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Öğe Changes of microbiological quality in meatballs after heat treatment(Springer, 2005) Yilmaz, I; Arici, M; Gümüs, TThe effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2x10(4) supercript stop cfu/ml were investigated. The meatballs were stored at 4 degrees C. The flora of the raw meatballs is described in this paper. While Salmonella was found in each sample, none of the samples contained C. perfringens or E. coli O157:H7. The processes of grill cooking or microwave cooking decreased the microbial flora by 2-3 log cycles. E. coli O157:H7 was completely destroyed by all cooking methods. E. coli O157:H7 count of the raw meatball samples increased for 1.5 log cycles at the end of storage compared to beginning.Öğe The fate of ochratoxin A during the Pekmez production from mouldy grapes(Elsevier Sci Ltd, 2004) Arici, M; Gümüs, T; Kara, FThe grape juices produced from mouldy grapes that are contaminated naturally with OA between 2.1 and 9.8 mug/l were used in pekmez production. In the processing steps of pekmez, changes in OA amount were examined. The amounts of OA in pekmez samples were found to be 5-6 times higher than OA amount of grape juice. The dry matter (%), total sugar (%) and pH values were 18.93, 17.82 and 3.36 at the beginning of the experiment while they were 71.42, 67.35 and 3.91 at the end of the experiment, respectively. (C) 2003 Elsevier Ltd. All rights reserved.Öğe Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey(Elsevier Sci Ltd, 2004) Öksüz, Ö; Arici, M; Kurultay, S; Gümüs, TIn different countries numerous people have suffered from many infections caused by Escherichia coli O157:H7 within the last 20 years. This bacterium has been found in healthy bovine faeces. Therefore milk and milk products produced from such animals' milk may cause an infection risk if the milk has not been adequate pasteurised. In this research, 100 raw milk samples from different bovines and 50 white pickled cheeses manufactured from raw milk were examined for the presence of E. coli O157. Furthermore some physical and chemical properties were investigated. According to the analysis results, E. coli O157 was determined in 1% of the total raw milk samples and in 4% of the cheese samples. pH values were found to be higher than 4.50 in 80% of the total cheese samples. The main reason was that no lactic starters were used in this kind of cheese manufacturing process. Due to the low acidity of the cheese samples, E. coli O157 counts may increase and its survival time may be longer than in cheeses made using starter cultures. Thus, white pickled cheeses manufactured from unpasteurised milk have a potential infection risk as a result of E. coli O157 existence. (C) 2003 Elsevier Ltd. All rights reserved.Öğe Presence of patulin in fruit and fruit juices produced in Turkey(Umschau Verlag, 2003) Demirci, M; Arici, A; Gümüs, TThe authors checked 41 samples of fruit and 85 samples of fruit juices produced in Turkey (10 samples of cherries, 10 of strawberries, 5 of raspberries, 6 of white mulberries, 10 of black mulberries, 30 of apples juice, 30 of apricot and 25 of peach juices) for patulin. 9 out of 10 cherry samples have been found to contain 5.6-113.3 mug/kg (ppb), 4 out of 6 white mulberry samples 32-426 ppb, 3 out of 5 raspberry samples 48-746 ppb, 8 out of 10 strawberry samples 3.2-572 ppb, 7 out of 10 black mulberry samples 6.8-157.4 ppb patulin. 12 out of 30 samples of apple juice contained 3.2-106.9 ppb, 11 out of 25 peach samples 4.3-93.2 ppb patulin. No patulin was detected in any of the apricot juices checked.
