Browsing by Author "Gurbuz, S."

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Citation - WoS: 3
Citation - Scopus: 3
Determination of Some Foodborne Pathogens and Residual Nitrate and Nitrite in Traditional Fermented Sausages in Turkey
(Univ Putra Malaysia Press, 2020) Çelikel Güngör, Aslı; Gurbuz, S.; Gungor, Celikel A.; Gürbüz, Semra; Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
The present work was performed to examine the traditionally fermented sausages in terms of food safety by investigating the presence of Listeria monocytogenes, Salmonella spp., Escherichia coli O157, and Staphylococcus aureus, as well as the residual nitrate and nitrite content. For this purpose, a total of 45 fermented sausage samples, 32 of which were produced and sold in butcher shops and 13 by different industrial companies, were analysed. Listeria monocytogenes, Salmonella spp., and E. coli O157 were not detected in any of the samples, whereas S. aureus was detected in 5 (11.1%) samples. The amount of residual nitrate was found between 4.30 and 62.59 mg/kg in 39 (86.66%) of the analysed samples, and the amount of residual nitrite was found between 8.94 and 55.95 mg/kg in 8 (17.77%) of the samples. Detection of S. aureus, which is an important pathogen for food poisoning, and presence of residual nitrate and nitrite in fermented sausages should be taken into consideration due to possible public health risks that it may cause. Therefore, raising the awareness of the manufacturers about the control of production processes and the effectiveness and continuity of the controls by the competent authorities are of significant importance. (C) All Rights Reserved
Citation - Scopus: 4
Simultaneous Screening of Total Aflatoxins (b1, B2, G1, G2) and Ochratoxin a (ota) in Coffee Samples
(Parlar Scientific Publications, 2019) Gürbüz, Semra; Temamogullari, F.; Yigin, A.; Gurbuz, S.; Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
The aim of this survey was to determine the occurrence of total aflatoxins (B1, B2, G1, and G2) and ochratoxin A (OTA) from different coffee brands and types in the southeastern region of Turkey. Coffee samples (deep-roasted coffee (it is called 'mirra' in Turkey), powdered Turkish coffee, green coffee beans and instant coffee) were collected from supermarkets, retail coffee shops, cafes and touristic bazaars. Total aflatoxins and OTA were microbiologically detected by solid phase direct ELISA. The survey included 90 coffee samples. Survey results demonstrated that 39 (43%) were positive for the presence of total aflatoxins and 36 (%40) out of the 90 samples were positive for the presence of OTA. Total aflatoxin concentrations were found in the range 0.08-42.81 μ g kg-1, only 11 of them exceeded the maximum limit of 10 μ g kg-1 which is allowed by the European Union for total aflatoxins. OTA levels were range from 0.10 to 41.28 μ g kg-1; only 9 of the samples exceeded the maximum allowed a limit of 5.0 μ g kg-1, which is set by the Turkish Food Codex and the European Union. The mean relative humidity level of coffee samples was 5.35. The results of this study has shown the significance of government control programmes in coffee production and sale. This study assessed for occurrence of total aflatoxins and OTA in coffee from different types and brands of coffee. © by PSP.