Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine-in aspect of tourism

Seçim, Yılmaz; Uçar, Gürkan

doi:10.24289/ijsser.317678

Cited by 5 publications

(6 citation statements)

References 5 publications

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“…Shiga toxins (stx1 and stx2), enterohemolysin (hlyA), and intimin (eaeA) are virulence factors that play a key role in the development of these disorders [13]. There are additional studies focusing on E. coli and other pathogens in RTE foods [14].…”

Section: Introductionmentioning

confidence: 99%

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

et al. 2022

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Background and Aim: Ready-to-eat (RTE) foods are widely used at home, restaurants, and during festivals in Bangladesh. So it is very important to investigate possible microbial contamination in RTE foods. Therefore, this study aimed to determine the total coliform count (TCC), isolate, identify, and characterize the Escherichia coli in RTE foods. The antimicrobial sensitivity of E. coli obtained from RTE foods was also performed using 12 commonly used antibiotics. Materials and Methods: A total of 100 RTE food samples were collected aseptically and comprised of ten samples each: Burger, pizza, sandwich, chicken roll, chicken meat loaf, chicken fry, salad vegetable, ice-cream, yogurt, and milkshake sold in Mymensingh city. Samples were inoculated onto Eosin methylene blue agar and incubated at 37°C for 24 h. Isolation and identification of bacteria were performed based on cultural, staining, and biochemical properties, followed by a polymerase chain reaction. Results: The TCC in Chicken meat loaf, burger, pizza, sandwich, salad vegetable ice-cream, and yogurt samples were 3.57 ± 0.96, 3.69 ± 0.08, 3.50 ± 0.60, 2.60 ± 0.20, 4.09 ± 0.29, 4.44 ± 0.25, and 3.14 ± 0.30 mean log colony-forming units ± standard deviation/mL, respectively. The study found a higher prevalence of E. coli in RTE salad vegetable products than in RTE meat and milk products. Forty percent of the mixed vegetable salad samples showed positive results for E. coli. Whereas E. coli prevalence in RTE meat and milk products was 20% and 16.7%, respectively. All the 21 isolates were subjected to antibiotic susceptibility test against 12 different antibiotics. It was observed that 46.1% were susceptible, 16.6% were intermediate, 46.1% were resistant, and 47.6% were multidrug-resistant (MDR) among seven different antibiotic classes. E. coli isolates were resistant to cephalexin, ceftazidime, oxytetracycline, and ampicillin and sensitive to gentamycin, followed by kanamycin, ceftriaxone, colistin, and enrofloxacin.. Conclusion: The study revealed that RTE foods are a serious issue from a public health point of view. To achieve a safer level of E. coli in RTE foods sold for human consumption, public food outlets must improve hygienic and good production procedures. Moreover, MDR E. coli in these foods pose serious public health threats.

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Section: Introductionmentioning

confidence: 99%

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

et al. 2022

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“…Although there are studies focusing on the presence of E. coli and other pathogens in RTE foods (Bingol et al, 2008;Ateş et al, 2011;Cokal et al, 2012;Taban, 2012;Delikanli et al, 2014;Secim et al, 2017), to our knowledge, this study is the first report concerning the detection and genotyping of pathogenic E. coli serotypes in cheese halva, meatless cig kofte, Russian salad and stuffed mussel in Turkey. Studies on the pathogenic E. coli serotypes in RTE foods need to continue in order to complete food safety requires.…”

Section: Introductionmentioning

confidence: 77%

“…According to literature screening, there is no research related to E. coli O157:H7 in cheese halva in Turkey. Nevertheless Secim et al (2017) investigated presence of E. coli in cheese halva samples and reported no contamination. The presence of E.coli has been investigated in cheese desserts in some studies; Cokal et al (2012) and Secim et al (2017) reported that no E. coli contamination in Hosmerim desserts.…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless Secim et al (2017) investigated presence of E. coli in cheese halva samples and reported no contamination. The presence of E.coli has been investigated in cheese desserts in some studies; Cokal et al (2012) and Secim et al (2017) reported that no E. coli contamination in Hosmerim desserts. The significance of E. coli O157:H7 contamination in milk and cheese samples has previously been reviewed (Zweifel et al, 2010;Lynch et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

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Isolation, genotyping and antimicrobial susceptibility of pathogenic Escherichia coli serotypes in ready to eat foods

Karadal

Onmaz

Hızlısoy

et al. 2019

J Hellenic Vet Med Soc

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In this study, pathogenic Escherichia coli serotypes (E. coli O157:H7, O26, O111) and their molecular proximity and antimicrobial susceptibility were investigated in RTE foods. A total of 240 samples; consist of 105 stuffed mussel, 56 meatless cig kofte, 54 Russian salad, 25 cheese halva, were analyzed. The conventional culture and serotyping methods for determination of the organisms were performed and further confirmation by PCR was carried out. Confirmed E. coli O157 isolates were genotyped by the enterobacterial repetitive intergenic consensus(ERIC)-PCR. Antibacterial susceptibility testing of the isolates was performed by disc diffusion method. E. coli was detected in 7 (2.9 %) of 240 samples, including 3 (5.5%) Russian salad, 3 (2.8%) stuffed mussel, 1 (4 %) cheese halva. Two isolates from Russian salad, 1 from stuffed mussel and 1 from cheese halva were identified as E. coli O157 . In addition, stuffed mussel isolate was found to carry stx1 ve hlyA genes whereas one Russian salad isolate carried the stx1 gene. E. coli isolates were found to be resistant to amoxycillin/clavulonic acid, gentamicin and ciprofloxacin, at the rate of 29%, 14% and 29 %, respectively. Only one (14 %) isolate from stuffed mussel was classified as multidrug resistant to three antimicrobials. Furthermore, the isolates, related to O157 and O157:H7, presented different ribotypes in this study. The results provide useful data for the development of public health policy concerning the potential presence of pathogenic antimicrobial resistant E. coli serotypes in RTE foods. Strict surveillance of RTE foods at retail points for emerging pathogens, their antimicrobial resistance patterns and the potential likelihood of cross-contamination is required.

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“…In Türkiye, the recognition of many MJEN MANAS Journal of Engineering, Volume 12 (Issue 1) © 2024 www.journals.manas.edu.kg traditional foods is limited to the rural regions where they are produced. Consequently, due to urbanization, awareness of these foods is gradually diminishing among younger generations, leading to insufficient utilization of these traditional products, which possess significant potential for added value [5][6]. "Erzurum cheese halva," bearing a protected geographical indication, is a traditional delicacy exclusive to the Erzurum province.…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva

Özlü,

Aydemir Atasever,

Urçar Gelen

et al. 2024

MANAS Journal of Engineering

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Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life.

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Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine-in aspect of tourism

Abstract: Abstract

Cited by 5 publications

References 5 publications

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

Isolation, genotyping and antimicrobial susceptibility of pathogenic Escherichia coli serotypes in ready to eat foods

Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva

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