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    Determination of colistin resistance in Escherichia coli isolates from foods in Turkey, 2011-2015
    (2020) Güzel, Mustafa; Avşaoğlu, M. Dilek; Soyer, Yeşim
    Antimicrobial resistance of pathogenic microorganisms is an emerging public health concern. Intensive use of antibiotics in food animals might increase antimicrobial resistance in foodborne pathogens. Colistin is a last resort antibiotic for treatment of multidrug resistant (MDR) Gram negative pathogens. The recent antimicrobial resistance studies revealed a mobile antimicrobial resistance gene (mcr) that provides resistance to colistin. Furthermore, the gene has been found in different genera. Therefore, the aim of this study was to determine colistin resistance of Escherichia coli isolates (N=48) isolated in between 2011 and 2015 from food samples in Turkey. In addition, 5 mcr genes and their variants were screened by performing PCR on resistant isolates. 4 E. coli isolates were found resistant to colistin above the epidemiological cut-off value (Minimum inhibitory concentration (MIC) > 2mg/L). None of the resistant isolates had the mcr genes. Further studies with human and food isolates should be conducted to figure out which gene or genes are responsible for colistin resistance.
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    Health benefits and risks of fermented foods—the PIMENTO initiative
    (FRONTIERS MEDIA SA, 2024) Todorovic, Smilja; Akpınar, Aslı; Assunção, Ricardo; Güzel, Mustafa
    Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
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    Nonalcoholic beer
    (Academic Press Ltd-Elsevier Science Ltd, 2020) Güzel, Nihal; Güzel, Mustafa; Bahçeci, Kazım Savaş
    Beer is the most consumed alcoholic beverage in the world. Due to increased health awareness and risks related to alcohol abuse, beer with low or no alcohol content has been gaining popularity. However, there is a consumer perception that these beers are not as satisfactory as regular beers in terms of sensorial quality. Therefore studies have been focusing on new production methods. There are mainly two ways to produce nonalcoholic (NA) beer: biologically and physically. Biological methods rely on altering the process conditions and yeasts, whereas in physical methods ethanol is removed after fermentation either by heat or membrane processes. In this chapter, trends in NA beer production are discussed. Special or nonconventional yeasts have been emerging, thanks to rapid advances in molecular biology. These yeasts include genetically modified strains and yeasts from non-Saccharomyces genus. Membrane-based dealcoholization methods are also emerging with various possible systems. All methods have been discussed with their specific advantages and drawbacks. © 2020 Elsevier Inc. All rights reserved.
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    Novel approaches to identify and characterise microorganisms in food industry
    (Springer International Publishing, 2017) Kara, Gamze Nur; Güzel, Mustafa; Kabak, Bülent
    As far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs with greater accuracy. Modern technologies such as culture-independent molecular methods have solved existing problems associated with traditional culturing techniques. However, each molecular technique offers some advantages and limitations, and it is not an easy approach to choose appropriate molecular method that may depend on the objective studies and several variables such as time to obtain results, cost, reproducibility, etc. Studies on the development and optimisation of molecular techniques are of great importance in the detection of biological hazards in foodstuffs.