A5013617275- Meat and Animal Product Quality
- Food Safety and Hygiene
- Listeria monocytogenes in Food Safety
- Probiotics and Fermented Foods
- Advanced Chemical Sensor Technologies
- Pesticide Residue Analysis and Safety
- Mycotoxins in Agriculture and Food
- Viral gastroenteritis research and epidemiology
- Clostridium difficile and Clostridium perfringens research
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Effects and risks of endocrine disrupting chemicals
- Identification and Quantification in Food
- Gut microbiota and health
- Food Allergy and Anaphylaxis Research
- Pharmacological Effects and Assays
- Heavy Metals in Plants
- Wheat and Barley Genetics and Pathology
- Pharmacological Effects of Natural Compounds
- Bacterial Identification and Susceptibility Testing
- Salmonella and Campylobacter epidemiology
- Fecal contamination and water quality
- Magnetic and Electromagnetic Effects
- Prion Diseases and Protein Misfolding
Beykent University
2008-2025
Istanbul University
2005-2007
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...
Effect of various voltage electrical stimulation (ES) on meat quality lamb and goat was investigated by using a total 36 animals at 3-5 years old. Constant 50 Hz frequency 50, 100, 250 V, 90 sec ES were administered to 1/2 carcasses examined according their textural, physicochemical, sensorial characteristics. decreased the pH values meat, accelerated rigor mortis (P < 0.05). Additionally, enhanced water activity, water-holding capacity, drip loss both animals. Shear force varied between...
ABSTRACT Tekirdağ köfte, a Turkish‐style meatball, is one of the most popular ground meat products in Turkey. The aim this study was to evaluate effect different nisin and lactoferrin (Lf) concentrations their combinations on microbiological quality meatball (Tekirdağ köfte). For purpose, dough divided into six equal groups, each groups treated separately with and/or Lf (0, 100 200 µg/g). Analyses were performed group at 0, 1, 3, 5, 7, 10 12 days for parameters (total mesophilic aerobic...
The ice used in the food industry has to be safe and water production should have quality of drinking water. consumption contaminated directly or indirectly may a vehicle for transmission pathogenic bacteria humans producing outbreaks gastrointestinal diseases. objective this study was monitor microbiological ice, hygienic conditions making machines various enterprises. Escherichia coli detected seven (6.7%) 23 (21.9%) chest samples whereas E. negative all examined samples. Psychrophilic...
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,...
Tarhana is a popular traditional Turkish cereal-based fermented food product mainly produced at home or home-scale level. Some certain mould species can grow even low moisture and pH values produce aflatoxins in food. This study was conducted to determine aflatoksin levels tarhana. For this purpose, total of 138 tarhana powder samples were collected from bazaars Istanbul analyzed for aflatoxins, contamination, some physico-chemical parameters. As result, 32 out (23.2%) found be contaminated...
Purpose This study was performed to determine the microbial quality of stuffed mussels and discuss microbiological criteria ready‐to‐eat (RTE) foods defined in Turkish Food Codex (TFC). Design/methodology/approach Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from rice, cooked separately then put together shell, is commonly consumed Turkey. special food might an important source microorganisms especially pathogen bacteria because preparation serving process. During...
Ochratoxin A, is a well-known nephrotoxic, hepatotoxic and carcinogenic mycotoxin, produced by some species of mould genera such as Aspergillus spp. Penicillium under various environmental conditions, moisture temperature. The main sources A intake for humans are cereals cereal derived products, when they consumed in large quantities, the case breakfast based baby foods principally babies. In this study, total 150 samples (50 infant formulas, 50 follow-on supplementary infants children) were...
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....
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...