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1

Effect of gamma irradiation on microbiological and physico-chemical quality of meatballs

100%
Vural A., Aksu H.
Medycyna Weterynaryjna
|
2006
|
tom 62
|
nr 09
1011-1015
The aim of the study was to examine the effects of gamma irradiation on the microbiological and physio-chemical characteristics of meatballs. Meatball samples were produced experimentally and divided into six subgroups. The first group (control group) was not subjected to an irradiation process, and the remaining groups were subjected to irradiation at doses of 1, 2, 3, 5 and 7 kGy. All groups were analyzed on days 0 (the day of irradiation process), 5, 10, 15, 20 and 30. The study revealed a significant reduction in the microbiological flora of the meatballs in relation to gradual increases in irradiation dosage. Faecal coliform bacteria counts, coliform bacteria counts and S. aureus counts were eliminated after applying 2 kGy, 3 kGy and 7 kGy irradiation doses, respectively. During storage at 4±1 °C, the bacterial populations systematically increased. Compared to the control group, low dose irradiation did not significantly change pH values, but higher pH levels were determined during high doses of irradiation. Irradiation increased the peroxide levels, but this increase did not seem to correlate with irradiation dosage. FFA levels decreased in relation to increasing levels of irradiation dosage.
2

Effect of gamma irradiation on microbiological quality of fermented sausages

81%
Vural A., Ciftcioglu G., Aksu H.
Medycyna Weterynaryjna
|
2007
|
tom 63
|
nr 04
425-427
Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.
3

Determination of tetracyclin and streptomycin residues by means of ELISA in pasteurized and UHT-sterilized milk

81%
Aksu H., Cetin O., Arun O., Ergun O.
Medycyna Weterynaryjna
|
2004
|
tom 60
|
nr 11
1171-1173
4

Hygienic properties of food handlers and equipment in food production and sales units

81%
Aydin A., Aksu H., Arun O. O.
Medycyna Weterynaryjna
|
2007
|
tom 63
|
nr 09
1067-1070
In this study, hygienic properties of samples taken from hands of personnel working in food production (n: 266) and sales (n: 94) facilities and samples taken from various equipments used in these facilities are studied. In samples taken from 360 staff working in food production and sales departments aerobic plate count are determined to be in a level of 1 cfu/cm2 in two samples (0.55%), 5 cfu/cm2 in 119 samples (33.06%), 45 cfu/cm2 in 195 samples (54.17%) and, 80 cfu/cm2 in 44 samples (12.22%); the number of Enterobacteriaceae are determined to be 1 cfu/cm2 in 189 samples (52.50%), 5 cfu/cm2 in 128 samples (35.56%), 45 cfu/cm2 in 43 samples (11.94%). In addition coagulase positive S. aureus is determined from 137 (32.70%) hand samples in total. Aerobic plate count of bacteria on the examined equipments (n: 70) is found to be 5 cfu/cm2 in 25 samples (35.71%), 80 cfu/cm2 in 45 samples (64.29%); and Enterobacteriaceae count found to be 1 cfu/cm2 in 25 samples (35.71%), 45 cfu/cm2 in 45 samples (64.29%). On the other hand S. aureus is found in a total of 18 (25.71%) samples. As a result, it is concluded that making personnel conscious of reduction of the bacteria found their hands at high levels, and controlling hygiene by carrying out up-to-date HACCP and GMP applications, also cleaning equipments under proper hygiene conditions contribute to the possibility of taking the problem under control to great extend.
5

Disinfection of eggshells contaminated with Salmonella enteritidis

71%
Aksu H., Bostan K., Aydin A., Yildirim M., Keles O.
Medycyna Weterynaryjna
|
2006
|
tom 62
|
nr 06
641-643
The aim of the study was to investigate the effectiveness of various disinfectants on Salmonella enteritidis inoculated on eggshells. The contaminated eggs were treated with two different disinfectant solutions (benzalkonium chloride (BAG) and benzalkonium chloride / gluteraldehyde combination (BAC/G)) for 5 and 15 minutes. Following the treatment and storage at room temperature, the shells and their content were examined for S. enteritidis on days 7, 14, and 21. The results indicate that S. enteritidis may remain viable on the shells of non-disinfected eggs for a long period of time, and may penetrate into the edible portions of the egg during this period. Treating the eggs with a combination of benzalkonium chloride / gluteraldehyde for 15 minutes may probably safely eliminate the danger of S. enteritidis contamination.
6

Determination of E. coli 0157 in raw and cooked Doner kebabs by using IMS technique

71%
Arun O. O., Aydin A., Vural A., Ciftcioglu G., Aksu H.
Medycyna Weterynaryjna
|
2007
|
tom 63
|
nr 10
1181-1183
Escherichia coli O157 is one of the major threats to public health due to the consumption of meat and meat products. The microorganism is known as a food-borne pathogen even in the presence of low levels. Therefore, a more sensitive method is required to be used for the detection of the microorganism. Immunomagnetic separation (IMS) is a technique used to improve the sensitivity of the detection. IMS has been used to determine the presence of E. coli O157 in raw and cooked Doner samples in this study. 3 out of 30 raw Doner samples have been found to be contaminated with E. coli O157. None of the cooked samples were carrying the agent.
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