Fatma Öztürk

• Izmir Kâtip Çelebi University

In this study was investigated combined effect of 4 different natural antimicrobial essential oil (Rosemary, Coriander, Basil and Laurel) and 2 different cooking temperatures (50 and 55 °C) on inactivating of Listeria monocytogenes in rainbow trout. The products prepared with this technology were stored at +4 °C for 36 days and the number of L. mon...

The aim of this study was to use resveratrol to prevent and delay the autooxidation process in fish salami and to increase the shelf life of the product. In addition, the antioxidant and antimicrobial effect of this compound was compared with ascorbic acid. It was determined that, depending on the storage period, total volatile basic nitrogen value...

Bu çalışmada, Ulva lactuca ekstraktlarının Gram pozitif (Staphylococus aureus ve Bacilus cereus) ve Gram negatif (Esherichia coli, Eshericha coli O157:H7, Salmonella enteritis, Vibrio parahaemolyticus, Aeomonas hydrophila) bakterilere karşı antibakteriyel aktivitesinin belirlenmesi amaçlanmıştır. Bu amaçla, U. lactuca, aseton, etanol, metanol, hekz...

In this study, antibacterial effects of the pomegranate peel extract against food pathogens were investigated. Different concentrations of pomegranate peel extract (2.5, 5, 7.5 and 10%), which showed the highest antibacterial effect in vitro experiments were added to the alginate film. Mackerel fillets coated with the film solution prepared in this...

This study was carried out to determine the microbial quality of stuffed mussels sold in Izmir. For this purpose, total aerobic mesophilic bacterium (TAMB), total yeast-mold (TYM), total coliform and Staphylococcus aureus counts were investigated in stuffed mussel purchased from 50 different vendors in 10 different regions. At the end of the study,...

ÖZET Geleneksel balık yetiştiriciliğinin çevreye olan etkileri son yıllarda fazlasıyla tartışılmaktadır. Kanunlar ve mevzuatlarla yetiştiricilik kriterleri belirlenmesine, çevreye olan etkinin minimum düzeye çekilmesine çalışılsa da uygun teknoloji ve talimatlarla ile işletilmediğinde su ürünleri işletmeleri su kaynaklarının doğal dengesinde olums...

The aims of this study are to check the prevalence of coagulase-positive Staphylococcus aureus in raw and ready-to-eat seafoods samples in İzmir and to determine the antibiotic resistance of the isolates. For this purpose, 50 samples of raw and ready-to-use seafoods were analyzed. As a result of the study, coagulase positive S. aureus was detected...

Sustainable seafood products could be achieved by considering sustainability in the seafood processing industry in addition to the measures to be taken in aquaculture and catching. For achieving sustainability in the seafood processing industry, assessment of the processing waste is necessary because seafood product processing results in waste mate...

Medicinal leeches (Hirudo verbana) are freshwater annelids and used for medical applications since ancient ages. Since Turkish Ministery of Health accepted the Medicinal Leech therapy in medical treatments in 2014, the demand of Medicinal leeches has been increasing every year. The main object of this research is to analyze population statistics of...

According to the data from the Ministry of Health, the number of bacterial food poisoning reported in 2005 was recorded as 26,298 in Turkey. In addition, about 1.9 million people die from food poisoning in the world every year. Staphylacoccus aureus is one of the pathogenic bacteria that transmit to humans through seafood and cause intoxications. A...

Objective: Seafoods are consumed as raw, semi-cooked or cooked in different societies. They are valuable animal protein sources. They are suitable foods for growing of microorganisms because of their high water and protein contents, close to neutral pH value. Pathogen microorganisms cause adverse effect on human body. In recently, the infections of...

İnsan beslenmesinde hayvansal kökenli gıdaların önemi büyüktür. Özellikle çocuk ve genç yaştaki nüfusun hayvansal gıdalar açısından yeterli beslenmesi, fiziksel büyüme yanında zihinsel gelişim açısından da son derece önemlidir. Protein, enerji ve sindirilebilirlik gibi özellikler açısından üstün olan balık, gerek halkımızın protein açığının gideril...

Günümüzde tüketicilerin taze veya az işlem görmüş, kaliteli ve güvenilir gıdalara olan talebi, yeni muhafaza tekniklerinin geliştirilmesini gerektirmiştir. Bu muhafaza yöntemlerinden biri de yüksek basınç teknolojisidir. Yüksek basınç; ısıl işlem olmaksızın sıvı veya katı gıdalara 100-1000 MPa basınç uygulaması ile gerçekleştirilen bir gıda muhafaz...

This study aimed to determine the time taken for Escherichia coli O157:H7 to adapt to different types of acids and the effect of acid adaptation on the survival level of E. coli O157:H7 in sucuk (Turkish-type fermented sausage). E. coli O157:H7 cells were adapted to acids in a tryptic soy broth (TSB) set to pH 5.5 for 1-, 2-, 3-, and 4-h periods us...