In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole (Cold Whole Fish/CWF) and cleaned (Cold Gutted Fish/CGF) carp samples (Cyprinus carpio L., 1758) stored at 4 °C for 14 days, was aimed to determine the shelf life. 0th, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes (Total Aerobic Mesophilic Microorganism (TAM), Total Aerobic Psychrophilic Microorganism (TAP), Pseudomonas spp. (PS), Yeast/Mold (Y/M), Coliform microorganism (CG), Fecal Streptococcus (FS), Enterobactericeae group microorganism (EB) and Lactobacillus-Leuconostoc-Pediococcus group microorganism (LB) counts), chemical (pH and Total Volatile Basic Nitrogen (TVB-N)), sensory analysis evaluation and biogenic amine (tryptamine (TRM), β-phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM)) levels detected by using High Performance Liquid Chromatography (HPLC). According to the research results; It was determined that TAP and Pseudomonas spp. formed the dominant flora during storage in CWF and CGF samples, the recommended limit values were not exceeded until the 10th day in terms of TVB-N, and according to the sensory analysis evaluations, they were not consumable after the 6th day. It was determined that putrescine and cadaverine were dominant biogenic amines in both application forms of the samples stored in the cold. Although there is no significant microbiological difference between the preservation of whole and gutted fish samples, it has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.

In this study, it is aimed to determine the microbiological quality of 60 different raw salmon finger sushi (maki rolls) samples randomly supplied from consumption points (sushi bar, sushi buffet, hotel, restaurant etc.) serving fresh sushi. The counts of Escherichia coli, coagulase-positive Staphylococcus aureus, Vibrio paraheamolyticus and Salmonella spp. presence (+/-) were examined in these samples for the detection of hygienic quality and pathogenic microorganisms. Twenty-nine of 29/60 (48.3%) samples were found to be positive for these microorganisms. Salmonella spp. presence was detected in 2/60 samples (3.3%) while coagulase-positive S. aureus was found in 10/60 samples (16.7%) with the highest level of 4.84 log CFU/g. E. coli was detected in 15/60 samples (25.0%), V. paraheamolyticus was determined in 13/60 samples (21.7%) with a level of 2.90 log CFU/g and 2.82 log CFU/g, respectively. Based on the current findings, it is considered that microorganisms determined in the samples pose a risk to public health, authorities should mandate to conduct routine inspections more frequently and businesses selling sushi should be included in the annual sampling plan. It will be beneficial for healthy sushi production that it should be paid attention to hygienic production during the all manufacturing, storage and service stages and points of sale and relevant staff should be ensured to routinely receive necessary food safety training to minimize the risk of foodborne disease outbreaks. Taze suşi örneklerinde mikrobiyolojik kalitenin değerlendirilmesi ÖZ Bu çalışmada; taze suşi servisi yapan rastgele seçilmiş tüketim noktalarından (sushi bar, sushi büfe, otel, restorant vs.) temin edilen toplamda 60 adet çeşitli çiğ somon parmak suşi (maki rolls) örneklerinin mikrobiyolojik kalitelerinin belirlenmesi amaçlanmıştır. Örneklerde hijyenik kalitenin ve patojen mikroorganizmaların tespit edilmesine yönelik Escherichia coli, koagulaz pozitif Staphylococcus aureus, Vibrio paraheamolyticus sayıları ile Salmonella spp. (+/-) varlığı araştırılmıştır. İncelenen mikroorganizmalar yönünden 29/60 (%48,3) örneğin pozitif olduğu görülmüştür. 2/60 örnekte (%3,3) Salmonella spp. varlığı tespit edilirken, koagulaz pozitif S. aureus'un 10/60 (%16,7) örnekte ve en yüksek 4.84 log KOB/g, E. coli'nin 15/60 (%25,0) örnekte ve V. paraheamolyticus'un 13/60 örnekte (%21,7) sırasıyla ortalama 2.90 log KOB/g ile 2.82 log KOB/g olduğu saptanmıştır. Mevcut bulgulara dayanarak, örneklerde tespit edilen mikroorganizmaların halk sağlığı açısından riskler taşıdığı, yetkili otoritelerin daha sık rutin denetimler yapması ve suşi satışı yapan işletmelerin yıllık numune planına dahil edilmesi gerektiği düşünülmektedir. Gıda kaynaklı hastalık salgınları riskini en aza indirgemek için suşi üretim ve satış yerlerinde tüm üretim, muhafaza ve servis aşamalarında hijyenik üretime önem verilmesi ve ilgili personellerin rutin olarak gerekli gıda güvenliği eğitimini almalarının sağlanması sağlıklı suşi üretimi açısından faydalı olacaktır.

In this study, drinking water throughout the province of Bingol in eastern Turkey has been established in 2013 for the determination of copper (Cu), manganese (Mn), cobalt (Co) and iron (Fe) concentrations of the Turkish Standards Institute (TSE) as humanitarian drinking water standards. For the study, a total of 13 samples were taken from the drinking water sources located in Bingöl province, previously washed with 1% HNO3 solution, using 1.5L volume pet bottles with locked lid. Water samples were analyzed with the AAS device. According to the results of the analysis; Cu and Fe concentrations were found to be high and Mn and Co concentrations were high. In the regions where Mn and Fe concentrations are high, taking the necessary precautions regularly is important for public health.

It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number of aerobic psychrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds (Y/M), number of microorganisms in coliform group (CG), number of fecal streptococci (FS), number of microorganisms in Enterobacteriaceae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus group (LB) and values of pH, quantities of total volatile basic nitrogen (TVB-N) have been determined, data of sensory analysis has been evaluated by hedonic scale of whole and gutted specimens of carp (Cyprinus carpio L., 1758) which were whole and gutted frozen kept under-18 ºC at 1 st , 15 th , 30 th , 60 th , 90 th , 120 th days and biogenic amines tryptamine (TRM), β-phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were assayed by High Performance Liquid Chromatography (HPLC) method. According to the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish (FGF) samples, psychrophilic microorganisms constitute the dominant microorganism group, the mean pH values of FWF and FGF samples were 6.53±0.12 and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively, the samples were found to be in "good" quality class in terms of sensory evaluations. It was determined that all biogenic amines remained below the recommended limit values during the whole storage period, according to the changes in chemical and sensory properties, that these fish preserved their consumable properties.