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Articles by Belgin Siriken
Total Records ( 4 ) for Belgin Siriken
  Belgin Siriken and Irfan Erol
  To determine the microbiological and chemical quality of Afyon clotted cream (Afyon kaymagi), a total 30 clotted cream samples were analyzed. As a result, total aerobic plate count was ≥104 and ≥108 cfu g-1 in 70 and 10% of the samples, respectively. Micrococci/staphylococci, enterobacteriaceae and coliform bacteria were 105 cfu g-1 in 20% of the samples. Pseudomonas sp. were 105 cfu g-1 in 10% of the samples. Enterococci and mould/yeast counts were ≥104 cfu g-1 in 20 and 10% of the samples, respectively. Coagulase-positive staphylococci, Escherichia coli, Bacillus cereus and sulphite reducing anaerobic bacteria were not determined. The fat ratio was <60% in 20% of the samples. The fraudulent practice of the use of cow milk to substitute buffalo milk was commonly detected in Afyon kaymagi. Although, its chemical and hygienic quality is poor, it poses a minimal risk to public health with respect to pathogenic bacteria.
  Belgin Siriken , Ozgur Cadirci , Gokhan Inat , Cigdem Yenisey , Mukadder Serter and Mehmet Ozdemir
  In this study, a total of 100 Turkish sucuk samples were analyzed for pysico-chemical and microbiological quality. The maximum levels of moisture, fat and pH limited by Turkish food regulation are 40, 40% Fresh Matter (FM) and 5.8, respectively and sucuk should not contain any starch. In these respects, while 51.5 and 32% of the samples was found high for moisture and pH values, respectively, all the samples were almost suitable for fat value. Starch was detected in 66% of the samples. Lactobacilli and micrococci/staphylococci were <102-108 and <102-107 cfu g-1, respectively. There were negative correlations between Lactobacilli levels and pH values (p<0.01). However, at a few sucuk samples, there were no correlation between Lactobacilli and pH values. NaCl was detected in above 5% Dry Matter (DM) of 25 the samples. Maximum and minimum collagen and hydroxyproline levels were detected in 3.20-9.68 and 0.40-1.21 μg mg-1 (DM), respectively. According to analyzed results, the percentage of moisture, fat, pH, NaCl, starch, collagen and hydroxyproline levels showed variation among the sample analyzed. There is not any official regulation for collagen and hydroxyproline levels of Turkish sucuk. Therefore, this and these kinds of studies may serve as a basis for the preparation of Official Standards of quality for collagen and hydroxyproline content of sucuk in Turkey.
  Belgin Siriken , Ozgur Cadirci , Gokhan Inat and Sebnem Pamuk
  The aim of the present study was to evaluate, the incidence of some pathogen and hygienic microorganism in meatball, cream cake and Turkish delight samples. A total 63 sample (25 raw meatball, 17 cream cake and 21 Turkish delight samples) were analyzed. For this aim, drop and spread method were applied on to specific media. As a result, Salmonella sp. were present in meatball and B. cereus was found in cream cake samples. Coagulase positive staphylococci were present meatball samples up to 104 cfu g-1 levels. Sulphite reducing bacteria were not detected in any samples analyzed. Meatball samples may be potential risk for staphylococcal intoxication to consumer during shelf-life. Cream cake samples could be potential risk for B. cereus. Additionally, analyzed samples were also contaminated with other enteric and spoilage bacteria. Majority of Turkish delight samples were of satisfactory/acceptable microbiological quality. Contrast to Turkish delight, microbiological qualities of the meatball and cream cake samples analyzed were unsatisfactory and the product could be cause of food poisoning. To minimize contamination, GHP or GMP and HACCP systems could be applied to the control of the pathogenic and spoilage bacteria at all stages of manufacture, storage, transport and retail step.
  Sebnem Pamuk , Zeki Gurler , Yeliz Yildirim and Belgin Siriken
  In this study, a 100 carp fish that offered for sale in public bazaar in Afyonkarahisar were microbiologically examined in 2009 period (15 June to 15 July). In most of these samples, aerob total count was found between 107 and 108 kob mL-1. Coliform count ranked 2nd after the aerob total count. Most of micrococcus and staphylococcus were found at 104-105 level. Although, the count of enterococcus was generally between 105 and 106, the count of enterobacter count was generally 106-107. Mold was not isolated from samples. Coliform bacteria level was 107-108 kob mL-1. However, E. coli was under the detection level in most of the samples while it was 104-105 in the rest. On the other hand, Salmonella highly important for food infections was determined in 3% of the carp fish samples.
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