Chloramphenicol and sulfonamide residues in sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) fish from aquaculture farm.

There are many worries about the food safety of seafood contaminated with antibiotic residues. These residues can be potentially dangerous for public health owing to the causation of allergic reactions, toxic effects, and serious health problems. This study was planned to search the occurrence of chloramphenicol (CAP) and sulfonamide residue in sea bream and sea bass.

The microbiological quality of ready-to-eat salads in Turkey: a focus on Salmonella spp. and Listeria monocytogenes.

The microbiological safety of ready-to-eat (RTE) foods is of special concern as they are not exposed to further processing before consumption. In the present study, Listeria monocytogenes and Salmonella spp. were isolated from 15(6%) and 21(8%) samples respectively out of 261 RTE foods commercialized in Turkey.

A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 serotypes in Turkish sausage (Soudjouck).

The incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp.