Browsing by Author "Sancak, YC"
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Article Determination of the Microbiological Quality of Some Dairy Desserts(Tubitak Scientific & Technological Research Council Turkey, 2002) Alisarli, M; Sancak, YC; Akkaya, L; Elibol, CThis 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.Article 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, CIn 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.Article Note on Histamine Levels in Turkish Style Fermented Sausages(Elsevier Sci Ltd, 2004) Ekici, K; Sekeroglu, R; Sancak, YC; Noyan, TThe histamine contents of Turkish style fermented sausages were determined on 46 samples of five different brands obtained from retail stores in Van in Turkey. Histamine was found in all samples in the range 19.64-87.47 mg/kg (mean 32.13 mg/kg). Histamine levels in the brands differed significantly (P < 0.01). The results suggest that the histamine levels in the sausages were not hazardous in terms of public health although they may be a potential risk to sensitive individuals. (C) 2004 Elsevier Ltd. All rights reserved.Article The Presence and Prevalence of Listeria Species in Milk and Herby Cheese in and Around Van(Scientific Technical Research Council Turkey, 2001) Sagun, E; Sancak, YC; Isleyici, Ö; Ekici, KIn this study 250 raw milk and 254 herby cheese samples collected from Van city center and neighboring Villages were investigated in terms of Listeria species. For Listeria isolation, the method recommended by the FDA was used. Of the raw milk samples, 6 (2.40 %) were found to be positive with regard to Listeria: 3 (1.20 %) had L. monocytogenes. 1 (0.40 %) L. innocua and 1 (0.40 %) L. weishimeri. Of the herby cheese samples, 13 (5.11 %) were found to be positive with regard to Listeria; 10 (3.93 %) had L. monocytogenes. 1 (0.39 %) L. ivanovii. 1 (0.39 %) L. innocua and 1 (0.39 %) L. weishimeri. For the serotype determination of 13 isolates defined as L. monocytogenes Difco Bacto O Antiserum Type 1. Type 4 and Type Poly were used. The results were as follows: 6 isolates Type 1, 2 isolates Type 4, 3 isolates Type Poly. Two isolates was not typable.Article Presence of Motile Aeromonas Ssp in Raw Chicken Meats(indian veterinary Journal, 2006) Isleyici, O; Sancak, YC; Hallac, B; Ekici, KIn this study, 53 samples of raw chicken meat were used for isolation and identification of motile Aeromonas species. Twenty five (47.17%) of all raw chicken meat were found positive with motile Aeromonas species; 15 (28.30%) of them were A. hydrophila, 5 (9.43%) were A. cavia and 5 (9.43%) were A. sobria. As a result, it is stated that the isolation and determination of motile Aeromonas species, particularly pathogenic A. hydrophila from raw chicken meat samples indicates a serious potential risk for public health.Article A Study on the Determination of Histamine Levels in Herby Cheese(A V A Agrarverlag, 2005) Sancak, YC; Ekici, K; Isleyici, O; Sekeroglu, R; Noyan, TCheese, like other fermented foods, may contain histamine as result of decarboxylation of histidine by microorganisms. Histamine is either psychoactive or vasoactive and may cause problems to some consumers. Histamine, has been implicated as the causative agent in several outbreaks of food poisoning. This study was conducted to determine the histamine contents of Herby cheese marketed in Van area, Turkey. Histamine levels of 47 Herby cheese samples purchased from retail stores were quantified by fluorometric o-phthalaldehyde method. Histamine was found in all samples. Histamine concentration varied from 25.62 to 957.62 mg/kg. Mean was 211.82 +/- 206.74 mg/kg. It can be said that the histamine levels in Herby cheeses of 6.38% examined in this study may be hazardous for public health. In conclusion, histamine formation should be controlled by strict use of good hygiene in both raw material and manufacturing environment, with corresponding inhibition of spoiling microorganisms.