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• MakaleYalnız künye2016/r/munzur/5431
  Yüksek 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.

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  AtıfOpenAlex1·TR Dizin1

  İncele
• MakaleAçık Erişim2015Scopus SJRQ1/r/munzur/4101
  Comparison 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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  AtıfWoS20·OpenAlex21

  İncele
• MakaleAçık Erişim2013Scopus SJRQ1/r/munzur/4041
  Survival 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.

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  AtıfWoS4·OpenAlex6

  İncele
• MakaleAçık Erişim2013Scopus SJRQ1/r/munzur/4416
  Effect 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.

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  AtıfOpenAlex3

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• MakaleAçık Erişim2013Scopus SJRQ1/r/munzur/4958
  Effect 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.

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  AtıfWoS11·OpenAlex14

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• Derleme MakaleYalnız künye2013Scopus SJRQ1/r/munzur/4687
  Antimicrobial 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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  AtıfWoS89·OpenAlex112

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• MakaleAçık Erişim2013Scopus SJRQ3/r/munzur/4382
  Effects 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.

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  AtıfWoS3·OpenAlex5

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