Ilkin Sengun - Academia.edu (original) (raw)

Papers by Ilkin Sengun

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 2018

Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidas... more Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidasyon ve mikrobiyal gelişim gelmektedir. Üründe meydana gelen oksidasyon lezzet, tekstür ve renkte bozulmalara neden olmakta, sağlığa zararlı bileşenler açığa çıkabilmektedir. Mikrobiyal gelişim gıdada bozulmalara neden olurken patojen mikroorganizmaların gelişimi durumunda gıda kaynaklı hastalıklar da meydana gelebilmektedir. Et ve et ürünlerinde oluşan bu değişimleri engellemek üzere antioksidan ve antimikrobiyal katkılar yaygın olarak kullanılmaktadır. Son yıllarda sağlık ile ilgili endişelerden dolayı et ürünlerinde sentetik katkılar yerine doğal katkıların, özellikle de bitkisel katkıların kullanımına yönelik çalışmalar önemli bir artış göstermiştir. Köfte tipi et ürünlerinde kullanılan bazı bitkisel katkıların mutajenkanserojen olarak kabul edilen ve yüksek sıcaklıklarda pişirilen et ürünlerinde oluşan heterosiklik aminler (HCA) üzerinde de önleyici bir etki gösterdiği belirlenmiştir. Farklı araştırmacılar tarafından yapılan çalışmalarda, köftede kullanılan biberiye, kekik, yeşil çay, enginar, üzüm çekirdeği, zeytin, karanfil gibi doğal katkıların oksidasyon sonucu oluşan kalite kayıplarını azalttığı ve mikrobiyal kaliteyi olumlu yönde etkilediği belirlenmiştir. Bu çalışmada, bitkisel kaynaklı antioksidan ve antimikrobiyal katkıların kullanımının köftenin kimyasal, mikrobiyolojik ve duyusal özellikleri ile Heterosiklik amin (HCA) oluşumu üzerine etkilerinin incelendiği çalışmalar derlenerek sunulmuştur.

World Mycotoxin Journal, 2008

Many types of cheese are an excellent substrate for mould growth. Important fungi growing on chee... more Many types of cheese are an excellent substrate for mould growth. Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor and Trichoderma. Incidence of moulds in cheese indicates that the predominant flora belong to the genus Penicillium. Some types of cheese such as Camembert and Roquefort cheese intentionally contain moulds. In the production of these kinds of cheeses, starter fungal cultures that have low toxigenic capacity should be selected and spontaneously moulded cheeses should not be consumed to avoid mycotoxin risk. Mycotoxins produced by certain moulds as a toxic metabolic substances can be found in dairy products from two origins: (1) indirect contamination, which results when dairy cows ingest feed that contains mycotoxins that pass into the milk such as aflatoxin M1, and (2) direct contamination, which occurs because of the intentional or accidental growth of moulds. The most common mycotoxins which are stable in cheese are c...

Journal of Food Process Engineering, 2015

LWT - Food Science and Technology, 2014

Effectiveness of ohmic treatment on some quality attributes of semi-cooked meatballs was studied.... more Effectiveness of ohmic treatment on some quality attributes of semi-cooked meatballs was studied. Meatball samples were semi-cooked by 15.26 V/cm voltage gradient and 0 s holding time at 75 C. Although ohmic cooking significantly reduced the numbers of total mesophilic aerobic bacteria, mouldyeast, Staphylococcus aureus and completely eliminated Salmonella spp. from meatball samples (p < 0.05), it was not found efficient to inactivate all Listeria monocytogenes cells. Ohmic semi-cooking process was resulted at higher cooking yields, which were supported by high fat and moisture retention values in meatball samples. Metal levels (iron, chromium, nickel and manganese) of ohmically semicooked meatball samples were found below the upper level of dietary exposure levels. Ohmic cooking procedure was found to be safe in terms of PAH formation and mutagenic activity. Sensory evaluation showed that the overall acceptance of the semi-cooked meatball samples were good. These results demonstrate considerable potential for the application of ohmic process for semi-cooking of meatballs.

Quality Assurance and Safety of Crops & Foods, 2012

ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt ... more ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt and wheat flour in Turkey. The aim of the present study was to investigate the microbiological quality of tarhana and its raw material. Methods Samples were collected from eight different regions of Turkey during fermentation period and after drying process. Aerobic plate count, Staphylococcus aureus, Salmonella spp., Clostridium perfringens, coliform, Escherichia coli and Bacillus cereus analysis were applied for detecting the microbiological quality of tarhana samples. Results E. coli and S. aureus were not isolated from all the production steps used. Some of the tarhana samples were found containing coliform, Salmonella, C. perfringens and B. cereus at the beginning of the fermentation process; however, they were not isolated from other stages, except one dried tarhana sample, which were containing C. perfringens in low levels. It is found that yogurt and wheat flour samples met the microbiological criteria given for these products. Changes of pH and acidic values during tarhana fermentations were also detected in the study. Conclusion The results indicated that microbiological and chemical properties of tarhana change depending on the raw materials, fermentation time and techniques used in its production.

Meat Science, 2013

Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking... more Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the electrical conductivity of the meat product. The advantages of ohmic cooking over conventional heating include shorter processing times, higher yields, and less power consumption while still maintaining the colour and nutritional value of meat products. In recent years, ohmic cooking has increasingly drawn interest from the meat industry as a method to ensure the quality and the safety of meat products. The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products.

International Journal of Food Microbiology, 2005

Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their e... more Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their efficacy in reducing the numbers of Salmonella typhimurium on fresh salad vegetables. Fresh whole rocket leaves and shredded spring onion samples were inoculated with S. typhimurium suspensions to provide initial populations of approximately 6 and 3 log cfu/g. After inoculation, vegetables were treated with the test solutions for 0, 15, 30 and 60 min, and pathogens were enumerated by using direct plating on Bismuth Sulphite Agar (BSA). Prior to this work, it was shown that BSA was not toxic for acid injured Salmonella cells by statistical analysis applied to enriched and non-enriched samples (P&amp;amp;amp;amp;gt;0.05). Treatment of rocket leaves with fresh lemon juice and vinegar caused a significant reduction ranging between 1.23 and 4.17 log cfu/g and between 1.32 and 3.12 log cfu/g, respectively, while the maximum reduction reached by using lemon juice-vinegar mixture (1:1) for 15 min, which reduced the number of pathogens to an undetectable level. In the spring onion samples, lemon juice, vinegar and their mixture caused 0.87-2.93, 0.66-2.92 and 0.86-3.24 log cfu/g reductions, respectively.

International Journal of Food Microbiology, 2004

Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effec... more Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella typhimurium (approximately 6 and 3 log cfu/g) on carrots. Treatment of carrot samples with lemon juice vinegar alone for different exposure times (0, 15, 30 and 60 min) caused significant reductions ranging between 0.79 -3.95 and 1.57 -3.58 log cfu/g, respectively, while the number of pathogens was reduced to an undetectable level after 30min treatment by combined used lemon juice vinegar. D

Food Control, 2011

... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Jans... more ... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Janssens, D. & Marzotto, M., (2005 ... 537 Fuentes-Ram rez, LE, Bustillos-Crystales, R., Tapia-Hern ndez, A., Jimen z-Salgado, 538 T.,Wang, ET, Mart nez-Romero, E. & Caballero-Mellado, J., (2001 ...

Food Control, 2007

To evaluate the antimicrobial activity of koruk (unripe grape-Vitis vinifera) juice, cucumber and... more To evaluate the antimicrobial activity of koruk (unripe grape-Vitis vinifera) juice, cucumber and parsley samples were inoculated with two Salmonella typhimurium strains namely S. typhimurium NRRL-B-4420 and S. typhimurium CCM 583 at the level of approximately 10 6 cfu/ml. The samples were treated with koruk juices produced by diVerent methods (by using mortar and electrical blender) for 0, 15, 30 and 60 min. Salmonella cells were counted by using direct surface plating (on Tryptone Soya Agar, Bismuth Sulphite Agar or Xylose Desoxylate Agar with 50 ppm nalidixic acid; TSAN, BSAN or XLDN) and overlay plating (on TSAN/BSAN) methods. Counts on TSAN/BSAN or TSAN, BSAN and XLDAN were not signiWcantly diVerent (P > 0.05). So, further experiments were done with direct surface plating on TSAN and BSAN. Overall statistical analysis indicated that, the antimicrobial eVect of koruk juice was found to be dependent on the culture strains and products used (P < 0.05). Koruk juice exerted an immediate antimicrobial eVect contact with the test microorganisms causing 1-1.5 log cfu/g reductions in initial populations. However, cell reductions in samples exposed to koruk juice for 15, 30 and 60 min varied between 2 and 3.5 log cfu/g depending on the microorganism and test sample used. There was no signiWcant diVerence in cell reduction in samples exposed to koruk juices for 15, 30 and 60 min (P > 0.05) whereas reduction obtained at 0 time diVered signiWcantly (P < 0.05). On the other hand, no signiWcant diVerences were found between the antimicrobial eVects of koruk juices prepared by diVerent methods. Results of the study showed that koruk juice used as Xavouring and acidifying agent in Turkish kitchens, may be considered to be an alternative potential antimicrobial agent at household level for salad vegetables.

Food Control, 2005

In this study, the effects of lemon juice, the mixture of lemon juice-vinegar (1:1) and lemon dre... more In this study, the effects of lemon juice, the mixture of lemon juice-vinegar (1:1) and lemon dressing against Yersinia enterocolitica on carrot were investigated. Carrots inoculated with Y. enterocolitica cells (approximately 10 6 cfu/ml) were treated with 100%, 75% and 50% lemon juice, a mixture of lemon juice-vinegar, and lemon dressing for 0, 15, 30 and 60 min. Enumeration of Y. enterocolitica populations on CIN agar beside TSA agar by using two methods as then performed. One hundred percent lemon juice was the most effective agent used, completely inhibiting viable cells of Y. enterocolitica on carrot after 15 min exposure. Although no growth was observed on carrots treated with 100% lemon juice for 15 min, there was no statistical difference between the antibacterial effects of 100% lemon juice, 75% lemon juice, the mixture of lemon juice-vinegar and lemon dressing whilst the effect of 50% lemon juice was statistically different from those solutions (P < 0.05) and its definite inhibitive activity was seen after 60 min treatment. .tr (M. Karapinar). www.elsevier.com/locate/foodcont Food Control 16 (2005) 845-850

Food Control, 2005

The objective of this research was to determine the microbiological profile of tahin helva, a low... more The objective of this research was to determine the microbiological profile of tahin helva, a low moisture confectionery. A total of 63 tahin helva samples were collected from the retail markets in Izmir, Turkey. These samples were examined by standard procedures for aerobic plate count (APC) and counts of moulds and yeasts, Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. APC of samples ranged from <10 to 1.6 · 10 5 cfu/g. The counts for moulds, yeasts and Enterobacteriaceae ranged from <10 to 1.8 · 10 3 , <10 to 7 · 10 2 , <10 to 8.5 · 10 2 cfu/g, respectively. None of the samples contained S. aureus or Salmonella. The potential for survival of S. aureus in the product stored at refrigeration (4°C) and room (20°C) temperatures was evaluated by artificial contamination. S. aureus cells were still recovered after 9 months of storage at both temperatures. The results of this investigation indicate that S. aureus contamination of tahin helva, (a w of 0.172) may constitute a potential public health hazard, depending on the extent of contamination and mishandled exercise at the sale area and the kitchen.

European Food Research and Technology, 2014

Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltag... more Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models. Desirability function was used to determine the optimum ohmic pre-cooking condition by considering the criteria of minimizing hardness ratio, and maximizing chewiness ratio, resilience ratio, log reduction in microbial load, outside chroma ratio, inside chroma ratio and in range of springiness, gumminess and inside L ratios. The optimum ohmic pre-cooking condition was found to be a 15.26 V/cm voltage gradient with no holding time. It is concluded that application of the optimum condition in the related ohmic system offers potential for the production of high quality and safe semi-cooked meat products.

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 2018

Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidas... more Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidasyon ve mikrobiyal gelişim gelmektedir. Üründe meydana gelen oksidasyon lezzet, tekstür ve renkte bozulmalara neden olmakta, sağlığa zararlı bileşenler açığa çıkabilmektedir. Mikrobiyal gelişim gıdada bozulmalara neden olurken patojen mikroorganizmaların gelişimi durumunda gıda kaynaklı hastalıklar da meydana gelebilmektedir. Et ve et ürünlerinde oluşan bu değişimleri engellemek üzere antioksidan ve antimikrobiyal katkılar yaygın olarak kullanılmaktadır. Son yıllarda sağlık ile ilgili endişelerden dolayı et ürünlerinde sentetik katkılar yerine doğal katkıların, özellikle de bitkisel katkıların kullanımına yönelik çalışmalar önemli bir artış göstermiştir. Köfte tipi et ürünlerinde kullanılan bazı bitkisel katkıların mutajenkanserojen olarak kabul edilen ve yüksek sıcaklıklarda pişirilen et ürünlerinde oluşan heterosiklik aminler (HCA) üzerinde de önleyici bir etki gösterdiği belirlenmiştir. Farklı araştırmacılar tarafından yapılan çalışmalarda, köftede kullanılan biberiye, kekik, yeşil çay, enginar, üzüm çekirdeği, zeytin, karanfil gibi doğal katkıların oksidasyon sonucu oluşan kalite kayıplarını azalttığı ve mikrobiyal kaliteyi olumlu yönde etkilediği belirlenmiştir. Bu çalışmada, bitkisel kaynaklı antioksidan ve antimikrobiyal katkıların kullanımının köftenin kimyasal, mikrobiyolojik ve duyusal özellikleri ile Heterosiklik amin (HCA) oluşumu üzerine etkilerinin incelendiği çalışmalar derlenerek sunulmuştur.

World Mycotoxin Journal, 2008

Many types of cheese are an excellent substrate for mould growth. Important fungi growing on chee... more Many types of cheese are an excellent substrate for mould growth. Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor and Trichoderma. Incidence of moulds in cheese indicates that the predominant flora belong to the genus Penicillium. Some types of cheese such as Camembert and Roquefort cheese intentionally contain moulds. In the production of these kinds of cheeses, starter fungal cultures that have low toxigenic capacity should be selected and spontaneously moulded cheeses should not be consumed to avoid mycotoxin risk. Mycotoxins produced by certain moulds as a toxic metabolic substances can be found in dairy products from two origins: (1) indirect contamination, which results when dairy cows ingest feed that contains mycotoxins that pass into the milk such as aflatoxin M1, and (2) direct contamination, which occurs because of the intentional or accidental growth of moulds. The most common mycotoxins which are stable in cheese are c...

Journal of Food Process Engineering, 2015

LWT - Food Science and Technology, 2014

Effectiveness of ohmic treatment on some quality attributes of semi-cooked meatballs was studied.... more Effectiveness of ohmic treatment on some quality attributes of semi-cooked meatballs was studied. Meatball samples were semi-cooked by 15.26 V/cm voltage gradient and 0 s holding time at 75 C. Although ohmic cooking significantly reduced the numbers of total mesophilic aerobic bacteria, mouldyeast, Staphylococcus aureus and completely eliminated Salmonella spp. from meatball samples (p < 0.05), it was not found efficient to inactivate all Listeria monocytogenes cells. Ohmic semi-cooking process was resulted at higher cooking yields, which were supported by high fat and moisture retention values in meatball samples. Metal levels (iron, chromium, nickel and manganese) of ohmically semicooked meatball samples were found below the upper level of dietary exposure levels. Ohmic cooking procedure was found to be safe in terms of PAH formation and mutagenic activity. Sensory evaluation showed that the overall acceptance of the semi-cooked meatball samples were good. These results demonstrate considerable potential for the application of ohmic process for semi-cooking of meatballs.

Quality Assurance and Safety of Crops & Foods, 2012

ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt ... more ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt and wheat flour in Turkey. The aim of the present study was to investigate the microbiological quality of tarhana and its raw material. Methods Samples were collected from eight different regions of Turkey during fermentation period and after drying process. Aerobic plate count, Staphylococcus aureus, Salmonella spp., Clostridium perfringens, coliform, Escherichia coli and Bacillus cereus analysis were applied for detecting the microbiological quality of tarhana samples. Results E. coli and S. aureus were not isolated from all the production steps used. Some of the tarhana samples were found containing coliform, Salmonella, C. perfringens and B. cereus at the beginning of the fermentation process; however, they were not isolated from other stages, except one dried tarhana sample, which were containing C. perfringens in low levels. It is found that yogurt and wheat flour samples met the microbiological criteria given for these products. Changes of pH and acidic values during tarhana fermentations were also detected in the study. Conclusion The results indicated that microbiological and chemical properties of tarhana change depending on the raw materials, fermentation time and techniques used in its production.

Meat Science, 2013

Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking... more Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the electrical conductivity of the meat product. The advantages of ohmic cooking over conventional heating include shorter processing times, higher yields, and less power consumption while still maintaining the colour and nutritional value of meat products. In recent years, ohmic cooking has increasingly drawn interest from the meat industry as a method to ensure the quality and the safety of meat products. The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products.

International Journal of Food Microbiology, 2005

Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their e... more Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their efficacy in reducing the numbers of Salmonella typhimurium on fresh salad vegetables. Fresh whole rocket leaves and shredded spring onion samples were inoculated with S. typhimurium suspensions to provide initial populations of approximately 6 and 3 log cfu/g. After inoculation, vegetables were treated with the test solutions for 0, 15, 30 and 60 min, and pathogens were enumerated by using direct plating on Bismuth Sulphite Agar (BSA). Prior to this work, it was shown that BSA was not toxic for acid injured Salmonella cells by statistical analysis applied to enriched and non-enriched samples (P&amp;amp;amp;amp;gt;0.05). Treatment of rocket leaves with fresh lemon juice and vinegar caused a significant reduction ranging between 1.23 and 4.17 log cfu/g and between 1.32 and 3.12 log cfu/g, respectively, while the maximum reduction reached by using lemon juice-vinegar mixture (1:1) for 15 min, which reduced the number of pathogens to an undetectable level. In the spring onion samples, lemon juice, vinegar and their mixture caused 0.87-2.93, 0.66-2.92 and 0.86-3.24 log cfu/g reductions, respectively.

International Journal of Food Microbiology, 2004

Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effec... more Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella typhimurium (approximately 6 and 3 log cfu/g) on carrots. Treatment of carrot samples with lemon juice vinegar alone for different exposure times (0, 15, 30 and 60 min) caused significant reductions ranging between 0.79 -3.95 and 1.57 -3.58 log cfu/g, respectively, while the number of pathogens was reduced to an undetectable level after 30min treatment by combined used lemon juice vinegar. D

Food Control, 2011

... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Jans... more ... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Janssens, D. & Marzotto, M., (2005 ... 537 Fuentes-Ram rez, LE, Bustillos-Crystales, R., Tapia-Hern ndez, A., Jimen z-Salgado, 538 T.,Wang, ET, Mart nez-Romero, E. & Caballero-Mellado, J., (2001 ...

Food Control, 2007

To evaluate the antimicrobial activity of koruk (unripe grape-Vitis vinifera) juice, cucumber and... more To evaluate the antimicrobial activity of koruk (unripe grape-Vitis vinifera) juice, cucumber and parsley samples were inoculated with two Salmonella typhimurium strains namely S. typhimurium NRRL-B-4420 and S. typhimurium CCM 583 at the level of approximately 10 6 cfu/ml. The samples were treated with koruk juices produced by diVerent methods (by using mortar and electrical blender) for 0, 15, 30 and 60 min. Salmonella cells were counted by using direct surface plating (on Tryptone Soya Agar, Bismuth Sulphite Agar or Xylose Desoxylate Agar with 50 ppm nalidixic acid; TSAN, BSAN or XLDN) and overlay plating (on TSAN/BSAN) methods. Counts on TSAN/BSAN or TSAN, BSAN and XLDAN were not signiWcantly diVerent (P > 0.05). So, further experiments were done with direct surface plating on TSAN and BSAN. Overall statistical analysis indicated that, the antimicrobial eVect of koruk juice was found to be dependent on the culture strains and products used (P < 0.05). Koruk juice exerted an immediate antimicrobial eVect contact with the test microorganisms causing 1-1.5 log cfu/g reductions in initial populations. However, cell reductions in samples exposed to koruk juice for 15, 30 and 60 min varied between 2 and 3.5 log cfu/g depending on the microorganism and test sample used. There was no signiWcant diVerence in cell reduction in samples exposed to koruk juices for 15, 30 and 60 min (P > 0.05) whereas reduction obtained at 0 time diVered signiWcantly (P < 0.05). On the other hand, no signiWcant diVerences were found between the antimicrobial eVects of koruk juices prepared by diVerent methods. Results of the study showed that koruk juice used as Xavouring and acidifying agent in Turkish kitchens, may be considered to be an alternative potential antimicrobial agent at household level for salad vegetables.

Food Control, 2005

In this study, the effects of lemon juice, the mixture of lemon juice-vinegar (1:1) and lemon dre... more In this study, the effects of lemon juice, the mixture of lemon juice-vinegar (1:1) and lemon dressing against Yersinia enterocolitica on carrot were investigated. Carrots inoculated with Y. enterocolitica cells (approximately 10 6 cfu/ml) were treated with 100%, 75% and 50% lemon juice, a mixture of lemon juice-vinegar, and lemon dressing for 0, 15, 30 and 60 min. Enumeration of Y. enterocolitica populations on CIN agar beside TSA agar by using two methods as then performed. One hundred percent lemon juice was the most effective agent used, completely inhibiting viable cells of Y. enterocolitica on carrot after 15 min exposure. Although no growth was observed on carrots treated with 100% lemon juice for 15 min, there was no statistical difference between the antibacterial effects of 100% lemon juice, 75% lemon juice, the mixture of lemon juice-vinegar and lemon dressing whilst the effect of 50% lemon juice was statistically different from those solutions (P < 0.05) and its definite inhibitive activity was seen after 60 min treatment. .tr (M. Karapinar). www.elsevier.com/locate/foodcont Food Control 16 (2005) 845-850

Food Control, 2005

The objective of this research was to determine the microbiological profile of tahin helva, a low... more The objective of this research was to determine the microbiological profile of tahin helva, a low moisture confectionery. A total of 63 tahin helva samples were collected from the retail markets in Izmir, Turkey. These samples were examined by standard procedures for aerobic plate count (APC) and counts of moulds and yeasts, Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. APC of samples ranged from <10 to 1.6 · 10 5 cfu/g. The counts for moulds, yeasts and Enterobacteriaceae ranged from <10 to 1.8 · 10 3 , <10 to 7 · 10 2 , <10 to 8.5 · 10 2 cfu/g, respectively. None of the samples contained S. aureus or Salmonella. The potential for survival of S. aureus in the product stored at refrigeration (4°C) and room (20°C) temperatures was evaluated by artificial contamination. S. aureus cells were still recovered after 9 months of storage at both temperatures. The results of this investigation indicate that S. aureus contamination of tahin helva, (a w of 0.172) may constitute a potential public health hazard, depending on the extent of contamination and mishandled exercise at the sale area and the kitchen.

European Food Research and Technology, 2014

Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltag... more Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models. Desirability function was used to determine the optimum ohmic pre-cooking condition by considering the criteria of minimizing hardness ratio, and maximizing chewiness ratio, resilience ratio, log reduction in microbial load, outside chroma ratio, inside chroma ratio and in range of springiness, gumminess and inside L ratios. The optimum ohmic pre-cooking condition was found to be a 15.26 V/cm voltage gradient with no holding time. It is concluded that application of the optimum condition in the related ohmic system offers potential for the production of high quality and safe semi-cooked meat products.