Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021Scopus SJRQ3/r/munzur/3283
  Survival of Shiga Toxin-Producing Escherichia coli (STEC) Serogroups During Production and Storage of Yogurt

  Celik1, G.; Dikici, A.; Koluman, A.

  In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups of O26, O111, O103, and O145 were investigated during production and storage of yogurt. For this purpose, pathogens were individually inoculated into milk after pasteurization along with the starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples were capped and stored at 4oC for 20 days. Pathogens were enumerated at 0, 5, 10, 15, and 20th days of storage. Lactic acid content (%) and pH of the samples were also screened. Moreover, mesophilic Lactococcus spp. and mesophilic Lactobacillus spp. were enumerated during production of yogurt.After incubation, the number of E. coli O157, O26, O103, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 log10 cfu/g, respectively. A significant decrease was determined in all groups during the storage of yogurt samples at 4oC (p<0.05). It was detected on the 20th day of storage that the number of E. coli O157:H7 and non-O157 STEC serogroups of O103 and O145 were under the detection limit. However, STEC O26 and O111 were viable around 1.51±0.98 and 1.18±0.62 log10 cfu/g respectively. Results of the study showed that Escherichia coli O157:H7 and non-O157 STEC serogroups might pose a potential health risk during production and storage of yogurt.

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  AtıfScopus4·OpenAlex5

  İncele
• Derleme MakaleYalnız künye2013Scopus SJRQ4/r/munzur/5606
  Gıdaların 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 Dizin4

  İncele
• MakaleYalnız künye2011Scopus SJRQ2/r/munzur/4396
  Presence 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.

  AtıfWoS14

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• MakaleYalnız künye2011Scopus SJRQ2/r/munzur/4112
  Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens

  Yesillik, S.; Yildirim, N.; Dikici, A.; Yildiz, A.

  In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.

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  AtıfWoS23·OpenAlex38

  İncele
• MakaleYalnız künye2010Scopus SJRQ3/r/munzur/4871
  SEASONAL VARIATIONS OF BIOCHEMICAL TASTE PARAMETERS IN MILKS FROM CONVENTIONAL AND ENVIRONMENT - FRIENDLY ORGANIC FARMING

  Cimen, M.; Yildirim, N.; Dikici, A.; Kaplan, O.; Yildirim, N. Cikcikoglu

  CIMEN, M., N. YILDIRIM, A. DIKICI, O. KAPLAN and N. CIKCIKOGLU YILDIRIM, 2010. Seasonal variations of biochemical taste parameters in milks from conventional and environment-friendly organic farming. Bulg. J. Agric. Sci., 16: 728-732 The aim of this study is to research the milk biochemical taste components in organic (ORG) and conventional (CON) systems for different season. In study, all data were investigated for all season of 2004. Milk fat levels in both groups for summer season were lower than any other season. Average milk fat values in ORG treatment were lower than the values of CON treatment in all season except winter period. Therefore, a decrease in fat percentage for organic milk can directly lead to taste loss. Similarly, total solid rates in conventional milks in spring period were more favorable than rates in organic milk for desired taste. However, the pH value in organic milk was more acceptable for required flavor in summer season.

  AtıfWoS2

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• MakaleYalnız künye2010Scopus SJRQ2/r/munzur/4295
  IN VITRO ANTIMICROBIAL EVALUATION OF COMMERCIAL TEA EXTRACTS AGAINST SOME PATHOGEN FUNGI AND BACTERIA

  Yildirim, N.; Bekler, F. Matpan; Yildirim, N. Cikcikoglu; Dikici, A.

  The in vitro antimicrobial activity of crude ethanol, methanol, hexane and aqueous extracts of commercial tea types such as fennel (Foeniculum sp.), senna (Cassia sp.), basilrosemary (Ocimum sp.-Rosmarinus sp), daisy (Bellis sp.) and sage (Salvia sp) against pathogen fungi (Colletotrichum coccodes, Epicoccum nigrum, Scopulariopsis brevicaulis) and foodborne pathogen bacteria (Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Bacillus cereus, Klebsiella pneumoniae, Enterobacter sp.) were investigated with disk diffusion method. Senna (Cassia sp.) exhibed the most effective antimicrobial activity in both ethanolic and methanolic extracts. The best antimicrobial effect (30.6 mm) against E. nigrium was seen in methanolic senna (Cassia sp.) extract. The results of the study indicate that commercial tea types have showed various levels of antimicrobial activity depend on the type of solvent used in the extraction procedure.

  AtıfWoS5

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• MakaleYalnız künye2010Scopus SJRQ3/r/munzur/4657
  Effect 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).

  AtıfWoS5

  İncele
• MakaleYalnız künye2010Scopus SJRQ3/r/munzur/5651
  Elazığ’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 Dizin2

  İncele
• MakaleYalnız künye2010Scopus SJRQ3/r/munzur/4651
  Presence 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.

  AtıfWoS2

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