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Öğe Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products(WILEY, 2012) Kale, Mehmet; Hasircioglu, Sibel; Ozturk, Cagdas; Kale, A. Selcen Akcan; Dogruer, YusufBACKGROUND: This study used enzyme-linked immunosorbent assay kits to investigate the presence of central nervous system (CNS) tissue in commercial raw and processed traditional Turkish meat products offered for consumption in various markets. RESULTS: Ninety-six raw traditional Turkish meat products (32 fresh raw beef patties, 32 cig kofta, 32 pastirma) and 64 processed traditional Turkish meat products (32 doner kebabs and 32 fresh processed beef patties) were analysed. CNS tissue was not found in pastirma, doner kebab, or fresh processed beef patty samples. The levels of CNS contamination in fresh raw beef patties were low (0.1% absorbance standard; 3.1%) and moderate (0.2% absorbance standard; 6.2%). The level of contamination in the cig kofta was low (0.1% absorbance standard; 18.8%). CONCLUSION: CNS tissue was present in all raw traditional Turkish meat products except for pastirma. (C) 2011 Society of Chemical IndustryÖğe Effect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirma(WILEY, 2008) Guner, Ahmet; Gonulalan, Zafer; Dogruer, YusufThe influence of tumbling and injection of curing solution instead of dry curing on some chemical, microbiological and sensory properties of pastirma was investigated. Effect of the curing techniques on the pH value, moisture and salt contents was significant. On the other hand, tumbling increased the moisture content of dry-cured pastirma and decreased the brine-injected pastirma significantly. Brine injection and tumbling caused significant increase in Staphylococcus aureus, halophilic and lactic acid bacteria. The drycured pastirma had higher colour and appearance score than the brine-injected pastirma. Insignificant increases in the colour and appearance score of tumbled brine-injected pastirma and flavour, texture and appearance score of tumbled dry-cured pastirma were seen.Öğe Effects of curing techniques and compositions on chemical, microbiological and sensory qualities of turkey pastirma(M H SCHAPER GMBH CO KG, 2007) Dogruer, Yusuf; Guner, Ahmet; Gurbuz, UmitThe objective of this study was to determine some quality characteristics of turkey meat pastirma and to investigate the effects of curing ingredients and different curing techniques on the quality characteristics. Two different curing techniques (dry and brine solution) and three different curing compositions were used in the production of pastirma from turkey meat. Curing ingredients had no significant effects on moisture and salt contents and pH values. Significantly higher total aerobic mesophilic, Micrococcus-Staphylococcus and anaerobic bacteria numbers were found in dry cured samples than in samples cured in brine solution. It was determined that using sugar as a curing ingredient caused a decrease in the anaerobic bacteria and Enterobacteriaceae counts at all stages of production. Pastirma made by dry curing received lower hedonic ratings in all sensory properties. Sugar played an important role for the sensory properties of the samples cured in brine solution. While sugar had a positive effect on flavour, appearance and colour of the dry cured samples in the beginning of storage, it had a negative effect on these properties in the later stages of storage.Öğe An investigation on the prevalence of Cronobacter sakazakii in powdered infant formula consumed in Turkey(WFL PUBL, 2011) Guner, Ahmet; Dogruer, Yusuf; Cebirbay, Muhammet Ali; Yalcin, Suzan; Gulsen, Sema; Telli, NihatOne hundred thirty two samples (cartons) of PIF from three different brands retailed in Turkey were analysed for the presence of Cronobacter sakazakii. C. sakazakii was not found in all samples. Twenty-two samples of K brand (50%), 15 samples of L brand (34%) and 18 samples of M brand were contaminated with Enterobacteriaceae ssp. and other bacteria. Escherichia coli (3 samples), Citrobacter freundii (2 samples), Klebsiella pneumoniae ssp. pneumoniae (2 samples), Salmonella (1 sample) from K brand of PIF and Enterobacter cloacae (12 samples) from three brands of PIF were detected. Some precautions that should be taken during the production and preparing of PIF to control of contamination by members of Enterobacteriaceae and other bacteria are vital for infants health.Öğe Survival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Production(INT ASSOC FOOD PROTECTION, 2011) Guner, Ahmet; Kav, Kursat; Tekinsen, Kemal Kaan; Dogruer, Yusuf; Telli, NihatThe aim of this study was to investigate the survival of Helicobacter pylori during production of sucuk (Turkish fermented sausage). The sucuk mixture was inoculated with H. pylori ATCC 43504 to produce a final level in the mixture of similar to 5 x 10(6) CFU/g. Samples in group I were fermented and dried traditionally at 22 degrees C for 7 days. Samples in groups It and III were subjected to the traditional fermentation at 22 degrees C for 3 clays. After fermentation, group It samples were fermented and dried at 35 degrees C for 4 days and group III samples were treated with heat until the core temperature reached 65 degrees C. On the first day of fermentation, a I log reduction in H. pylori was found in all groups. The H. pylori levels in all groups increased by about 1 log CFU/g by the third day of fermentation and reached the inoculation level. On the fifth and seventh days of fermentation, no appreciable change occurred in the level of H. pylori in groups I and II. After heat treatment, the H. pylori levels were below the level of detection, These results suggest that H. pylori can grow during sucuk fermentation and that a heat treatment should be used during sucuk processing to destroy H. pylori.
