Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2016Yüksek Ekonomik Değeri Olan Bazi Su Ürünlerinde Listeria monocytogenes Kontaminasyonunun Giderilmesi için Nisin ve Gama Işınlama Kombinasyonlarının Etkisi
Dikici, Abdullah; Koluman, Ahmet
Küresel tüketimde balık ve diğer su ürünleri önemli rol oynamaktadır. Deniz ürünleri diğer ürünlerle kıyasla daha fazla Listeria monocytogenes kontaminasyonu riski taşımaktadır. L. monocytogenes riski belirli üretim yöntemleri ile düşürülmelidir. Çeşitli çalışmalar Nisin uygulamasının tek veya kombine olarak farklı koşullardaki farklı gıdalarda etkili olduğunu göstermiştir. Bunlara ek olarak, gama ışınlama su ürünlerinde raf ömrünün uzatılması ve patojenlerin dekontaminasyonu için belirgin bir potansiyele sahiptir. Farklı dört adet ekonomik değeri yüksek ürüne gama ışınlaması Nisin içerecek veya içermeyecek şekilde uygulandı. Sonuçlara göre Nisin uygulanmamış gruplarda L. monocytogenes 5 kGy ışın dozu ile eradike edilebilirken, Nisin kombinasyonu uygulanması gereken dozu 3 kGy seviyesine çekmiştir. Buna bağlı olarak farklı su ürünlerinde, Nisin ve ışınlama kombinasyonlarının L. monocytogenes kontaminasyonunun giderilmesinde beraber uygulanmasının verimli olacağı düşünülmüştür.
AtıfOpenAlex1TR Dizin1
İncele - MakaleAçık Erişim2015Scopus SJRQ1Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout
Dikici, Abdullah; Koluman, Ahmet; Calicioglu, Mehmet
The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producing Escherichia coli (O157:1-17 and non-O157 serogroups including O103, O111, O145 and O26) at different conditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli (similar to 7.00 + 1.00 log(10) cfu/g) were treated with the lactic acid solutions at different concentrations (0% (control), 1.5%, 2.0%, or 2.5%) and at different temperatures (20, 40, or 50 degrees C) for 3 min. Results indicated that regardless of the treatment temperature, no significant reduction in the numbers of any serogroup occurred in the control group (0%) (p > 0.05). However, lactic acid at concentration of 1.5%, 2% and 2.5% was found to be effective against all organisms tested. There was no significant difference (p > 0.05) between E. coli O157:H7 and non-O157 STEC serogroups at any treatment group. The highest reductions (ca. 400 log(10) cfu/g) of all serotypes in both produces were observed after immersing into 2.5% lactic acid at 50 degrees C. The results of this study showed that decontamination of fresh produces such as spinach and soybean sprout with lactic acid solutions prepared at mild temperatures (40 degrees C and 50 degrees C) might be an effective safety measure in preventing public health risks associated with these products contaminated with STEC. (C) 2014 Elsevier Ltd. All rights reserved.
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İncele - Derleme MakaleYalnız künye2013Scopus SJRQ4Gıdaların coğrafi işaretlenmesi
Aktaş, Rind Kürşat; Dikici, Abdullah; Koluman, Ahmet
Geleneksel gıdaların üretiminde sürdürülebilirliğin en önemli teminatlarından birisi ürünlerin coğrafi etiketlenmesidir. Coğrafi etiketleme, Avrupa Birliği (AB) üyesi ve aday ülkelerde yaygın olarak işleme konulmaktadır. Türkiye Cumhuriyeti, birçok farklı ürünü ile coğrafi etiketleme işlemlerine başlamıştır. Dünyada yeni önem kazanan coğrafi işaretlemenin ülkemizde de yaygınlaşması için, farkındalığın oluşturularak biran önce geleneksel ürünlerimizde coğrafi etiketlenmiş ürün sayısının arttırılması gerektirmektedir.
AtıfTR Dizin4İncele - MakaleAçık Erişim2013Scopus SJRQ1Effect of Tween 20 on antibacterial effects of acidic, neutral and alkaline decontaminants on viability of Salmonella on chicken carcasses and survival in waste decontamination fluids
Dikici, Abdullah; Arslan, Ali; Yalcin, Halil; Ozdemir, Pinar; Aydin, Isil; Calicioglu, Mehmet
The effect of Tween 20 on antimicrobial effects of acidic (lactic acid), neutral (cetyl pyridinium chloride) and alkaline (trisodium phosphate) decontaminants to reduce the numbers of Salmonella inoculated to broiler carcasses were studied. In addition, survival of Salmonella in waste decontamination fluids was investigated. For this purpose, an average of 7 +/- 1 log(10) cfu/ml Salmonella Enteritidis and Salmonella Typhimurium cocktail was surface-inoculated on to a total of 110 broiler carcasses. Contaminated carcasses were immersed in to tap water (control), lactic acid (LA) (1-2%), cetyl pyridinium chloride (CPC) (0.5-1%), or trisodium phosphate (TSP) (8%) and the combinations of these treatments with Tween 20 (TW20) (0.5%) for 15 min. Results indicated that. Salmonella numbers significantly decreased (P < 0.05) in all groups, except control and 1% LA. No significant difference was found between treatments with and without TW20. In waste decontamination fluids, 6.68 and 3.41 log(10) cfu/ml of Salmonella were recovered from control and CPC groups, respectively, while no viable Salmonella cell was detected in LA and TSP groups by direct plating. It was concluded that regardless of TW20, the antimicrobials tested were effective to reduce Salmonella in poultry carcasses. However, the pathogen may survive in neutral waste decontamination fluid such as CPC and can pose a risk for consumer health by contaminating the plant environment. (c) 2012 Elsevier Ltd. All rights reserved.
AtıfWoS11OpenAlex14İncele - Derleme MakaleYalnız künye2013Scopus SJRQ1Antimicrobial resistance of emerging foodborne pathogens: Status quo and global trends
Koluman, Ahmet; Dikici, Abdullah
Emerging foodborne pathogens are challenging subjects of food microbiology with their antibiotic resistance and their impact on public health. Campylobacter jejuni, Salmonella spp. and Verotoxigenic Escherichia coli (VTEC) are significant emerging food pathogens, globally. The decrease in supply and increase in demand lead developed countries to produce animal products with a higher efficiency. The massive production has caused the increase of the significant foodborne diseases. The strict control of food starting from farm to fork has been held by different regulations. Official measures have been applied to combat these pathogens. In 2005 EU declared that, an EU-wide ban on the use of antibiotics as growth promoters in animal feed would be applied on 1 January 2006. The ban is the final step in the phasing out of antibiotics used for non-medical purposes. It is a part of the Commission's strategy to tackle the emergence of bacteria and other microbes resistant to antibiotics, due to their overexploitation or misuse. As the awareness raises more countries banned application of antibiotics as growth promoter, but the resistance of the emerging foodborne pathogens do not represent decrease. Currently, the main concern of food safety is counter measures against resistant bugs.
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İncele - MakaleAçık Erişim2013Scopus SJRQ1Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7
Ilhak, Osman Irfan; Dikici, Abdullah; Can, Ozlem Pelin; Seker, Pinar; Öksüztepe, Gulsum; Çalicioglu, Mehmet
The objective of the present study was to obtain data about cooking time and temperature of kiymali pide in the restaurants and to investigate thermal inactivation of E. coli O157:H7 during experimental kiymali pide making. A field study was conducted in randomly selected 23 of 87 pide restaurants. Processing parameters including oven temperature, cooking period and post-cooking temperature were determined. Kiymali pide samples were prepared using ground beef filling experimentally inoculated with E. coli O157:H7 (7.6 log(10) CFU/g). Pide samples were cooked at a conventional oven at 180 degrees C for 180, 240, 270, 300 and 330 s. Results of the current study suggest that cooking kiymali pide at 180 degrees C for at least 330 s (5.5 min) may provide sufficient food safety assurance (>= 6 log(10) CFU/g) for E. coli O157:H7. (C) 2013 Elsevier Ltd. All rights reserved.
AtıfOpenAlex3İncele - MakaleAçık Erişim2013Scopus SJRQ3Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in cig kofte
Dikici, Abdullah; Ilhak, Osman Irfan; Çalicioglu, Mehmet
This study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in cig kofte. In experiment 1, a cig kofte batch was inoculated with high levels of E. coli O157: H7 or L. monocytogenes (7.00 log(10) cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the cig kofte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did not cause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157: H7 and L. monocytogenes in cig kofte or similar foods.
AtıfWoS3OpenAlex5İncele - MakaleAçık Erişim2013Scopus SJRQ1Survival of Listeria monocytogenes during Production and Ripening of Traditional Turkish Savak Tulum Cheese and in Synthetic Gastric Fluid
Dikici, Abdullah; Calicioglu, Mehmet
This study investigated the survival and acid tolerance of Listeria monocytogenes during the 2-day processing stage and 90-day ripening of Savak tulum cheese, a traditional cheese in Turkey. Experimental Savak tulum cheese was produced from raw sheep's milk that was inoculated with a L. monocytogenes mixture consisting of five strains (average 7.0 log CFU/ml) and was ripened at 6 degrees C for 90 days. Microbiological and chemical analyses and acid exposure experiments in synthetic gastric fluid (SGF) (pH 1.5 to 2.5) were carried out on days 1 and 2 during processing and on days 0, 15, 30, 45, 60, and 90 during ripening. The numbers of L. monocytogenes did not decrease during processing, but a total of 4.1 log CFU/g reduction was observed during ripening. Throughout the ripening period, L. monocytogenes cells survived direct 90-min exposures of the cheese samples to SGF. These results suggest that, although the pathogen numbers decreased in Savak tulum cheese ripened at 6 degrees C for 90 days, a sublethal environment may have occurred in the cheese during the production stage, activating the acid-tolerance mechanisms of the pathogen and allowing L. monocytogenes to maintain its viability in the SGF for 90 min.
AtıfWoS4OpenAlex6İncele - MakaleYalnız künye2011Scopus SJRQ2Presence of Staphylococcus aureus and Staphylococcal Enterotoxins in Different Foods
Koluman, Ahmet; Unlu, Teoman; Dikici, Abdullah; Tezel, Atanur; Akcelik, E. Nazan; Burkan, Zeynep T.
Staphylococcal food poisoning is one of the most prevalent causes of gastroenteritis throughout the world. This study has three steps. In the first step of the study, different food matrices were analyzed for the presence of Staphylococcus aureus. In the second step, types of staphylococcal enterotoxins (SET) from these foods were analyzed. Lastly, antibiotic resistance of S. aureus isolated was determined using conventional and PCR methods. For this purpose, 300 different food samples were evaluated for contamination with S. aureus. From these samples 221 S. aureus strains were isolated. The same strains were evaluated for antibiotic resistance and existence of mecA gene. All strains were at least resistant to 2 antibiotics, but no MRSA strain was detected. Staphylococcal Enterotoxins (SE) were determined with VIDAS and ELISA from the foods of concern. The results of the analysis held with Vidas SET2 showed 72 (24%) of 300 samples and with ELISA these enterotoxins showed difference in distribution.
AtıfWoS14İncele - MakaleYalnız künye2010Scopus SJRQ3Elazığ’da satılan kremalı pastalarda E. coli O157:H7’nin varlığı
Patır, Bahri; İlhak, O. İrfan; Dikici, Abdullah; Öksüztepe, Gülsüm; Çalıcıoglu, Mehmet
Bu araştırma, Elazığ’da tüketime sunulan kremalı (sade, kakaolu, meyveli) pastalarda Escherichia coli O157:H7’nin mevcudiyetini belirlemek amacıyla yapıldı. Araştırmada 100 adedi sade kremalı, 50 adedi kakao kremalı ve 50 adedi de meyve kremalı olmak üzere toplam 200 kremalı pasta örneği incelendi. Örneklerin zenginleştirme işlemini takiben CT-SMAC besi yerine yapılan ekim sonucunda; 65 sade kremalı örnekten 138; 8 kakao kremalı örnekten 25; 19 meyve kremalı örnekten 45 adet olmak üzere toplam 208 adet tipik koloniden (renksiz-şeffaf) izolasyon yapıldı. Seçilen bu izolatlara E. coli O157:H7 serotipinin teşhisi için metot kısmında verilen ileriki işlem basamakları uygulandı. Ancak tipik E. coli O157:H7 özelliği gösteren suş tespit edilemediği için, izolatlara H7 tayin işlemleri yapılmadı. İncelenen kremalı (sade, kakaolu, meyveli) yaş pasta örneklerinin hiçbirinde E. coli O157:H7 tespit edilemedi. Bu yönüyle, halk sağlığı açısından sevindirici bir durum olmakla birlikte, bu tür ürünlerin çoğu zaman diğer patojen bakterileri de barındırdığı bilinmektedir. Halk sağlığı açısından potansiyel risk durumunun ortadan kaldırılması ve halkımıza sağlıklı pastacılık ürünlerinin sunulması, ancak bu tür ürünlerin hazırlanmasında kesinlikle hijyenik şartlara uyulmasıyla mümkün olabilecektir..
AtıfTR Dizin2İncele - MakaleYalnız künye2010Scopus SJRQ3Effect of Potassium Sorbate on Some Microbiological Properties of Cokelek Stored at Different Temperatures
Öksüztepe, Gulsum; Ilhak, O. Irfan; Dikici, Abdullah; Çalicioglu, Mehmet; Patir, Bahri
In this study, the effect of potassium sorbate at 0.01%, 0.05% and 0.1% on the some microbiological (total aerobic mesophilic bacteria-IAMB, coliform bacteria, Lactobacillus-Leuconostoc-Pediococcus, Stapylococcus-Micrococcus. enterococcus and yeast-mold) and chemical (pH, acidity) properties of cokelek stored at 4 +/- 1 degrees C or 22 +/- 1 degrees C was investigated. It was seen that adding potassium sorbate at 0.01%, 0.05% and 0.1% to cokelek did not have an effect on numbers of TAMB, coliform bacteria, lactobacillus- leuconostoc- pediococcus, staphylococcus-micrococcus in cokelek stored at both 4 +/- 1 degrees C and 22 +/- 1 degrees C (P>0.05). However, adding potassium sorbate at 0.05% and 0.1% to cokelek had an effect on numbers of enterococci and yeast-mold in cokelek stored at 4 +/- 1 degrees C (P<0.05). It was also not observed significant difference in pH and acidity levels between control group and treatment groups containing potassium sorbate during storage period (P>0.05).
AtıfWoS5İncele - MakaleYalnız künye2010Scopus SJRQ3Presence of E. coli O157:H7 in Cakes Marketed in Elazig
Öksüztepe, Gulsum; Patir, Bahri; Çalicioglu, Mehmet; Ilhak, O. Irgan; Dikici, Abdullah
The present study was undertaken to investigate the presence of Escherichia coli O157:H7 in cakes (plain, with cacao, with fruit) marketed in Elazig. A total of 200 cake samples as 100 plain, 50 with cacao, and 50 with fruit were analysed. Following the enrichment, the samples were plated on to CT-SMAC agar. A total of 208 typical colonies (colourless) as 138 colonies from 65 plain cakes, 25 colonies from 8 cakes with cacao, and 45 colonies from 19 cakes with fruit were isolated. These colonies were subjected to further analysis given in the materials and methods section for identification of serotype O157:H7 of E. coli. However, no colonies representing E. coli O157 were detected in any of the samples. Therefore, analysis was not proceeded for determining H7 in any of the isolates. E. coli O157:H7 was not detected in any of the cake samples analyzed. Although this finding is a good news for public health, considering other pathogens, which may exist in cakes, it is concluded and reemphasized that strict hygienic practices should be applied at every stage of cake production.
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