Browsing by Author "Al, Serhat"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages
    (Ankara Üniversitesi, 2020-06-03) Al, Serhat; yıldırım, Yeliz; Veteriner Fakültesi
    Essential oils (EO) could address the need for alternative additives for food producers to maintain safety and quality of meat products. The aim of this study was to evaluate antimicrobial activity of Thymbra spicata L. subsb. spicata EO on Escherichia coli and Salmonella Typhimurium in Turkish dry fermented sausage (sucuk). Antimicrobial activity of EO, obtained from the collected plant, has been demonstrated in vitro and in sucuk matrices against selected foodborne pathogens. In the composition of the essential oil obtained in the study, total of 47 components (99.41%) were assayed including mainly carvacrol (43.6%), ɣ-terpinene (16.69%) and p-cymen (13.97%). Thymbra spicata L. observed to have antimicrobial effect on the related pathogens in vitro however, increased amount of EO use, to be antimicrobiologically effective in sucuk, negatively affected the organoleptic properties. It is concluded that natural additives could potentially be used as an alternative to chemicals in food technology to prevent foodborne diseases and to extend the shelf life of products. Further studies are needed to evaluate the combined and synergetic effects of different EOs and other preservation methods to cope with foodborne pathogens in the food matrices.
  • No Thumbnail Available
    Item
    Knowledge and attitudes in food safety and the occurrence of indicator bacteria on hands of food handlers at the point of pastrami sale
    (Ankara Üniversitesi, 2020-03-03) Yıldırım, Yeliz; Onmaz, Nurhan Ertaş; Gönülalan, Zafer; Hızlısoy, Harun; Al, Serhat; Karadal, Funda; Kum, Erhan; Akçay, Aytaç; Veteriner Fakültesi
    The aim this study was to evaluate food safety knowledge and attitudes of food handlers and to determine the presence of indicator bacteria on the hands of food handlers in the pastrami retail points in Kayseri, Turkey. Food handlers were interviewed and the samples were taken from their hands by touching the petri dishes. Food handlers’ knowledge and attitudes were evaluated by questionnaires and checklists. Conventional methods were followed for microbiological analyses. The presence of total coliforms, E. coli, members of the family Enterobacteriaceae and S. aureus on the hands of food handlers were analyzed. Results indicated that coliforms were present in 37.3% of food handlers hands and 32% exceeded the limit when compared to the literature suggesting a target value of ˂2.5 cfu/cm2. E. coli, Enterobacteriaceae and S. aureus were present in 10.6%, 44.6% and 34% of handler’s hands, respectively. Food safety knowledge evaluation received high scores with mean score of 69.06%. Only one handler was below the score of 50%. Despite the high scores on food safety knowledge, high numbers of hand samples were found to be contaminated with pathogens. Data obtained from this study reveal that despite their adequate food safety knowledge, food handlers on pastrami retail points were found insufficient for implementation. Therefore, it is not only sufficient to provide food safety trainings but also the sources of problems, such as lack of hygiene infrastructure, in the practice should be identified and resolved in retail points.