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Articles by Ali Gucukoglu
Total Records ( 2 ) for Ali Gucukoglu
  Goknur Terzi and Ali Gucukoglu
  Lactic acid and chitosan were evaluated for their effects on the growth and survival of V. parahaemolyticus on mussel meat. Mussel (Mytilus sp.) samples were collected from the Samsun region on the middle Black Sea coast of Turkey. Each shelled mussel was decontaminated by immersion in 4% formalin for 3 min. The decontaminated mussel was dipped in TSB broth containing between 8.25 and 7.60 log CFU gG1 of V. parahaemolyticus and left for 30 min at room temperature 25°C to allow attachment. Initial counts of V. parahaemolyticus in mussel meat immediately after dipping in TSB broth were in the range of 5.38-4.03 log CFU gG1. Each inoculated mussel (25°C) was dipped in 0.5, 1, 1.5 or 2% of lactic acid (v/v) or 0.05, 0.1, 0.25 or 0.5% of chitosan (v/v) for 5, 15, 30 or 60 min. Initial counts of V. parahaemolyticus in mussel meat decreased following treatment with lactic acid for 5 min by 1.90, 2.13, 2.27 and 2.78 log CFU gG1, respectively and following treatment with chitosan for 5 min by 1.33, 1.41, 1.56 and >2.03 log CFU gG1, respectively. Growth of V. parahaemolyticus on mussels was completely inhibited after being dipped in 1.5-2% lactic acid for 15 min and 0.5% chitosan for 5 min.
  Ozgur Cadirci , Ali Gucukoglu , Necati Ozpinar , Goknur Terzi and Mustafa Alisarli
  This study was undertaken to determine the presence and levels of Aflatoxin M1 (AFM1) in ice cream samples consumed in the province of Samsun. For this purpose, a total of 115 samples comprising 25 vanilla ice creams, 65 fruit ice creams and 25 chocolate ice creams were used as the study materials. The ice cream samples were purchased randomly from 11 different markets. The samples were analysed by the Enzyme Linked Immunosorbent Assay (ELISA) method. Aflatoxin M1 was detected in 30 (26.08%) of the ice cream samples, ranging from 6.12-32.15 ng kg‾1 whereas 85 samples (73.92%) did not reveal the presence of this toxin. The AFM1 levels were not higher than the limits of the Turkish Food Codex (50 ng kg‾1 for ice cream) in all of the ice cream samples. It was concluded that the aflatoxins contained in some of the investigated samples were potential risks for public health. Therefore, milk which is the basic ingredient of ice cream must be continuously monitored for AFM1 contamination. Furthermore, dairy cow feed should be stored in such a way that they do not become contaminated.
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