Many types of cheese are an excellent substrate for mould growth. Important fungi growing on chee... more Many types of cheese are an excellent substrate for mould growth. Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor and Trichoderma. Incidence of moulds in cheese indicates that the predominant flora belong to the genus Penicillium. Some types of cheese such as Camembert and Roquefort cheese intentionally contain moulds. In the production of these kinds of cheeses, starter fungal cultures that have low toxigenic capacity should be selected and spontaneously moulded cheeses should not be consumed to avoid mycotoxin risk. Mycotoxins produced by certain moulds as a toxic metabolic substances can be found in dairy products from two origins: (1) indirect contamination, which results when dairy cows ingest feed that contains mycotoxins that pass into the milk such as aflatoxin M1, and (2) direct contamination, which occurs because of the intentional or accidental growth of moulds. The most common mycotoxins which are stable in cheese are c...
Quality Assurance and Safety of Crops & Foods, 2012
ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt ... more ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt and wheat flour in Turkey. The aim of the present study was to investigate the microbiological quality of tarhana and its raw material. Methods Samples were collected from eight different regions of Turkey during fermentation period and after drying process. Aerobic plate count, Staphylococcus aureus, Salmonella spp., Clostridium perfringens, coliform, Escherichia coli and Bacillus cereus analysis were applied for detecting the microbiological quality of tarhana samples. Results E. coli and S. aureus were not isolated from all the production steps used. Some of the tarhana samples were found containing coliform, Salmonella, C. perfringens and B. cereus at the beginning of the fermentation process; however, they were not isolated from other stages, except one dried tarhana sample, which were containing C. perfringens in low levels. It is found that yogurt and wheat flour samples met the microbiological criteria given for these products. Changes of pH and acidic values during tarhana fermentations were also detected in the study. Conclusion The results indicated that microbiological and chemical properties of tarhana change depending on the raw materials, fermentation time and techniques used in its production.
Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their e... more Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their efficacy in reducing the numbers of Salmonella typhimurium on fresh salad vegetables. Fresh whole rocket leaves and shredded spring onion samples were inoculated with S. typhimurium suspensions to provide initial populations of approximately 6 and 3 log cfu/g. After inoculation, vegetables were treated with the test solutions for 0, 15, 30 and 60 min, and pathogens were enumerated by using direct plating on Bismuth Sulphite Agar (BSA). Prior to this work, it was shown that BSA was not toxic for acid injured Salmonella cells by statistical analysis applied to enriched and non-enriched samples (P>0.05). Treatment of rocket leaves with fresh lemon juice and vinegar caused a significant reduction ranging between 1.23 and 4.17 log cfu/g and between 1.32 and 3.12 log cfu/g, respectively, while the maximum reduction reached by using lemon juice-vinegar mixture (1:1) for 15 min, which reduced the number of pathogens to an undetectable level. In the spring onion samples, lemon juice, vinegar and their mixture caused 0.87-2.93, 0.66-2.92 and 0.86-3.24 log cfu/g reductions, respectively.
... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Jans... more ... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Janssens, D. & Marzotto, M., (2005 ... 537 Fuentes-Ram rez, LE, Bustillos-Crystales, R., Tapia-Hern ndez, A., Jimen z-Salgado, 538 T.,Wang, ET, Mart nez-Romero, E. & Caballero-Mellado, J., (2001 ...
Many types of cheese are an excellent substrate for mould growth. Important fungi growing on chee... more Many types of cheese are an excellent substrate for mould growth. Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor and Trichoderma. Incidence of moulds in cheese indicates that the predominant flora belong to the genus Penicillium. Some types of cheese such as Camembert and Roquefort cheese intentionally contain moulds. In the production of these kinds of cheeses, starter fungal cultures that have low toxigenic capacity should be selected and spontaneously moulded cheeses should not be consumed to avoid mycotoxin risk. Mycotoxins produced by certain moulds as a toxic metabolic substances can be found in dairy products from two origins: (1) indirect contamination, which results when dairy cows ingest feed that contains mycotoxins that pass into the milk such as aflatoxin M1, and (2) direct contamination, which occurs because of the intentional or accidental growth of moulds. The most common mycotoxins which are stable in cheese are c...
Quality Assurance and Safety of Crops & Foods, 2012
ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt ... more ABSTRACT Objectives Tarhana is a traditional fermented product produced from a mixture of yogurt and wheat flour in Turkey. The aim of the present study was to investigate the microbiological quality of tarhana and its raw material. Methods Samples were collected from eight different regions of Turkey during fermentation period and after drying process. Aerobic plate count, Staphylococcus aureus, Salmonella spp., Clostridium perfringens, coliform, Escherichia coli and Bacillus cereus analysis were applied for detecting the microbiological quality of tarhana samples. Results E. coli and S. aureus were not isolated from all the production steps used. Some of the tarhana samples were found containing coliform, Salmonella, C. perfringens and B. cereus at the beginning of the fermentation process; however, they were not isolated from other stages, except one dried tarhana sample, which were containing C. perfringens in low levels. It is found that yogurt and wheat flour samples met the microbiological criteria given for these products. Changes of pH and acidic values during tarhana fermentations were also detected in the study. Conclusion The results indicated that microbiological and chemical properties of tarhana change depending on the raw materials, fermentation time and techniques used in its production.
Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their e... more Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their efficacy in reducing the numbers of Salmonella typhimurium on fresh salad vegetables. Fresh whole rocket leaves and shredded spring onion samples were inoculated with S. typhimurium suspensions to provide initial populations of approximately 6 and 3 log cfu/g. After inoculation, vegetables were treated with the test solutions for 0, 15, 30 and 60 min, and pathogens were enumerated by using direct plating on Bismuth Sulphite Agar (BSA). Prior to this work, it was shown that BSA was not toxic for acid injured Salmonella cells by statistical analysis applied to enriched and non-enriched samples (P>0.05). Treatment of rocket leaves with fresh lemon juice and vinegar caused a significant reduction ranging between 1.23 and 4.17 log cfu/g and between 1.32 and 3.12 log cfu/g, respectively, while the maximum reduction reached by using lemon juice-vinegar mixture (1:1) for 15 min, which reduced the number of pathogens to an undetectable level. In the spring onion samples, lemon juice, vinegar and their mixture caused 0.87-2.93, 0.66-2.92 and 0.86-3.24 log cfu/g reductions, respectively.
... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Jans... more ... 503 De Vero, L. (2010). ... 511 Dellaglio, F., Cleenwerck, I., Felis, GE, Engelbeen, K., Janssens, D. & Marzotto, M., (2005 ... 537 Fuentes-Ram rez, LE, Bustillos-Crystales, R., Tapia-Hern ndez, A., Jimen z-Salgado, 538 T.,Wang, ET, Mart nez-Romero, E. & Caballero-Mellado, J., (2001 ...
Uploads
Papers by Ilkin Sengun