Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Conference Object Bacterial Foodborne Pathogens of Concern(VTT Technical Research Center of Finland, 2007) Roasto, Mati; Reinmüller, Berit; Vokk, Raivo; Baysal, Ayşe Handan; Polanc, Julijana; Veskus, Tiina; Juhkam, Kadrin; Terentjeva, Margarita; Mackiw, ElzbietaA high level of protection of public health is one of the fundamental objectives of food law as laid down in regulations (EC) No 178/2002 and 852/2004. Throughout the European Union (EU) consumers are requiring the food industry to provide them with an increasing range of safe, nutritious and healthy foods of high sensory quality and increased shelf life. To meet the demand for healthier food of high sensory quality, the use of additives and preservatives is being reduced or eliminated and minimal processing techniques introduced. To increase food safety and quality considerable amount of time, effort and money has been spent to food safety control and management (ISO 22000:2005) systems including better packaging methods and improved new pathogen detection methods.Conference Object Sanitation of Liquid Egg Products by Nonthermal Processes: Haccp and Inactivation Studies(Technical Research Center of Finland, 2009) Baysal, Ayşe HandanFoodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize the ovarian tissue and is present within the contents of intact shell eggs. Most of the S. enteritidis outbreaks have been associated with shell eggs or egg containing products. Although statutory action has been taken at breeding flock level, contaminated eggs and LEPs remain the main source of infection. The special facility of S. enteritidis to cause prolonged infection of the avian reproductive tract has been a major factor in vertical transmission of the organism from breeding flocks and internal contamination of eggs is thought to have been the major factor in its spread S. enteritidis localizes in glandular parts of the reproductive tract.Conference Object Low Temperature Plasma: a New Disinfection Method for Food and Food Contact Surfaces(Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Baysal, TanerThe need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times.