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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 The effect of nisin and bovine lactoferrin on the microbiological quality of Turkish-style meatball (Tekirdag kofte)(Wiley, 2008) Colak, Hilal; Hampikyan, Hamparsun; Bingol, Enver Baris; Aksu, HarunTekirdag kofte, a Turkish-style meatball, is one of the most popular ground meat products in Turkey. The aim of this study was to evaluate the effect of different nisin and lactoferrin (Lf) concentrations and their combinations on the microbiological quality of Turkish-style meatball (Tekirdag kofte). For this purpose, the meatball dough was divided into six equal groups, and each of the groups was treated separately with different nisin and/or Lf concentrations (0, 100 and 200 mu g/g). Analyses were performed on each meatball group at 0, 1, 3, 5, 7, 10 and 12 days for microbiological parameters (total mesophilic aerobic bacteria, lactic acid bacteria, coliforms, Escherichia coli, total staphylococcae, Staphylococcus aureus, total psychrophilic bacteria, Pseudomonas spp., sulfite-reducing anaerobic bacteria, and yeast and mold) and physicochemical analyses (pH, water activity and moisture). Treatment with Lf alone and its combination with nisin significantly reduced (P < 0.05) the total aerobic bacteria, coliform, E. coli, total psychrophilic bacteria, Pseudomonas spp., and yeast and mold counts in meatballs. The largest reduction in these counts occurred on the meatballs treated with a mixture of Lf (200 mu g/g) and nisin (100 mu g/g). This combination prolonged the refrigerated shelf life of naturally contaminated Turkish-style meatballs to 10 days compared to 3 days for nontreated control.Öğe Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballs(Taylor & Francis Ltd, 2018) Bingol, Enver Baris; Akkaya, Esra; Hampikyan, Hamparsun; Cetin, Omer; Colak, HilalMeatballs are widely consumed ready-to-cook meat products due to their favourable tastes and flavours. They can be contaminated with several saprophyte and pathogenic bacteria due to their ingredients. The aim of this study was to investigate the effect of nisin and EDTA treatments in combination with modified atmosphere packaging (ambient air, 80:20:0/O-2:CO2:N-2 and 0.4:30:69.60/CO:CO2:N-2 gas mixtures) on the survival of Salmonella Enteritidis in Turkish type meatballs stored at 4 degrees C. Shelf-life of meatballs containing nisin and/or EDTA was extended compared to control. The efficient inhibition of Salmonella Enteritidis was enhanced with increasing concentrations of EDTA when applied together with nisin (1000 mu g/g nisin and 50 mM EDTA). In conclusion, combined effects of nisin and EDTA incorporation with low level of CO packaging appears to be an important strategy to increase food safety; thus, this application can contribute to minimize the incidence of foodborne diseases originated from Salmonella spp.Öğe Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat(Hindawi Ltd, 2012) Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, HamparsunEffect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L*, a*, b*) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4 degrees C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.Öğe Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball(Medwell Online, 2012) Bingol, Enver Baris; Colak, Hilal; Cetin, Omer; Kahraman, Tolga; Hampikyan, Hamparsun; Ergun, OzerEffects of different concentrations of O-2/CO2/N-2 in modified atmosphere packaging on the microbiological quality and shelf-life of Tekirdag kofte (a Turkish type meatball) was investigated. For this purpose, meatballs were separately packaged under aerobic and various gas mixture conditions of 80:20:0, 60:20:20, 70:30:0 and 60:40:0/O-2:CO2:N-2. Packages were stored at refrigerator temperature (4 +/- 1 degrees C) for 12 days and examined microbiologically comparing with pH and oxidative changes during storage. As a result, the quality and shelf-life of meatballs under various gas compositions were improved; microbial growth was delayed due to increasing level of CO2 usage and shelf-life was increased by up to 8 days.Öğe Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in cig kofte (raw meatball)(Tubitak Scientific & Technological Research Council Turkey, 2013) Bingol, Enver Baris; Cetin, Omer; Uzum, Hilal Colak; Hampikyan, HamparsunCig kofte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the presence of Staphylococcus aureus were investigated during the display-life of Cig kofte and the formation of enterotoxins was also investigated. For this purpose, Cig kofte samples were manufactured with different concentrations of sodium lactate (1%, 2%, 3%, and 4% NaL) and examined either in ambient (20 +/- 2 degrees C) or refrigerator (4 +/- 2 degrees C) storage. As a result, the shelf-life of Cig kofte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.Öğe Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball(Wiley, 2014) Bingol, Enver Baris; Colak, Hilal; Cetin, Omer; Hampikyan, HamparsunCig kofte is a meat product consumed traditionally almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria while no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the microbiological and sensorial quality of cig kofte were investigated during display life (0, 3, 6, 12, 24h) in order to determine the shelf life of the product. For this purpose, cig kofte samples were manufactured with various concentration of sodium lactate (1%, 2%, 3% and 4% NaL) and examined either in ambient (20C +/- 2) or refrigerator (4C +/- 2) storage. As a result, the hygienic quality and shelf life of cig kofte were somewhat improved; microbial growth was delayed dependent on NaL concentration used, and shelf life was increased up to 24h. Although 1% and 2% NaL received appreciation by the panelists, an undesired loss of color and drying during storage may affect consumer's acceptance. Practical Application Cig kofte is a meat product that has a poor hygienic quality, while no heating or cooking process is applied during any stage of manufacturing. Since heat treatment is inappropriate for the raw characteristics of the product, it was aimed to prolong the shelf life of cig kofte by the addition of sodium lactate, which is used as aqueous form in food industry, in its recipe in company with cold water, which is a main ingredient added during the kneading process. Sodium lactate provides retardation on the microbial growth of cig kofte dependent on concentration used and increases the shelf life up to 24h. Appearance is the first quality attribute evaluated by consumers when choosing a food product, so 1% and 2% NaL are more favorable by the panelists.Öğe Microbiological quality of ice and ice machines used in food establishments(Iwa Publishing, 2017) Hampikyan, Hamparsun; Bingol, Enver Baris; Cetin, Omer; Colak, HilalThe ice used in the food industry has to be safe and the water used in ice production should have the quality of drinking water. The consumption of contaminated ice directly or indirectly may be a vehicle for transmission of pathogenic bacteria to humans producing outbreaks of gastrointestinal diseases. The objective of this study was to monitor the microbiological quality of ice, the water used in producing ice and the hygienic conditions of ice making machines in various food enterprises. Escherichia coli was detected in seven (6.7%) ice and 23 (21.9%) ice chest samples whereas E. coli was negative in all examined water samples. Psychrophilic bacteria were detected in 83 (79.0%) of 105 ice chest and in 68 (64.7%) of 105 ice samples, whereas Enterococci were detected only in 13 (12.4%) ice samples. Coliforms were detected in 13 (12.4%) water, 71 (67.6%) ice chest and 54 (51.4%) ice samples. In order to improve the microbiological quality of ice, the maintenance, cleaning and disinfecting of ice machines should be carried out effectively and periodically. Also, high quality water should be used for ice production.Öğe The microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul(Emerald Group Publishing Limited, 2008) Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun; Muratoglu, KarloPurpose - This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready-to-eat (RTE) foods defined in the Turkish Food Codex (TFC). Design/methodology/approach - Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey. This special food might be an important source of microorganisms especially pathogen bacteria because of preparation and serving process. During the period of March-October 2006, a total of 168 stuffed mussel samples were collected randomly from restaurants, buffets and street sellers located in Istanbul and analysed some microbiological parameters. Findings - Coliforms were detected in 130 (77.38 per cent), Eschetichia coli in 37 (22.02 per cent), Staphylococcus aureus in 40 (23.80 per cent), Bacillus cereus in 65 (38.69 per cent), yeast and moulds in 147 (87.50 per cent) and sulphite-reducing anaerob bacteria in 61 (36.30 per cent) stuffed mussel samples, respectively. Total aerobic bacteria count (TAB) was between 1.0 X 10(2) and 3.2 X 10(7) CFU/g. No Salmonella spp. was detected in analysed samples. Originality/value - This is the first comprehensive study to provide information on the microbiological quality of stuffed mussels sold in Istanbul, Turkey. This information is important in the determination of measures that can be taken to control the safety of these cooked or prepared foods.Öğe Presence of enterotoxin and verotoxin in Turkish cheeses sold in Istanbul(Tubitak Scientific & Technological Research Council Turkey, 2012) Bingol, Enver Baris; Cetin, Omer; Colak, Hilal; Hampikyan, HamparsunThe present study was conducted to determine the presence of enterotoxin and verotoxin levels in Turkish cheeses sold in retail stores in Istanbul, Turkey. For this purpose, 150 cheese samples (25 pieces of each: white pickled cheese, tulum cheese, mihalic cheese, hellim cheese, orgu cheese, and civil cheese) were analyzed microbiologically for Staphylococcus aureus, Escherichia coli, and E. coli O157:H7, and the presence of the toxins was identified using an ELISA test (RIDASCREEN (R) Set A, B, C, D, E and Verotoxin). Of the examined samples, 40 (26.66%) were positive for S. aureus and 55 (36.66%) were positive for E. coli, whereas E. coli O157 was isolated in 3 of these cheeses but no E. coli O157:H7 was found. However, enterotoxins and verotoxins were detected in 25 and in 3 of the cheeses, respectively. As a result, it was concluded that even though the level of microorganisms in the cheese was not sufficient to cause disease, the presence of toxins could be considered a potential risk for public health.Öğe The prevalence of Clostridium difficile in cattle and sheep carcasses and the antibiotic susceptibility of isolates(Elsevier Sci Ltd, 2018) Hampikyan, Hamparsun; Bingol, Enver Baris; Muratoglu, Karlo; Akkaya, Esra; Cetin, Omer; Colak, HilalClostridium difficile is an anaerobic, spore forming, rod shaped bacterium frequently isolated from butchery animals in recent years. The aim of this study is to evaluate the presence of C. difficile (especially ribotype 027 and 078) in cattle and sheep carcasses and to investigate the antibiotic susceptibility of isolates. The bacterium was isolated in 83 out of 247 (33.6%) cattle and 78 out of 308 (25.3%) sheep carcass samples. 15/83 (18.1%) cattle and 6/78 (7.7%) sheep isolates were identified as ribotype 027, whereas the other hypervirulent isolate ribotype 078 could not be detected among the analysed samples. Almost all isolates were susceptible to amoxicillin-clavulanic acid (98.8%), vancomycin (96.9%) and tetracycline (97.5%), whereas resistant to cefotaxim (97.5%) and imipenem (87.0%). In conclusion, the results demonstrate the presence of toxigenic C. difficile isolates in cattle and sheep carcasses on the slaughter line. As a result, the results of this study demonstrate the presence of toxigenic C. difficile isolates in cattle and sheep carcasses on the slaughter line.
