of the first reduction time with temperature and a positive correlation with pH and water activity.
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    PublicationOpen Access
    The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review
    (2022-11-01) OMURTAG KORKMAZ, BURCU İREM; GÜRBÜZ M., OMURTAG KORKMAZ B. İ.
    Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genus Campylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety.