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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 aflatoxin M1 levels in Turkish white, kashar and tulum cheeses(Wfl Publ, 2010) Hampikyan, Hamparsun; Bingol, E. Baris; Cetin, Omer; Colak, HilalAflatoxins are a group of highly toxic secondary metabolic products of some Aspergillus spp. Aflatoxin M1 (AFM1) is the hydroxylated metabolite of aflatoxin B1 and may be found in milk and dairy products such as cheese. This study was conducted to determine the AFM1 levels in Turkish white, kashar and tulum cheeses. For this purpose, 80 cheese samples were randomly obtained from markets and bazaars in Istanbul and analyzed for AFM1 by ELISA. While 39 of 80 cheese samples (48.7%) were negative for AFM1, 18 white cheese, 12 kashar cheese and 11 tulum cheese samples, in total 41 samples (51.3%) were found to be contaminated with AFM1 in the range of 0.052-2.52 mu g/kg. The mean AFM1 values of examined white, kashar and tulum cheese samples were detected as 0.42, 0.25 and 0.38 mu g/kg, respectively.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 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 Impact of microwave heating on product safety and quality in meatballs(Elsevier Sci Ltd, 2024) Akkaya, Esra; Bingol, Enver Baris; Muratoglu, Karlo; Hampikyan, Hamparsun; Cetin, Omer; Colak, HilalThe effects of microwave heating at different processing time and power levels (360 W, 600 W and 900 W) on Salmonella Typhimurium , Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in Turkish type meatballs were evaluated. Besides, the changes in the textural and sensorial properties of meatballs were determined to reveal the cooking time and temperatures that would make the product safety without affecting the consumer preferences. In this direction, the experimentally contaminated meatballs were subjected to microwave heating at low, medium and high power levels for different processing times and analysed for the survival of the relevant pathogenic bacteria. The total aerobic bacteria count in meatballs could be reduced approximately 3 - 4 log CFU/g by medium and high microwave powers, whereas 5 - 7 log CFU/g inhibition was obtained in meatballs inoculated with pathogens. The increase in power level together with the increasing process time resulted in a decrease in the counts of bacteria and an undesirable effect on the textural and sensorial qualities of meatballs. Microwave heating at medium and high power levels as from 3 min, caused excessive drying and blackening of the product, making it difficult to consume due to crust formation. Consequently, to achieve optimal acceptability of the product by consumers, meatballs should be heated with a microwave power of 600 W and 900 W for 3 min.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 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 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.
