Browsing by Author "Alisarli, M"

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Changes in the Sensory, Microbiological and Compositional Properties of Turkish White Cheese During Ripening
(Akademiai Kiado, 2002) Atasever, M; Ceylan, ZG; Alisarli, M
Results of the chemical, microbiological and sensorial properties of Turkish white cheese samples are presented during ripening period. It was observed that dry matter, fat, sodium chloride, ash and acidity increased during ripening, whereas pH value decreased. Dry matter, fat in dry matter, salt in dry matter, ash in dry matter and acidity (lactic acid) contents of cheese samples were found between 35.41-39.48%, 42.54-46.10%, 10.80-11.46%, 12.33-13.49%, and 0.61-1.11%, respectively. The pH values were found between 4.98-5.68. Also, high counts of total mesophilic bacteria and Lactobacilli were recorded throughout the ripening of the cheese. Low pH levels and high NaCl content after 30 days affected the growth of most microbial groups resulting in considerably lower counts at 3 months. Lactobacilli constituted the dominant microflora of the cheese. According to sensory evaluations, the cheese samples were more preferred with aging. This study reported here describes chemical, microbiological and organoleptical changes, which occured during ripening of Turkish white cheese.
Contamination of Some Vacuum-Packaged Meat Products With Listeria Monocytogenes
(Akademiai Kiado Zrt, 2005) Alisarli, M; Atasever, M; Gökmen, M
In this Study, the contamination of vacuum-packaged processed meat products by L. monocytogenes was investigated in the samples collected from retail markets in Van, Turkey. Of the 100 samples studied, 44 (44%) were positive for Listeria spp., while 14 samples (14%) of Listeria spp. isolates were identified to be contaminated by L. monocytogenes. Listeria spp. and L. monocytogenes were detected in 60% and 20% of Turkish fermented sausage samples, 48% mid 12% of sausage samples, 40% and 16% of salami samples, and 28% and 8% of pastirma samples, respectively. Because of high level of L. monocytogenes incidence in examined vacuum-packaged meat products, it is essential to make Sure that all necessary sanitary requirements be met to avoid any contamination. It is concluded that inadequte cooking practices or raw consumption of these contaminated products may cause potential risks for public health.
Determination of the Microbiological Quality of Some Dairy Desserts
(Tubitak Scientific & Technological Research Council Turkey, 2002) Alisarli, M; Sancak, YC; Akkaya, L; Elibol, C
This study was designed to demonstrate the microbiological qualities of cream pastries and puddings obtained from five different confectioneries in Van A total of 175 samples consisting of 100 pudding samples (sutlac; 25 keskul 30 supangile 25 kazandibi 20) and 75 cream pastries (butter cream 25 chocolate cream 25 fruit cream 25) were analysed The drop plate technique was used to determine the numbers of total anaerobic bacteria enterobactericeae lactobacilli pseudomonas and yeasts/moulds and the spread plate technique was used to determine the total number of micrococci/staphylococci The mean numbers of total aerobic bacteria were found to be 2 16 3 18 4 65 2 75 6 08 5 96 and 5 76 cfu/g and the mean numbers of enterobactericeae which are important in terms of the microorganism hygiene index were found to be 0 48 2 18 3 24 0 71 4 85 4 77 and 4 03 cfu/g in puddings (sutlai; keskul supangile kazandibi) and cream pastries (butter cream chocolate cream fruit cream) respectively Although the mean numbers of lactobacilli in puddings were found to be 1 08 2 68 4 15 and 2 17 cfu/g respectively they were around 5 cfu/g in cream pastries The mean numbers of pseudomonas and yeasts/moulds in puddings (sutlai; keskul supangile kazandibi) were found to be 0 31 1 58 2 86 and 0 56 cfu/g and 0 64 1 32 3 38 and 1 06 cfu/g respectively and around 4 cfu/g in cream pastries The mean numbers of micrococci/staphylococci in puddings were found to be 1 56 2 34 3 10 and 1 48 cfu/g respectively and around 4 cfu/g in cream pastries It was concluded that the hygenic qualities of dairy desserts were poor due to both production and sale conditions It was also concluded that periodic checks are necessary for improving the hygienic quality of dairy desserts.
The Effect of Different Storage Temperatures on the Growth and Enterotoxin Producing Characteristics of Stapyhlococcus Aureus in Cig Kofte
(Tubitak Scientific & Technological Research Council Turkey, 2003) Sagun, E; Alisarli, M; Durmaz, H
The growing and toxin-producing ability of strains of Staphylococcus aureus producing enterotoxin A (SEA 10652 FDA 196E), B (SEB 10654 FDA 243), C (SEC 10655 137) and D (SED 10656 494) were investigated in cig kofte (a raw ball prepared by the hand-kneading of lean ground-beef, fine bulgur and a variety of spices). For this purpose, cig kofte samples prepared under experimental conditions (Group I containing enterotoxin A, Group II containing enterotoxin B, Group III containing enterotoxin C, Group IV containing enterotoxin D, and Group V (mix) containing enterotoxins A, B, C, and D) were separately contaminated by strains of S. aureus at the level of 10(5) cfu/g, and the samples were stored at 10degreesC, at room temperature (21-23degreesC) and at 30degreesC. The counting of S. aureus colonies and enterotoxin determination in the samples was performed at the initiation of storage, and after 2, 4, 6. 12 and 24 h. There was no increase in the S. aureus count and toxin was not detected in the samples stored at 10degreesC. Enterotoxin was only determined in Group I 24 h after storage among samples stored at room temperature. In all the groups stored at 30degreesC, the S. aureus count increased until 12 h, but decreased between 12 and 24 h. At the same temperature, while enterotoxin was detected only in Groups I (enterotoxin A) and V (enterotoxin A and D) at 12 h: in addition to these groups, enterotoxin was detected in Groups II (enterotoxin B) and IV (enterotoxin D) 24 h after storage. In conclusion, cig kofte contaminated with S. aureus at the level of 10(5) cfu/g produced enterotoxin and caused a health risk while stored at room temperature (21-23degreesC) for 24 h and 30degreesC for 12 h.
Investigation of Staphylococcus Aureus Isolation and Thermonuclease Activity and Enterotoxin Formation in Some Dairy Desserts
(Scientific Technical Research Council Turkey, 2003) Alisarli, M; Sancak, YC; Akkaya, L; Elibol, C
In this study, the isolation of Staphylococcus aureus from dairy desserts, and its thermonuclease activity and enterotoxigenic properties were investigated. A total of 175 samples were analyzed consisting of 100 pudding samples (sutlac [rice pudding] 25, keskul [milk pudding containing coconut] 30, supangile [chocolate pudding] 25, kazandibi [milk pudding slightly burned on the bottom] 20) and 75 cream pastries (butter-cream 25, chocolate-cream 25, fruit-cream 25). According to the analysis, S. aureus was found in a total of 30 (17%) samples in one sutlac (4%), three keskul (10%), four supangile (16%), and two kazandibi (8%) samples (10% of pudding samples; and six butter-cream (24%), ten chocolate-cream (40%), and four fruit-cream (16%) pastry samples of cream pastry samples). The thermonuclease activity of S. aureus (27%) strains isolated from 27 (90%) cream pastry samples was positive and an enterotoxin-producing capacity was determined in 11 samples (37%). Type A enterotoxin was found in seven samples: one keskul, one supangile, one butter-cream pastry, three chocolate-cream pastry, and one fruit-cream pastry. Type C enterotoxin was seen in two samples; one supangile, and one chocolate-cream pastry. Type A/B mixed enterotoxins were seen in sutlac and butter-cream pastries. All enterotoxin producing strains also have thermonuclease activities. In conclusion, if it is considered that foods contaminated with S. aureus after other microflora have been eliminated by heating play an important role in the occurrence of staphylococcal food intoxication, it is suggested that dairy desserts pose a potential health risk in terms of enterotoxigenic staphylococci, necessitating a serious control program concentrating especially on the hygiene of personnel and equipment.
The Prevalance of Verocytotoxigenic E-Coli O157:h7 in Minced and Ground Beef Sold in Afyon Province, Turkey
(M H Schaper Gmbh Co Kg, 2006) Akkaya, L; Kenar, B; Atabay, HI; Alisarli, M
During the past decade, an important zoonosis causing serious public health concern has emerged in the form of Escherichia coli O157 infections. E coli O157:H7 has the potential to produce life-threatening illness in humans. In this study, the prevalence of E coli O157:H7 was investigated in 135 raw minced beef and 125 chopped beef samples obtained from retail markets and butcheries in Afyon, Turkey by means of immunomagnetic separation (IMS). In addition, verotoxin 1 (VT1) and 2 (VT2) production of the isolated E. coli O157:H7 strains was investigated using Glisa Duopath Verotoxin test kits. E. coli O157:H7 was isolated from four (2.9 %) minced beef and from 2 (1.6 %) chopped beef samples examined. Three strains isolated from minced beef and 2 strains isolated from chopped beef produced both VT1 and VT2. One isolate obtained from minced beef produced only VT1. The presence of Escherichia coli O157:H7 in beef samples and verocytotoxin production of the isolated strains suggest that beef samples marketed in this region may pose a risk for public health. Appropriate control and prevention measures should be taken in order to protect consumers.
A Study on the Factors Affecting the Growth of Staphylococus Aureus Strains and Enterotoxin Production in Cream Pastries
(Scientific Technical Research Council Turkey, 2002) Alisarli, M; Sagun, E; Alemdar, S; Akkaya, L
In this study, the growth and enterotoxin production abilities of enterotoxigenic S. aureus strains In cream pastries were investigated. The cream was inoculated with enterotoxigenic S. aureus strains, which produce A (SEA 10652 FDA 196E), B (SEB 10654 FDA 243), C (SEC 10655 137) and D (SED 10656 494) type toxins as mixtures at 10(3), 10(4) and 10(5) cfu/g levels. Cream pastry samples produced with these cream mixtures were stored at 4degreesC, 10degreesC, 18degreesC, room temperature (23-26degreesC) and 30degreesC for 48 hours. The samples taken after 2, 6, 12, 24 and 48 hours during this experiment were analysed microbiologically, physicochemically and serologically. None of the strains produced enterotoxin in cream pastry samples contaminated at 10(3) cfu/g and stored at 4degreesC, 10degreesC and 18degreesC. Enerotoxin A, B, C and D were determined at 30degreesC after 12, 18, 48 and 24 hours, respectively. At room temperature enterotoxin C was not detected but enterotoxin A and D were observed after 24 hours, while the observation time was 48 hours for enterotoxin B. In cream pastry samples contaminated at 10(4) Cfu/g and stored at 18degreesC, only entrerotoxin A was detected after 48 hours. In the samples stored at room temperature, A, B, D and C were observed after 12, 18, 24 and 48 hours, respectively. At 30degreesC, enterotoxin A, B, D and C were detected after 6, 12, 18 and 24 hours, respectively. In the other cream pastry samples contaminated at 105 cfu/g and stored at 18degreesC, entertoxin A was observed after 24 hours. At room temperature enterotoxin A and B were observed after 12 hours and enterotoxin C and D were observed after 18 hours. At 30degreesC, enterotoxin A and D were detected after 6 hours and enterotoxin B and D were detected after 12 hours. Therefore, considering that especially S. aureus strains producing enterotoxin A can produce toxins at low temperatures, it is very important to store food products containing these types of strain in cold conditions and to take necessary precautions in order to prevent contamination with S. aureus strains which produces enterotoxin. Furthermore, necessary hygienic measures should be taken by considering S. aureus strains, especially those producing A type enterotaxin.