Browsing by All Authors "Kozat, Pelin"

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    Determination of the indicator bacteria in the irradiated minced meat
    (National Nuclear Center of the Republic of Kazakhstan / Institute of Nuclear Physics, 2003) Halkman, Hilal B. D.; Başbayraktar, Vasfiye; Kozat, Pelin; Yazıcı, Nizamettin; Çetinkaya, Nurcan; Halkman, A.K.; TAEK-ANTHAM
    To inhibit Escherichia coli O157:H7 and determine a indicator bacteria for irradiation procedure in minced meat, this study evaluated increased irradiation doses for five strains of each of the following bacteria: 5 strains of E. coli type 1 and 4 strains of E. coli O157:H7. E. coli type 1 mixture was added into the mixed in ratio 1:100000 of E. coli type1 to samples and E. coli O157:H7 mixture was added into the mixed in five different ratios namely 1:10, 1:100, 1:1000, 1:10000, 1:100000 of E. coli O157:H7 in the minced meat. A range of irradiation doses from 1.0 kGy to 4.0 kGy was investigated for the inhibition of E. coli O157:H7 and the resistance of E. coli type1 to irradiation. After irradiation, E. coli O157:H7 and E. coli type 1 were counted for the irradiated minced meat by using MPN techniques. D10 values of each bacteria were measured as 0.3 kGy and 0.55 kGy for E. coli O157:H7 and E. coli type 1 respectively. This study showed that 1.5 kGy irradiation can inactivate 105 g/O157:H7 serotype and 103 g / E. coli type 1, this inactivation level is adequate for safety consumption of minced meat such as hamburger even at undercooking conditions. Increased irradiation doses were most effective on E. coli O157:H7. The results show that E. coli type 1 is more resistant than E. coli O157:H7 and other natural non-pathogenic cohabitant bacteria and E. coli type 1 is an adequate indicator for the efficiency of irradiation against to O157:H7 serotype in minced meat.
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    Effect of gamma irradiation on trans fatty acid composition
    (National Academy of Science of Kyrgyzstan, Turkish Atomic Energy Authority, 2008) Güçlü, Hülya; Kozat, Pelin; Başbayraktar, Vasfiye; TAEK-SANAEM
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    Gıda ışınlama
    (Türkiye Atom Enerjisi Kurumu, 2010) Çetinkaya, Nurcan; Ünal, Zati; Tükenmez, Ibrahim; İç, Erhan; Denli, Emine; Güçlü, Hülya; Halkman, Hilal B. D.; Kozat, Pelin; Başbayraktar, Vasfiye; Özyardımcı, Berna; Uygun Sarıbay, Mine; Köseoğlu, Turhan; Özvatan, Sümer; Erçin, Demet; Yazıcı, Nizamettin; Erel, Yakup; TAEK-SANAEM
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    Işınlanmış gıdalarda patojen mikroorganizma tespiti için genetik metotların geliştirilmesi
    (Türkiye Atom Enerjisi Kurumu, 2010) Halkman, Hilal B. D.; Kozat, Pelin; Köseoğlu, Turhan; TAEK-SANAEM
    Hasar görmüş mikroorganizmanın gıdada varlığı ve kültürel yöntemlerle geri kazanılması kritiktir. Hasarlı mikroorganizma uygun koşullar altında kendi kendini onarabilmesi nedeniyle gıda güvenliğinde potansiyel tehlike oluşturmaktadır. Bu çalışma gıda mikrobiyolojisinde önemli olan ve ışınlama sonucu hasar görmüş gıda kaynaklı patojenlerin belirlenmesinde geri kazanma metotlarının çalışılması üzerindeyoğunlaşmıştır. İkinci aşamada, farklı dozlarda ışınlama uygulamasından sonra, gıda kaynaklı patojenlerin antibiyotik dirençliği belirlenmiştir. Antibiotik dirençliliğinin belirlenmesinden sonra, geri dönüşümlü olarak hasar görmüş gıda kaynaklı patojenler için geri kazanım yöntemi modifiye edilmiştir. Son olarak da, 1.0 kGy ışınlama uygulamasından sonra spektral yöntem ile DNA hasarı belirlenmiştir.
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    The microbiological quality and shelf-life of the irradiated chicken meat
    (National Nuclear Center of the Republic of Kazakhstan / Institute of Nuclear Physics, 2003) Başbayraktar, Vasfiye; Kozat, Pelin; Halkman, Hilal B. D.; Çetinkaya, Nurcan; TAEK-ANAEM
    Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and leg meats were irradiated at 0,1,2,3,4 kGy. All the samples were stored at +8 °C and were analyzed for populations of mesophilic, total molds and yeasts, coliform bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic population of 107 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a life of 5 days with packaging. Both breast and leg meats that received a dose of 3.0 kGy had shelf lifes that were greater than 10 days at + 8 °C using packaging. This study showed that 1.0 kGy irradiation can inactivate 104 g /coliform bacteria and 103 g /E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today’s most significant food-preservation technologies.