Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
Browse
4 results
Search Results
Conference Object Antimicrobial Effects in Food and Prevention of Contamination in Food Industry(VTT Technical Research Center of Finland, 2007) Hütt, Pirje; Songisepp, Epp; Güldaş, Metin; Tamme, Terje; Ormancı, Fatma Seda; Ayaz, Naim Deniz; Korel, Figen; Aarnisalo, Kaarina; Hradecka, Helena; Mikelsaar, MarikaThe most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, an annual incidence of human listeriosis is between two and ten reported cases per million in EU countries. Because of its high case fatality rate, listeriosis ranks among the most frequent causes of death due to food-borne illness. L. monocytogenes and C. jejuni has been shown to adapt to different environmental stress factors, including disinfectants. Salmonella enteritidis, C. jejuni and L. monocytogenes may also form a biolfim which helps to survive in the environment. For that reason, the food industrial hygiene has become important to avoid contamination of raw food and food products with these pathogens.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 Microbial Risks Associated With Traditional Cheeses(VTT Technical Research Center of Finland, 2009) Korel, FigenNowadays, there is a growing interest towards traditional cheeses. These cheeses are especially popular in Mediterranean countries due to their unique flavor and texture. Traditionally they are produced from raw milk of cow, sheep or goat and fermented by naturally occurring indigenous lactic acid bacteria. The quality of these cheeses is based on the microbial associations within the respective region and production recipes change from one town to another and even from one manufacturer to another within the same town. Hygiene practices in the dairy and in the cheese rooms are the most important criterion in traditional cheese manufacturing.Conference Object Airborne fungi in a Turkish olive processing plant(VTT Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Baysal, TanerStudies employing gravity settling culture plates (GSC) were conducted in order to analyse the airborne fungi of an olive processing (ripe pitted, natural calamata pitted and whole olive) plant in Izmir, Turkey, in May 2008. Sampling procedure for airborne fungi was performed 8 times during the processing. Numbers and types of airborne fungi in the air of olive processing areas were investigated by exposing a Petri dish of malt extract and potato dextrose agar medium for 15 min and then counting the number of colonies which develop after incubation at 25°C for 7 d.. Moulds were identified according to Pitt and Hocking (1997) and Samson et al. (1996).