Person: ÇETİNKAYA, FİGEN
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ÇETİNKAYA
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FİGEN
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Publication Toxigenic genes of coagulase-negative staphylococci and staphylococcus aureus from milk and dairy(Ankara Univ, Fac Agriculture, 2023-01-01) Muş, Tülay Elal; ÇETİNKAYA, FİGEN; Çetinkaya, Figen; Erten, Burcu; Soyutemiz, Gül Ece; SOYUTEMİZ, GÜL ECE; Veteriner Fakültesi; Besin Gıda Hijyeni Ve Teknolojisi Bölümü; K-1637-2017The study investigates the prevalence of Staphylococcus aureus and coagulasenegative staphylococci in raw milk and dairy products and assesses their toxin -related pathogenic potential and methicillin resistance. A total of 1015, raw milk (260) and dairy samples (325 cheeses, 180 yogurts, 140 ice creams, 110 butter samples) were collected and analyzed. The prevalence of Staphylococcus aureus and coagulase-negative staphylococci were 3.2% and 5.3% with mean counts of 3.46 and 3.16 log CFU/mL-g, respectively. Three (sea, seb, see) of five (sea, seb, sec, sed, see) staphylococcal enterotoxin (SE) genes, two (tss, etb) of four (tss, pvl, eta, etb) virulence -associated genes, and the absence of methicillin resistance (mecA) gene were defined by polymerase chain reaction. SE sea (6.9%), seb (2.3%) and see (1.1%) genes were detected in Staphylococcus aureus from one milk and seven different cheese samples. The presence of multiple enterotoxin genes (sea and see) was detected in a Staphylococcus aureus isolate from one cheese. However, the milk -sourced one coagulase-negative staphylococci possessed both the tss and etb virulence genes. The finding in this study indicates that the frequency of coagulase-negative staphylococci was higher than Staphylococcus aureus and moreover, toxin genes associated with human infections were assigned in coagulase-negative staphylococci while enterotoxin genes were determined among Staphylococcus aureus. In terms of food safety perspective, coagulasenegative staphylococci are ignored and they are not considered in standard food surveillance analysis. But the presence of virulent coagulase-negative staphylococci in foods is a public health concern. The results obtained from this study are significant as it demonstrates that pathogenic coagulase-negative staphylococci are found in foods, and provides data from Turkey. Additional research is required concerning coagulase-negative staphylococci in the food matrix and clinical isolates.Publication Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance(Czech Academy Agricultural Sciences, 2021-01-01) Tavsanli, Hakan; Muş, Tülay Elal; Çetinkaya, Figen; Ayanoğlu, Ergün; Çıbık, Recep; ELAL MUŞ, TÜLAY; ÇETİNKAYA, FİGEN; AYANOĞLU, ERGÜN; ÇIBIK, RECEP; Veteriner Fakültesi; Gıda İşleme Bölümü; 0000-0002-3943-0097; K-1637-2017; AAW-5282-2020; CIP-6922-2022; CEH-2176-2022; CJW-9519-2022Yoghurt fermenting bacteria were isolated from natural sources including plants, dew, and rain samples (total of 300 samples) by the same methods nomadic peoples used for several centuries in Turkey. Inoculation into the reconstituted skim milk followed by planting on specific media and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) analysis allowed for the identification of 18 Lactobacillus delbrueckii subsp. and 26 Streptococcus thermophilus. A multiplex polymerase chain reaction (PCR) assay applied to lactobacilli enabled the identification of 5 isolates as L. delbrueckii subsp. bulgaricus. The isolates showed a varying range of acidification rates and proteolytic activity in reconstituted skimmed milk (RSM). S. thermophilus isolates showed a broader range of resistance and the most frequent resistance was observed for streptomycin (69.2%), gentamycin (65.3%), clindamycin (61.5%), ampicillin (61.5%), kanamycin (53.8%), and erythromycin (50%). For L. delbrueckii subsp. the highest resistance was determined for vancomycin (38.8%), ciprofloxacin (33.3%), and penicillin (27.8%). The frequency of multiple resistance was tested on 14 different antimicrobials determining that 19 S. thermophilus (73%) and 3 L. delbrueckii subsp. (16.7%) demonstrated resistance to more than three different antibiotics. In contrast to this wide-ranging resistance, five isolates from each genus were found to be susceptible to all tested antibiotics. The present study indicates that lactic acid bacteria (LAB) isolated from nature may have broad-range of resistance to antibiotics and could be a source for the transfer of resistance.Publication Investigation of mec a gene, virulence traits and antibiotic resistance profiles in methicillin-resistant staphylococcus aureus isolates from dairy products(Wiley, 2019-06-01) ELAL MUŞ, TÜLAY; KARAHAN, HASAN; ÇETİNKAYA, FİGEN; Çetinkaya, Figen; GÜRBÜZ, İSMAİL BÜLENT; Gürbüz, İsmail Bülent; Değirmenci, Gökhan; 0000-0002-3943-0097; 0000-0001-5340-3725; AAG-8248-2021; AAI-1993-2021; AAW-5282-2020; K-1637-2017; A-8721-2018; M-4349-2019This study was performed to determine the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in raw milk and dairy products and the presence of virulence traits in the isolates obtained and to assess their resistance to several antibiotics. MRSA was detected by CHROMagar MRSA II in 148 (22.8%) of 650 samples. Ninety-eight isolates were confirmed as MRSA, 86 of these isolates were phenotype-positive, 9 were phenotype/mecA-positive, and 3 were phenotype-negative but mecA-positive. However, the virulence genes were not found in any MRSA strains. According to the results of antibiotic susceptibility tests, 100, 44.9, and 29.6% of strains were resistant to penicillin, tetracycline, and clindamycin, respectively. A low prevalence (1.02%) of resistance was observed against vancomycin and chloramphenicol antibiotics. Furthermore, multidrug resistance was seen among MRSA strains isolated from cheese, butter and buttercream samples. In contrast with other studies, we identified a high-level vancomycin-resistant MRSA strain in one buttercream sample and the intermediate-level vancomycin resistance in six different multiple-resistant MRSA strains from food of dairy origin. Practical applications Recently, MRSA has been isolated from foods of animal origin and become one of the rising public health concerns worldwide. This study focused on the prevalence of MRSA in raw milk and dairy products, the presence of genes encoding virulence factors that allow it to cause the disease and their antibiotic susceptibility patterns. Consequently, we revealed the emergence of resistance to vancomycin and multiple antibiotics among MRSA strains. The isolation of high-level vancomycin-resistant MRSA strain is an important finding because vancomycin continues to be the first-line treatment agent for MRSA infections.