Işil Var

Işil Var
Cukurova University | CU · Division of Foods and Animal Feeds

Phd

About

83
Publications
55,586
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1,587
Citations
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April 2017 - August 2019
Cukurova University
Position
  • Managing Director

Publications

Publications (83)
Article
Full-text available
Food waste creates an increasing concern at the global level and searching methods how to solve food waste is also a significantly increasing. Finding adequate solutions and implementing is only possible through defining the problem. To solve a complicated problem like food waste which interests large population and has different kind of features f...
Article
Full-text available
It has recently been recognized that some commercial infant formulae have, due to spoilage and pathogen microorganisms, which are detected risks to health, been recalled and reported in the Rapid Alert System for Food and Feed on notification lists. The risk of microbial contamination from the environment or from the addition of ingredients to cere...
Article
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Background: Gramineae damping-off disease is a growing problem worldwide, which affects a large range of seedlings in nurseries, glasshouses, gardens, crops, forests and untimely generates a heavy economic impact on the agriculture and related sectors. Objectives: The present study was conducted to evaluate the preventive potential of carvacrol on...
Article
the aim was to determine the antimicrobial effects of plum, pomegranate, Seville orange and sumac sauces on E. coli O157:H7, E. coli type I, Listeria monocytogenes, Listeria ivanovii, Salmonella Typhimurium and Staphylococcus aureus. In addition, the in situ (food method) antimicrobial effect of the sauces on the indigenous microflora of chicken br...
Article
Full-text available
Background: Iron is described as a vital element for the growth and survival of E. coli not only in the host but also in the external environment. However, iron availability appeared to be low due to the existence of iron-containing proteins in the host as well as the lack of solubility of its ferric appearance in aqueous circumstances. The access...
Article
The use of natural food additives is currently a rising trend. In the present study, the aim was to determine the antimicrobial effects of plum, pomegranate, Seville orange and sumac sauces on E. coli O157:H7,E. coli type I,Listeriamonocytogenes, Listeria ivanovii, Salmonella Typhimurium and Staphylococcus aureus. Different concentrations (1%, 10%,...
Article
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The need for new therapeutics and drug delivery systems has become necessary owing to the public health concern associated with the emergence of multidrug-resistant microorganisms. Among the newly discovered therapeutic agents is cefiderocol which was discovered by Shionogi Company, Japan as an injectable siderophore cephalosporin. Just like the ot...
Article
Full-text available
Iron, which is described as the most basic component found in nature, is hard to be assimilated by microorganisms. It has become increasingly complicated to obtain iron from nature as iron (II) in the presence of oxygen oxidized to press (III) oxide and hydroxide, becoming unsolvable at neutral pH. Microorganisms appeared to produce organic molecul...
Article
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Background Numerous investigations demonstrate efflux as a worldwide bacterial mode of action which contributes to the resistance of drugs. The activity of antibiotics, which subjects to efflux, can be improved by the combined usage of efflux inhibitors. However, the efflux role to the overall levels of antibiotic resistance of clinical M. tubercul...
Article
Full-text available
This study was carried out to determine the efficacy of different applications of a biopesticide for reduction of aflatoxin contamination in peanut. The biopesticide, afla-guard, delivers a nontoxigenic Aspergillus flavus to the field where it competes with naturally occurring toxigenic fungus. Biocontrol treatments included: (ı) soil application d...
Article
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In this study, aflatoxin and cyclopiazonic acid levels on the second crop of peanuts collected from 102 different research areas of Osmaniye and Adana, Turkey in 2016 was determined from harvest, drying, pre-storage and storage. During the periods of the research, it was found that aflatoxin levels in 86 out of 102 contaminated samples were ranged...
Conference Paper
The production of toxic fungi and aflatoxin in corn cause a big problem before and after harvest. This study was conducted at the experimental area of Adana as a second crop in 2018 to determinate the effect of nontoxigenic strains of Aspergillus flavus NRLL 21882. In experiment, aflatoxin producing A. flavus isolates was contaminated with the arti...
Article
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Background: The global rise of multi-drug resistant M. tuberculosis demands unconventional treatment to enhance the efficiency of current drugs. Punica granatum, which is known as pomegranate, is considered as a member of the Punicaceae family. Pomegranate, which is broadly documented for its activity against a wide spectrum of bacterial pathogens...
Article
Full-text available
Food is wasted all along the food chain. An estimated 35 percent of wasted food occurs at the consumer level. It is an increasingly important consideration for consumers, food services, governments, as well as international organizations and institutions. Only limited studies of food wastes have been published during the recent years. The purpose o...
Article
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Siderophores are low molecular weight, high affinity iron chelating molecules that are essential virulence factors in many Gramnegative bacterial pathogens. Whereas the chemical structure of siderophores is extremely variable, the function of siderophores has been narrowly defined as the chelation and delivery of iron to bacteria for proliferation....
Article
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Escherichia coli, has been the causative agent of many cases of severe, often life-threatening foodborne illness. Because of the importance of E. coli to public health, many molecular typing methods have been developed to determine its transmission routes and source of infection during epidemiological investigations. Pulsed-field gel electrophoresi...
Article
Full-text available
Peanuts, including shelled peanuts, unshelled peanuts and roasted peanuts which are ready to eat foods, recently appeared as possible sources of infection with foodborne bacteria besides the high levels of aflatoxins. Peanuts which are taken from harvest, storage and snack shops were evaluated for the presence of Listeria spp. and Salmonella spp; a...
Article
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Background: Mycobacterium tuberculosis (Mtb) is considered as one of the most efficacious human pathogens. The global mortality rate of TB stands at approximately 2 million, while about 8 to 10 million active new cases are documented yearly. It is, therefore, a priority to develop vaccines that will prevent active TB. The vaccines currently used f...
Conference Paper
Aflatoxins, which are produced by Aspergillus flavus and Aspergillus parasiticus. are highly toxic and carcinogenic to humans, livestock, and pets. A. flavus produces aflatoxins B1 (AFB1) and B2 (AFB2) whereas A. parasiticus produces aflatoxins G1 (AFG1) and G2 (AFG2) in addition to B1 and B2. The Aspergillus section flavi strains isolated from soi...
Poster
The aim of this study was to detect occurence of aflatoxins (AFB and AFG) and cyclopiazonic acid (CPA) from peanut in Adana and Osmaniye in 2016. A total of 102 peanut samples were analyzed by High-Performance Liquid Chromatography using Immunoaffinity Columns (IAC-HPLC) analysis and CPA occurrence in peanut samples analyzed by Thin Layer Chromatog...
Article
Full-text available
A peptic ulcer is an ulcer of one of those areas of the gastrointestinal tract that are usually acidic. Peptic ulcer formation occurred due to the acid of excess, peptic activity in gastric juice as well as a breakdown in mucosal defenses. Some of anti-ulcer medicines such as proton pump inhibitors and H2 receptor antagonists are used for peptic ul...
Conference Paper
This study was conducted to comparise two identification method for Salmonella spp which includes biochemical test and Microbial Identification System (MIS) methods A total of 120 pieces of chicken samples examined in this study was provided from the markets in Erzurum city. The samples includes 40 pieces of chicken wings, chicken legs and chicken...
Article
Full-text available
Background: Until recently, one of the main reasons for mortality has been infectious diseases, and bacteria that are drug-resistant have emerged as a result of the wide application, as well as the misuse, of antibacterial medications. Having multidrug-resistance, bacteria present a great problem for the efficient management of bacterial infection...
Article
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Tuberculosis (TB) is described as lethal disease in the world. Resistant to TB drugs is the main reason to have unfavourable outcomes in the treatment of TB. Therefore, new agents to replace existing drugs are urgently needed. Previous reports suggested that InhA inhibitors, an enoyl-ACP-reductase, might provide auspicious candidates which can be d...
Article
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Abstract Food can be vehicles for transmitting E. coli to humans; therefore this study was carried out in order to investigate the presence of E. coli in different kinds of food as well as vegetable, chicken and meat sold in markets and bazaar. A total of 48 samples of vegetables, meat and chicken were collected from retail stores and supermarkets....
Chapter
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The ability of many bacteria to adhere to surfaces and to form biofilms has major implications in a variety of industries including the food industry, where biofilms create a persistent source of contamination. It is reported that biofilms are more resistant to antimicrobials compared to planktonic cells. The colonization of bacteria on the food pr...
Article
Tuberculosis presents a grave challenge to health, globally instigating 1.5 million mortalities each year. Following the breakthrough of first-line anti-TB medication, the number of mortalities reduced greatly; nonetheless, the swift appearance of tuberculosis which was drug-resistant, as well as the capability of the bacterium to survive and stay...
Article
Full-text available
Four distinguished although overlying stages make up the methodical procedure of wound healing, which are hemostasis, inflammation, proliferation and remodelling. Multiple sclerosis (MS) comprises a persistent inflammatory infection of the central nervous system, and is related to demyelination, neurodegeneration, as well as susceptibility to oxida...
Article
Full-text available
The Pomegranates have been known for their numerous health benefits, including antioxidant, anti-inflammatory, anti-bacterial and anti-viruses properties. Research indicates that pomegranates and their extracts may serve as natural alternatives due to their potency against a wide range of bacterial and viral pathogens. The characterization and effe...
Article
Full-text available
The Pomegranates have been known for their numerous health benefits, including antioxidant, anti-inflammatory, anti-bacterial and anti-viruses properties. Research indicates that pomegranates and their extracts may serve as natural alternatives due to their potency against a wide range of bacterial and viral pathogens. The characterization and effe...
Article
Full-text available
Mycotoxins are chemical compounds produced by pathogenic molds that are toxic and cause diseases such as cancer and immune suppression. Alternariol (AOH), is well reported a type of mycotoxin, which is produced by Alternaria species. It is widely distributed in cereal based foods and fruits. Environmental conditions related to storage of food and c...
Article
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Microbial-derived natural products have functional and structural diversity and complexity. For several decades, they have provided the basic foundation for most drugs available to modern medicine. Microbial-derived natural products have wide-ranging applications, especially as chemotherapeutics for various diseases and disorders. By exploring dist...
Article
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Background: Vitamin D, a molecular precursor of the potent steroid hormone calcitriol, has crucial functions and roles in physiology and pathophysiology. Tellingly, calcitriol has been shown to regulate various cellular signalling networks and cascades that have crucial role in cancer biology and diagnostics. Mounting lines of evidences from previ...
Article
Manti, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) to extend its refrigerated storage time. Beef, which is one of the main raw ingredients in manti, is a highly perishable product. Therefore, it is essential that the microbiological effects of this product be analysed. The microbiological qualities of each man...
Article
Algler, klorofil içeren çok basit organizmalardır. Ürettikleri antifungal maddeleri, toksinleri ve çok çeşitli metabolitleri ile önemli bir yere sahiptirler. Bir fungus olan küfler mikotoksin adı verilen sekonder metabolitleriyle insan ve hayvan sağlığı için önemli sorunlara sebep olabilmektedirler. Alglerin, ürettikleri çeşitli antifungal metaboli...
Presentation
Full-text available
Aspergillus flavus NRRL 21882 (Aflaguard) Aflatoxins are mycotoxins consisting of Aspergillus flavus and Aspergillus parasiticus species. Approximately 40-80% of A. flavus and A. parasiticus isolates are capable of producing aflatoxin. Aflatoxins one of the frequently seen contaminants of peanuts. In aflatoxin problem, except for some cultural meas...
Conference Paper
Full-text available
Üretilen gıdalar üretim zinciri içinde önemli kayıp ve israfa uğramakta ve ortalama üretilen gıdanın 1/3'ü tüketilmeden israf edilmektedir. Bu israfın yüzde 56'sı geliĢmiĢ ülkeler, yüzde 44'ü de geliĢmekte olan ülkelerden kaynaklanmaktadır. Gıda zincirinde en fazla tüketim aĢamasında israf yaĢanmaktadır. Tüketiciler, haneler, restoranlar, toplu tük...
Article
Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were ass...
Article
Full-text available
General and specific hygiene requirements of the food facilities were published in compliance with the European Union regulations in 2010 in issue No. 29 under the section headlined “hygiene” within the frame of Law No. 5996 on Veterinary Services, Plant Health, Food and Feed. Accordingly, the manufacturer has to follow the rules mentioned in “Regu...
Poster
Full-text available
Peanut butter is one of the major food products made from peanuts and is a nutrient and energy-dense food. It is rich in unsaturated lipid, protein, fibre and many micronutrients, such as vitamin E, folate, potassium, magnesium and zinc. Peanut butter is relatively simple to manufacture: it involves the steps of shelling, dry roasting, blanching an...
Conference Paper
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Conference Paper
Nuts (including hazelnuts, peanuts, pistachios, walnuts, almonds, cashews, raw/roasted sunflower seeds etc.) constitute an important part of our daily diet. They are a particularly important nutrient group because they contain protein, dietary fiber, vitamins, minerals, and especially unsaturated fatty acids. Heat treatments, such as drying, roasti...
Article
Nanoteknoloji, 100 nm altındaki atomik ya da moleküler seviyedeki olayların kontrolünü sağlayan uygulamalı bilim ve teknoloji alanıdır. Nanoteknoloji, g›da sistemlerini pek çok yönden etkileyebilecek potansiyele sahiptir. Gıda güvenliği, paketleme sistemleri, patojen tespitinde yeni materyaller; g›da bilimi ve mühendisliğinde nanoteknolojinin öneml...
Conference Paper
Full-text available
Conference Paper
Chicken meat, which has an important place among foods of animal origin; provides a good medium about foodborne infections and intoxications in human body because of its suitable composition and environmental conditions. Salmonella spp., S. aureus, Corynebacterium spp., Bacillus spp., E. coli, Pseudomonas spp., group of coliform bacteria, Listeria...
Conference Paper
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Article
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A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 μg/l and 21.32 μg/l OTA when grown in YES medium and grape juic...
Article
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In the present study, we aimed at determining the release of aflatoxin B1 (AFB1) and ochratoxin A (OTA) from different food products in the gastro-intestinal tract in the absence and presence of probiotics, a possible adsorbent. The average bioaccessibility of AFB1 and OTA without probiotics was about 90%, and 30%, respectively, depending on severa...
Article
J. Inst. Brew. 115(1), 30–34, 2009 This paper describes the abilities of 21 yeast strains isolated from six different wine-grapes of Turkey to bind ochratoxin A (OTA). Viable (10 8 CFU/mL) and heat-treated yeast cells were incubated both in phosphate-buffered saline (PBS) and white wine containing 10 ng OTA per mL for 4 h at 25°C. After centrifugat...
Article
A total of 70 dairy products consisting of 20 sterilized milk, 10 butter, 20 white cheese and 20 Kashar cheese samples were analysed for aflatoxin M1 (AFM1) by enzyme-linked immunosorbent assay (ELISA). The detection limit was 5 ng/L for milk and 25 ng/kg for butter, white cheese and Kashar cheese. Of the 70 dairy products analysed, AFM1 in 49 samp...
Article
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This paper describes the ability of six dairy strains of Lactobacillus and Bifidobacterium to remove aflatoxin M1 (AFM 1) from phosphate-buffered saline (PBS) and reconstituted milk. Bacteria were incubated in both PBS and reconstituted milk containing 5, 10 and 20 ng mL(-1) for 0, 4 and 24 h at 37 degrees C. After centrifugation the concentration...
Article
The presence of ochratoxin A (OTA) in wine represents a serious risk for consumer health. This is a global problem but is most severe in developed countries. This paper describes the adsorption of OTA from both contaminated phosphate-buffered saline (PBS) and white wine by activated carbon (AC) and sodium bentonite, following incubation at differen...
Article
Full-text available
Risk Assessment of Microbial Problems and Preventive Actions in Food Industry. Wirtanen, Gun; Salo, Satu (eds). VTT Symposium : 251, 122 - 148 SAFOODNET - Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries. Istanbul, Turkey, 22 - 23 Oct. 2007
Article
A total of 95 wine samples including 34 white, 10 rosé and 51 red wines originating from four different Turkish areas were analysed for ochratoxin A (OTA). An analytical method based on immunoaffinity column (IAC) for clean-up and high performance liquid chromatography with fluorescence detection (HPLC-FD) was used to determine OTA in wines. The li...
Article
A total of 102 helva samples consisting of 34 plain helva, 34 helva containing cacao, and 34 helva containing pistachio nuts purchased from helva-factories and supermarkets in Adana of Turkey were analysed for aflatoxin B1 (AFB1) by thin-layer chromatography. The detection limit of AFB1 was 1μgkg−1. Recovery experiments were carried out with spiked...
Article
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In this study, the microbial properties of ayran made from different starter cultures were investigated during refrigerated storage for 1, 8 or 15 days. Microbiological, physicochemical and also sensory properties of ayran were examined. It was determined that the different starter cultures had a significant effect on the numbers of lactic acid bac...
Article
In this study, the effects of antimicrobial agent (natamycin) and packaging materials (PVC, Sperdex-Ref. 99017) on the microbiological properties of Kashar cheese during ripening period were investigated. Natamycin and packaging materials had no effect on the total aerobic mesophilic bacteria, yeast and lipolytic microorganism counts. However, nata...
Article
Full-text available
Mycotoxins are fungal secondary metabolites that have been associated with severe toxic effects to vertebrates produced by many important phytopathogenic and food spoilage fungi including Aspergillus, Penicillium, Fusarium, and Alternaria species. The contamination of foods and animal feeds with mycotoxins is a worldwide problem. We reviewed variou...
Article
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The microbiological properties of different low-fat fresh Kashar cheeses made from cow's milk and containing either protein-based (1 % w/w Avicel-Plus™ CM-2159 or 1 % w/w Simplesse® D-100) or carbohydrate-based (0.4 % w/w β-glucan) fat replacers were investigated during a ripening period of 90 days. Full-fat Kashar cheese and low-fat Kashar cheese...
Article
The effect of three individual strains of Laclobacillus (L. acidophilus NCC 12, L. acidophihrs NCC 36, L. acidophilus NCC 68) and two Bifidobacterium strains (B. bifrdum Bb13, B. bifidum NCC 381) on the growth and AFB(1) production of Aspergillus flavus NRRL 2999 was determined. The commercial MRS broth and skim milk medium were used to determine t...
Article
The contamination of food and animal feed with AFB1 and AFM 1 is a worldwide problem. AFB1 and AFM1 are currently of great interest because of their toxic, carcinogenic and mutagenic potential on human and animal health. For this reason, there is a great demand for novel strategies to reduce or inactivate AFB1 and AFM 1. The most recent approach fo...
Article
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Labnehs (concentrated yoghurts) were made from cow or goat milk (and produced directly from either yoghurt or strained yoghurt) and stored without Submersion in vegetable oil at either room or refrigeration temperatures. The results showed that total aerobic mesophilic bacterial counts decreased during storage at both temperatures. Yeast and mould...
Article
Thirteen dairy bacteria strains belonging to the genera Streptococcus, Lactobacillus and Bifidobacterium and four commercial lactic cultures (Visbyvac Joghurt 709, MyBIO2 Ezal, LBA Ezal, BL Ezal) were screened for antifungal activity against Aspergillus (A.) flavus NRRL 2999, A. parasiticus, Penicillium (P.) expansum, Fusarium poae, Mucor spp. and...
Article
Full-text available
The effects of several levels (5, 10, 15, and 20 ppm) of natamycin and its application form on yogurt starter bacteria, yeasts and moulds growth were investigated. Yogurt samples were stored at 4 ± 1°C for up to 30 days. In yogurt samples, the population of yogurt bacteria decreased approximately 3 log cycles in 30 days at 4 ± 1°C. The highest coun...