A5059312078- Food Safety and Hygiene
- Listeria monocytogenes in Food Safety
- Food Allergy and Anaphylaxis Research
- Viral gastroenteritis research and epidemiology
- Occupational exposure and asthma
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Polyamine Metabolism and Applications
- Wheat and Barley Genetics and Pathology
- Isotope Analysis in Ecology
- Food Supply Chain Traceability
- Mycotoxins in Agriculture and Food
- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
Gelişim Üniversitesi
2022-2025
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...
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...
Peanuts are the most dange-rous among food allergens. It is therefore common cause of deadly foodborne anaphylaxis in developed and developing countries. Indivi-duals with peanut allergies danger exposure cases such as use raw materials contaminated peanuts, cross contamination during processing, unintentio-nal transport allergens from equipment, deliberate participation or non-compliance labeling ru-les. In this study, residue cakes Istanbul markets was investigated by ELISA to raise...
Amaç: Çalışma, gastronomi kültürünün vazgeçilmez bir unsuru olan esnaf lokantalarında gerçekleşmesi olası kritik halk sağlığı ve gıda güvenliği risklerinin başında gelen kesme/doğrama tahtalarından kaynaklı mikrobiyal risklerin belirlenmesi amaçlanmıştır.Yöntem: Çalışma kapsamında İstanbul’un ilçeleri Büyükçekmece, Çatalca Silivri’de faaliyet gösteren lokantalarının mutfaklarında kullanılan tahtaların yüzeylerinden steril swap ile mikrobiyolojik numuneler alınmıştır. Numuneler uygun sıcaklık...
Peanuts are the most dangerous among food allergens. It is therefore common cause of deadly foodborne anaphylaxis in developed and developing countries. Individuals with peanut allergies danger exposure cases such as use raw materials contaminated peanuts, cross contamination during processing, unintentional transport allergens from equipment, deliberate participation or non-compliance labeling rules. In this study, residue cakes Istanbul markets was investigated by ELISA to raise awareness...