Yazar "Ciftcioglu G." seçeneğine göre listele

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    Detection of Vibrio spp. in mussels harvested from Marmara sea of Turkey
    (2006) Ciftcioglu G.; Arun O.O.; Vural A.; Acar M.S.
    Thirty raw and 30 fried mussel samples were analyzed for the presence of Vibrio spp. twenty two out of 30 raw mussel samples (73.3%) were found contaminated with Vibrio spp. Eight Vibrio vulnificus strains was isolated from 30 raw mussel samples (26.7%). Other Vibrio spp. which were frequently isolated were V. alginolyticus, V. parahaemolyticus, V. cholera and V. mimicus and they were detected at the rate of 36.7%, 20.0%, 6.7% and 3.3% respectively. No Vibrio spp. were detected in fried mussels.
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    Öğe
    Determination of E. coli O157 in raw and cooked Doner kebabs by using IMS technique
    (2007) Arun O.O.; Aydin A.; Vural A.; Ciftcioglu G.; Aksu H.
    Escherichia coli O157 is one of the major threats to public health due to the consumption of meat and meat products. The microorganism is known as a food-borne pathogen even in the presence of low levels. Therefore, a more sensitive method is required to be used for the detection of the microorganism. Immunomagnetic separation (IMS) is a technique used to improve the sensitivity of the detection. IMS has been used to determine the presence of E. coli O157 in raw and cooked Doner samples in this study. 3 out of 30 raw Doner samples have been found to be contaminated with E. coli O157. None of the cooked samples were carrying the agent.
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    Effect of gamma irradiation on microbiological quality of fermented sausages
    (2007) Vural A.; Ciftcioglu G.; Aksu H.
    Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.