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Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi
(2022) Berik, Nermin; Çankırılıgil, Ekrem Cem; Ormancı, Hasan Basri; Akyıldız, Akın
Bu çalışmanın amacı, deniz marulu (Ulva rigida)’nun besin içeriğinde meydana gelen mevsimsel farkları saptayarak farklı tüketim tercihlerine göre duyusal özelliklerini belirlemektir. Bu sebeple, Çanakkale Boğazı’ndan mevsimsel olarak toplanan U. rigida’nın hem yaş hem de kuru örneklerinin ham besin bileşimi, amino asit ve yağ asidi içerikleri belirlenmiştir. Bulgulara göre; U. rigida yüksek protein ve amino asit içeriğine sahipken, yaş örneklerde % 0.46-0.85, kuru örneklerde ise % 1.81-4.53 arasında değişen düşük ham yağ oranına sahip olduğu saptanmıştır. Sonrasında her mevsim elde edilen örneklerden alg salatası ve alg çorbası elde edilmiştir. Yapılan duyusal analizlere göre en beğenilen tüketim tercihi tüm gruplar içinde alg salatası olarak tespit edilmiştir. Ayrıca, her iki tüketim tercihi de ilkbahar ve sonbahar örneklerinde en yüksek puanları almıştır. Sonuç olarak, Ulva rigida tüketiciler tarafından beğenilen ve besin içeriği ilkbaharda yüksek bulunan bir gıda kaynağıdır.
Çanakkale Mutfağında Su Ürünlerinin Yeri
(Çanakkale Onsekiz Mart Üniversitesi, 2022) Kahraman Yılmaz, Dilek; Berik, Nermin
The city of Çanakkale, located in the westernmost part of Turkey, has a unique location as being a junction between two continents and having a strait system. Çanakkale has a rich variety of seafood, which has been reflected in its cuisine throughout the history. The people of Çanakkale are proud of their local seafood cuisine with diverse presentation techniques. The rich marine biodiversity is the basis of the menus of coastal towns and villages, playing a major role in gastronomic tourism. In this context, the present study investigates local dishes such as scorpion fish soup, stuffed mussels, fried mussels, fried squid, stuffed squid, squid kokoreç, octopus salad, octopus stew, shrimp salad, shrimp stew, sardines in vine leaves, swordfish on skewers, fried horse mackerel, steamed lanternfish, roasted sea bass, which are commonly available both in local restaurants and homes. The study aims to characterize popular regional seafood dishes of Çanakkale that has endured the test of time from the past to the present.
Chemical composition of the Black Sea trout (Salmo labrax Pallas, 1814): A comparative study
(2020) Çankırılıgil, Ekrem Cem; Berik, Nermin
In this study, the chemical composition of the Black Sea trout (Salmo labrax), which were obtainedfrom different environmental and feeding conditions, were evaluated. Wild trouts were capturedfrom Altındere and Çağlayan rivers, while culture form obtained from aquaculture facilities. According to the results, wild forms had the highest crude protein and fat compared to culture forms,while moisture and crude ash was higher in culture forms. Glycine, alanine, glutamic acid, andaspartic acid were higher in the individuals caught from wild, whereas culture forms had the highest isoleucine, threonine, and valine. All essential amino acids were detected in all groups, andtotal essential amino acids exhibited the highest values in the culture forms. While the total monounsaturated and polyunsaturated fatty acids showed the highest values in the wild, they were inlower amounts in the culture forms. Linoleic acid and linolenic acid, which are essential for humans, were detected in all groups. Docosahexaenoic acid (DHA), linoleic acid, and eicosapentaenoic acid (EPA) were found to be the highest polyunsaturated ones, respectively. In filial generations, there are no statistical differences found neither in total essential amino acids nor in fattyacid contents between different generations of Black Sea trout.
Deniz Ürünleri ile Hazırlanan İçeceğin Duyusal Özelliklerinin Belirlenmesi
(Çanakkale Onsekiz Mart Üniversitesi, 2019) Uzun, Eray; Berik, Nermin
Sensorial properties of healthy beverages as well as all foods, is an important issue in development of new food products. In general, the consumer interests are increasing in the healthy beverages and seafood. Although there is potential of processing unknown raw materials as beverages, their research on product development is limited. In studies related to new product development; it is expected that they should be acceptable in terms of sensorial and they should be sustainable and economical. Attention should be paid to species having economical value in spite of they are not among the traditional. With this context, chemical composition and importance of the seafood as an alternative food are known. In this study; sea urchin (Paracentrotus lividus) tests, which are considered to be waste were evaluated. Sea lettuce (Ulva rigida) and a local rice species called as Osmancık (Oryza sativa) were used to increasing the quality of the healthy drinks. Sensory analyzes were performed with expert panellists (10 people) for the products obtained with different formulations. According to sensory analysis; products were rated as good with 112.5 points in the by hedonic rating (0-150).
Derin yağda kızartmanın sardalya kroketlerin kimyasal kompozisyonuna etkisi
(2017) Çankırılıgil, Ekrem Cem; Berik, Nermin
Bu çalışmada sardalya etinden elde edilen kroketlere derin yağda kızartmanın ürünlerin kimyasal komposizyonuna etkisi belirlenmiştir. Amino asit analizlerine göre, sırasıyla en yüksek miktarda glutamik asit, lizin ve lösin bulunmuştur. Lösin, isolosin, lizin, fenilalanin ve treonin miktarı kızartma sonrasında düşerken, metiyonin miktarı istatistiki olarak değişmemiştir. Triptofan hariç insanlar için elzem amino asitlerden hepsi sardalya eti ve kroketlerde tespit edilmiştir. Kroket üretimi ve kızartma işlemi sırasında sardalya etindeki toplam doymamış yağ asidi miktarının artmasına bağlı olarak toplam doymuş yağ asidi miktarı azalmıştır. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit, eikosapentaenoik asit ve linoleic asit tüm gruplarda tespit edilmiştir. Final ürünlerin mineral kompozisyonlarını dikkate aldığımızda ise, derin yağda kızartmanın iz element miktarlarını etkilemediği bu çalışma ile gösterilmiştir. Ayrıca, insanlar için toksik olan elementler hiçbir üründe bulunmamıştır
Determination of Quality Attributes and Production of Fingers from Rainbow Trout (Oncorhynchus mykiss) Fillet
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2011) Berik, Nermin; Cankiriligil, Cem; Kahraman, Dilek
In this study, fish fingers from rainbow trout (Oncorhynchus mykiss) were prepared and analyzed for their nutritional composition and sensory properties. In the fresh meat, water, protein, lipid and ash compositions were 76.40%, 15.70%, 4.58%, 2.51% and 0.81% respectively. The nutritional composition of the fish fingers changed significantly during preparation: in the finger paste and fried fingers the water, protein, lipid, ash and carbohydrate contents were 70.24%, 12.30%, 6.91%, 4.43%, 6.21% and 62.64%, 10.38%, 10.87%, 5.43%, 10.68% respectively. Amino acids in fish meat were found in high levels, heading glutamic acid 2.435 g/100 g, aspartic acid 1.736 g/100 g, lysine 1.629 g/100 g and leucine 1.408 g/100 g. Essential amino acids, which were determined in trout meat, were also stated in raw material and products. The results of trout fish fingers sensory analysis (general approval) were found 8.01 (very good). Our study presents data that breeder, food producer and consumer can benefit. In this situation, it is predicted that trout fish fingers will make contribution to sector and economy.
Determination of Sensory and Nutrient Composition at Mullet Fish Sausage
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Berik, Nermin; Kahraman, Dilek
The aim of this study was produced sausage from mullet fish (Mugil cephalus). Mullet fish were bought freshly from fish market. Two different groups' sausages were formulated. Primary sausage group, 100% fish meat and the second group, 75% fish meat with 25% calf meat were made by mixing. Each group maturations sausages were cooked with deep fat-frying techniques. Freshly and cooked sausages was investigated of sensory changes and nutrient composition. Sensory analyses, pH values and mature sausages' nutrient composition of between two sausages groups were not differents P>0.05). The cook sausages were including of 100% fish meat of protein and fat values higher than calf meat sausages (P<0.05). As a result, will be produced sausage our traditional taste in accordance with mullet fish; often the preferred frying application was established that acceptable in the view of nutrient composition creates changes. In addition to, we are fair enough foresight that fish meat can to be in with calf meat sausage such as poultry applications of consumer habits.
Dietary Carotenoids Influence Growth, Fillet Pigmentation, and Quality Characteristics of Black Sea Trout (Salmo labrax Pallas, 1814)
(Springer Int Publ Ag, 2022) Cankiriligil, Ekrem Cem; Berik, Nermin; Cakmak, Eyup; Ozel, Osman Tolga; Alp-Erbay, Esen
This study was designed to evaluate the effects of carotenoid-containing diets on the culture characteristics, colour profile, and sensorial properties of Black Sea trout (Salmo labrax). Fish of approximately 300 g in weight were fed diets containing different levels of astaxanthin, canthaxanthin, and lycopene at 100 ppm, 200 ppm, and 300 ppm for 90 days. Ten feeding trials, including basal and carotenoid-containing diets, were run in an open-flow seawater aquaculture system at approximately 15 degrees C and 18 parts per thousand salinity. At the end of the trial, fish were harvested and measurements were performed. The final weight, meat yield, and condition factor were found to be higher in fish fed with astaxanthin and canthaxanthin than in the control group. The highest values were achieved with carotenoid supplementation at 300 ppm for 90 days in both groups. The lowest meat yield and condition factor were found in the fish fed with lycopene. The most effective pigmentation was achieved with 300 ppm astaxanthin at the end of the 90-day feeding trial with colour values of 61.34 L*, 29.84 a*, and 30.21 b*. In sensorial analyses, it was found that the most appreciated group in terms of both appearance and textural properties was the astaxanthin group, similarly to the results of colour measurements. Finally, carotenoid accumulation in the blood serum and fillets of Black Sea trout was determined and modelled with a Box-Behnken design via response surface methodology regarding carotenoid levels and feeding period.
Effects of deep-frying to sardine croquettes' chemical composition
(Ege Univ, Fac Fisheries, 2017) Cankiriligil, Ekrem Cem; Berik, Nermin
Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05). Amino acid analyses showed that amount of glutamic acid, lysine and leucine were the highest ones respectively. The amount of leucine, isoleucine, lysine, phenylalanine and threonine decreased while the amount of the methionine remained in the same level statistically after deep-frying. The essential amino acids for human expect tryptophan were specified in sardine meat and croquettes. Total of saturated fatty acids in sardine meat decreased associated with increasing of unsaturated fatty acids during the croquette production and deep-frying process. Polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected in all groups. Considering the elemental composition of the final product after deep-frying, this research study indicates that deep-frying does not effect a number of trace elements. Also, toxic elements for human health were not detected in any products.
ELEMENT CONTENTS OF SPINY DOGFISH (Squalus acanthias L., 1758) FROM THE MARMARA SEA (TURKEY)
(Parlar Scientific Publications (P S P), 2012) Berik, Nermin; Kahraman, Dilek
In this study, the concentrations of elements in muscle, liver and cartilage tissues of spiny dogfish (Squalus acanthias) were investigated. Spiny dogfish caught from the Marmara Sea at three different times of the year (October 2008, January and April 2009) were purchased from sea products factories (exporter) in Canakkale (Turkey). The results showed that the element accumulations were higher in liver than the cartilage and muscle tissues in all three months. Al, Fe and Zn concentrations in all examined tissues were remarkably higher than the other elements. However, all the elements (especially Al, Cd, Pb) were below the Turkish legislation and European Commission legal limits for fish muscle, cartilage and liver. Therefore, we can conclude that Squalus acanthias from Marmara Sea (Turkey) are safe for human consumption.
Element contents of spiny dogfish (Squalus acanthias l., 1758) from the marmara sea (Turkey)
(2012) Berik, Nermin; Kahraman, Dilek
In this study, the concentrations of elements in muscle, liver and cartilage tissues of spiny dogfish (Squalus acanthias) were investigated. Spiny dogfish caught from the Marmara Sea at three different times of the year (October 2008, January and April 2009) were purchased from sea products factories (exporter) in Çanakkale (Turkey). The results showed that the element accumulations were higher in liver than the cartilage and muscle tissues in all three months. Al, Fe and Zn concentrations in all examined tissues were remarkably higher than the other elements. However, all the elements (especially Al, Cd, Pb) were below the Turkish legislation and European Commission legal limits for fish muscle, cartilage and liver. Therefore, we can conclude that Squalus acanthias from Marmara Sea (Turkey) are safe for human consumption. © by PSP.
Farklı Bitki Ekstrakt ve Esansiyel Yağların Lakerda Örneklerinden İzole Edilen Bakteriler Üzerine Antibakteriyel Etkilerinin Araştırılması
(Çanakkale Onsekiz Mart Üniversitesi, 2023) Kahraman Yılmaz, Dilek; Berik, Nermin
In this study, the in vitro antimicrobial effects of citrus flower, clove and orange peel essential oils and ethanolic extracts on different bacteria isolated from lakerda samples were investigated. It was determined that essential oils were more effective than ethanolic extracts. Citrus flower and clove essential oils showed strong effects on Pseudomonas fluorescens, Staphylococcus pasteuri, Staphylococcus equorum, Carnobacterium mobile, Carnobacterium maltaromaticum, Vibrio hibernica and Vibrio rumoiensis. Essential oils showed the highest inhibitory effect on C. mobile. It was found that the essential oil of citrus flower and clove were effective on C. mobile at concentrations 0.00977% and 0.00488%, respectively. It was determined that citrus essential oil provided a stronger inhibition on Staphylococcus pasteuri at a concentration of 0.3125%. The clove essential oil at a concentration of 1.25% had the least effect on S. pasteuri. In this study, it was determined that the essential oils of citrus flowers and clove had strong inhibitory effects on the tested bacteria. In conclusion, our findings supports that addition of citrus flowers and clove essential oils to lakerda had positive effects with respect to food safety.
GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss) KROKETLERİNİN SOĞUK MUHAFAZADA (+4°C) RAF ÖMRÜNÜN BELİRLENMESİ
(2017) Çankırılıgil, Ekrem Cem; Berik, Nermin
Bu çalışmada, kroket yapımında temini kolay ve ekonomik bakımdan avantajlı olan gökkuşağı alabalığı kullanılmıştır. Alabalık kroketler, besin kompozisyonu belirlendikten sonra, +4°C'de buzdolabı koşullarında muhafaza edilmiştir. Çalışma süresince kroketlerin fiziko-kimyasal, mikrobiyolojik ve duyusal değişimleri saptanmıştır. Analizler sonucunda; gökkuşağı alabalığı eti ve kroketlerde valin, lösin, izolösin, lizin, metiyonin, fenilalanin ve treonin gibi elzem aminoasitler tespit edilmiştir. Doymamış yağ asidi (%61.72 ile %79.01) içerikleri de yüksek oranlarda bulunmuştur. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit (DHA), eikosapentaenoik asit (EPA) ve linoleik asit tüm gruplarda tespit edilmiştir. Kroketlerin raf ömrü 29 gün olarak belirlenmiştir. Depolama boyunca, kroketlerin fiziko-kimyasal kalite parametrelerindeki değişim, sınır değerlerini aşmazken, mikrobiyolojik kalite parametreleri sınır değerlerini aşmıştır. Duyusal kalite ise, raf ömrü süresince düzenli olarak azalmıştır
Mineral content of smooth scallop (Flexopecten glaber) caught Canakkale, Turkey and evaluation in terms of food safety
(Elsevier Gmbh, 2017) Berik, Nermin; Cankiriligil, Ekrem Cem; Gul, Guzin
In this research, one of the most promising scallop species, smooth scallop (Flexopecten glaber) was studied. According to our findings, smooth scallop has beneficial micro and macro minerals, fat and carbohydrate just before the spawning. While the ratios protein, ash and water decreased from autumn to summer, ratio of crude fat increased till reproduction season in late spring and decreased in summer (P < 0.05). In digestive glands, aluminum, bromine, cadmium, calcium, chromium, copper, iron, manganese, nickel, and zinc were detected more compared to adductor muscles (P < 0.05). However; boron, magnesium and potassium were found more in adductor muscles (P < 0.05) and there were no significant statistically differences in cobalt and lead (P > 0.05). Most of the elements in the both tissues except K and Mg increased till summer. On the other hand, two of the most toxic metals, cadmium and aluminum were mostly accumulated in the digestive gland of smooth scallop. It is recommended that; digestive gland of scallops should be removed before consuming in terms of food safety. Besides, scallops are convenient to be processed, because of easy removal muscle tissue from internal organs.
Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)
(Ege Univ, Fac Fisheries, 2020) Cankiriligil, Ekrem Cem; Berik, Nermin; Erbay, Esen Alp
In this research, with the aim of maximizing amino acid content by different hydrolyzation procedures of fish meat were carried out and analysed with high performance liquid chromatography (HPLC) equipped with diode array detector (DAD). Response surface methodology (RSM) was used to determine factors that used in the experiments. The RSM suggested 16 different hydrolyzation trials between the ranges of normality as 3 N - 8 N, temperature as 90 degrees C-110 degrees C and duration as 12-24 hours were run. In the following, hydrolysed samples were analysed with HPLC-DAD and obtained data were evaluated with Box-Behnken method in RSM. Our results show that, the most effective experiment was found as hydrolysing by 3.79 N at 110 degrees C in 24 hours for total amino acid content as well as maximized essential amino acids with 0.981 desirability. For sensitive ones, hydrolysing in 3.42 N at 106.8 degrees C in 12.02 hours was found as most effective with maximized Asn, Gln and Trp with 0.849 desirability.
Phenotypic and Genotypic Antibiotic Resistance of Staphylococcus warneri and Staphylococcus pasteuri Isolated from Stuffed Mussels
(Istanbul Univ Press, Fac Aquatic Sciences, 2024) Yilmaz, Dilek Kahraman; Berik, Nermin
This study aimed to assess the presence of Staphylococcus species in stuffed mussel samples sold in & Ccedil;anakkale province and to determine the antibiotic resistance of the isolates. A total of 246 stuffed mussel samples were examined, and two different Staphylococcus (S. warneri and S. pasteuri) were isolated from 12.19% of the samples. Among the Staphylococcus isolates, S. warneri was detected at a rate of 73.33% and S. pasteuri at 26.67%. Bacterial isolates (N=30) were examined for their resistance to amoxicillin/clavulanic acid (30 pg), ampicillin (10 mu g), erythromycin (15 pg), clindamycin (10 pg), vancomycin (30 pg), oxacillin (5 pg), tetracycline (30 pg), doxycycline hydrochloride (30 pg), chloramphenicol (30 pg), streptomycin (10 pg), gentamicin (10 pg), kanamycin (30 pg), nalidixic acid (30 pg), ciprofloxacin (5 pg), meropenem (10 pg), imipenem (10 pg), sulfamethox/ trimethoprim (25 pg), cefotaxime (30 pg), cephalothin (30 pg), ceftriaxone (30 pg), and levofloxacin (5 pg) antibiotics. Resistance to amoxicillin/clavulanic acid and erythromycin was found in all S. warneri isolates. In addition, all S. pasteuri isolates were found to be resistant to amoxicillin/ clavulanic acid. In S. warneri isolates, at least three resistance genes (BlaTEM, tetB-6, tetK-8) and up to eight resistance genes (BlaTEM, tetB-6, tetK-8, strA-strB, aphAI-IAB, ermC) were identified. All S. pasteuri isolates exhibited blaTEM, strA-strB, and aphAI-IAB resistance genes. In conclusion, it was determined that antibiotic-resistant S. warneri and/or S. pasteuri contaminates stuffed mussel samples. This study will serve as a valuable resource for enhancing monitoring strategies in stuffed mussel production. Further studies should be conducted to determine whether the products are suitable for food safety. Therefore, it is necessary to clarify the disease effects and mechanisms of the pathogens identified in stuffed mussels.
Proximate and Elemental Composition of Chamelea gallina from the Southern Coast of the Marmara Sea (Turkey)
(Humana Press Inc, 2011) Colakoglu, Fatma Arik; Ormanci, Hasan Basri; Berik, Nermin; Kunili, Ibrahim Ender; Colakoglu, Serhat
The venerid clam Chamelea gallina is a popular and economic foodstuff around the Mediterranean countries especially in Italy, Spain, and France. The aim of this study is to evaluate the nutritional quality of striped venus of Southern Marmara. Samples were harvested seasonally at five stations and analyzed to determine meat yield, proximate, and elemental composition. According to the results, meat yield ranged from 20.24% to 29.94%. Means of water, protein, lipid, and ash content were 67%, 10.12%, 2.57%, and 1.66%, respectively. The mean concentrations (mg/kg wet weight) of elements in tissues are as follows: B: 2.37-4.24; Cr: 0-0.76; Co: 0-0.43; Cu: 0.71-5.30; Mn: 0.30-5.94; Zn: 13.08-77.76; Ni: 0-1.22; Fe: 2.46-114.22; Al: 1.23-75.49; Pb: 0.18-3.24; Ba: 0.66-15.97; Cd: 0.04-0.69. Among the reported metal levels, only Pb and Zn in two stations exceeded the maximum critical concentrations enforced by Turkish legislation and European Commission. Therefore, we report that striped venus from Southern Marmara Sea, in general, are safe for human consumption; nonetheless, Pb and Zn levels should be closely monitored in the future.
Sensorial Evaluation of Fish Croquettes Produced from Different Seafood
(Istanbul Univ Press, Fac Aquatic Sciences, 2018) Cankiriligil, Ekrem Cem; Berik, Nermin
This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists. Then, a consumer appreciation test was carried out with 100 consumers aged between 20 and 55 years. The appreciation tests showed that all the croquettes were appreciated by both the panelists and the consumers. The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups. The QDA results revealed that the shrimp and sardine croquettes maintained their characteristic flavor and odor, whereas those of the rainbow trout croquettes were preserved less compared with other croquettes. These results indicate that sardine croquettes can be recommended to consumers who enjoy consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be recommended to some consumers who wish to consume seafood but do not necessarily like the taste of fish or shellfish.
Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
(Istanbul Univ Press, Fac Aquatic Sciences, 2022) Yilmaz, Dilek Kahraman; Berik, Nermin
This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and investigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid composition analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g(-1)), aspartic acid (17.17 g 100g(-1)), leucine (9.45 g 100 g(-1)) and lysine (8.05 g 100 g(-1)) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for consumption could be produced using trout meat entirely, with the appropriate spice mixture, heat treatment and air conditions.
Su ürünleri işleyen ve satan yerlerde çalışanların sanitasyon konusunda bilgi düzeyleri
(2006) Çakır, Fikret; Çolakoğlu, Fatma Arık; Berik, Nermin
Su ürünleri kaynaklı besinlerin tüketimi sonucu oluşan hastalıklar, dünya genelinde önemli bir halk sağlığı sorunudur. Bu hastalıkların ortadan kaldırılmasında, üretim sırasındaki hijyen bilgisi ve eğitimi önemli bir faktördür. Bu doğrultuda Çanakkale ilinde su ürünlerinin gıdasal üretimine direkt katkıda bulunan kişilerin hijyen konusundaki bilgilerinin tespit edilmesi amacıyla, 89 kişiye anket uygulanmıştır. Anket sonuçlarına göre çalışanların % 43.82' sinin işe başlamadan önce sağlık kontrolünden geçtiği, % 56,18' nin ise geçmediği belirlenmiştir. Sağlık kontrolünden geçenlerin % 61,54'ü hem boğaz hem de dışkı kontrolü yaptırırken geriye kalan kısmın ise bu kontrollerden sadece birini yaptırdığı belirlenmiştir. Çalışanların % 64.04'ünün mikroorganizmaların bulaşma yolları hakkında yeterli bilgiye sahip olmadıkları belirlenirken, % 35.96'sının ise bu konuda bilgili oldukları belirlenmiştir. Genel olarak çalışma ortamı ve kişisel hijyen sorularına doğru cevaplar verilmiş, görünüm itibarı ile, çalışanlardaki el, giysi ve saç bakımı gibi hijyen özelliklerinin uygun olduğu tespit edilmiştir. Çalışmanın sonucunda Çanakkale il merkezindeki gıda işyerlerinde çalışanların, insan sağlığı açısından çok ciddi sonuçlar doğurabilecek olan besin sanitasyonu konusundaki bilgilerinin yetersiz olduğu ve uygulamalarda da aksaklıklar olduğu tespit edilmiştir.

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