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Öğe Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce(Sage Publications Ltd, 2016) Ozcan, Gulcin; Zorba, Nukhet Nilufer DemirelSalads prepared from contaminated fresh produce have a high risk of causing food-borne illnesses. Essential oils obtained from plants have antimicrobial activity and may provide a natural approach to reduce the pathogens on fresh produce. Additionally, ultrasound treatments have been shown to reduce the microbial counts on different foods. The objective of this study was to investigate the antimicrobial activities of cinnamon and lemon essential oils invitro and in food applications. Mixtures of lettuce, parsley and dill were inoculated with Listeria monocytogenes and then dip-treated for 5min in one of the following treatments: sterile tap water, chlorinated water, 1% lemon essential oil, 2% cinnamon essential oil or 2% cinnamon essential oil+ultrasound. The samples were stored at 4? and collected at d 0, 1, 3, 5, 7 and 9 post inoculation. The 1% lemon (4 log) and 2% cinnamon (2 log) essential oil washes provided partial inhibition against L. monocytogenes by d 1. The combined application of 2% cinnamon oil and ultrasound resulted in only 0.85 log inhibition by d 1; however, the number of L. monocytogenes increased during storage and became nearly equal to the control at d 9. Therefore, different combinations of essential oils with other antimicrobials or novel technologies are required.Öğe Consumer Food Safety Perceptions and Practices in a Turkish Community(Int Assoc Food Protection, 2011) Zorba, Nukhet Nilufer Demirel; Kaptan, MeltemResearch has shown that most reported foodborne outbreaks are caused by food prepared and consumed at home, thus emphasizing the importance of consumer food safety knowledge. In this study, 2,000 randomly selected residents from Canakkale, Turkey, participated in face-to-face interviews to assess their food safety perceptions and practices. Questions covered the attention given to expiration dates, safety certificates, and food additives during shopping; consumption of high-risk foods; safe food handling; storage knowledge; and their source of food safety knowledge. Statistical analyses were done to clarify the differences according to three main aspects: gender, age, and educational level. Results showed that women and middle-aged respondents were significantly more careful during shopping and more interested in food safety issues than men and younger individuals. A significant relationship was found between gender and consumption of high-risk foods, with men consuming more of these foods than women. Furthermore, high-risk foods were more frequently consumed by young participants than by older participants, with more highly educated consumers shopping more consciously. Although most respondents appeared to know proper food handling and storage practices, almost all participants lacked some information on some issues. In order to remove these deficiencies, a brochure was prepared and distributed to people in various parts of the city. In addition, public seminars were organized. However, to ensure that this information results in positive attitude and behavioral changes, seminars should be repeated at specific intervals, and education procedures and processes should be controlled regularly.Öğe Control of Clostridioides difficile in lettuce through antimicrobial washing: Microbial and physicochemical changes during active modified atmosphere packaging(Elsevier, 2026) Demir, Melike Nur Tosun; Yalcin, Gizem Taylan; Caner, Cengiz; Zorba, Nukhet Nilufer DemirelThis study aimed to evaluate the removal of Clostridioides difficile from lettuce using different washing solutions (cinnamon essential oil (CEO)-acetic acid (AA) combinations and sodium hypochlorite (NaOCl)) and to assess microbial and physicochemical changes during storage under active modified atmosphere packaging for 10 days at 4 degrees C and 10 degrees C. CEO (0.76 %, v/v)-AA (5 %, v/v) for 5 min and NaOCl (50 ppm, v/v) for 15 min reduced C. difficile counts by 1.15 and 1.57 log CFU g- 1, respectively. No significant change in gas composition occurred in CEO-AA-treated samples during storage. At 10 degrees C, O2 levels fell below 1 % in NaOCl- and tap water-washed samples, yet no C. difficile growth was observed. At both temperatures, aerobic mesophilic bacteria and Enterobacteriaceae counts increased notably after day 5. CEO-AA treatment improved microbial quality but required optimization to better preserve visual characteristics. A loss of texture was observed in CEO-AA-washed lettuce after day 5. Total phenolic content (TPC) remained stable throughout storage. The CEO-AA combination shows potential as an alternative to NaOCl for improving the microbial quality of lettuce. These findings suggest that CEO-AA combinations can serve as an effective alternative to NaOCl for improving microbial safety in lettuce while maintaining key chemical quality parameters. However, further studies are needed to evaluate the effectiveness of these treatments in other vegetables and under suboptimal storage conditions, as well as the potential growth of C. difficile and other microorganisms.Öğe Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice(Int Assoc Food Protection, 2015) Pala, Cigdem Uysal; Zorba, Nukhet Nilufer Demirel; Ozcan, GulcinThe effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R-2 > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P> 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.Öğe Microbial load of white cheese process lines after CIP and COP: A case study in Turkey (vol 90, pg 505, 2018)(Elsevier, 2019) Ipek, Dilvin; Zorba, Nukhet Nilufer Demirel[Anstract Not Available]
