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Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/105

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Browsing Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu by Department "Artuklu University"

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    Article
    Aflatoxin M1 in Human Breast Milk in Southeastern Turkey
    (Springer Verlag, 2017) Kılıç Altun, S.; Gürbüz, S.; Ayağ, E.
    This study was performed to determine aflatoxin M1 (AFM1) in human breast milk samples collected in Şanlıurfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM1 occurrence (frequency and levels) and sampling seasons. Human breast milk samples collected in December 2014 and in June 2015 from a total of 74 nursing women, both outpatient and inpatient volunteers in hospitals located in Şanlıurfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM1. AFM1 was detected in 66 (89.2%) out of 74 samples at an average concentration of 19.0 ± 13.0 ng/l (min.-max., 9.6–80 ng/l). There was a statistically significant difference between December and June concerning AFM1 levels (p < 0.05). Further detailed studies will be needed to determine the main sources of aflatoxins in food, to establish protection strategies against maternal and infant exposure to these mycotoxins. © 2016, Society for Mycotoxin Research and Springer-Verlag Berlin Heidelberg.
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    A Netnography Approach on the Guided Pub Crawls Experiences of Tourists: the Case of Istanbul
    (2023) Yiğit, Serkan; Yigit, Serkan; Akgül, Onur; Akgül, Onur
    The purpose of this research is to examine and understand the experiences of tourists who participate in a guided pub crawls experience in Istanbul. By analyzing tourist reviews, this study used a qualitative case study approach to user-generated content. The data obtained from TripAdvisor, which is the most prominent travel site for tourists, collected from tourist reviews (n:1845) between 18 September and 22 November 2022. The guided pub crawls experience findings are diverse and based on components of guide attributes, memorable experience, safety, satisfaction, recommendation, and revisit intention, value/price, socialization/meet people, and servicescape. Since there are no empirical studies on tourists' guided pub crawls experiences in the tourism literature, it is expected that this study will make a substantial contribution to the existing body of knowledge and fill the gap. Furthermore, from a management perspective, this research gives a thorough insight of the pub crawls experience in tourist destinations.
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    Presence of Staphylococcus Aureus, Staphylococcal Enterotoxins and Antimicrobial Resistance in Traditionally Produced Raw Milk Cheeses
    (Presse Dienstleistungsgesellschaft mbH und Co. KG, 2018) Gürbüz, S.; Gürbüz, Semra; Keskin, O.; Gürbilek, S.E.; Tel, O.Y.; Yigin, A.; Demirci, M.; Hassan, H.
    The objectives of this study was to investigate the presence of Staphylococcus aureus, distribution of classical staphylococcal enterotoxin (SE) SEA to SEE, relevant gene/s and antimicrobial resistance pattern of S. aureus isolated from traditionally produced raw milk cheeses. A total of 106 fresh white cheese samples were examined. The 25 (23.6 %) of 106 cheese samples were found to be contaminated with coagulase positive staphylococci (CPS). From 52 isolates identified as S. aureus, one or more SEs was detected in 38.4 % of the isolates by ELISA whereas one or more se genes were detected in 50 % of the isolates by RT PCR. SEE (75 %) and see gene (61.5 %) were detected most frequently, whereas SED and sed gene were not detected in any isolates. Overall, 63.5 % of isolates were resistant to antimicrobial agents with 59.6 %, 13.5 %, 5.8 %, 5.8 % and 3.8 % of the isolates were resistant to penicillin, erythromycin, tetracycline, cefoxitin and kanamycin, respectively. The results of this study have revealed that cheeses made from raw milk were highly contaminated with S. aureus, therefore, creates a risk for public health due to the presence of enterotoxins as well as resistant strains against antimicrobial agents. © M. & H. Schaper GmbH & Co.