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Öğe Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157: H7 and Staphylococcus aureus(Springer-Verlag, 2002) Daglioglu, O; Arici, M; Konyali, M; Gumus, TAs a traditional fermented product tarhana is the dry form of yoghurt-cereal mixture and form an important part of diets of many people in Turkey. Organic acid production during the fermentation and lowering the moisture content below 10% by drying have bacteriostatic effect on pathogenic microorganisms and increase product shelf life. In this research tarhana doughs were inoculated with pathogenic microorganisms Escherichia coli O157:H7, Staphylococcus aureus and E. coli O157:H7+S. aureus, separately. Tarhana samples were fermented at 35 +/- 2 degreesC for seven days, and dried using either a conventional hot air oven or a microwave oven. Counts of E. coli O157:H7, S. aureus, total mesophile aerobic bacteria, yeast-mould and lactic acid bacteria, as well as moisture and pH values were determined during fermentation and after drying. E. coli O157:H7 survived until the third day of fermentation in the inoculated samples; however it was not present after the fifth day. Counts of S. aureus decreased markedly after the first day of fermentation and were 10(2) cfu/g at the end of fermentation. Microwave drying completely destroyed the pathogen S. aureus, and was more efficient than the conventional method in reducing microbial population and moisture content of the samples.Öğe Occurrence of fumonisin in processed and low processed corn-based products in Turkey(Akademiai Kiado, 2004) Arici, M; Daglioglu, O; Gumus, T; Daglioglu, FA total of 92 corn-based food products consisting of 53 low-processed and 39 processed samples were collected at random from retail markets and bazaars in various provinces of Turkey and analysed for total fumonisin levels. Twenty-one (40%) low-processed and nine (23%) processed samples were found to contain fumonisin. Total fumonisin contamination in the low-processed products ranged from 0.8 to 273 mg kg(-1), and in the processed products from 0.3 to 76.8 mg kg(-). Considering all 92 samples, the highest frequency of detection and the highest concentrations (in flour samples up to 273 mg kg(-1)) were detected in low-processed products. These results indicated the natural contamination of corn-based low-processed and processed food products for human consumption in Turkey by fumonisins.Öğe A survey of barley, malt and beer contamination with ochratoxin A in Turkey(Inst Brewing, 2004) Gumus, T; Arici, M; Demirci, MThe presence of ochratoxin A (OTA) was investigated in barley, malt and beer samples using an ELISA method (RIDASCREEN). The lower detection limit of this OTA test was 0.08 mug/L for beer and 0.4 mug/kg for barley and malt. In 26 out of 29 barley samples the OTA content was between 0.53-12 mug/kg. OTA was between 0.5-6.6 mug/kg in 23 out of 24 malt samples. Only one malt sample had no detectable OTA using RIDASCREEN. The OTA content was between 0.1-8.10 mug/L in 42 out of 150 beer samples (28%) and in 108 beer samples OTA was not found at detectable levels (72%). Only one beer sample contained more than 5 mug/L OTA.
