BEYZA ULUSOY - Academia.edu (original) (raw)

Papers by BEYZA ULUSOY

Fermentation , 2024

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Goat milk has become more popular world-wide in recent years. This new interest could be partiall... more Goat milk has become more popular world-wide in recent years. This new interest could be partially explained by the unique sensorial properties of goat milk products, which are characterized by a specific and typical ‘goat’ flavour. Goat milk differs from bovine milk in a number of ways. It has more free amino acids, and its unique casein precipitates more readily into finer particles than cow milk. The higher amounts of short-chain fatty acids present are partially responsible for the distinct flavour of goat milk. It is reported that the bioavailability of Zn is enhanced by goat milk in comparison to cow milk. Also goat milk has high carnitine content, and is distinguished by its high chloride and potassium contents. Several characteristics of goat milk are currently the focus of increased research interest. In this study, advantages and disadvantages of goat milk consumption were reviewed.

Czech Journal of Food Sciences

Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pas... more Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.

International Food Research Journal

Food safety is a scientific discipline to ensure consumers’ safety and prevent food-related harms... more Food safety is a scientific discipline to ensure consumers’ safety and prevent food-related harms, hazards, or risks along the entire food supply chain. Although fish and seafood products are the best means for securing food and nutrition in a population, they are also highly perishable, being vulnerable to pathogenic bacteria and fungi. This review thus aimed to provide updated scientific information on the role of the phenolic compounds of Spirulina as food additives, and their antimicrobial activities in fish and seafood products, in a food safety context. Recent applications of Spirulina phenolic compounds showed good results in contaminated fish and seafood products. Different studies have concluded that Spirulina phenolic compounds such as polyphenols, C-phycocyanin, γ-linolenic acid, fatty acids, and the combination of lauric and palmitoleic acids have antimicrobial activity in eliminating and/or controlling the growth of pathogenic bacteria such as Escherichia coli, Pseudomo...

Saudi Journal of Biological Sciences, 2022

Abstract Spirulina is a microalga and its phenolic compound is affected by growth mediums. In thi... more Abstract Spirulina is a microalga and its phenolic compound is affected by growth mediums. In this study, Artificial intelligence (AI) based models, namely the Adaptive-Neuro Fuzzy Inference System (ANFIS) and Multilayer perceptron (MLP) models, and Step-Wise-Linear Regression (SWLR) were used to predict total phenolic compounds (TPC) of the spirulina algae. Spirulina productivity (P), extraction yield (EY), total flavonoids (TF), percent of flavonoid (%F) and percent of phenols (%P) are considered as input variables with the corresponding TPC as an output variable. From the result, TPC has a high positive correlation with the input variables with R = 0.99999. Also, the models showed that the ANFIS and SWLR gives superior result in the testing phase and increased its accuracy by 2% compared to MLP model in the prediction of TPC.

Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 2020

Halloumi/Hellim, is an important part of the milk sector in Turkish Republic of Northern Cyprus (... more Halloumi/Hellim, is an important part of the milk sector in Turkish Republic of Northern Cyprus (TRNC). In addition to industrial production, traditional production is also very common. In our study, microbiological samples were collected from the potential risk points throughout the process in selected, small-scaled pilot traditional hellim producers in Nicosia. During three visits in 4 pilot producers, samples were collected for microbiological analysis. These analyses are carried out under two topics: i. Microbiological analyses of products from intermediate product and final product, ii. Operational hygiene control analyses. As the results of all analyses, we concluded that mean results of ACC ranged between 3.4x10 6-1.2x10 8 cfu/ml in raw milk. Considering the results of the final product analysis, mold-yeast counts were found below the level that could be detected except of one plant. Coliform and staphylococcus mean results were in the range of 6.4x101-8.9x102 and 1.1x103-2.3x104 cfu / g, respectively. Operational hygiene control analysis results are in a way to make the results found in the final product meaningful. These results show that hygiene practices are important especially at every stage after curd boiling step.

Archiv Fur Lebensmittelhygiene, 2005

Thermal processing of foods leads to the inactivation of most microorganisms but some moulds prod... more Thermal processing of foods leads to the inactivation of most microorganisms but some moulds producing ascospores are able to survive and cause food spoilage. Heat resistant fungi are widely distributed in soil and are consequently associated with spoilage problems in products containing fruits (yoghurt and ice-cream) which are readily contaminated by soil, e. g. strawberry, grapes, and other fruits. Besides fruits, it is known that ascospores of Byssochlamys spp., which is a very common heat resistant mould, have also been found in milk and milk products. In this study, the presence of heat resistant moulds was investigated in heat pasteurised milk, milk products and fruit juices sold in Istanbul. The samples (n = 250) were divided in five groups, pasteurised milk (n = 50), yoghurt (n = 50) and ice cream (n = 50) with fruit, cheese (n = 50) and fruit juices (n = 50). Out of this total of 250 samples 12 (4.8 %) were detected as positive for ascospores of heat resistant moulds. Of th...

international food research journal, 2019

In the present work, experimental groups were incubated at 20°C, 25°C and 30°C for 18, 24 and 48 ... more In the present work, experimental groups were incubated at 20°C, 25°C and 30°C for 18, 24 and 48 h, and at 4°C for 3, 6 and 9 d. The aim was to investigate the microbiota changes under different incubation conditions. The results demonstrate that the total dry matter (%) values of the samples were very close to each other and were not significantly different (p > 0.005) by the different fermentation conditions. The microorganisms were enumerated and identified by VITEK® 2 Compact automated ID/AST instrument and API System. Kocuria spp. was obtained in the groups incubated at 4°C, but was not isolated in the groups incubated at 20°C, 25°C and 30°C. Micrococcus spp. and Candida kefyr were isolated in all groups. Leuconostoc spp. was isolated from all groups except from K10 (4°C, 3 d), K11 (4°C, 6 d) and K12 (4°C, 9 d). Lower averages of general acceptance scores were obtained for K10, K11 and K12. It can be concluded that incubations at 25°C for 18 h and also 24 h can be accepted a...

Isiya dayanikli kufler, kisa sicaklik uygulamalarina ve gida uretim proseslerindeki cesitli isil ... more Isiya dayanikli kufler, kisa sicaklik uygulamalarina ve gida uretim proseslerindeki cesitli isil islemlere direnc gostererek yasamlarini surduren mikroorganizmalardir. Uygulanan isil proseslerinden isiya dayanikli kufler, askosporlari sayesinde etkilenmeyerek canliliklarini surdurmektedir. Bu ikroorganizmalar bircok ulkede, ozellikle meyve sulari ve meyvelerin ilave edildigi genis bir urun grubu ile sut ve sut urunlerinde onemli ekonomik kayiplara neden oldugu gibi salgiladiklari metabolitler ile insan sagligini tehdit edebilmektedir. Bu derlemede gida sanayiinde siya dayanikli kuflerin ekonomik ve saglik acisindan olusturmus olduklari riskler ile iarkli kosullar ve teknolojik uygulamalarin isiya dayanikli kufler uzerine etkisi ele alinmistir.

Veterinary Medicine and Public Health Journal, 2020

The interface between human and animal is recognized as a critical point where zoonotic diseases ... more The interface between human and animal is recognized as a critical point where zoonotic diseases can emerge and reemerge. These are majorly aggravated by globalization, urbanization, and trade of animals and animal byproducts etc. Infectious diseases can therefore occur at the border of human, animal and ecosystem interaction. In this context, health has been viewed and defined by most scholarls at three angles; i.e. at individual level, population or group level and the ecosystem level. In line with this, the one health approach considers human, animal and environmental health, and currently it is worldwide recognized approach. One health considers so many fields, due to this it is known as multidisciplinary approach, and promotes good health for all creatures (humans, animals and the surrounding ecosystem) because one cannot live alone without the interaction of another. So, the purpose of this review is to avail current scientific information and areas of cooperation between the two medicines, so as to take action in the one health and one medicine agenda. Generally, health for all motto is recognized throughout the world even if it requires multisectoral unity and collaboration, responsible team and/or institutional rearrangement, planning and prioritization of issues. Finally, for effective implementation there should be strong innovative biomedical research, policy and institutional setting, university curricula rearrangement, continuous advocacy, awareness creation and education of community and implementers.

Journal of Food Quality, 2020

The demand for nutritious food, especially food of animal origin, is globally increasing due to e... more The demand for nutritious food, especially food of animal origin, is globally increasing due to escalating population growth and a dietary shift to animal source food. In order to fulfill the requirements, producers are using veterinary drugs such as hormones and hormone-like anabolic agents. Hormones such as steroidal (estrogens, gestagens, and androgens), nonsteroidal, semisynthetic, and synthetic or designer drugs are all growth-promoting and body-partitioning agents. Hence, in food animal production practice, farm owners use these chemicals to improve body weight gain, increase feed conversion efficiency, and productivity. However, the use of these hormones and hormonal growth-promoting agents eventually ends up with the occurrence of residues in the animal-originated food. The incidence of hormone residues in such types of food and food products beyond the tolerance acts as a risk factor for the occurrence of potential public health problems. Currently, different international ...

Foods, 2018

Different types of dried meat products manufactured by different drying and curing methods are ve... more Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO) and aqueous oregano infusion (AOI) applications on the microbiological properties of samarella. In order to carry out this study, traditional methods were followed for experimental production of samarella. As a result of this study, five percent OEO application was found to be more effective to reduce microbiological counts but this ratio of OEO application was not accepted by panelists. According to all microbiological results correlated with the sensorial scores, it is concluded that one percent OEO application can be used for samarella production as an alternative preservative method.

Journal of Food Engineering, 2019

Aflatoxins (AFs) are ubiquitously found in food and animal feed. Once food is contaminated with t... more Aflatoxins (AFs) are ubiquitously found in food and animal feed. Once food is contaminated with these compounds, decontamination is often a tedious process and sometimes difficult to be achieved. Ability of probiotic microorganisms to remove AFs from various food matrices has been extensively explored. This paper proposes a mathematical model describing the mitigation process of aflatoxins by probiotics. Stability analyses of the model as well as numerical simulations were carried out to support the analytic result. The predictivity of the model indicates that the rates of formation of aflatoxin-probiotics complexes determine how fast, rigorous, and effective the mitigation of aflatoxins in a given food can be achieved. The developed model can be used to support investigations involving removal of mycotoxins in various food matrices, and to compare and contrast the effectiveness of various control strategies especially designed for decontaminating aflatoxins from food systems.

Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 2019

Mycotoxin; is one of the problems threatening human and animal health in food industry. Mycotoxin... more Mycotoxin; is one of the problems threatening human and animal health in food industry. Mycotoxins have some serious harms on human health such as hepatotoxic, neurotoxic, mutagenic, carcinogenic and estrogenic effects. Aflatoxin, ochratoxin A, zearalenone, fumonisins and tricotheenes are mycotoxins which have agricultural and economic importance. According to the studies on these toxins, it appears that meat and meat products play an important role in delivering toxins to humans. Regarding to the mechanism of seconder contamination of toxins to meat, it is important to apply good hygiene practice and good manufacturing practice in food industry. It is important to avoid feding the food animals with contaminated feed in order to prevent from primer contamination of meat with mycotoxins.

Journal of Food Technology Research, 2018

Scientific studies carried out on the use of thin layer edible films and coatings which can be co... more Scientific studies carried out on the use of thin layer edible films and coatings which can be consumed with food, are still maintained today. Edible films and coatings help to preserve the sensory qualities such as taste, aroma and appearance in various food products, prevent oxidative rancidity in meat and products, delaying ripening in fruits and vegetables, keep pigments in food products and extend shelf life in foods. Over the years, a variety of methods have been developed for the application of coatings to food as a result of scientific research conducted on the subject. In the production of these films and coatings, polysaccharides, proteins, lipids are being used as the main components. Resins are used to prevent water vapour permeability in all these used materials, solvents to effect tensile strength, and plasticizers to provide flexibility and permeability. Further studies were needed to be done on topics such as increasing the variety of foodstuffs that can be applied coatings food safety, the development of technological applications and the reduction of costs. Contribution/Originality: This study documents the recently research studies related with edible films and coatings that promising packaging alternative

Food Control, 2007

Tulum cheese, which is produced from raw milk, is one of the most popular semi-hard cheeses in Tu... more Tulum cheese, which is produced from raw milk, is one of the most popular semi-hard cheeses in Turkey. The growth of some food pathogens such as Listeria monocytogenes and Salmonella spp. in cheese and other dairy products may cause serious health problems for consumers. The aim of this study was to assess the presence of L. monocytogenes and Salmonella spp. in Tulum cheese sold in Istanbul. During the period March 2004-March 2005, a total of 250 Tulum cheese samples were obtained from various markets located in Istanbul and the presence of L. monocytogenes and Salmonella spp. was analyzed according to "The US Food and Drug Administration" (FDA) methods. The results were positive for L. monocytogenes and Salmonella spp. in 12 (4.8%) and 6 (2.4%) samples respectively.

Food Control, 2007

Turkish style fermented sausage (sucuk) is a well-known and very popular meat product produced in... more Turkish style fermented sausage (sucuk) is a well-known and very popular meat product produced in Turkey. The growth of Listeria monocytogenes in fermented sausage and other meat products may cause serious health problems for consumers. The aim of this study is to assess the presence of L. monocytogenes in sucuk sold in Istanbul. During the period of February 2004-January 2005, a total of 300 sucuk samples were obtained from various markets located in Istanbul and the presence of L. monocytogenes was analyzed according to ''Food and Drug Administration'' (FDA) method. The results were found to be positive for Listeria spp. and L. monocytogenes as 63 (21%) and 35 (11.6%) respectively.

Fermentation , 2024

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Goat milk has become more popular world-wide in recent years. This new interest could be partiall... more Goat milk has become more popular world-wide in recent years. This new interest could be partially explained by the unique sensorial properties of goat milk products, which are characterized by a specific and typical ‘goat’ flavour. Goat milk differs from bovine milk in a number of ways. It has more free amino acids, and its unique casein precipitates more readily into finer particles than cow milk. The higher amounts of short-chain fatty acids present are partially responsible for the distinct flavour of goat milk. It is reported that the bioavailability of Zn is enhanced by goat milk in comparison to cow milk. Also goat milk has high carnitine content, and is distinguished by its high chloride and potassium contents. Several characteristics of goat milk are currently the focus of increased research interest. In this study, advantages and disadvantages of goat milk consumption were reviewed.

Czech Journal of Food Sciences

Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pas... more Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.

International Food Research Journal

Food safety is a scientific discipline to ensure consumers’ safety and prevent food-related harms... more Food safety is a scientific discipline to ensure consumers’ safety and prevent food-related harms, hazards, or risks along the entire food supply chain. Although fish and seafood products are the best means for securing food and nutrition in a population, they are also highly perishable, being vulnerable to pathogenic bacteria and fungi. This review thus aimed to provide updated scientific information on the role of the phenolic compounds of Spirulina as food additives, and their antimicrobial activities in fish and seafood products, in a food safety context. Recent applications of Spirulina phenolic compounds showed good results in contaminated fish and seafood products. Different studies have concluded that Spirulina phenolic compounds such as polyphenols, C-phycocyanin, γ-linolenic acid, fatty acids, and the combination of lauric and palmitoleic acids have antimicrobial activity in eliminating and/or controlling the growth of pathogenic bacteria such as Escherichia coli, Pseudomo...

Saudi Journal of Biological Sciences, 2022

Abstract Spirulina is a microalga and its phenolic compound is affected by growth mediums. In thi... more Abstract Spirulina is a microalga and its phenolic compound is affected by growth mediums. In this study, Artificial intelligence (AI) based models, namely the Adaptive-Neuro Fuzzy Inference System (ANFIS) and Multilayer perceptron (MLP) models, and Step-Wise-Linear Regression (SWLR) were used to predict total phenolic compounds (TPC) of the spirulina algae. Spirulina productivity (P), extraction yield (EY), total flavonoids (TF), percent of flavonoid (%F) and percent of phenols (%P) are considered as input variables with the corresponding TPC as an output variable. From the result, TPC has a high positive correlation with the input variables with R = 0.99999. Also, the models showed that the ANFIS and SWLR gives superior result in the testing phase and increased its accuracy by 2% compared to MLP model in the prediction of TPC.

Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 2020

Halloumi/Hellim, is an important part of the milk sector in Turkish Republic of Northern Cyprus (... more Halloumi/Hellim, is an important part of the milk sector in Turkish Republic of Northern Cyprus (TRNC). In addition to industrial production, traditional production is also very common. In our study, microbiological samples were collected from the potential risk points throughout the process in selected, small-scaled pilot traditional hellim producers in Nicosia. During three visits in 4 pilot producers, samples were collected for microbiological analysis. These analyses are carried out under two topics: i. Microbiological analyses of products from intermediate product and final product, ii. Operational hygiene control analyses. As the results of all analyses, we concluded that mean results of ACC ranged between 3.4x10 6-1.2x10 8 cfu/ml in raw milk. Considering the results of the final product analysis, mold-yeast counts were found below the level that could be detected except of one plant. Coliform and staphylococcus mean results were in the range of 6.4x101-8.9x102 and 1.1x103-2.3x104 cfu / g, respectively. Operational hygiene control analysis results are in a way to make the results found in the final product meaningful. These results show that hygiene practices are important especially at every stage after curd boiling step.

Archiv Fur Lebensmittelhygiene, 2005

Thermal processing of foods leads to the inactivation of most microorganisms but some moulds prod... more Thermal processing of foods leads to the inactivation of most microorganisms but some moulds producing ascospores are able to survive and cause food spoilage. Heat resistant fungi are widely distributed in soil and are consequently associated with spoilage problems in products containing fruits (yoghurt and ice-cream) which are readily contaminated by soil, e. g. strawberry, grapes, and other fruits. Besides fruits, it is known that ascospores of Byssochlamys spp., which is a very common heat resistant mould, have also been found in milk and milk products. In this study, the presence of heat resistant moulds was investigated in heat pasteurised milk, milk products and fruit juices sold in Istanbul. The samples (n = 250) were divided in five groups, pasteurised milk (n = 50), yoghurt (n = 50) and ice cream (n = 50) with fruit, cheese (n = 50) and fruit juices (n = 50). Out of this total of 250 samples 12 (4.8 %) were detected as positive for ascospores of heat resistant moulds. Of th...

international food research journal, 2019

In the present work, experimental groups were incubated at 20°C, 25°C and 30°C for 18, 24 and 48 ... more In the present work, experimental groups were incubated at 20°C, 25°C and 30°C for 18, 24 and 48 h, and at 4°C for 3, 6 and 9 d. The aim was to investigate the microbiota changes under different incubation conditions. The results demonstrate that the total dry matter (%) values of the samples were very close to each other and were not significantly different (p > 0.005) by the different fermentation conditions. The microorganisms were enumerated and identified by VITEK® 2 Compact automated ID/AST instrument and API System. Kocuria spp. was obtained in the groups incubated at 4°C, but was not isolated in the groups incubated at 20°C, 25°C and 30°C. Micrococcus spp. and Candida kefyr were isolated in all groups. Leuconostoc spp. was isolated from all groups except from K10 (4°C, 3 d), K11 (4°C, 6 d) and K12 (4°C, 9 d). Lower averages of general acceptance scores were obtained for K10, K11 and K12. It can be concluded that incubations at 25°C for 18 h and also 24 h can be accepted a...

Isiya dayanikli kufler, kisa sicaklik uygulamalarina ve gida uretim proseslerindeki cesitli isil ... more Isiya dayanikli kufler, kisa sicaklik uygulamalarina ve gida uretim proseslerindeki cesitli isil islemlere direnc gostererek yasamlarini surduren mikroorganizmalardir. Uygulanan isil proseslerinden isiya dayanikli kufler, askosporlari sayesinde etkilenmeyerek canliliklarini surdurmektedir. Bu ikroorganizmalar bircok ulkede, ozellikle meyve sulari ve meyvelerin ilave edildigi genis bir urun grubu ile sut ve sut urunlerinde onemli ekonomik kayiplara neden oldugu gibi salgiladiklari metabolitler ile insan sagligini tehdit edebilmektedir. Bu derlemede gida sanayiinde siya dayanikli kuflerin ekonomik ve saglik acisindan olusturmus olduklari riskler ile iarkli kosullar ve teknolojik uygulamalarin isiya dayanikli kufler uzerine etkisi ele alinmistir.

Veterinary Medicine and Public Health Journal, 2020

The interface between human and animal is recognized as a critical point where zoonotic diseases ... more The interface between human and animal is recognized as a critical point where zoonotic diseases can emerge and reemerge. These are majorly aggravated by globalization, urbanization, and trade of animals and animal byproducts etc. Infectious diseases can therefore occur at the border of human, animal and ecosystem interaction. In this context, health has been viewed and defined by most scholarls at three angles; i.e. at individual level, population or group level and the ecosystem level. In line with this, the one health approach considers human, animal and environmental health, and currently it is worldwide recognized approach. One health considers so many fields, due to this it is known as multidisciplinary approach, and promotes good health for all creatures (humans, animals and the surrounding ecosystem) because one cannot live alone without the interaction of another. So, the purpose of this review is to avail current scientific information and areas of cooperation between the two medicines, so as to take action in the one health and one medicine agenda. Generally, health for all motto is recognized throughout the world even if it requires multisectoral unity and collaboration, responsible team and/or institutional rearrangement, planning and prioritization of issues. Finally, for effective implementation there should be strong innovative biomedical research, policy and institutional setting, university curricula rearrangement, continuous advocacy, awareness creation and education of community and implementers.

Journal of Food Quality, 2020

The demand for nutritious food, especially food of animal origin, is globally increasing due to e... more The demand for nutritious food, especially food of animal origin, is globally increasing due to escalating population growth and a dietary shift to animal source food. In order to fulfill the requirements, producers are using veterinary drugs such as hormones and hormone-like anabolic agents. Hormones such as steroidal (estrogens, gestagens, and androgens), nonsteroidal, semisynthetic, and synthetic or designer drugs are all growth-promoting and body-partitioning agents. Hence, in food animal production practice, farm owners use these chemicals to improve body weight gain, increase feed conversion efficiency, and productivity. However, the use of these hormones and hormonal growth-promoting agents eventually ends up with the occurrence of residues in the animal-originated food. The incidence of hormone residues in such types of food and food products beyond the tolerance acts as a risk factor for the occurrence of potential public health problems. Currently, different international ...

Foods, 2018

Different types of dried meat products manufactured by different drying and curing methods are ve... more Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO) and aqueous oregano infusion (AOI) applications on the microbiological properties of samarella. In order to carry out this study, traditional methods were followed for experimental production of samarella. As a result of this study, five percent OEO application was found to be more effective to reduce microbiological counts but this ratio of OEO application was not accepted by panelists. According to all microbiological results correlated with the sensorial scores, it is concluded that one percent OEO application can be used for samarella production as an alternative preservative method.

Journal of Food Engineering, 2019

Aflatoxins (AFs) are ubiquitously found in food and animal feed. Once food is contaminated with t... more Aflatoxins (AFs) are ubiquitously found in food and animal feed. Once food is contaminated with these compounds, decontamination is often a tedious process and sometimes difficult to be achieved. Ability of probiotic microorganisms to remove AFs from various food matrices has been extensively explored. This paper proposes a mathematical model describing the mitigation process of aflatoxins by probiotics. Stability analyses of the model as well as numerical simulations were carried out to support the analytic result. The predictivity of the model indicates that the rates of formation of aflatoxin-probiotics complexes determine how fast, rigorous, and effective the mitigation of aflatoxins in a given food can be achieved. The developed model can be used to support investigations involving removal of mycotoxins in various food matrices, and to compare and contrast the effectiveness of various control strategies especially designed for decontaminating aflatoxins from food systems.

Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 2019

Mycotoxin; is one of the problems threatening human and animal health in food industry. Mycotoxin... more Mycotoxin; is one of the problems threatening human and animal health in food industry. Mycotoxins have some serious harms on human health such as hepatotoxic, neurotoxic, mutagenic, carcinogenic and estrogenic effects. Aflatoxin, ochratoxin A, zearalenone, fumonisins and tricotheenes are mycotoxins which have agricultural and economic importance. According to the studies on these toxins, it appears that meat and meat products play an important role in delivering toxins to humans. Regarding to the mechanism of seconder contamination of toxins to meat, it is important to apply good hygiene practice and good manufacturing practice in food industry. It is important to avoid feding the food animals with contaminated feed in order to prevent from primer contamination of meat with mycotoxins.

Journal of Food Technology Research, 2018

Scientific studies carried out on the use of thin layer edible films and coatings which can be co... more Scientific studies carried out on the use of thin layer edible films and coatings which can be consumed with food, are still maintained today. Edible films and coatings help to preserve the sensory qualities such as taste, aroma and appearance in various food products, prevent oxidative rancidity in meat and products, delaying ripening in fruits and vegetables, keep pigments in food products and extend shelf life in foods. Over the years, a variety of methods have been developed for the application of coatings to food as a result of scientific research conducted on the subject. In the production of these films and coatings, polysaccharides, proteins, lipids are being used as the main components. Resins are used to prevent water vapour permeability in all these used materials, solvents to effect tensile strength, and plasticizers to provide flexibility and permeability. Further studies were needed to be done on topics such as increasing the variety of foodstuffs that can be applied coatings food safety, the development of technological applications and the reduction of costs. Contribution/Originality: This study documents the recently research studies related with edible films and coatings that promising packaging alternative

Food Control, 2007

Tulum cheese, which is produced from raw milk, is one of the most popular semi-hard cheeses in Tu... more Tulum cheese, which is produced from raw milk, is one of the most popular semi-hard cheeses in Turkey. The growth of some food pathogens such as Listeria monocytogenes and Salmonella spp. in cheese and other dairy products may cause serious health problems for consumers. The aim of this study was to assess the presence of L. monocytogenes and Salmonella spp. in Tulum cheese sold in Istanbul. During the period March 2004-March 2005, a total of 250 Tulum cheese samples were obtained from various markets located in Istanbul and the presence of L. monocytogenes and Salmonella spp. was analyzed according to "The US Food and Drug Administration" (FDA) methods. The results were positive for L. monocytogenes and Salmonella spp. in 12 (4.8%) and 6 (2.4%) samples respectively.

Food Control, 2007

Turkish style fermented sausage (sucuk) is a well-known and very popular meat product produced in... more Turkish style fermented sausage (sucuk) is a well-known and very popular meat product produced in Turkey. The growth of Listeria monocytogenes in fermented sausage and other meat products may cause serious health problems for consumers. The aim of this study is to assess the presence of L. monocytogenes in sucuk sold in Istanbul. During the period of February 2004-January 2005, a total of 300 sucuk samples were obtained from various markets located in Istanbul and the presence of L. monocytogenes was analyzed according to ''Food and Drug Administration'' (FDA) method. The results were found to be positive for Listeria spp. and L. monocytogenes as 63 (21%) and 35 (11.6%) respectively.