Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

Browse

Filters

2007 - 200912020 - 20231

Settings

Institution Author: search.filters.institutionAuthor.Korel, FigenSubject: search.filters.subject.Bacteria

Search Results

Now showing 1 - 2 of 2
  • Review
    Citation - WoS: 25
    Citation - Scopus: 27
    Bacillus Cereus: a Review of “fried Rice Syndrome” Causative Agents
    (Academic Press, 2023) Leong, Sui Sien; King, Jie Hung; Korel, Figen
    “Fried rice syndrome” originated from the first exposure to a fried rice dish contaminated with Bacillus cereus. This review compiles available data on the prevalence of B. cereus outbreak cases that occurred between 1984 and 2019. The outcome of B. cereus illness varies dramatically depending on the pathogenic strain encounter and the host's immune system. B. cereus causes a self-limiting, diarrheal illness caused by heat-resistant enterotoxin proteins, and an emetic illness caused by the deadly toxin named cereulide. The toxins together with their extrinsic factors are discussed. The possibility of more contamination of B. cereus in protein-rich food has also been shown. Therefore, the aim of this review is to summarize the available data, focusing mainly on B. cereus physiology as the causative agent for “fried rice syndrome.” This review emphasizes the prevalence of B. cereus in starchy food contamination and outbreak cases reported, the virulence of both enterotoxins and emetic toxins produced, and the possibility of contaminated in protein-rich food. The impact of emetic or enterotoxin-producing B. cereus on public health cannot be neglected. Thus, it is essential to constantly monitor for B. cereus contamination during food handling and hygiene practices for food product preparation. © 2023 Elsevier Ltd
  • Article
    Citation - WoS: 7
    Citation - Scopus: 10
    Quality of Flavored Yogurt Containing Added Coffee and Sugar
    (Hindawi Publishing Corporation, 2007) Tan, Gürdal; Korel, Figen
    Yogurts flavored with instant coffee (0.5, 0.7 and 0.9%) and sweetened with sugar (4 or 5%) and a control yogurt (no coffee or sugar) were evaluated for chemical, physical, microbiological and sensory properties. The added ingredients generally had no effect on the chemical, physical and microbiological quality of yogurts at day 1 after preparation as compared to the control. During 15 days at 5-7C, pH and lactic acid bacteria counts decreased (P < 0.05) and titratable acidity increased (P < 0.05) in all samples. Yogurts with 0.5% coffee flavoring and 4 and 5% sugar met Turkish Institute Standards for yogurt sensory quality when evaluated by a trained 10-member panel. Yogurt flavored with 0.5% coffee and containing 5% sugar had most attributes rated in the "like" category by 50% or more of 51 consumer panelists.