Importance of Pseudomonas aeruginosa in Food Safety and Public Health

Autor: Soner Tutun, Özen Yurdakul

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 10, Pp 2016-2026 (2023)

Pseudomonas aeruginosa (P. aeruginosa), the most pathogenic species among the pseudomonas species, is a bacterium that causes opportunistic infections resulting in significant damage to host tissues. P. aeruginosa, which is resistant to antibiotics,

Externí odkaz: https://doaj.org/article/05447fa01ac347b2a592c5f7ef352f97

Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

Autor: Erdi Şen, Okan Agirdemir, Erhan Keyvan, Özen Yurdakul

Publikováno v: Food Science and Technology, Vol 41, Iss 2, Pp 335-342 (2020)
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 06 JUL 2020
Food Science and Technology, Volume: 41, Issue: 2, Pages: 335-342, Published: 06 JUL 2020

Salmonella Typhimurium is one of the most common foodborne pathogens isolated from poultry meat. The goal of this study was to investigate S. Typhimurium survival in broiler carcasses exposed to ozone, lactic acid, sodium hypochlorite and levulinic a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::050aa69c651065f63560b89d75463f5e
http://www.scielo.br/pdf/cta/v41n2/0101-2061-cta-fst02920.pdf

Broiler karkaslarında Salmonella Typhimurium'un kitosan ve laktik asit ile dekontaminasyonu

Autor: Erhan Keyvan, Erdi Şen, Özen Yurdakul, Zeynep Kaplan

Publikováno v: Volume: 68, Issue: 4 389-395
Ankara Üniversitesi Veteriner Fakültesi Dergisi

Salmonella Typhimurium is frequently isolated from chicken meat. The main purpose of current study was to analyze the decontamination of S. Typhimurium by using different concentrations of chitosan, lactic acid and chitosan and lactic acid combinatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4164926558a6b40d4b78f174287345e8
https://dergipark.org.tr/tr/pub/auvfd/issue/65112/801253

Detection of ochratoxin a in bulk tank milk

Autor: Erdi Şen, Ahu Demirtaş, Hatice Ahu Kahraman, Fatma Sahindokuyucu Kocasari, Özen Yurdakul, Hidayet Tutun, Erhan Keyvan

Publikováno v: Kocatepe Veterinary Journal. :1-4

Okratoksin A (OTA), Aspergillus ve Penicillium türü mantarlar tarafından sentezlenen ve tahıl, kahve çekirdeği, fındık, kakao, bakliyat, bira, şarap, baharat ve kuru üzümde bulunabilen bir mikotoksindir. İnsanlarda ve hayvanlarda, OTA öz

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2c3c25ff2b90bb43a775ca8423e7ff1
https://doi.org/10.30607/kvj.424808

Microbiological changes throughout ripening of Keş cheese

Autor: Seval Sevgi Kirdar, Milna Tudor Kalit, Özen Yurdakul, Samir Kalit

Publikováno v: Journal of Central European Agriculture, Vol 19, Iss 1, Pp 61-71 (2018)

Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico- chemical parameters, pH, salt content and water activity (aw), as impo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18ffb5ea049fd88d0adac2baa6cc1d05
https://www.bib.irb.hr/936429