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Turizm Fakültesi

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    Article
    Physicochemical Quality Characteristics of Southeastern Anatolia Honey, Turkey
    (Hindawi, 2020) Gürbüz, Semra; Neslihan Çakıcı, Serdar Mehmetoğlu, Hilal Atmaca, Tahsin Demir, Mukaddes Arıgül Apan, Ömer Faruk Atmaca and Fazıl Güney
    This study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey samples collected from different beekeepers were analyzed for sugar components, moisture, pH, HMF, electrical conductivity, free acidity, proline values, and diastase number using the methods recommended by the International Honey Commission. The color value was determined by the Hanna HI 96785 color identification device using the Pfund scale. The mean values of fructose + glucose, fructose/glucose ratio, sucrose, and maltose were 70.97 ± 3.27%, 1.21 ± 0.15, 0.90 ± 1.35%, and 2.88 ± 1.42%, respectively. The moisture, pH, electrical conductivity, free acidity, diastase number, proline, and HMF values were 15.91 ± 1.05%, 4.10 ± 0.73, 0.21 ± 0.04 mS/cm, 14.94 ± 6.81 meq/kg, 10.68 ± 4.61, 420±, 174 mg/kg, and 18.5 ± 31.43 mg/kg, respectively. All of the samples met the international standards and legal limits set in Turkey for fructose + glucose, sucrose, moisture, electrical conductivity, and free acidity, whereas 20.58%, 25%, 10.29%, and 8.82% of the samples did not meet the standards and legal limits for the diastase number, proline value, HMF value, and fructose/glucose ratio, respectively. It has been considered to be important to raise awareness of the producer about good production practices and to ensure continuity of inspections for high-quality honey production.
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    Article
    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.