Yazar "Erkan M.E." seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • [ X ]
    Öğe
    The examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samples
    (2010) Vural A.; Erkan M.E.; Güran H.S.
    In this study, totally 105 Örgü Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli O157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%, 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Örgü Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.
  • [ X ]
    Öğe
    Physico-chemical and microbiological properties of manna (gezo) samples collected from retailers in south-east of Turkey
    (Gaurav Publications, 2014) Erkan M.E.; Vural A.; Baran M.S.; Güran H.S.; Durmusoglu H.
    Manna (gezo) is a traditional sweet, which is commonly consumed in south-east of Turkey. However, there is a myth about the sweet that it is strongly believed by the people within the region that manna is treated as a magical substance that rains down from the sky and it was thought that it could cure some diseases. In this study, totally 30 manna samples were analyzed. The contamination rate of total mesophilic aerob bacteria, coliform bacteria, Bacillus cereus, mold, yeast, osmophilic yeast and sulfite reducing anaerobe bacteria were found 100, 26.66, 23.33, 23.33, 76.66, 96.66 and 36.66%, respectively. Salmonella spp., Listeria spp., Staphylococcus-Micrococcus and Escherichia coli could not be determined in any of the samples. Mean value of pH and moisture, dry matter, ash, protein, fat and crude cellulose of the manna samples were found 5.86, 3.49, 96.51, 13.77, 0.39, 0.79 and 8.99%, respectively. As a result, important pathogens were not determined in the manna samples. However, some indicator bacteria of hygiene such as coliform were detected. It was concluded that during the production of the manna samples might be contaminated with some microorganisms from different sources and these contaminations caused health risks.