Food Engineering / Gıda Mühendisliği

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

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Publisher: search.filters.publisher.Technical Research Center of FinlandSubject: search.filters.subject.Food safety

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Now showing 1 - 3 of 3
  • Conference Object
    Sanitation of Liquid Egg Products by Nonthermal Processes: Haccp and Inactivation Studies
    (Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Foodborne 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
    Evaluation and Production of Ready-To Meals
    (Technical Research Center of Finland, 2009) Baysal, Taner; Tamme, Terje; Korel, Figen; Korel, Figen; Overes, Maarten; Hödrejärv, Ülle; Kala, Aet; Roasto, Mati; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further heat-treatment including reheating (Anon., 2001). RTE vegetables and salads, also called minimally-processed products, are raw products that must preserve as much as possible the nutritional, sensorial and microbial qualities of fresh products. A very wide range of vegetables are used, both cut and whole. Even during refrigerated storage, the fresh fruits and vegetables are characterized by active metabolism.
  • 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, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The 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.