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Öğe Presence of Campylobacter (C-jejuni) in recreational, lake and stream water and fresh fish in Turkey(M H SCHAPER GMBH CO KG, 2005) Yaman, H; Elmali, M; Ulukanli, Z; Atabay, HI; Tekinsen, KKThe occurence of Campylobacter (C.) jejuni was studied in recreational lake and stream water and fresh fish during the months of April to June 2004 in the Kars district of Turkey. In total, 54 water samples were analyzed, 21 of which were from lake water (Cildir lake) and 21 were from stream water (Kars stream). Twelve samples were from untreated drinking water tabs. A total of 75 fresh fish (Capoeta capoeta capoeta, Capoeta trutta, Alburnoides bipunctatus, Leuciscus cephalus) samples that were caught from the same lake or stream were also analyzed. C. jejuni was detected by culturing in one sample out of 21 water samples from Cildir lake, at the level of 4.76 % with the value of 0.36 MPN/ml. Out of 21 water samples from Kars stream, 3 (14.28 %) were positive for C. jejuni. Values varied from <0.30 MPN/ml to 0.36 MPN/ml. No C. jejuni was detected in 12 unchlorinated drinking water samples. C. jejuni was isolated from the internal organs of 2.66 % (2 samples) of the fish examined. This is the first study in the region indicating water sources as a risk factor. In this case, even we could not isolate C. jejuni from untreated drinking water, C. jejuni was isolated from lake and stream water. Therefore, it was concluded that it is hazardous to use untreated surface water for drinking. Care should be taken regarding the use of these water sources even for only domestic purposes because there may be a threat to the health and well-being of users. Furthermore, contamination of agricultural products via irrigation has to be prevented.Öğe Prevalence of foodborne pathogens in Turkish Van otlu (Herb) cheese(Elsevier Sci Ltd, 2006) Tekinsen, KK; Ozdemir, ZThe survey was conducted on 50 unripened Van otlu cheese samples obtained in Van and Hakkari markets at retail level to determine the microbial characteristics with special emphasis on Staphylococcus aureus, Escherichia coli, E. coli O157:H7 and Salmonella spp. The results revealed that S. aureus and E coli were present in extremely high numbers, with a mean 6.10 and 3.68 log CFU/g, respectively. S. aureus was found in all samples ranging from 2.48 to 7.15 log CFU/g and was present in more than 5.0 x 10(5) CFU/g in 54% of the samples whereas E. coli was found in 62% of the samples. None of the samples contained E coli O157:H7; but 3 of the 50 samples had Salmonella spp. The results indicate that Van otlu cheese presents a potential hazard for public health; and the necessary precaution will have to be taken to improve the sanitary practices and cheese manufacturing technique. (c) 2005 Elsevier Ltd. All rights reserved.Öğe The effects of the pressing and the scalding treatments on some quality properties in Mara cheese production(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 2003) Tekinsen, KK; Nizamlioglu, MThe study was designed to elicit some basic information on the effect of different pressing and scalding treatments applied to the curd with special reference to the standardization of Mara cheese. For each experiment six different samples (IA, IB, IC, IIA, IIB, IIC) were used. The samples were manufactured experimentally by applying three different scalding treatments, 70 +/- I degreesC/5 min. (A), 75 +/- 1 degreesC/5 min. (B) and 80 +/- I degreesC/5 min (C), to each of two curds pressed for I h by 1:5 kg (1) and 1.5:5 kg (11) weights of milk used. All experimental samples were examined microbiologically, chemically and physically on the first, 15(th), 30(th) 60(th) and 90(th) adys of the ripening period in addition to the assessment of the sensorial characteristics of 30, 60 and 90-day-old experimental samples. During the ripening period no regular changes were found in the fat, moisture, ash, salt content and acidity, pH and a(w) values of the samples, although moisture content increased by 1-4% at the end of ripening. It was determined that sample IB in group I had a high a(w) value and the difference between IA and IB was significant at p < 0.05. Aerobic mesophilic and Lactobacillus microorganisms decreased in number at different rates toward the end of the ripening period, although the decrease was not considerable in the colony count of aerobic mesophilic microorganisms after the 30(th) day of ripening. Sample IA had the maximum total sensorial score on the 30(th) and 90(th) days of the ripening period and 113 on the 60(th) day. It is concluded that pressing and scalding treatments applied to the curds slightly affected the chemical and physical characteristics and that treatments by pressing for 1 h by 1:5 weight of milk used and of scalding at 70 +/- 1 degreesC for 5 min will give better sensorial quality characteristics, particularly with regard to appearance.
