Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Conference Object Risk Management of Ready-To Meat Products Contaminated With Listeria Monocytogenes(Technical Research Center of Finland, 2009) Korel, FigenNowadays, the modern life style relies heavily on the availability, quality, and safety of ready-to-eat (RTE) food products. The quality of the raw material, handling, processing, transportation and storage are the important factors influencing the microbial quality of the finished product. The mostly consumed RTE meat products are hamburgers, frankfurters, hot dogs, dry/semi-dry fermented sausages, salami, and deli meats. Several pathogens could be found on RTE meat products, including Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus. Vegetative pathogens are destroyed during thorough cooking and processing of these products. Contamination during post-processing in the plant, and further contamination and improper handling during storage, at retail or in home cause microbial growth. Pathogens can multiply under inappropriate conditions causing foodborne diseases and outbreaks.Conference Object Microbiological Risk Assessment and Preventive Actions in Bakery and Beverage Industries in Estonia, Slovenia and Turkey(Technical Research Center of Finland, 2008) Baş, Duygu; Baysal, Ayşe Handan; Ehavald, Helen; Eroğlu, Erdal; Filip, Sebastjan; Köksal, Fatma; Marin, Monika; Perne, Gregor; Türetgen, İrfan; Weiss, Martina; Akdoğan, Günay; Veskus, TiinaRisks from microbiological hazards are of immediate and serious concern to human health. Microbiological Risk Analysis (MRA) is a process consisting of three components: risk assessment (RA), risk management (RM), and risk communication (RC), which have the overall objective to ensure public health protection. The MRA process should include quantitative information to the greatest extent possible in the estimation of risk. A MRA should be conducted using a structured approach. Since MRA is a developing science, implementation of the guidelines may require a period of time and may also require specialized training in the countries that consider it necessary. This may be particularly the case for developing countries. This document deals with risk assessment, which is a key element in assuring that sound science is used to establish standards, guidelines and other recommendations for bakery and beverage safety to enhance consumer protection and facilitate international trade. This document will be of primary interest to governmental and research organizations, companies, and other interested parties who need to prepare a MRA will find it valuable.Conference Object Antimicrobial Effect of Natural Antimicrobial Agents Against Foodborne Pathogens(Technical Research Center of Finland, 2008) Eroğlu, Erdal; Türe, Hasan; Soyer, Ferda; Özen, BanuBesides that foodborne infections and intoxications cause great danger for human health they have also adverse impact on the economics. Alternative food preservation techniques to produce safer foods e.g. systems containing natural antimicrobial agents have recently gained popularity. The consumers prefer foods with no chemical additives without shortened shelf-life. In this sense, natural antimicrobials have become promising alternatives for hurdle technology. However, most of the natural antimicrobials have limited spectrum of activity.Conference Object Citation - Scopus: 1Short Wave Ultraviolet Light (uvc) Disinfection of Surface - Inhibition of Alicyclobacillus Acidoterrestris Spores on Agar Medium(Technical Research Center of Finland, 2008) Baysal, Ayşe Handan; Ünlütürk, SevcanAlicyclobacillus species are thermoacidophilic spoilage spore-formers found in soil. The spores can survive the normal hot fill processes that are carried out on commercial fruit juices. It seems likely that fruit in contact with soil are susceptible to contamination by Alicyclobacillus. Beverage ingredients e.g. liquid sugar are also a potential contamination sources. Alicyclobacillus has also been isolated from citrus processing lines.Conference Object Risk Assessment in Miscellaneous Food Processing Industries Including Producers of Vegetables and Spices(Technical Research Center of Finland, 2008) Güldaş, Metin; Ursu, Roxana; Lagouri, Vasiliki; Kısıkkaya, N. Aslı; Uyar, M. Fatih; Mokorel, Primoz; Türe, Hasan; Lee, Solmaz; Korel, Figen; Karpiskova, RenataTesting foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation of microbes in the presence of different energy sources, → Analysis of their macromolecular composition and their metabolic byproducts, → Use of specific immunological reagents for bacterial classification and identification.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 Evaluation and Production of Ready-To Meals(Technical Research Center of Finland, 2009) Baysal, Taner; Tamme, Terje; Ehavald, Helen; Korel, Figen; Overes, Maarten; Hödrejärv, Ülle; Kala, Aet; Roasto, MatiReady-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 Risk Management in Production of Egg-Pasta(Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Gennaris, Savvas; Likar, Primoz; Peterka, Darja; Popescu, Oana; Veskus, TiinaPasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. There are approximately 350 different shapes of pasta. Examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: Dried and fresh.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.Conference Object Quantitative risk assessment models for food pathogens(Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Ünlütürk, SevcanRisk assessment (RA) which is a holistic approach involves hazard identification, exposure assessment, dose-response assessment, and risk characterization (Oscar, 2004). Microbiological risk assessments (MRAs) have been subdivided into four steps, which comprise, hazard identification, hazard characterization, exposure assessment and risk characterization. RAs are well developed for chemical hazards, and much effort has been put into the application of this type analysis to microbial food safety risks, especially for human foodborne diseases. The methods used for MRA, as well as the underlying concepts for evaluating risk derived from foodborne organisms and the effects of control measures on reducing risk are still new to many countries including developing countries. It is important to demonstrate examples of practical data generation and modelling even if they are limited in data size.