Ahmet Koluman

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Emerging foodborne pathogens are challenging subjects of food microbiology with their antibiotic resistance and their impact on public health. Campylobacter jejuni, Salmonella spp. and Verotoxigenic Escherichia coli (VTEC) are significant emerging food pathogens, globally. The decrease in supply and increase in demand lead developed countries to produce(More)
BACKGROUND AND OBJECTIVES The significant rise in food borne infections is mainly caused by Campylobacter spp., Salmonella serovars and Verotoxigenic Escherichia coli. As the emerging food borne pathogens cause disease, more studies have been conducted for rapid detection of these pathogens. The combination of immunomagnetic separation and polymerase chain(More)
OBJECTIVE Ankaferd hemostat (Ankaferd Blood Stopper®, ABS)-induced pharmacological modulation of essential erythroid proteins can cause vital erythroid aggregation via acting on fibrinogen gamma. Topical endoscopic ABS application is effective in the controlling of gastrointestinal (GI) system hemorrhages and/or infected GI wounds. Escherichia coli O157:H7,(More)
INTRODUCTION Ankaferd hemostat (ABS) is the first topical haemostatic agent involving the red blood cell-fibrinogen interactions. The antihemorrhagic efficacy of ABS has been tested in controlled clinical trials. The drug induces the formation of an encapsulated complex protein web with vital erythroid aggregation. The aim of this study is to detect the(More)
Ahmet KOLUMAN*, Berfin MELİKOĞLU GÖLCÜ, Okan DERİN, Sibel ÖZKÖK, Fabrizio ANNIBALLI Department of Microbiology, National Food Reference Laboratory, Ankara, Turkey Department of Veterinary History and Deontology, Veterinary Faculty, Ondokuz Mayıs University, Samsun, Turkey Infection Clinic, Şişli Etfal Research and Training Hospital, İstanbul, Turkey(More)
AIMS The present study was designed to determine the individual and combined effects of acidified sodium chlorite (ASC, 0.1%, 24 +/- 1 degrees C), cetylpyridinium chloride (CPC, 0.5%, 24 +/- 1 degrees C) and hot water (HW, 93 +/- 1 degrees C) treatments on the survival of Listeria monocytogenes and Staphylococcus aureus. METHODS AND RESULTS Beef samples(More)
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