A5027959029- Meat and Animal Product Quality
- Clostridium difficile and Clostridium perfringens research
- Food Safety and Hygiene
- Viral gastroenteritis research and epidemiology
- Heavy metals in environment
- Listeria monocytogenes in Food Safety
- Sensory Analysis and Statistical Methods
- Culinary Culture and Tourism
- Zoonotic diseases and public health
- Bacterial Identification and Susceptibility Testing
- Gut microbiota and health
- Phytochemicals and Antioxidant Activities
- Insect Utilization and Effects
- Pharmacological Effects of Natural Compounds
- Complementary and Alternative Medicine Studies
- Advanced Chemical Sensor Technologies
- Agriculture Sustainability and Environmental Impact
- Fermentation and Sensory Analysis
- Healthcare and Environmental Waste Management
- Food Waste Reduction and Sustainability
- Consumer Attitudes and Food Labeling
- Jewish and Middle Eastern Studies
- Heavy Metals in Plants
- Microbial Inactivation Methods
- Air Quality Monitoring and Forecasting
Istanbul University-Cerrahpaşa
2019-2025
Istanbul University
2018-2025
Düzce Üniversitesi
2020
Teknoloji Arastirma ve Gelistirme Endustriyel Urunler Bilisim Teknolojileri San Tic
2019
Beykent University
2019
The aim of this study was to determine the mold and ochratoxin A (OTA) contamination tarhana, a traditional product widely consumed in Turkish cuisine. For purpose, total 350 tarhana samples (homemade industrially produced) were randomly collected from retail stores, markets, bazaars different regions Türkiye analyzed by means LC-MS/MS for occurrence OTA. According results, OTA detected 36 150 (24%) produced samples, with concentration range 0.12–2.34 µg/kg, while 118 200 (59%) homemade...
This study evaluated heavy metal levels (Pb, Cd, Hg, As, Cu) and the presence of Salmonella spp. Listeria monocytogenes in mussels commonly consumed fishery products from Marmara region Türkiye. Health risks were using total hazard quotient (THQ) index (HI) values, while microbial fresh ready-to-eat (RTE) estimated via Risk Ranger tool. Among 625 samples, Hg (36.96%; CI95 = 33.27–48.81), Pb (9.76%; 7.67–12.34), Cd (19.36%; 16.45–22.64) exceeded permissible limits, except crabs, which...
Clostridioides (Clostridium) difficile is a Gram (+), anaerobic, spore forming, rod shaped bacterium that can produce toxin. The objective of this study to reveal the presence C. in meat products, analyze ribotype diversity by PCR and evaluate antibiotic susceptibility isolated strains. organism was 22 out 319 (6.9%) examined product samples 9 (40.9%) isolates were identified as RT027 all had ability toxin production. In terms susceptibility, susceptive amoxicillin-clavulanic acid,...
The present work was conducted to determine the effects of organic acids (1 and 2% sodium lactate, 0.5% potassium sorbate, citrate, 1% acetate) combined with ambient air modified atmosphere packaging (HiOx: 80:20:0/O2:CO2:N2; CO: 0.4:30:69.60/CO:CO2:N2) on quality parameters shelf-life meatballs, evaluate survival Salmonella Typhimurium Listeria monocytogenes in inoculated meatballs stored at 4°C for 15 d. Results indicated that acid combinations delayed microbial growth, improved meatballs....
This study aimed to evaluate the effects of modified atmosphere packaging on shelf-life and quality characteristics mantı (a meat-filled pasta product) stored in refrigerator conditions. In this direction, mantı, whose humidity value is reduced 34% with pre-drying process, were packaged different gas mixtures (ambient air, 80% CO2 + 20% N2, 60% 40% O2 N2) kept cold storage for 90 days. samples analysed regarding physico-chemical, microbiological, colour sensory parameters. According...
Heavy metals in the marine environment are significant contaminants that readily bioaccumulate tissues of aquatic organisms, particularly filter-feeding animals such as bivalve molluscs. Human exposure to elevated concentrations heavy metals, including essential elements Fe, Cu, and Zn, through consumption seafood can lead various pathological effects. Research has demonstrated among molluscs, mussels most effective indicators for monitoring pollution. Consequently, this study focused on...
Meatballs are widely consumed ready-to-cook meat products due to their favourable tastes and flavours. They can be contaminated with several saprophyte pathogenic bacteria ingredients. The aim of this study was investigate the effect nisin EDTA treatments in combination modified atmosphere packaging (ambient air, 80:20:0/O2:CO2:N2 0.4:30:69.60/CO:CO2:N2 gas mixtures) on survival Salmonella Enteritidis Turkish type meatballs stored at 4°C. Shelf-life containing and/or extended compared...
Clostridioides (Clostridium) difficile is a Gram+, anaerobic, spore-forming, rod-shaped bacterium that can produce toxins, and it mainly because its virulence attributed. The objective of this study was to evaluate the presence C. hyper virulent ribotypes in chicken carcasses antibiotic susceptibility isolated strains.C. from by microbiological methods, were identified means PCR, toxin production ability defined ELISA, isolates selected antibiotics determined minimum inhibitory concentration...
Clostridioides difficile, a Gram-positive spore-forming bacterium, has emerged as significant cause of healthcare-associated infections (HAIs) on global scale. While initial investigations predominantly linked C. difficile transmission to hospital settings, recent reports indicate worrisome increase in community-acquired (CDIs), irrespective factors such prior hospitalization or age. The CDC's 2021 Annual Report for infection underscores this shift, revealing slightly higher prevalence CDIs...
Bu çalışma, organik asit (%1 ve %2 sodyum laktat, %0,5 potasyum sorbat, sitrat %1 asetat) ilavesi ile kombine modifiye atmosfer paketleme uygulamalarının (ortam havası, 80:20/O2:CO2 - MAP-O2, 0,4:30:69,60/CO:CO2:N2 MAP-CO) köftelerde Staphylococcus aureus Escherichia coli O157:H7 varlığı üzerine etkilerini belirlemek soğuk muhafaza süresince kalite değişimlerini ortaya koymak amacıyla gerçekleştirilmiştir. kapsamda, deneysel olarak S. E. suşları kontamine edilen köfte örnekleri ilgili...
Recently, there has been a growing interest in alternative protein sources. This study aimed to determine the textural and sensory properties of vegan burger patties produced with plant-based (soy pea) sources instead meat protein. For this purpose, 14 different soy pea-based alternatives were obtained from brands İstanbul market. Burger analysed terms moisture content, cooking properties, instrumental colour, texture profile, properties. According results, have higher content loss lower...
Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry seasoned with blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For purpose, 200 chicken samples were obtained randomly various buffets restaurants located Istanbul analyzed by means...
The objective of this study was to determine the presence C. difficile in seafood, identify ribotype isolates, reveal distribution their toxinogenic genes and evaluate antibiotic susceptibility strains. For purpose, a total 755 seafood samples were analysed. Sixteen isolates verified as [14 (5.28%) bivalve molluscs 2 (2.0%) shrimp] whereas none ribotypes detected human pathogenic ribotypes. Among only one mollusc (RT003) found be toxigenic (A+B+CDT+) that had also toxin-producing ability....
Clostridioides difficile, gram (+), anaerob, sporlu, çomak şeklinde bakteri olup özellikle uzun süreli antibiyotik kullanımı sonucunda psödomembranoz kolit, toksik megakolon, intestinal perforasyon ve diareye sebep olmaktadır. Hastane kaynaklı olan etken toprakta, suda, su ürünlerinde, kasaplık hayvanlarda kanatlılarda tespit edilmiş olup, bu durum gıdaların C. difficile için potansiyel yeni rezervuarlar olabileceğini düşündürmektedir. Özellikle son yıllarda insanlardan izole edilen...
This study aimed to evaluate the physicochemical parameters, instrumental colour and texture profile analysis of most preferred consumed Turkish cheeses (white cheese, kashar tulum Mihaliç cheese). For this purpose, a total 200 cheese samples were randomly collected from various markets bazaars located in İstanbul, Türkiye. The analyzed terms parameters (moisture, dry matter, salt, fat, protein, pH titratable acidity), (CIE L*, a*, b*) profiles (hardness, stringiness, springiness, adhesion,...
Globally, the spread of antibiotic resistance via chicken meat consumption cause serious public health concerns.With this respect, current study aimed to investigate prevalence thermophilic Campylobacter species isolated from raw samples and their genetic determinants various classes antibiotics.A total 540 collected supermarkets slaughterhouses in Istanbul, Turkey were analyzed according EN ISO 10272-1:2006 standard procedure.For identification genus isolates, multiplex PCR assay was...
ÖZ Clostridioides (Clostridium) difficile, gram (+), anaerob, sporlu, çomak şeklinde ve özellikle hastane kaynaklı bir bakteri olup, uzun süreli antibiyotik kullanımı sonucunda psödomembranöz kolit, toksik megakolon, intestinal perforasyon diareye neden olmaktadır.Bakterinin virülansı sahip olduğu toksinlerden (enterotoksin sitotoksin) kaynaklanmaktadır.Etken hastanelerden başka toprakta, suda, su ürünlerinde, kasaplık hayvanlarda kanatlılarda tespit edilmiştir.Bu gıdalar, C. difficile için...