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    Genius, creativity and (Not) eating meat
    (IGI Global, 2018) Tekiner, Ismail Hakki; Al-Baarri, Ahmad Ni'matullah; Bogueva, Diana
    A major hypothesis argues that the dietary shifts of the proto-humans towards animal proteins enabled humans to develop large brains as well as build planning, cooperating, socializing, exploring and creative skills, related to food techniques, including using fire, cooking, fermentation, agriculture and animal domestication. Many million years later, human population has drastically increased and livestock has grown even faster creating unprecedented global environmental, climate change and health challenges. This chapter asks whether animal meat continues to be essential for human nutrition. It refers to prominent people in human history considered geniuses because of their creative and intellectual abilities. It explores whether there is a link between genius, creativity and eating meat and answers this in the negative based on well-known geniuses who have negated the meat-eating diet. Social marketing can anchor some of its techniques in using such personalities as role models for changing the current high dependence on meat. © 2018 by IGI Global. All rights reserved.
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    Phenotypic characterization of ESBL- and AmpC-type beta-lactamases in Enterobacteriaceae from chicken meat and dairy products
    (Ankara Univ Press, 2017) Ozpinar, Haydar; Tekiner, Ismail Hakki; Sarici, Birsen; Cakmak, Burcu; Gokalp, Fatma; Ozadam, Aylin
    The excess and off-label use of antibiotics results in development of antibiotic resistance among microorganisms. Although microbiological criteria have been appropriately considered in the Food Codex, an inspection for antibiotic-resistant bacteria has not come into force yet. Beta-lactamase producing Enterobacteriaceae adversely affects the human health by leading to therapeutic failures against infections. The objective of this study was to characterize ESBL- and/or AmpC- type beta-lactamases in Enterobacteriaceae isolated from chicken meat, raw milk and unpacked-fresh cheese samples phenotypically. In this study, a total of 327 samples (109 chicken meat, 135 raw milk and 83 unpacked fresh cheese) was examined microbiologically by performing pre-enrichment, enrichment on selective media, and oxidase test according to the Criteria by ISO/DIS21528-2. Overall, 80 ESBL- and/or AmpC positive isolates were identified by mass spectrometer. The most prevalent strain was Escherichia coli (68.8%), followed by Klebsiella pneumoniae (8.8%), Enterobacter cloacae (7.5%), Citrobacter spp. (6.2%), Hafnia alvei (6.2%), and Klebsiella oxytoca (2.5%). The beta-lactamases were screened by disc diffusion, disc diffusion confirmation, and MIC determination according to the Guidelines of Clinical and Laboratory Standards Institute. The most common beta-lactamase type was found as ESBL in 75 isolates, followed by a combination of ESBL & AmpC in 10 isolates, and AmpC in five isolates, respectively. In conclusion, our study showed that ESBL- and/or AmpC-type beta-lactamases were the most common enzymes in Enterobacteriaceae in the analyzed foods.
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    Probiotics From Food Products and Gastrointestinal Health
    (Elsevier, 2019) Doğan, Murat; Tekiner, Ismail Hakki; DemirkesenBiçak, Hilal
    Human gastrointestinal (GI) tract is also known as a hidden metabolic organ. It contains more than 1500 pathogenic, opportunistic, and healthful microorganisms. Among them, probiotics regulate major biological processes in the human body and have positive therapeutic impacts on some diseases and GI disorders via a broad range of mechanisms of action. In the human life span, the gut microbiota is temporarily disrupted by changes in dietary habits, aging, over/excess antibiotic use, and diseases, leading to GI disorders and metabolic diseases. Within the last decades, foods enriched and rich in the probiotics (including milk, yogurt, kefir, beverages, cereals, snacks, chocolate, and confectionery) have gained significant attention for the prevention of GI disorders and the enhancement of consumers' health. In this chapter, we focus on probiotics from food products and share some of the recent knowledge in their impacts on the GI health. © 2019 Elsevier Inc. All rights reserved.