The purpose of this study were to identify the presence of E.coli O157 and to determine its prevalence in foods which were collected from various restaurants, shops and markets in Istanbul. Also, validation of detection method of E. coli O157 in all food stuffs was carried out according to applicability, repeatability, and minimum detection limit (LOD) and false positive and negative analysis based on TS EN ISO 16654 standard method. The results showed that the prevalence of E. coli O157 in food was 2%, and its prevalence increased in April and May.

In parallel with the world population growth, the decrease in food sources, caused by global climate change, unplanned urbanization, unplanned industrialization and reduction of agricultural land etc., creates a high potentially risk about poor nutrition and hunger. This case has caused scientists to make researches about new food sources and alternative nutrients. Numerous processes and materials such as algae, edible insects, microbial proteins, microbial oils, in vitro meat, non-dairy and vegan milk and cheese, bio-fermentation technology have been proposed as alternatives by scientists. Besides being healthy of these foods, characteristics such as price, taste, shelf life will be decisive for their acceptance thereof by consumers. However, cultural, religious and social factors may be limiting on the alternative foods. Despite all, future generations will probably eat very different foods for nutrition that we consume today. In this study, it is aimed to give information about possible future alternative food sources and technologies, mainly on protein sources.

Bu çalışmada farklı markalara ait yağlarda yapılan kızartma işlemiyle perokit sayısı değerine ve serbest yağ asidi miktarına bakılmıştır. Bu amaçla da hem peroksit sayısı tayini için hem de serbest yağ asitliği tayini için AOAC tarafından önerilen yöntemler kullanılmıştır. Kızartmada kullanılan beş farklı marka ayçiçek yağındaki sonuçlara göre kızartma sayısı artan yağlardaki peroksit sayısının ve serbest yağ asidi miktarının doğru orantılı olarak arttığı tespit edilmiştir. 5 kez kızartılan farklı markalara ait yağlardaki en yüksek oleik asit değerinin %1.2 ve en yüksek

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