No abstract

Research has shown that most reported foodborne outbreaks are caused by food prepared and consumed at home, thus emphasizing the importance of consumer food safety knowledge. In this study, 2,000 randomly selected residents from Çanakkale, Turkey, participated in face-to-face interviews to assess their food safety perceptions and practices. Questions covered the attention given to expiration dates, safety certificates, and food additives during shopping; consumption of high-risk foods; safe food handling; storage knowledge; and their source of food safety knowledge. Statistical analyses were done to clarify the differences according to three main aspects: gender, age, and educational level. Results showed that women and middle-aged respondents were significantly more careful during shopping and more interested in food safety issues than men and younger individuals. A significant relationship was found between gender and consumption of high-risk foods, with men consuming more of these foods than women. Furthermore, high-risk foods were more frequently consumed by young participants than by older participants, with more highly educated consumers shopping more consciously. Although most respondents appeared to know proper food handling and storage practices, almost all participants lacked some information on some issues. In order to remove these deficiencies, a brochure was prepared and distributed to people in various parts of the city. In addition, public seminars were organized. However, to ensure that this information results in positive attitude and behavioral changes, seminars should be repeated at specific intervals, and education procedures and processes should be controlled regularly.

The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R(2) > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.

The aim of this study was to investigate the extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase activities of Enterobacteriaceae isolated from raw milk and cheese production line and to determine the probability of transmitting these bacteria to consumers. One hundred seventy-three samples from raw milk and cheese production lines were analyzed; 64 isolates were confirmed as Enterobacteriaceae. Sixteen of 64 isolates (25%) were resistant to at least one cephalosporin according to European Committee on Antimicrobial Susceptibility Testing Standards (EUCAST) and Clinical and Laboratory Standards Institute criteria. Seven of the 16 resistant isolates (43.75%) had confirmed ESBL activity. Additionally, phenotypic AmpC β-lactamase activity was observed in 31 (48.44%) of 64 Enterobacteriaceae isolates and confirmed in 27 of the 31 strains (89.1%). Overall, 3 isolates showed both ESBL activity and AmpC resistance, 28 isolates were only AmpC resistant, and 5 isolates had ESBL activity alone. Of the 173 samples, the proportions of samples that contained ESBL- and AmpC-producing isolates were 4.64 and 15.6%, respectively. Five of the ESBL-positive isolates (62.5%) and 11 of the AmpC-positive isolates (40.7%) were obtained from bulk milk tanks; therefore, the bulk tank plays a very important role in the spread of antibiotic-resistant bacteria. Periodic cleaning and maintenance of bulk tanks should be performed and recorded. Effective food safety and hygiene practices should significantly reduce cross-contamination in dairy plants.

Summary The sources of microbiological contamination at the lokum production lines of two local confectionaries were determined. Surface samples from the production lines were evaluated by standard and ATP bioluminescence methods. Microbial loads of raw materials were also determined. The trays and cutting knives were found to be the primary contamination sources, and personnel hands were found to be the secondary contamination sources, while all of them were found to be the secondary sources when the standard swab method was applied. Raw materials were not sources of contamination, because of their microbiological loads and the following high‐temperature cooking stages. The microbial loads of lokum also were not high, due to product contents and the processes applied to lokum. There is a need for further studies related to the effects of process steps on the physical and the chemical quality of lokum. Training for workers in food safety at the confectionaries is also needed.