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Articles by Kamil Bostan
Total Records ( 2 ) for Kamil Bostan
  Harun Aksu , Kamil Bostan and Ozer Ergun
  Ninety-three samples of packaged spices and herbs were collected from different retail shops in Istanbul, Turkey. They were examined for the presence and number of Bacillus cereus. It was determined that fifty-nine samples (63.44%) contained more 100 cfu/g of B.cereus, with counts ranging from 102 to 3.2x103 cfu/g. In the 34 samples (36.56%), B. cereus were less 102 cfu/g. Only 5 samples (5.38%) had counts between 103-104 cfu/g. The results suggest that incidence of B. cereus was very high in spices and herbs, and therefore should not be ignored in food industry, especially in the meat industry and mass catering establishments.
  Kamil Bostan , Harun Aksu , Ozge Ozgen and Muammer Ugur
  The survival characteristics of Campylobacter jejuni were determined during refrigerated and frozen storage of ground and cubed beef. A culture of C. jejuni was inoculated at 105 cell/g into ground beef and onto cubed beef, which were then packed and stored at 4°C for nine days and -18°C for 60 days. These samples were periodically evaluated for count and presence of C. jejuni. The counts of C. jejuni, which was 4.1-4.3 x 105 cfu/g in the beginning, decreased to 1.1 x 10 4 cfu/g in refrigerated ground beef, and to 3.8 x 103 cfu/g in refrigerated cubed beef at the end of storage. Similar reductions were also observed during storage at -18 °C. In the frozen ground and cubed beef samples, C. jejuni was below the countable level (<10 cfu/g) on 60th day but it could be isolated from enrichment broth. The result of this study showed that C. jejuni survived for long time during cold and frozen storage of meat.
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