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Öğe Bir içme suyu dolum tesisinde kullanılan geri dönüşümlü damacanalarda fiziksel kirlilikler ve mikrobiyolojik kalitenin incelenmesi(2013) Çolak, Hilal; Çetin, Ömer; Hampıkyan, Hamparsun; Akhan, Meryem; Bingöl, Enver Barış; Turgay, Sümeyre İpekBu araştırma, bir içme suyu dolum tesisinde kullanılan, o işletmeye ait geri dönüşümlü damacanaların içerdiği fiziksel kirliliklerin ve mikrobiyolojik kalitenin belirlenmesi için planlanmıştır. Bu amaçla, düzenli olarak ilkbahar ve yaz ayları (Mart-Ağustos 2009) boyunca haftada bir kere işletmeye gidilerek alınan toplam 388 adet geri dönüşümlü 19 litrelik polikarbon damacana örneği incelenmiştir. Tüm damacana örnekleri fiziksel olarak muayene edildikten sonra, kir olan damacanalardan alınan örnekler toplam aerob mezofil bakteri sayısı yönünden analiz edilmiştir. Ayrıca tüm damacana örnekleri toplam aerob mezofil bakteri, Escherichia coli, Staphylococcus aureus ve koliform grubu bakteri sayısı yönünden incelenmiştir. Buna göre, damacanaların 77 (%19,84) tanesinde fiziksel kirlilik tespit edilmiş olup, 91 (%23,45) tanesinde koliform grubu bakteri, 8 (%2,06) tanesinde E. coli ve 37 (%9,53) tanesinde S. aureus tespit edilmiştir. Sonuç olarak, içme suyu doldurularak piyasaya tekrardan verilecek damacanaların içermiş oldukları fiziksel kirliliklerin belirli oranda damacanaların mikroorganizma seviyelerini yükselttiği ve temizlik-dezenfeksiyon işleminin etkinliğini negatif yönde etkilediği; tüketime sunulan içme sularının hijyenik kalitesinin damacana temizliği ile yakından ilgili olduğu ve suların en önemli kontaminasyon kaynaklarından birinin geri dönüşümlü polikarbon damacanalar olduğu bulunmuştur.Öğe Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources(MDPI, 2024) Akkaya, Esra; Colak, Hilal; Hampikyan, Hamparsun; Sancar, Burcu Cakmak; Akhan, Meryem; Engin, Ayse Seray; Cetin, OmerDoner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of 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 this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided.Öğe DETERMINATION OF MICROBIOLOGICAL QUALITY AND HEAVY METAL RESIDUAL LEVELS IN BOTTLED SPRING AND NATURAL MINE L WATERS(Parlar Scientific Publications (P S P), 2021) Akhan, Meryem; Akkaya, Esra; Ergun, Ozer; Hampikyan, Hamparsun; Colak, Hilal; Bingol, Enver BarisWater is a vital food material for humans and other living things to survive. Recent developments in various industrial sectors, urbanization and the spread of agriculture based on modern techniques have resulted in increased contamination of water with heavy metals and microbial agents. This study was conducted to investigate the concentrations of selected heavy metals in spring and natural mineral waters and to determine the microbiological qualities of them. For this purpose, 200 spring and 200 natural mineral waters were collected and analyzed microbilogically and chemically for the residual quantities of Pb, As, Hg, Cd, Cu using 1CP-MS technique. Pb, As and Cu concentrations were higher to the limit values of the regulations in 13 (6.5%) of spring and in 72 (36%) of natural mineral waters. Moreover, TVBC was found to be above the limit values in 33 (8.25%) of the analyzed samples, while any conforms, fecal coliforms or E.coli were detected. As a result, it's important to carry out routine microbiological screening of waters on the basis of welding, filling units and filling containers, continuously monitoring of heavy metals in water samples and to take preventive measures to prohibit environmental pollution by heavy metals' contamination in order to protect the public health.Öğe Determination of Mould and Aflatoxin Contamination in Tarhana, a Turkish Fermented Food(Hindawi Ltd, 2012) Colak, Hilal; Hampikyan, Hamparsun; Bingol, Enver Baris; Cetin, Omer; Akhan, Meryem; Turgay, Sumeyre IpekTarhana is a popular traditional Turkish cereal-based fermented food product mainly produced at home or at home scale level. Some certain mould species can grow even at low moisture and pH values and produce aflatoxins in food. This study was conducted to determine aflatoksin levels in tarhana. For this purpose, a total of 138 tarhana powder samples were collected from bazaars in Istanbul and analyzed for aflatoxins, mould contamination, and some physco-chemical parameters. As a result, 32 out of 138 tarhana samples (23.2%) were found to be contaminated with aflatoxins in the range of 0.7-16.8 mu g/kg, whereas 29 samples contained Aflatoxin B1 (AFB1) ranging from 0.2-13.2 mu g/kg. All samples (100%) contaminated with moulds in the range of 1.4 x 10(1)-5.8 x 10(7)cfu/g. The average pH, moisture and a(w) results were detected as 3.82, 12.71%, and 0.695, respectively.Öğe Determination of total polar compound (TPC) levels in frying oils(Wfl Publ, 2011) Hampikyan, Hamparsun; Colak, Hilal; Akhan, Meryem; Turgay, IpekThe deep frying method, that is, the process in which food is cooked by immersion in hot oil, is considered to be the oldest and most common unit operation used in food preparation, especially in the Mediterranean area. During frying process, a wide variety of chemical reactions result in the formation of compounds with high molecular weight and polarity. The repeated use of oil at high temperatures result in several oxidative, polymerization and thermal degradation reactions leading to changes in their physical, chemical, nutritional and sensory properties. Determination of total polar compounds (TPC) is one of the most reliable methods for continuous monitoring of the quality changes in oils during the frying process and is accepted worldwide for the control of frying oils and fats. This study was conducted to determine the levels of TPC in frying oils obtained from various restaurants, cafeterias and school canteens in Istanbul, Turkey. For this purpose, a total of 200 frying oil samples were obtained from various restaurants, cafeterias and school canteens. The samples analyzed for TPC by means of rapid test instrument, Testo 265. According to Turkish Food Codex, 16 frying oil samples obtained from restaurants, 42 samples obtained from cafeterias and 6 samples from school canteens, totally 64 frying oil samples (32.0%) were unacceptable in terms of TPC value.Öğe Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product(MDPI, 2025) Akkaya, Esra; Akhan, Meryem; Sancar, Burcu Cakmak; Hampikyan, Hamparsun; Engin, Ayse Seray; Cetin, Omer; Bingol, Enver BarisThe aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly collected from retail stores, markets, and bazaars in different regions of T & uuml;rkiye and analyzed by means of LC-MS/MS for the occurrence of OTA. According to the results, OTA was detected in 36 of 150 (24%) industrially produced tarhana samples, with a concentration range of 0.12-2.34 mu g/kg, while 118 of 200 (59%) homemade tarhana samples contained OTA, with the range from 0.16 to 4.15 mu g/kg. Only 8 of 350 (4%) homemade tarhana samples were found to be above the maximum permissible limit (3.0 mu g/kg) for OTA. The mold contamination was found to be higher in homemade tarhana (3.756 log CFU/g) than in the industrially produced samples (2.742 log CFU/g). The estimated weekly intake values of OTA with tarhana consumption were well below the provisional tolerable weekly intake values for both industrially produced and homemade tarhana samples, even when consumed every day of the week, indicating that dietary intake of OTA through tarhana consumption does not pose a health risk. In conclusion, optimizing the fermentation and drying conditions applied during tarhana production and ensuring proper hygiene conditions can help to reduce the risk of OTA contamination. Moreover, monitoring and testing the OTA levels in tarhana on a regular basis can also ensure the food safety of this product.Öğe Perakende olarak satışa sunulan bebek mamalarında benzo(a)piren varlığı(2013) Bingöl, Enver Barış; Çolak, Hilal; Çetin, Ömer; Hampıkyan, Hamparsun; Akhan, MeryemPolisiklik aromatik hidrokarbon (PAH)lar, gıda ve çevre kontaminantları arasında yer alan, iki veya daha fazla aromatik halka içeren organik bileşikler içerisinde geniş bir gruptur. PAHlar, çevrede oldukça yaygın olarak bulunurlar ve bu bileşiklerin bazılarının karsinojenik ve mutajenik özellikleri kanıtlanmıştır. Bu bileşiklerden benzo(a)piren, en iyi bilinen PAH bileşiği olup, gıdalarda benzo(a)piren varlığı, karsinojenik PAH seviyeleri açısından iyi bir belirteç olarak kabul edilmektedir. Bu çalışma, İstanbulda satışa sunulan bebek mamalarında benzo(a)piren mevcudiyetini araştırmak ve elde edilen sonuçları Türk Gıda Kodeksine göre değerlendirerek sağlık açısından risk taşıyıp taşımadığını belirlemek amacıyla gerçekleştirilmiştir. Bu amaçla, İstanbuldaki çeşitli marketlerden temin edilen toplam 88 adet bebek maması (33 adet bebek formülü, 29 adet devam formülü, 26 adet bebek ve küçük çocuk ek gıdası) HPLC aracılığıyla benzo(a)piren mevcudiyeti açısından analiz edilmiştir. Bebek maması örneklerinin 51inde (%58,0) benzo(a)piren tespit edilemezken; 37 adet (%42,0) örnekte ise 0,05-0,81 ?g/kg arasında değişen seviyelerde saptanmıştır. Örneklerde tespit edilen ortalama benzo(a)piren miktarları, bebek formüllerinde 0,14 ?g/kg,devam formüllerinde 0,24 ?g/kg ve bebek ve küçük çocuk ek gıdalarında ise 0,39 ?g/kg olarak saptanmıştır. Elde edilen bulgulara göre, analiz edilen örneklerdeki benzo(a)piren seviyelerinin Türk Gıda Kodeksinde bildirilen limit değerin (1,0 ?g/kg) altında olduğu belirlenmiştir. Örneklerdeki benzo(a)piren miktarlarının yasal limitlere uygun olması tüketici sağlığı açısından olumlu bulunmuştur.
