CINXE.COM

<!DOCTYPE html> <html lang="en" xmlns:fb="http://www.facebook.com/2008/fbml" class="wf-loading"> <head prefix="og: https://ogp.me/ns# fb: https://ogp.me/ns/fb# academia: https://ogp.me/ns/fb/academia#"> <meta charset="utf-8"> <meta name=viewport content="width=device-width"> <meta rel="search" type="application/opensearchdescription+xml" href="/open_search.xml" title="Academia.edu"> <title>Ege University | Food Engineering - Academia.edu</title>  <link href="//a.academia-assets.com/images/favicons/favicon-production.ico" rel="shortcut icon" type="image/vnd.microsoft.icon"> <link rel="apple-touch-icon" sizes="57x57" href="//a.academia-assets.com/images/favicons/apple-touch-icon-57x57.png"> <link rel="apple-touch-icon" sizes="60x60" href="//a.academia-assets.com/images/favicons/apple-touch-icon-60x60.png"> <link rel="apple-touch-icon" sizes="72x72" href="//a.academia-assets.com/images/favicons/apple-touch-icon-72x72.png"> <link rel="apple-touch-icon" sizes="76x76" href="//a.academia-assets.com/images/favicons/apple-touch-icon-76x76.png"> <link rel="apple-touch-icon" sizes="114x114" href="//a.academia-assets.com/images/favicons/apple-touch-icon-114x114.png"> <link rel="apple-touch-icon" sizes="120x120" href="//a.academia-assets.com/images/favicons/apple-touch-icon-120x120.png"> <link rel="apple-touch-icon" sizes="144x144" href="//a.academia-assets.com/images/favicons/apple-touch-icon-144x144.png"> <link rel="apple-touch-icon" sizes="152x152" href="//a.academia-assets.com/images/favicons/apple-touch-icon-152x152.png"> <link rel="apple-touch-icon" sizes="180x180" href="//a.academia-assets.com/images/favicons/apple-touch-icon-180x180.png"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-32x32.png" sizes="32x32"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-194x194.png" sizes="194x194"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-96x96.png" sizes="96x96"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/android-chrome-192x192.png" sizes="192x192"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-16x16.png" sizes="16x16"> <link rel="manifest" href="//a.academia-assets.com/images/favicons/manifest.json"> <meta name="msapplication-TileColor" content="#2b5797"> <meta name="msapplication-TileImage" content="//a.academia-assets.com/images/favicons/mstile-144x144.png"> <meta name="theme-color" content="#ffffff"> <script> window.performance && window.performance.measure && window.performance.measure("Time To First Byte", "requestStart", "responseStart"); </script> <script> (function() { if (!window.URLSearchParams || !window.history || !window.history.replaceState) { return; } var searchParams = new URLSearchParams(window.location.search); var paramsToDelete = [ 'fs', 'sm', 'swp', 'iid', 'nbs', 'rcc', // related content category 'rcpos', // related content carousel position 'rcpg', // related carousel page 'rchid', // related content hit id 'f_ri', // research interest id, for SEO tracking 'f_fri', // featured research interest, for SEO tracking (param key without value) 'f_rid', // from research interest directory for SEO tracking 'f_loswp', // from research interest pills on LOSWP sidebar for SEO tracking 'rhid', // referrring hit id ]; if (paramsToDelete.every((key) => searchParams.get(key) === null)) { return; } paramsToDelete.forEach((key) => { searchParams.delete(key); }); var cleanUrl = new URL(window.location.href); cleanUrl.search = searchParams.toString(); history.replaceState({}, document.title, cleanUrl); })(); </script> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "departments", 'action': "show_works", 'controller_action': 'departments#show_works', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script type="text/javascript"> window.sendUserTiming = function(timingName) { if (!(window.performance && window.performance.measure)) return; var entries = window.performance.getEntriesByName(timingName, "measure"); if (entries.length !== 1) return; var timingValue = Math.round(entries[0].duration); gtag('event', 'timing_complete', { name: timingName, value: timingValue, event_category: 'User-centric', }); }; window.sendUserTiming("Time To First Byte"); </script> <meta name="csrf-param" content="authenticity_token" /> <meta name="csrf-token" content="O7NQ9NczcwBB6AL4XSDaIwRlvT1uq-hwRlCl07m6ieIS2F6gWHT0r1yOq7uV1REkuOsBJ7c0--eIudoePHSajg" /> <link crossorigin="" href="https://fonts.gstatic.com/" rel="preconnect" /><link href="https://fonts.googleapis.com/css2?family=DM+Sans:ital,opsz,wght@0,9..40,100..1000;1,9..40,100..1000&family=Gupter:wght@400;500;700&family=IBM+Plex+Mono:wght@300;400&family=Material+Symbols+Outlined:opsz,wght,FILL,GRAD@20,400,0,0&display=swap" rel="stylesheet" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/common-2b6f90dbd75f5941bc38f4ad716615f3ac449e7398313bb3bc225fba451cd9fa.css" /> <meta name="description" content="Academia.edu is the platform to share, find, and explore 50 Million research papers. Join us to accelerate your research needs & academic interests." /> <meta name="google-site-verification" content="bKJMBZA7E43xhDOopFZkssMMkBRjvYERV-NaN4R6mrs" /> <script> var $controller_name = 'departments'; var $action_name = "show_works"; var $rails_env = 'production'; var $app_rev = '1363409c2f6920b9f6129801bf9c25a45dc9d4a3'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.Aedu = { hit_data: null }; window.Aedu.SiteStats = {"premium_universities_count":14023,"monthly_visitors":"102 million","monthly_visitor_count":102584291,"monthly_visitor_count_in_millions":102,"user_count":283354301,"paper_count":55203019,"paper_count_in_millions":55,"page_count":432000000,"page_count_in_millions":432,"pdf_count":16500000,"pdf_count_in_millions":16}; window.Aedu.serverRenderTime = new Date(1740152359000); window.Aedu.timeDifference = new Date().getTime() - 1740152359000; window.Aedu.isUsingCssV1 = false; window.Aedu.enableLocalization = true; window.Aedu.activateFullstory = false; window.Aedu.serviceAvailability = { status: {"attention_db":"on","bibliography_db":"on","contacts_db":"on","email_db":"on","indexability_db":"on","mentions_db":"on","news_db":"on","notifications_db":"on","offsite_mentions_db":"on","redshift":"on","redshift_exports_db":"on","related_works_db":"on","ring_db":"on","user_tests_db":"on"}, serviceEnabled: function(service) { return this.status[service] === "on"; }, readEnabled: function(service) { return this.serviceEnabled(service) || this.status[service] === "read_only"; }, }; window.Aedu.viewApmTrace = function() { // Check if x-apm-trace-id meta tag is set, and open the trace in APM // in a new window if it is. var apmTraceId = document.head.querySelector('meta[name="x-apm-trace-id"]'); if (apmTraceId) { var traceId = apmTraceId.content; // Use trace ID to construct URL, an example URL looks like: // https://app.datadoghq.com/apm/traces?query=trace_id%31298410148923562634 var apmUrl = 'https://app.datadoghq.com/apm/traces?query=trace_id%3A' + traceId; window.open(apmUrl, '_blank'); } }; </script>  <link href="https://fonts.googleapis.com/css?family=Roboto:100,100i,300,300i,400,400i,500,500i,700,700i,900,900i" rel="stylesheet"> <link rel="preload" href="//maxcdn.bootstrapcdn.com/font-awesome/4.3.0/css/font-awesome.min.css" as="style" onload="this.rel='stylesheet'"> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/libraries-a9675dcb01ec4ef6aa807ba772c7a5a00c1820d3ff661c1038a20f80d06bb4e4.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/academia-1eb081e01ca8bc0c1b1d866df79d9eb4dd2c484e4beecf76e79a7806c72fee08.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system_legacy-056a9113b9a0f5343d013b29ee1929d5a18be35fdcdceb616600b4db8bd20054.css" /> <script src="//a.academia-assets.com/assets/webpack_bundles/runtime-bundle-005434038af4252ca37c527588411a3d6a0eabb5f727fac83f8bbe7fd88d93bb.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/webpack_libraries_and_infrequently_changed.wjs-bundle-b42d48e01e9cb3bf5ae55ea154ab7133fe47240c1d7c59b0249065c67d6f65ab.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/core_webpack.wjs-bundle-f3fdf92d2e211a3fd7a717a75adb7bf4af30f5d7651964d9f223129f218112cd.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/sentry.wjs-bundle-5fe03fddca915c8ba0f7edbe64c194308e8ce5abaed7bffe1255ff37549c4808.js"></script> <script> jade = window.jade || {}; jade.helpers = window.$h; jade._ = window._; </script>  <script id="tag-manager-head-root">(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= 'https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer_old','GTM-5G9JF7Z');</script>  <script> window.gptadslots = []; window.googletag = window.googletag || {}; window.googletag.cmd = window.googletag.cmd || []; </script> <script type="text/javascript"> // TODO(jacob): This should be defined, may be rare load order problem. // Checking if null is just a quick fix, will default to en if unset. // Better fix is to run this immedietely after I18n is set. if (window.I18n != null) { I18n.defaultLocale = "en"; I18n.locale = "en"; I18n.fallbacks = true; } </script> <link rel="canonical" href="https://ege.academia.edu/Departments/Food_Engineering/Documents" /> </head>   <body class='c-departments a-show_works logged_out u-bgColorWhite'>  <div id="fb-root"></div><script>window.fbAsyncInit = function() { FB.init({ appId: "2369844204", version: "v8.0", status: true, cookie: true, xfbml: true }); // Additional initialization code. if (window.InitFacebook) { // facebook.ts already loaded, set it up. window.InitFacebook(); } else { // Set a flag for facebook.ts to find when it loads. window.academiaAuthReadyFacebook = true; } };</script><script>window.fbAsyncLoad = function() { // Protection against double calling of this function if (window.FB) { return; } (function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/sdk.js"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); } if (!window.defer_facebook) { // Autoload if not deferred window.fbAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.fbAsyncLoad(); }, 5000); }</script> <div id="google-root"></div><script>window.loadGoogle = function() { if (window.InitGoogle) { // google.ts already loaded, set it up. window.InitGoogle("331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"); } else { // Set a flag for google.ts to use when it loads. window.GoogleClientID = "331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"; } };</script><script>window.googleAsyncLoad = function() { // Protection against double calling of this function (function(d) { var js; var id = 'google-jssdk'; var ref = d.getElementsByTagName('script')[0]; if (d.getElementById(id)) { return; } js = d.createElement('script'); js.id = id; js.async = true; js.onload = loadGoogle; js.src = "https://accounts.google.com/gsi/client" ref.parentNode.insertBefore(js, ref); }(document)); } if (!window.defer_google) { // Autoload if not deferred window.googleAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.googleAsyncLoad(); }, 5000); }</script> <div id="tag-manager-body-root">  <noscript><iframe src="https://www.googletagmanager.com/ns.html?id=GTM-5G9JF7Z" height="0" width="0" style="display:none;visibility:hidden"></iframe></noscript>   <script> window.addEventListener('load', function() { if (document.querySelector('input[name="commit"]')) { document.querySelector('input[name="commit"]').addEventListener('click', function() { gtag('event', 'click', { event_category: 'button', event_label: 'Log In' }) }) } }); </script> </div> <script>var _comscore = _comscore || []; _comscore.push({ c1: "2", c2: "26766707" }); (function() { var s = document.createElement("script"), el = document.getElementsByTagName("script")[0]; s.async = true; s.src = (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js"; el.parentNode.insertBefore(s, el); })();</script><img src="https://sb.scorecardresearch.com/p?c1=2&c2=26766707&cv=2.0&cj=1" style="position: absolute; visibility: hidden" /> <div id='react-modal'></div> <div class='DesignSystem'> <a class='u-showOnFocus' href='#site'> Skip to main content </a> </div> <div id="upgrade_ie_banner" style="display: none;"><p>Academia.edu no longer supports Internet Explorer.</p><p>To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to <a href="https://www.academia.edu/upgrade-browser">upgrade your browser</a>.</p></div><script>// Show this banner for all versions of IE if (!!window.MSInputMethodContext || /(MSIE)/.test(navigator.userAgent)) { document.getElementById('upgrade_ie_banner').style.display = 'block'; }</script> <div class="DesignSystem bootstrap ShrinkableNav no-xs no-sm no-md"><div class="navbar navbar-default main-header"><div class="container-wrapper" id="main-header-container"><div class="container"><div class="navbar-header"><div class="nav-left-wrapper u-mt0x"><div class="nav-logo"><a data-main-header-link-target="logo_home" href="https://www.academia.edu/"><img class="visible-xs-inline-block" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015-A.svg" width="24" height="24" /><img width="145.2" height="18" class="hidden-xs" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015.svg" /></a></div><div class="nav-search"><div class="SiteSearch-wrapper select2-no-default-pills"><form class="js-SiteSearch-form DesignSystem" action="https://www.academia.edu/search" accept-charset="UTF-8" method="get"><i class="SiteSearch-icon fa fa-search u-fw700 u-positionAbsolute u-tcGrayDark"></i><input class="js-SiteSearch-form-input SiteSearch-form-input form-control" data-main-header-click-target="search_input" name="q" placeholder="Search" type="text" value="" /></form></div></div></div><div class="nav-right-wrapper pull-right"><ul class="NavLinks js-main-nav list-unstyled"><li class="NavLinks-link"><a class="js-header-login-url Button Button--inverseGray Button--sm u-mb4x" id="nav_log_in" rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="NavLinks-link u-p0x"><a class="Button Button--inverseGray Button--sm u-mb4x" rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li></ul><button class="hidden-lg hidden-md hidden-sm u-ml4x navbar-toggle collapsed" data-target=".js-mobile-header-links" data-toggle="collapse" type="button"><span class="icon-bar"></span><span class="icon-bar"></span><span class="icon-bar"></span></button></div></div><div class="collapse navbar-collapse js-mobile-header-links"><ul class="nav navbar-nav"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li><li class="u-borderColorGrayLight u-borderBottom1 js-mobile-nav-expand-trigger"><a href="#">more&nbsp<span class="caret"></span></a></li><li><ul class="js-mobile-nav-expand-section nav navbar-nav u-m0x collapse"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/about">About</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/press">Press</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/documents">Papers</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/hiring"><i class="fa fa-briefcase"></i> We're Hiring!</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://support.academia.edu/hc/en-us"><i class="fa fa-question-circle"></i> Help Center</a></li><li class="js-mobile-nav-collapse-trigger u-borderColorGrayLight u-borderBottom1 dropup" style="display:none"><a href="#">less&nbsp<span class="caret"></span></a></li></ul></li></ul></div></div></div><script>(function(){ var $moreLink = $(".js-mobile-nav-expand-trigger"); var $lessLink = $(".js-mobile-nav-collapse-trigger"); var $section = $('.js-mobile-nav-expand-section'); $moreLink.click(function(ev){ ev.preventDefault(); $moreLink.hide(); $lessLink.show(); $section.collapse('show'); }); $lessLink.click(function(ev){ ev.preventDefault(); $moreLink.show(); $lessLink.hide(); $section.collapse('hide'); }); })() if ($a.is_logged_in() || false) { new Aedu.NavigationController({ el: '.js-main-nav', showHighlightedNotification: false }); } else { $(".js-header-login-url").attr("href", $a.loginUrlWithRedirect()); } Aedu.autocompleteSearch = new AutocompleteSearch({el: '.js-SiteSearch-form'});</script></div></div> <div id='site' class='fixed'> <div id="content" class="clearfix"> <script>document.addEventListener('DOMContentLoaded', function(){ var $dismissible = $(".dismissible_banner"); $dismissible.click(function(ev) { $dismissible.hide(); }); });</script> <div class="DesignSystem" style="margin-top:-40px"><div class="PageHeader"><div class="container"><div class="row"><div class="col-xs-12 clearfix"><div class="u-floatLeft u-fs24 u-tcGrayDarkest"><span class="PageHeader-title u-m0x u-fw700 u-mr5x u-pr5x u-borderColorGrayLight u-borderRight1"><a href="https://ege.academia.edu/"><span class="u-linkUnstyled u-tcGrayDarkest">Ege University</span></a></span><h1 class="u-m0x u-fw300 u-fs24 u-displayInline">Food Engineering</h1></div><div class="u-floatRight u-mt1x"></div></div></div></div></div><div class="TabbedNavigation"><div class="container"><div class="row"><div class="col-xs-12 clearfix"><ul class="nav u-m0x u-p0x list-inline"><li class="u-floatLeft u-pr5x u-mr5x u-borderColorGrayLight u-borderRight1"><a href="https://ege.academia.edu/"><span><i class="fa fa-arrow-left"></i>  All Departments</span></a></li><li class="u-floatLeft active"><a href="https://ege.academia.edu/Departments/Food_Engineering/Documents">304 Papers</a></li><li class="u-floatLeft"><a href="https://ege.academia.edu/Departments/Food_Engineering">278 Researchers</a></li></ul></div></div></div></div><div class="container"><div class="row"><div class="col-xs-12"><div class="u-displayFlex"><div class="u-flexGrow1"><div class="u-ph0x"><div class="works"><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4815650" data-work_id="4815650" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/4815650/Biofilm_formation_in_an_ice_cream_plant">Biofilm formation in an ice cream plant</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The sites of biofilm formation in an ice cream plant were investigated by sampling both the production line and the environment. Experiments were carried out twice within a 20-day period. First, stainless steel coupons were fixed to... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_4815650" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The sites of biofilm formation in an ice cream plant were investigated by sampling both the production line and the environment. Experiments were carried out twice within a 20-day period. First, stainless steel coupons were fixed to surfaces adjacent to food contact surfaces, the floor drains and the doormat. They were taken for the analysis of biofilm at three different production stages. Then, biofilm forming bacteria were enumerated and also presence of Listeria monocytogenes was monitored. Biofilm forming isolates were selected on the basis of colony morphology and Gram's reaction; Gram negative cocci and rod, Gram positive cocci and spore forming isolates were identified. Most of the biofilm formations were seen on the conveyor belt of a packaging machine 8 h after the beginning of the production, 6.5 · 10 3 cfu cm )2 . Most of the Gram negative bacteria identified belong to Enterobacteriaceae family such as Proteus, Enterobacter, Citrobacter, Shigella, Escherichia, Edwardsiella. The other Gram negative microflora included Aeromonas, Plesiomonas, Moraxella, Pseudomonas or Alcaligenes spp. were also isolated. Gram positive microflora of the ice cream plant included Staphyloccus, Bacillus, Listeria and lactic acid bacteria such as Streptococcus, Leuconostoc or Pediococcus spp. The results from this study highlighted the problems of spread of pathogens like Listeria and Shigella and spoilage bacteria. In the development of cleaning and disinfection procedures in ice cream plants, an awareness of these biofilm-forming bacteria is essential for the ice cream plants.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/4815650" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="050585e1febdca94a51eafa1cc0bd7fc" rel="nofollow" data-download="{"attachment_id":32110131,"asset_id":4815650,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/32110131/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_4815650 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="4815650"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 4815650, container: ".js-paper-rank-work_4815650", }); });</script></li><li class="js-percentile-work_4815650 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 4815650; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_4815650"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_4815650 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="4815650"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 4815650; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=4815650]").text(description); $(".js-view-count-work_4815650").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_4815650").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="4815650"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="104178" rel="nofollow" href="https://www.academia.edu/Documents/in/Listeria_monocytogenes">Listeria monocytogenes</a>, <script data-card-contents-for-ri="104178" type="text/json">{"id":104178,"name":"Listeria monocytogenes","url":"https://www.academia.edu/Documents/in/Listeria_monocytogenes","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1029944" rel="nofollow" href="https://www.academia.edu/Documents/in/Shigella">Shigella</a><script data-card-contents-for-ri="1029944" type="text/json">{"id":1029944,"name":"Shigella","url":"https://www.academia.edu/Documents/in/Shigella","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4815650]'), work: {"id":4815650,"title":"Biofilm formation in an ice cream plant","created_at":"2013-10-18T17:06:39.743-07:00","owner_id":6225359,"url":"https://www.academia.edu/4815650/Biofilm_formation_in_an_ice_cream_plant","slug":"Biofilm_formation_in_an_ice_cream_plant","dom_id":"work_4815650","summary":"The sites of biofilm formation in an ice cream plant were investigated by sampling both the production line and the environment. Experiments were carried out twice within a 20-day period. First, stainless steel coupons were fixed to surfaces adjacent to food contact surfaces, the floor drains and the doormat. They were taken for the analysis of biofilm at three different production stages. Then, biofilm forming bacteria were enumerated and also presence of Listeria monocytogenes was monitored. Biofilm forming isolates were selected on the basis of colony morphology and Gram's reaction; Gram negative cocci and rod, Gram positive cocci and spore forming isolates were identified. Most of the biofilm formations were seen on the conveyor belt of a packaging machine 8 h after the beginning of the production, 6.5 · 10 3 cfu cm )2 . Most of the Gram negative bacteria identified belong to Enterobacteriaceae family such as Proteus, Enterobacter, Citrobacter, Shigella, Escherichia, Edwardsiella. The other Gram negative microflora included Aeromonas, Plesiomonas, Moraxella, Pseudomonas or Alcaligenes spp. were also isolated. Gram positive microflora of the ice cream plant included Staphyloccus, Bacillus, Listeria and lactic acid bacteria such as Streptococcus, Leuconostoc or Pediococcus spp. The results from this study highlighted the problems of spread of pathogens like Listeria and Shigella and spoilage bacteria. In the development of cleaning and disinfection procedures in ice cream plants, an awareness of these biofilm-forming bacteria is essential for the ice cream plants.","publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":32110131,"asset_id":4815650,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/32110131/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/32110131/A8-Biofilm-AVL-libre.pdf?1391576334=\u0026response-content-disposition=attachment%3B+filename%3DBiofilm_formation_in_an_ice_cream_plant.pdf\u0026Expires=1740074492\u0026Signature=MSoEUIkkaAJNwXujKqPl1JskOaP74RxBd2XKH7lMKLj6-~~zBUN7RVabnDyKxEhgq6zcbfak~VB0FpjfB81M6OQTAo0tSLuty1nvsCQ1EtxQXC7tcsbyNRNv9wF-z2cR-Yfmrv19H~obrn6aUAKS3X11sa2DXd4q6zFbw9Gh2V1y-BVqllxsiy3PVEf8qlLSwgNF9ATVTzqGQ11FHvhd7KpZh3nNtbrBJHEs61PTu4C1tzX4AIT~5kNU0dmIfruI2O11t3~U5ezG6-rMAMYyCE7V7LD5pZMNk7avt-Bd844qopamAAjXsJ1OlIRNmzL-gprl6B265eEJ~JRs9ixw2g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/32110131/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/32110131/mini_magick20190425-10821-1026he9.png?1556242056"}],"downloadable_attachments_with_full_thumbnails":[{"id":32110131,"asset_id":4815650,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/32110131/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/32110131/A8-Biofilm-AVL-libre.pdf?1391576334=\u0026response-content-disposition=attachment%3B+filename%3DBiofilm_formation_in_an_ice_cream_plant.pdf\u0026Expires=1740074492\u0026Signature=MSoEUIkkaAJNwXujKqPl1JskOaP74RxBd2XKH7lMKLj6-~~zBUN7RVabnDyKxEhgq6zcbfak~VB0FpjfB81M6OQTAo0tSLuty1nvsCQ1EtxQXC7tcsbyNRNv9wF-z2cR-Yfmrv19H~obrn6aUAKS3X11sa2DXd4q6zFbw9Gh2V1y-BVqllxsiy3PVEf8qlLSwgNF9ATVTzqGQ11FHvhd7KpZh3nNtbrBJHEs61PTu4C1tzX4AIT~5kNU0dmIfruI2O11t3~U5ezG6-rMAMYyCE7V7LD5pZMNk7avt-Bd844qopamAAjXsJ1OlIRNmzL-gprl6B265eEJ~JRs9ixw2g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/32110131/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/32110131/mini_magick20190425-10821-1026he9.png?1556242056"}],"has_pdf":true,"has_fulltext":true,"page_count":8,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology","nofollow":true},{"id":104178,"name":"Listeria monocytogenes","url":"https://www.academia.edu/Documents/in/Listeria_monocytogenes","nofollow":true},{"id":1029944,"name":"Shigella","url":"https://www.academia.edu/Documents/in/Shigella","nofollow":true}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":1066,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_54526257" data-work_id="54526257" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/54526257/Assessment_of_Hygienic_Quality_of_Beverage_Cans_Surfaces_with_and_without_Protective_Cover">Assessment of Hygienic Quality of Beverage Cans Surfaces with and without Protective Cover</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this study, the microbial profiles of external top surfaces of beverage cans sold in Izmir markets, and the survival of E. coli on the top surfaces of cans were investigated through the storage period of 0, 10, 20 and 30 days at 4 and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_54526257" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this study, the microbial profiles of external top surfaces of beverage cans sold in Izmir markets, and the survival of E. coli on the top surfaces of cans were investigated through the storage period of 0, 10, 20 and 30 days at 4 and 25°C. Total aerobic mesophilic bacteria (TAMB), coliforms and E.coli counts of 100 cans without protective cover and 20 cans with protective cover were examined. The numbers of TAMB on the cans without protective cover were in the range of 0.43-2.20×10 3 cfu/cm 2. Lower bacteria counts in the range of <0.43-1.12×10 1 cfu/cm 2 were observed on the cans with protective cover. E. coli was not detectable on the storage time of 20 days, whereas E. coli counts of higher than 2 log units were observed at the 10 days of storage. According to the results obtained from this study, the microbiological statuses of beverage cans are not the same quality, external top surfaces of beverage cans might be a potential risk for public health.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/54526257" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="287ccc7f3689e09e07de44b66f215eb9" rel="nofollow" data-download="{"attachment_id":70849061,"asset_id":54526257,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/70849061/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_54526257 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="54526257"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 54526257, container: ".js-paper-rank-work_54526257", }); });</script></li><li class="js-percentile-work_54526257 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 54526257; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_54526257"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_54526257 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="54526257"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 54526257; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=54526257]").text(description); $(".js-view-count-work_54526257").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_54526257").removeClass('hidden') })</script></div></li></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_59766374" data-work_id="59766374" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/59766374/Antimicrobial_Activity_of_Oregano_Oil_on_Iceberg_Lettuce_with_Different_Attachment_Conditions">Antimicrobial Activity of Oregano Oil on Iceberg Lettuce with Different Attachment Conditions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this study, the antimicrobial activity of oregano oil was investigated under different attachment conditions of Salmonella spp. to iceberg lettuce. Inoculated lettuce was either not dried or dried for 30 min, 60 min, or 120 min, under... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_59766374" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this study, the antimicrobial activity of oregano oil was investigated under different attachment conditions of Salmonella spp. to iceberg lettuce. Inoculated lettuce was either not dried or dried for 30 min, 60 min, or 120 min, under either static air or moving air. Washing iceberg lettuce with 500 ppm oregano oil for 1, 5, and 10 min reduced the population of Salmonella spp. by (respectively) 1.3, 1.65, and 2.28 log cfu/g following the most challenging inoculation conditions, an inoculum drying period of 2 h under moving air. Across all inoculation conditions, increasing the treatment time significantly increased the reductions in the populations of Salmonella spp. (P < 0.05). Browning and softening of the lettuce leaf surface was observed after 10 min of treatment with oregano oil. For each treatment time, attachment times and drying under static compared with moving air did not significantly affect the antimicrobial efficacy of the various oregano oil treatments (P > 0.05). The results obtained in this study suggest that oregano oil can effectively reduce populations of Salmonella attached to lettuce leaf surfaces.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/59766374" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="893b3a63b57b917903e5468e5f51019f" rel="nofollow" data-download="{"attachment_id":73519627,"asset_id":59766374,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/73519627/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_59766374 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="59766374"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 59766374, container: ".js-paper-rank-work_59766374", }); });</script></li><li class="js-percentile-work_59766374 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 59766374; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_59766374"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_59766374 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="59766374"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 59766374; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=59766374]").text(description); $(".js-view-count-work_59766374").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_59766374").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="59766374"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1040" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="122405" rel="nofollow" href="https://www.academia.edu/Documents/in/Lettuce">Lettuce</a><script data-card-contents-for-ri="122405" type="text/json">{"id":122405,"name":"Lettuce","url":"https://www.academia.edu/Documents/in/Lettuce","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=59766374]'), work: {"id":59766374,"title":"Antimicrobial Activity of Oregano Oil on Iceberg Lettuce with Different Attachment Conditions","created_at":"2021-10-24T02:30:57.069-07:00","owner_id":6225359,"url":"https://www.academia.edu/59766374/Antimicrobial_Activity_of_Oregano_Oil_on_Iceberg_Lettuce_with_Different_Attachment_Conditions","slug":"Antimicrobial_Activity_of_Oregano_Oil_on_Iceberg_Lettuce_with_Different_Attachment_Conditions","dom_id":"work_59766374","summary":"In this study, the antimicrobial activity of oregano oil was investigated under different attachment conditions of Salmonella spp. to iceberg lettuce. Inoculated lettuce was either not dried or dried for 30 min, 60 min, or 120 min, under either static air or moving air. Washing iceberg lettuce with 500 ppm oregano oil for 1, 5, and 10 min reduced the population of Salmonella spp. by (respectively) 1.3, 1.65, and 2.28 log cfu/g following the most challenging inoculation conditions, an inoculum drying period of 2 h under moving air. Across all inoculation conditions, increasing the treatment time significantly increased the reductions in the populations of Salmonella spp. (P \u003c 0.05). Browning and softening of the lettuce leaf surface was observed after 10 min of treatment with oregano oil. For each treatment time, attachment times and drying under static compared with moving air did not significantly affect the antimicrobial efficacy of the various oregano oil treatments (P \u003e 0.05). The results obtained in this study suggest that oregano oil can effectively reduce populations of Salmonella attached to lettuce leaf surfaces.","publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":73519627,"asset_id":59766374,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/73519627/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/73519627/j.1750-3841.2012.02759.x20211024-23606-jga55j-libre.pdf?1635070987=\u0026response-content-disposition=attachment%3B+filename%3DAntimicrobial_Activity_of_Oregano_Oil_on.pdf\u0026Expires=1740110138\u0026Signature=XN1G6IsmwLsD~X1Nky35DxxcuI8XMS1TsdMRgDaE74PT2E6PPrz7HnoYEhqux3VPOVHbNOGG3xz2qhwhx87p74e6SpPEeqKYJFZWjseUkqFETSWwC7DkjoNxsViee8PNWLooPVPJvUA83VC4wBgYa5N607ehh92gxrE1~CWW9uZS5~18lnaCLUPVeYOFYZ46BpS~i6FdhI~JZZ-kKzFgYpFGrR7r4QGIvDM5dNw5YSD4lVT9AN15rh8TLhG~mKCuVxKBzVcce2XiGMLDwFOYeyHjLzPibIm0vIxv1mxplNu-zSPCd-Yp4CpF4COkov~MoxKIf~5qHYekuEZK7DZy-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/73519627/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/73519627/mini_magick20211024-15585-bessvu.png?1635067964"}],"downloadable_attachments_with_full_thumbnails":[{"id":73519627,"asset_id":59766374,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/73519627/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/73519627/j.1750-3841.2012.02759.x20211024-23606-jga55j-libre.pdf?1635070987=\u0026response-content-disposition=attachment%3B+filename%3DAntimicrobial_Activity_of_Oregano_Oil_on.pdf\u0026Expires=1740110138\u0026Signature=XN1G6IsmwLsD~X1Nky35DxxcuI8XMS1TsdMRgDaE74PT2E6PPrz7HnoYEhqux3VPOVHbNOGG3xz2qhwhx87p74e6SpPEeqKYJFZWjseUkqFETSWwC7DkjoNxsViee8PNWLooPVPJvUA83VC4wBgYa5N607ehh92gxrE1~CWW9uZS5~18lnaCLUPVeYOFYZ46BpS~i6FdhI~JZZ-kKzFgYpFGrR7r4QGIvDM5dNw5YSD4lVT9AN15rh8TLhG~mKCuVxKBzVcce2XiGMLDwFOYeyHjLzPibIm0vIxv1mxplNu-zSPCd-Yp4CpF4COkov~MoxKIf~5qHYekuEZK7DZy-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/73519627/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/73519627/mini_magick20211024-15585-bessvu.png?1635067964"}],"has_pdf":true,"has_fulltext":true,"page_count":4,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering","nofollow":true},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology","nofollow":true},{"id":122405,"name":"Lettuce","url":"https://www.academia.edu/Documents/in/Lettuce","nofollow":true},{"id":139817,"name":"Disinfectants","url":"https://www.academia.edu/Documents/in/Disinfectants"},{"id":220036,"name":"Antimicrobial","url":"https://www.academia.edu/Documents/in/Antimicrobial"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":1552962,"name":"Origanum","url":"https://www.academia.edu/Documents/in/Origanum"}],"publication_year":2012,"publication_year_with_fallback":2012,"paper_rank":null,"all_time_views":12,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_59766388" data-work_id="59766388" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/59766388/Efficacy_of_oregano_oil_in_the_inactivation_of_Salmonella_typhimurium_on_lettuce">Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This study was conducted to determine the efficacy of oregano oil in the inactivation of Salmonella typhimurium inoculated onto iceberg lettuce. The effect of washing with oregano oil (Oreganum onites), typical of Turkey, at three... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_59766388" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This study was conducted to determine the efficacy of oregano oil in the inactivation of Salmonella typhimurium inoculated onto iceberg lettuce. The effect of washing with oregano oil (Oreganum onites), typical of Turkey, at three different concentrations (25, 40 and 75 ppm) and four different treatment times (5, 10, 15 and 20 min) on survival of S. typhimurium inoculated to fresh cut iceberg lettuce were determined at 20°C and compared with a 50 ppm chlorine wash at the same conditions. The spot and dip inoculation methods for applying inoculum to iceberg and romaine type lettuce were evaluated and the effects of selective and nonselective media on the recovery of S. typhimurium were also examined. Populations of S. typhimurium recovered from spot and dip inoculated lettuce were not significantly different (p > 0.05). No significant differences were found between two different media, and two different lettuce types (p > 0.05). Reductions of S. typhimurium by washing with oregano did not exceed 1.92 logarithmic units regardless of the washing times and concentrations. The effectiveness of washing lettuce with 75 ppm oregano oil on inactivation of S. typhimurium was comparable with that affected by 50 ppm chlorine. The results suggested that oregano oil might be a suitable decontamination alternative to chlorine for lettuce.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/59766388" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="b6eb9abecb1c42fbf59b1f3eeafbac92" rel="nofollow" data-download="{"attachment_id":73519728,"asset_id":59766388,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/73519728/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_59766388 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="59766388"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 59766388, container: ".js-paper-rank-work_59766388", }); });</script></li><li class="js-percentile-work_59766388 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 59766388; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_59766388"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_59766388 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="59766388"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 59766388; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=59766388]").text(description); $(".js-view-count-work_59766388").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_59766388").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="59766388"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="573653" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a>, <script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="2209109" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_control">Food control</a><script data-card-contents-for-ri="2209109" type="text/json">{"id":2209109,"name":"Food control","url":"https://www.academia.edu/Documents/in/Food_control","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=59766388]'), work: {"id":59766388,"title":"Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce","created_at":"2021-10-24T02:31:19.421-07:00","owner_id":6225359,"url":"https://www.academia.edu/59766388/Efficacy_of_oregano_oil_in_the_inactivation_of_Salmonella_typhimurium_on_lettuce","slug":"Efficacy_of_oregano_oil_in_the_inactivation_of_Salmonella_typhimurium_on_lettuce","dom_id":"work_59766388","summary":"This study was conducted to determine the efficacy of oregano oil in the inactivation of Salmonella typhimurium inoculated onto iceberg lettuce. The effect of washing with oregano oil (Oreganum onites), typical of Turkey, at three different concentrations (25, 40 and 75 ppm) and four different treatment times (5, 10, 15 and 20 min) on survival of S. typhimurium inoculated to fresh cut iceberg lettuce were determined at 20°C and compared with a 50 ppm chlorine wash at the same conditions. The spot and dip inoculation methods for applying inoculum to iceberg and romaine type lettuce were evaluated and the effects of selective and nonselective media on the recovery of S. typhimurium were also examined. Populations of S. typhimurium recovered from spot and dip inoculated lettuce were not significantly different (p \u003e 0.05). No significant differences were found between two different media, and two different lettuce types (p \u003e 0.05). Reductions of S. typhimurium by washing with oregano did not exceed 1.92 logarithmic units regardless of the washing times and concentrations. The effectiveness of washing lettuce with 75 ppm oregano oil on inactivation of S. typhimurium was comparable with that affected by 50 ppm chlorine. The results suggested that oregano oil might be a suitable decontamination alternative to chlorine for lettuce.","publication":"Food Control","publication_with_fallback":"Food Control","downloadable_attachments":[{"id":73519728,"asset_id":59766388,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/73519728/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/73519728/j.foodcont.2009.07.01620211024-13895-xzaxcl-libre.pdf?1635070981=\u0026response-content-disposition=attachment%3B+filename%3DEfficacy_of_oregano_oil_in_the_inactivat.pdf\u0026Expires=1740110138\u0026Signature=R7yksPZCzAwp5IzIMPrMxjMUVYJljwDCcUjmPZUsCmqlGQGFNYg3HjfOTHSp4J6GIXvfKJKCpHquTl3Qf5dEZikKhaW-a7lUuV1mRnplcjBBQpinbPNmFM3eQLHAo~nkfUjZb4tPOF6muLq4C4YxPh6s9pdBGorNSjXaszYS5D6YwweeyUtgd-hH6fX1X~3NByQOv255pw6N7q3ahXPkB4BVhR41nBKqhvz-s3AopdA1AG-~vIAXVxQIGc-ChFJNI-eGgJ19~~D2ZDijyJdWu1p9kZBU6RJS4LY00rGsjBLkKNe7fHJi0UHD5LqjaeNHwBnBrpSR7aiizyc2o6Mg3A__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/73519728/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/73519728/mini_magick20211024-13898-1a75eou.png?1635068031"}],"downloadable_attachments_with_full_thumbnails":[{"id":73519728,"asset_id":59766388,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/73519728/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/73519728/j.foodcont.2009.07.01620211024-13895-xzaxcl-libre.pdf?1635070981=\u0026response-content-disposition=attachment%3B+filename%3DEfficacy_of_oregano_oil_in_the_inactivat.pdf\u0026Expires=1740110138\u0026Signature=R7yksPZCzAwp5IzIMPrMxjMUVYJljwDCcUjmPZUsCmqlGQGFNYg3HjfOTHSp4J6GIXvfKJKCpHquTl3Qf5dEZikKhaW-a7lUuV1mRnplcjBBQpinbPNmFM3eQLHAo~nkfUjZb4tPOF6muLq4C4YxPh6s9pdBGorNSjXaszYS5D6YwweeyUtgd-hH6fX1X~3NByQOv255pw6N7q3ahXPkB4BVhR41nBKqhvz-s3AopdA1AG-~vIAXVxQIGc-ChFJNI-eGgJ19~~D2ZDijyJdWu1p9kZBU6RJS4LY00rGsjBLkKNe7fHJi0UHD5LqjaeNHwBnBrpSR7aiizyc2o6Mg3A__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/73519728/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/73519728/mini_magick20211024-13898-1a75eou.png?1635068031"}],"has_pdf":true,"has_fulltext":true,"page_count":5,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences","nofollow":true},{"id":2209109,"name":"Food control","url":"https://www.academia.edu/Documents/in/Food_control","nofollow":true}],"publication_year":2010,"publication_year_with_fallback":2010,"paper_rank":null,"all_time_views":50,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_59766389" data-work_id="59766389" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/59766389/Antimicrobial_Antioxidant_Activities_and_Total_Phenolic_Contents_of_the_Traditional_Turkish_Beverages_Produced_by_Using_Grapes">Antimicrobial, Antioxidant Activities and Total Phenolic Contents of the Traditional Turkish Beverages Produced by Using Grapes</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In the present study, antimicrobial effects of traditional beverages produced from grapes such as traditional grape pickles, grape juice, home-made hardaliye, and commercially produced hardaliye were investigated using microdilution... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_59766389" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In the present study, antimicrobial effects of traditional beverages produced from grapes such as traditional grape pickles, grape juice, home-made hardaliye, and commercially produced hardaliye were investigated using microdilution method against Staphylococcus aureus ATCC 6538P, Escherichia coli ATCC 25922, Salmonella Typhimurium NRRL B4420, Bacillus cereus ATCC 10876, Saccharomyces cerevisiae NRRL Y-12632, Lactobacillus acidophilus La-5 and L. rhamnosus LGG. In addition, total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities of grape products were evaluated using DPPH assay. Results showed that grape containing beverages have antimicrobial effects on S. aureus, E. coli, S. typhimurium and B. cereus at various minimum inhibitory concentration (MIC) values in the range of 4.53-150 mg/mL. The lowest MIC value of 4.53 mg/mL was obtained against E. coli for home-made hardaliye. MIC values of the traditional grape pickles were determined as 4.69 ...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/59766389" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="8f1bd782b810e6d43ad54ef3312ba7cd" rel="nofollow" data-download="{"attachment_id":73519589,"asset_id":59766389,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/73519589/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_59766389 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="59766389"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 59766389, container: ".js-paper-rank-work_59766389", }); });</script></li><li class="js-percentile-work_59766389 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 59766389; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_59766389"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_59766389 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="59766389"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 59766389; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=59766389]").text(description); $(".js-view-count-work_59766389").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_59766389").removeClass('hidden') })</script></div></li></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_71593483" data-work_id="71593483" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/71593483/%C3%87o%C4%9Funluk_Algilama_Mekani_zmasinin_%C4%B0nhi_bi_syonunda_Bi_tki_sel_Materyalleri_n_Kullanimi">Çoğunluk Algilama Mekani̇zmasinin İnhi̇bi̇syonunda Bi̇tki̇sel Materyalleri̇n Kullanimi</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">ÖZ Mikroorganizmaların hücre yoğunluğuna bağlı gen düzenleme sistemi çoğunluk algılama (Quorum Sensing) olarak adlandırılan mekanizma tarafından kontrol edilmektedir. Çoğunluk algılama mekanizması (QS) ekzopolisakkarit üretimi, biyofilm... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_71593483" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">ÖZ Mikroorganizmaların hücre yoğunluğuna bağlı gen düzenleme sistemi çoğunluk algılama (Quorum Sensing) olarak adlandırılan mekanizma tarafından kontrol edilmektedir. Çoğunluk algılama mekanizması (QS) ekzopolisakkarit üretimi, biyofilm oluşumu ve virülans faktörü gibi popülasyon fizyolojisini düzenleyen fenotipleri kontrol eden mekanizmadır. Son yıllarda gıdaların bozulması ve gıda güvenliği alanlarında QS mekanizmasının rolü üzerine araştırmalar artmıştır. Çoğunluk algılama mekanizmasının inaktivasyonu stratejisine, çoğunluk algılama mekanizmasının inhibisyonu (Quorum Quenching-QQ) adı verilmektedir. Yapılan çalışmalar, QQ mekanizmasının mikrobiyel gelişimin inhibisyonunda önemli bir rol oynadığını ve kimyasal koruyucu yerine gıda güvenliğini arttırmak için alternatif bir strateji olabileceğini göstermiştir. Bitkisel materyaller, mikroorganizmaların gelişimini inhibe edici doğal antimikrobiyel bileşikler içerdikleri için potansiyel QS inhibitörü kaynaklarıdır. Bu derlemede, bitkisel materyaller kullanılarak çoğunluk algılama mekanizmasının inhibisyonu (QQ) stratejilerine odaklanılmıştır. Anahtar kelimeler: Çoğunluk algılama mekanizması, çoğunluk algılama mekanizmasının inhibisyonu, bitkisel materyal, antimikrobiyel.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/71593483" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="fb6ef1fc65ff37c09819c15abf944a55" rel="nofollow" data-download="{"attachment_id":80870561,"asset_id":71593483,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/80870561/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_71593483 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="71593483"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 71593483, container: ".js-paper-rank-work_71593483", }); });</script></li><li class="js-percentile-work_71593483 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71593483; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_71593483"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_71593483 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="71593483"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71593483; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71593483]").text(description); $(".js-view-count-work_71593483").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_71593483").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="71593483"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="673888" rel="nofollow" href="https://www.academia.edu/Documents/in/Gida">Gıda</a><script data-card-contents-for-ri="673888" type="text/json">{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=71593483]'), work: {"id":71593483,"title":"Çoğunluk Algilama Mekani̇zmasinin İnhi̇bi̇syonunda Bi̇tki̇sel Materyalleri̇n Kullanimi","created_at":"2022-02-15T04:21:01.879-08:00","owner_id":6225359,"url":"https://www.academia.edu/71593483/%C3%87o%C4%9Funluk_Algilama_Mekani_zmasinin_%C4%B0nhi_bi_syonunda_Bi_tki_sel_Materyalleri_n_Kullanimi","slug":"Çoğunluk_Algilama_Mekani_zmasinin_İnhi_bi_syonunda_Bi_tki_sel_Materyalleri_n_Kullanimi","dom_id":"work_71593483","summary":"ÖZ Mikroorganizmaların hücre yoğunluğuna bağlı gen düzenleme sistemi çoğunluk algılama (Quorum Sensing) olarak adlandırılan mekanizma tarafından kontrol edilmektedir. Çoğunluk algılama mekanizması (QS) ekzopolisakkarit üretimi, biyofilm oluşumu ve virülans faktörü gibi popülasyon fizyolojisini düzenleyen fenotipleri kontrol eden mekanizmadır. Son yıllarda gıdaların bozulması ve gıda güvenliği alanlarında QS mekanizmasının rolü üzerine araştırmalar artmıştır. Çoğunluk algılama mekanizmasının inaktivasyonu stratejisine, çoğunluk algılama mekanizmasının inhibisyonu (Quorum Quenching-QQ) adı verilmektedir. Yapılan çalışmalar, QQ mekanizmasının mikrobiyel gelişimin inhibisyonunda önemli bir rol oynadığını ve kimyasal koruyucu yerine gıda güvenliğini arttırmak için alternatif bir strateji olabileceğini göstermiştir. Bitkisel materyaller, mikroorganizmaların gelişimini inhibe edici doğal antimikrobiyel bileşikler içerdikleri için potansiyel QS inhibitörü kaynaklarıdır. Bu derlemede, bitkisel materyaller kullanılarak çoğunluk algılama mekanizmasının inhibisyonu (QQ) stratejilerine odaklanılmıştır. Anahtar kelimeler: Çoğunluk algılama mekanizması, çoğunluk algılama mekanizmasının inhibisyonu, bitkisel materyal, antimikrobiyel.","publication":"GIDA / THE JOURNAL OF FOOD","publication_with_fallback":"GIDA / THE JOURNAL OF FOOD","downloadable_attachments":[{"id":80870561,"asset_id":71593483,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/80870561/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/80870561/1418149-libre.pdf?1644929336=\u0026response-content-disposition=attachment%3B+filename%3DCogunluk_Algilama_Mekani_zmasinin_Inhi_b.pdf\u0026Expires=1740110139\u0026Signature=IoqZVg7N5aYIZ0EW1vUMzLhTO2NssWjtmoFbZGgrjMve4Mw5pHoXbqAzlHnW~~lYMWMZlwO1jW9Er7uZqO6JdIPhwpwp5O2KJPevhtQT5FPRbseSjHX4lCAlJn~8pgO6NHAoIzd2BQnVdFvueIHG-LP7xcKNykKqgkn5ZDruNMLlMVDC6U7Y6E97-NJ5skW-Xs6IN2ZE4duj7rGu3mIz8O3hjRDFIzu73WvHLDJrD5C5Q6OtWjYE9ppXFApK5QZ0szAWF1Vf~5KKOjkwNN36~iPyRm1gYIFN0PBrm9lxxgdEUPFXNNCtdKnEpm~fJbu7Teou3atrRXOuW9ZZ3hi8MA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/80870561/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/80870561/mini_magick20220215-18814-1y8qchp.png?1644927845"}],"downloadable_attachments_with_full_thumbnails":[{"id":80870561,"asset_id":71593483,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/80870561/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/80870561/1418149-libre.pdf?1644929336=\u0026response-content-disposition=attachment%3B+filename%3DCogunluk_Algilama_Mekani_zmasinin_Inhi_b.pdf\u0026Expires=1740110139\u0026Signature=IoqZVg7N5aYIZ0EW1vUMzLhTO2NssWjtmoFbZGgrjMve4Mw5pHoXbqAzlHnW~~lYMWMZlwO1jW9Er7uZqO6JdIPhwpwp5O2KJPevhtQT5FPRbseSjHX4lCAlJn~8pgO6NHAoIzd2BQnVdFvueIHG-LP7xcKNykKqgkn5ZDruNMLlMVDC6U7Y6E97-NJ5skW-Xs6IN2ZE4duj7rGu3mIz8O3hjRDFIzu73WvHLDJrD5C5Q6OtWjYE9ppXFApK5QZ0szAWF1Vf~5KKOjkwNN36~iPyRm1gYIFN0PBrm9lxxgdEUPFXNNCtdKnEpm~fJbu7Teou3atrRXOuW9ZZ3hi8MA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/80870561/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/80870561/mini_magick20220215-18814-1y8qchp.png?1644927845"}],"has_pdf":true,"has_fulltext":true,"page_count":13,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":10,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_71594034" data-work_id="71594034" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/71594034/Fungal_microflora_in_dried_persimmon_fruits">Fungal microflora in dried persimmon fruits</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_71594034" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1-4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/71594034" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4dcfc3ae56e52ad79612c18c965f6ccf" rel="nofollow" data-download="{"attachment_id":80870873,"asset_id":71594034,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/80870873/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_71594034 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="71594034"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 71594034, container: ".js-paper-rank-work_71594034", }); });</script></li><li class="js-percentile-work_71594034 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71594034; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_71594034"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_71594034 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="71594034"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71594034; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71594034]").text(description); $(".js-view-count-work_71594034").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_71594034").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="71594034"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="573653" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a><script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=71594034]'), work: {"id":71594034,"title":"Fungal microflora in dried persimmon fruits","created_at":"2022-02-15T04:24:10.113-08:00","owner_id":6225359,"url":"https://www.academia.edu/71594034/Fungal_microflora_in_dried_persimmon_fruits","slug":"Fungal_microflora_in_dried_persimmon_fruits","dom_id":"work_71594034","summary":"Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of \u003c1-4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.","publication":"Quality Assurance and Safety of Crops \u0026 Foods","publication_with_fallback":"Quality Assurance and Safety of Crops \u0026 Foods","downloadable_attachments":[{"id":80870873,"asset_id":71594034,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/80870873/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/80870873/617-libre.pdf?1644929191=\u0026response-content-disposition=attachment%3B+filename%3DFungal_microflora_in_dried_persimmon_fru.pdf\u0026Expires=1740110139\u0026Signature=SOQG9Mdg2vYPfJgdAuhUCDjwiJXlu1yN3qLudENv8tG-5fG7PNxXJR3fDGyHBBd20yyfH2t6aXlLFeRBFMmu09-NRtqbv97WwqZfm7hUO4FYI5cHqxgn4y2Z~-EypSHvnKnynojIk~jf9LD7bZpmnvLZG12eXCwm8Ehwlp03oZdDBrTDS~CL9V97NPRAxjdFpYAEmbTpPuHm4E4BWIbETlmggqpof81De1Ta67Y74ddxGdS3ZDPPpt1D0~Yx6xIwbNWxIBcc1Dq9w-v4RqkExkUUBXoqfkiVkujzxiQT1ET4YC~JizmiiA3~dWuT7VNqSKT0DhjWwXuJ5YYvpz9luQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/80870873/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/80870873/mini_magick20220215-18817-7lic1g.png?1644928067"}],"downloadable_attachments_with_full_thumbnails":[{"id":80870873,"asset_id":71594034,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/80870873/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/80870873/617-libre.pdf?1644929191=\u0026response-content-disposition=attachment%3B+filename%3DFungal_microflora_in_dried_persimmon_fru.pdf\u0026Expires=1740110139\u0026Signature=SOQG9Mdg2vYPfJgdAuhUCDjwiJXlu1yN3qLudENv8tG-5fG7PNxXJR3fDGyHBBd20yyfH2t6aXlLFeRBFMmu09-NRtqbv97WwqZfm7hUO4FYI5cHqxgn4y2Z~-EypSHvnKnynojIk~jf9LD7bZpmnvLZG12eXCwm8Ehwlp03oZdDBrTDS~CL9V97NPRAxjdFpYAEmbTpPuHm4E4BWIbETlmggqpof81De1Ta67Y74ddxGdS3ZDPPpt1D0~Yx6xIwbNWxIBcc1Dq9w-v4RqkExkUUBXoqfkiVkujzxiQT1ET4YC~JizmiiA3~dWuT7VNqSKT0DhjWwXuJ5YYvpz9luQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/80870873/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/80870873/mini_magick20220215-18817-7lic1g.png?1644928067"}],"has_pdf":true,"has_fulltext":true,"page_count":7,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences","nofollow":true}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":15,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77808685" data-work_id="77808685" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/77808685/Meyve_Ve_Sebzeleri_n_Dekontami_nasyonunda_Su_Destekli_Uv_C_Si_stemi_ni_n_Kullanilmasi">Meyve Ve Sebzeleri̇n Dekontami̇nasyonunda Su Destekli̇ Uv-C Si̇stemi̇ni̇n Kullanilmasi</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_77808685" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif ve termal olmayan bir teknoloji olan UV-C ışık, gıdaların yüzeyindeki mikroorganizmaların inaktivasyonunda kullanılmaktadır. Ancak, gıdanın yüzey özellikleri ve UV-C ışığın penetrasyon derinliğinin düşük olması gibi faktörler nedeniyle bu uygulamanın etkinliği sınırlıdır. Bu faktörlerin etkisinin en aza indirilmesi için, su destekli UV-C (WUV-C) olarak adlandırılan UV-C ışığın su ile kombine edilerek kullanımı konusunda çalışmalar yürütülmektedir. Yapılan çalışmalarda, WUV-C işleminin, UV-C sistemine kıyasla gıda yüzeyine inoküle edilen mikroorganizmaların dekontaminasyonunda daha etkili olduğu tespit edilmiştir. Bu çalışmada, su destekli UV-C sisteminin taze meyve ve sebzelerin dekontaminasyonunda kullanımı konusunda yapılan araştırmalar incelenmiştir. Anahtar kelimeler: Su destekli UV-C, minimal işlem görmüş gıdalar, dekontaminasyon, ısıl olmayan teknoloji, ultraviyole C ışık</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77808685" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c47aa2262c0e47f928c777ae2a65ffb1" rel="nofollow" data-download="{"attachment_id":85072530,"asset_id":77808685,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/85072530/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_77808685 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="77808685"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 77808685, container: ".js-paper-rank-work_77808685", }); });</script></li><li class="js-percentile-work_77808685 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 77808685; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_77808685"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_77808685 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="77808685"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 77808685; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=77808685]").text(description); $(".js-view-count-work_77808685").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_77808685").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="77808685"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="673888" rel="nofollow" href="https://www.academia.edu/Documents/in/Gida">Gıda</a><script data-card-contents-for-ri="673888" type="text/json">{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=77808685]'), work: {"id":77808685,"title":"Meyve Ve Sebzeleri̇n Dekontami̇nasyonunda Su Destekli̇ Uv-C Si̇stemi̇ni̇n Kullanilmasi","created_at":"2022-04-27T12:38:06.136-07:00","owner_id":6225359,"url":"https://www.academia.edu/77808685/Meyve_Ve_Sebzeleri_n_Dekontami_nasyonunda_Su_Destekli_Uv_C_Si_stemi_ni_n_Kullanilmasi","slug":"Meyve_Ve_Sebzeleri_n_Dekontami_nasyonunda_Su_Destekli_Uv_C_Si_stemi_ni_n_Kullanilmasi","dom_id":"work_77808685","summary":"Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif ve termal olmayan bir teknoloji olan UV-C ışık, gıdaların yüzeyindeki mikroorganizmaların inaktivasyonunda kullanılmaktadır. Ancak, gıdanın yüzey özellikleri ve UV-C ışığın penetrasyon derinliğinin düşük olması gibi faktörler nedeniyle bu uygulamanın etkinliği sınırlıdır. Bu faktörlerin etkisinin en aza indirilmesi için, su destekli UV-C (WUV-C) olarak adlandırılan UV-C ışığın su ile kombine edilerek kullanımı konusunda çalışmalar yürütülmektedir. Yapılan çalışmalarda, WUV-C işleminin, UV-C sistemine kıyasla gıda yüzeyine inoküle edilen mikroorganizmaların dekontaminasyonunda daha etkili olduğu tespit edilmiştir. Bu çalışmada, su destekli UV-C sisteminin taze meyve ve sebzelerin dekontaminasyonunda kullanımı konusunda yapılan araştırmalar incelenmiştir. Anahtar kelimeler: Su destekli UV-C, minimal işlem görmüş gıdalar, dekontaminasyon, ısıl olmayan teknoloji, ultraviyole C ışık","publication":"GIDA / THE JOURNAL OF FOOD","publication_with_fallback":"GIDA / THE JOURNAL OF FOOD","downloadable_attachments":[{"id":85072530,"asset_id":77808685,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/85072530/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/85072530/1731265-libre.pdf?1651090200=\u0026response-content-disposition=attachment%3B+filename%3DMeyve_Ve_Sebzeleri_n_Dekontami_nasyonund.pdf\u0026Expires=1740110139\u0026Signature=duern1DrGt4TxDS5qOVyUut1-qP9SdF-17dOoRqDyETLk4O03ENZnFqKYEeLxMbY2IR2hv4e97TYkTHxI6-8UcAMKJ7fBsAW6IDMHk4Id3Yo6sGmTzV~f50J~eNiUHcLUq2X~a-lefP9bTdPyAD7UGPtzFSGyt3vamOorxOs5hQ2yZyodHv9GZg5aP585BqSCQhKHgGhk9bloMF2IMCQ7qfjQ6erhSr9epG8jJJX7EJsiOyqjgcQjpd9dPBjA4aU76zDARgsGwFJsR6fClAaMPSpYWpb5K~lZJBAsbmeKgkn0AFgsJE2qak3t4lg6G~p0wZqlkgzDc-BdCXNlgt1hw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/85072530/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/85072530/mini_magick20220427-26785-1hv9i0x.png?1651088424"}],"downloadable_attachments_with_full_thumbnails":[{"id":85072530,"asset_id":77808685,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/85072530/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/85072530/1731265-libre.pdf?1651090200=\u0026response-content-disposition=attachment%3B+filename%3DMeyve_Ve_Sebzeleri_n_Dekontami_nasyonund.pdf\u0026Expires=1740110139\u0026Signature=duern1DrGt4TxDS5qOVyUut1-qP9SdF-17dOoRqDyETLk4O03ENZnFqKYEeLxMbY2IR2hv4e97TYkTHxI6-8UcAMKJ7fBsAW6IDMHk4Id3Yo6sGmTzV~f50J~eNiUHcLUq2X~a-lefP9bTdPyAD7UGPtzFSGyt3vamOorxOs5hQ2yZyodHv9GZg5aP585BqSCQhKHgGhk9bloMF2IMCQ7qfjQ6erhSr9epG8jJJX7EJsiOyqjgcQjpd9dPBjA4aU76zDARgsGwFJsR6fClAaMPSpYWpb5K~lZJBAsbmeKgkn0AFgsJE2qak3t4lg6G~p0wZqlkgzDc-BdCXNlgt1hw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/85072530/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/85072530/mini_magick20220427-26785-1hv9i0x.png?1651088424"}],"has_pdf":true,"has_fulltext":true,"page_count":12,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}],"publication_year":2021,"publication_year_with_fallback":2021,"paper_rank":null,"all_time_views":8,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77808690" data-work_id="77808690" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/77808690/Antimicrobial_activity_of_sloe_berry_purees_on_Salmonella_spp">Antimicrobial activity of sloe berry purees on Salmonella spp</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The antimicrobial effects of sloe berry purees in processed and fresh form were investigated against four nalidixic acid resistant Salmonella spp. at 25 C for 0, 15 min, 30 min, 1 h, 24 h, 48 h and at 4 C for 30 min. The effect of pH on... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_77808690" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The antimicrobial effects of sloe berry purees in processed and fresh form were investigated against four nalidixic acid resistant Salmonella spp. at 25 C for 0, 15 min, 30 min, 1 h, 24 h, 48 h and at 4 C for 30 min. The effect of pH on the antimicrobial efficacy was also determined in the neutralized fresh or processed fruit purees at 25 C for 0 and 30 min. The results had showed that Salmonella spp. were reduced in the range of 4.33e6.55 and 4.24e6.70 logarithmic units in the processed and fresh sloe berry purees within 24 h at 25 C, respectively. Significant differences were not obtained between processed and fresh sloe berry purees except for 30 min treatments. In this study, the effect of media also determined that there was no significant difference between Thin Agar Layer Method (TAL), Xylose Lysine Desoxycholate Agar supplemented with 50 ppm nalidixic acid (XLDN) or XLDN supplemented with 0.1% sodium pyruvate (XLDNP) for the resuscitation of injured cells. Pyruvic acid has no effect on the recovery of injured cells. Neutralized sloe berry purees showed that the acidity of sloe berry is responsible for the antimicrobial activity. At 4 C, the antimicrobial effects of processed or fresh sloe berry purees for 30 min resulted in about 0.93e1.15 log unit and 0.63e0.66 log unit reductions, respectively. The present study indicated that sloe berry puree has antimicrobial activity on Salmonella spp. at 25 C. Sloe berry has the potential to enhance food safety in food industry as a natural preservative.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77808690" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="35af02a437e4e571c46d4ca8203ffa76" rel="nofollow" data-download="{"attachment_id":85072539,"asset_id":77808690,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/85072539/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_77808690 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="77808690"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 77808690, container: ".js-paper-rank-work_77808690", }); });</script></li><li class="js-percentile-work_77808690 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 77808690; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_77808690"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_77808690 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="77808690"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 77808690; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=77808690]").text(description); $(".js-view-count-work_77808690").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_77808690").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="77808690"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="573653" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a>, <script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="2209109" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_control">Food control</a><script data-card-contents-for-ri="2209109" type="text/json">{"id":2209109,"name":"Food control","url":"https://www.academia.edu/Documents/in/Food_control","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=77808690]'), work: {"id":77808690,"title":"Antimicrobial activity of sloe berry purees on Salmonella spp","created_at":"2022-04-27T12:38:16.797-07:00","owner_id":6225359,"url":"https://www.academia.edu/77808690/Antimicrobial_activity_of_sloe_berry_purees_on_Salmonella_spp","slug":"Antimicrobial_activity_of_sloe_berry_purees_on_Salmonella_spp","dom_id":"work_77808690","summary":"The antimicrobial effects of sloe berry purees in processed and fresh form were investigated against four nalidixic acid resistant Salmonella spp. at 25 C for 0, 15 min, 30 min, 1 h, 24 h, 48 h and at 4 C for 30 min. The effect of pH on the antimicrobial efficacy was also determined in the neutralized fresh or processed fruit purees at 25 C for 0 and 30 min. The results had showed that Salmonella spp. were reduced in the range of 4.33e6.55 and 4.24e6.70 logarithmic units in the processed and fresh sloe berry purees within 24 h at 25 C, respectively. Significant differences were not obtained between processed and fresh sloe berry purees except for 30 min treatments. In this study, the effect of media also determined that there was no significant difference between Thin Agar Layer Method (TAL), Xylose Lysine Desoxycholate Agar supplemented with 50 ppm nalidixic acid (XLDN) or XLDN supplemented with 0.1% sodium pyruvate (XLDNP) for the resuscitation of injured cells. Pyruvic acid has no effect on the recovery of injured cells. Neutralized sloe berry purees showed that the acidity of sloe berry is responsible for the antimicrobial activity. At 4 C, the antimicrobial effects of processed or fresh sloe berry purees for 30 min resulted in about 0.93e1.15 log unit and 0.63e0.66 log unit reductions, respectively. The present study indicated that sloe berry puree has antimicrobial activity on Salmonella spp. at 25 C. Sloe berry has the potential to enhance food safety in food industry as a natural preservative.","publication":"Food Control","publication_with_fallback":"Food Control","downloadable_attachments":[{"id":85072539,"asset_id":77808690,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/85072539/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/85072539/j.foodcont.2013.01.00520220427-1-1n5w1sh-libre.pdf?1651090191=\u0026response-content-disposition=attachment%3B+filename%3DAntimicrobial_activity_of_sloe_berry_pur.pdf\u0026Expires=1740110139\u0026Signature=FOWF56SqLtYcb13lm9xlKz7FSV8XiIyItg2D-9vffCH1GAc7IcUoq4prUDYaaU~LWZGUn730rdsJ2KMq2yxhXnzs225FKE3Cj7I66C18LHv9P2B37upOJP8KsE~mTKgYxncvkzF-6luccTV1KtdtxNNYP1LboZeUHmJC735vSPSpraC6eIiwTaNOwdFkfPS5vDGYym93BJhVtVfbpp0aFtC~YU1VTVAHZ0FRIGeCitc-IUdaThbk58Em9GSedI-jwu96j1HMVVyFYdJrgQRxoBEwk3b9QzIVC1gBfK8zO8yWg926jrMIuEeNcjQTI1q1dJPOFNwt13pnPRgTwQFgkg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/85072539/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/85072539/mini_magick20220427-26929-1mx8nny.png?1651088399"}],"downloadable_attachments_with_full_thumbnails":[{"id":85072539,"asset_id":77808690,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/85072539/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/85072539/j.foodcont.2013.01.00520220427-1-1n5w1sh-libre.pdf?1651090191=\u0026response-content-disposition=attachment%3B+filename%3DAntimicrobial_activity_of_sloe_berry_pur.pdf\u0026Expires=1740110139\u0026Signature=FOWF56SqLtYcb13lm9xlKz7FSV8XiIyItg2D-9vffCH1GAc7IcUoq4prUDYaaU~LWZGUn730rdsJ2KMq2yxhXnzs225FKE3Cj7I66C18LHv9P2B37upOJP8KsE~mTKgYxncvkzF-6luccTV1KtdtxNNYP1LboZeUHmJC735vSPSpraC6eIiwTaNOwdFkfPS5vDGYym93BJhVtVfbpp0aFtC~YU1VTVAHZ0FRIGeCitc-IUdaThbk58Em9GSedI-jwu96j1HMVVyFYdJrgQRxoBEwk3b9QzIVC1gBfK8zO8yWg926jrMIuEeNcjQTI1q1dJPOFNwt13pnPRgTwQFgkg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/85072539/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/85072539/mini_magick20220427-26929-1mx8nny.png?1651088399"}],"has_pdf":true,"has_fulltext":true,"page_count":5,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences","nofollow":true},{"id":2209109,"name":"Food control","url":"https://www.academia.edu/Documents/in/Food_control","nofollow":true}],"publication_year":2013,"publication_year_with_fallback":2013,"paper_rank":null,"all_time_views":7,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_85641592" data-work_id="85641592" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/85641592/UV_C_treatment_for_the_inhibition_of_molds_isolated_from_dried_persimmons_Diospyros_kaki_L_and_modelling_of_UV_C_inactivation_kinetics">UV-C treatment for the inhibition of molds isolated from dried persimmons (Diospyros kaki L.) and modelling of UV-C inactivation kinetics</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Ultraviolet (UV-C) is one of the alternative non-thermal technologies used for the surface decontamination of many foods. The aim of this study was to evaluate the effects of UV-C treatment on molds isolated from dried persimmons and also... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_85641592" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Ultraviolet (UV-C) is one of the alternative non-thermal technologies used for the surface decontamination of many foods. The aim of this study was to evaluate the effects of UV-C treatment on molds isolated from dried persimmons and also to determine the inactivation kinetics of selected UV-C resistant mold cultures. UV-C resistant fungal strains identified by using molecular methods were Rhizopus oryzae, Aspergillus niger and Alternaria tenuissima. UV-C resistant fungal spore suspensions were subjected to UV-C at doses of 0.6-18 kJ/m 2 under in vitro conditions to characterize the inactivation kinetics. UV-C treatment at 0.6 kJ/m 2 significantly reduced the numbers of test molds (P < 0.05). Results revealed that R. oryzae was the most sensitive microorganism among the selected strains, whereas higher UV-C doses of 6 and 18 kJ/m 2 were required to eliminate A. niger and A. tenuissima, respectively. The inactivation kinetics of R. oryzae, A. niger and A. tenuissima were best described by Biphasic + shoulder, Biphasic and Log lineer + tail models, respectively. Predicted values were in close agreement with the experimental values with R 2 of higher than 0.98 and RMSE lower than 0.12. In the present study, UV-C resistant molds, that can be used as target microorganisms for the establishment of UV-C process schedule for dried persimmons, were selected and identified.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/85641592" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ccdc1bddbf8b758f87b84a3f5dc1a52e" rel="nofollow" data-download="{"attachment_id":90277362,"asset_id":85641592,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/90277362/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_85641592 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="85641592"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 85641592, container: ".js-paper-rank-work_85641592", }); });</script></li><li class="js-percentile-work_85641592 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 85641592; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_85641592"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_85641592 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="85641592"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 85641592; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=85641592]").text(description); $(".js-view-count-work_85641592").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_85641592").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="85641592"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="29980" rel="nofollow" href="https://www.academia.edu/Documents/in/Animal_Production">Animal Production</a>, <script data-card-contents-for-ri="29980" type="text/json">{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="96098" rel="nofollow" href="https://www.academia.edu/Documents/in/Resistance">Resistance</a>, <script data-card-contents-for-ri="96098" type="text/json">{"id":96098,"name":"Resistance","url":"https://www.academia.edu/Documents/in/Resistance","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="247059" rel="nofollow" href="https://www.academia.edu/Documents/in/Mold">Mold</a><script data-card-contents-for-ri="247059" type="text/json">{"id":247059,"name":"Mold","url":"https://www.academia.edu/Documents/in/Mold","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=85641592]'), work: {"id":85641592,"title":"UV-C treatment for the inhibition of molds isolated from dried persimmons (Diospyros kaki L.) and modelling of UV-C inactivation kinetics","created_at":"2022-08-26T00:30:11.051-07:00","owner_id":6225359,"url":"https://www.academia.edu/85641592/UV_C_treatment_for_the_inhibition_of_molds_isolated_from_dried_persimmons_Diospyros_kaki_L_and_modelling_of_UV_C_inactivation_kinetics","slug":"UV_C_treatment_for_the_inhibition_of_molds_isolated_from_dried_persimmons_Diospyros_kaki_L_and_modelling_of_UV_C_inactivation_kinetics","dom_id":"work_85641592","summary":"Ultraviolet (UV-C) is one of the alternative non-thermal technologies used for the surface decontamination of many foods. The aim of this study was to evaluate the effects of UV-C treatment on molds isolated from dried persimmons and also to determine the inactivation kinetics of selected UV-C resistant mold cultures. UV-C resistant fungal strains identified by using molecular methods were Rhizopus oryzae, Aspergillus niger and Alternaria tenuissima. UV-C resistant fungal spore suspensions were subjected to UV-C at doses of 0.6-18 kJ/m 2 under in vitro conditions to characterize the inactivation kinetics. UV-C treatment at 0.6 kJ/m 2 significantly reduced the numbers of test molds (P \u003c 0.05). Results revealed that R. oryzae was the most sensitive microorganism among the selected strains, whereas higher UV-C doses of 6 and 18 kJ/m 2 were required to eliminate A. niger and A. tenuissima, respectively. The inactivation kinetics of R. oryzae, A. niger and A. tenuissima were best described by Biphasic + shoulder, Biphasic and Log lineer + tail models, respectively. Predicted values were in close agreement with the experimental values with R 2 of higher than 0.98 and RMSE lower than 0.12. In the present study, UV-C resistant molds, that can be used as target microorganisms for the establishment of UV-C process schedule for dried persimmons, were selected and identified.","publication":"LWT","publication_with_fallback":"LWT","downloadable_attachments":[{"id":90277362,"asset_id":85641592,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/90277362/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/90277362/j.lwt.2019.10845120220826-1-hsf3cm-libre.pdf?1661499572=\u0026response-content-disposition=attachment%3B+filename%3DUV_C_treatment_for_the_inhibition_of_mol.pdf\u0026Expires=1740110140\u0026Signature=Xew9kHP1gcBlwjfP4ieJO4UscMjI4cI8fMLNYnRl6GhPOGeSVqG2f4-FoAznrqIRXpyoTGXgV6VrLcAMwX3t96-MewCTKf2nHZDFP-JB8G9lmKqWd0j~P-4AxMbT-jp1Xmnawy06rYGkh626SJefbYa4LWO7s4~7SNQ7dz5yyODtJdk15ZwlxjmlBGj58H7YalfLLydHw6V8o5T7H8heCRBuM1U~JM~JYnSdQ0wndkE6zPuBg4nMdAQpRQ5U3F--8D5X47vHXthpVr3UL1C8ptlMLs7Lqxv8ZeioSisseS0WEmNIjJ08Za4zkxIIY52zPBHQ2Z8UsTCnBi72IHo1Pw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/90277362/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/90277362/mini_magick20220826-1-e2pw47.png?1661499160"}],"downloadable_attachments_with_full_thumbnails":[{"id":90277362,"asset_id":85641592,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/90277362/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/90277362/j.lwt.2019.10845120220826-1-hsf3cm-libre.pdf?1661499572=\u0026response-content-disposition=attachment%3B+filename%3DUV_C_treatment_for_the_inhibition_of_mol.pdf\u0026Expires=1740110140\u0026Signature=Xew9kHP1gcBlwjfP4ieJO4UscMjI4cI8fMLNYnRl6GhPOGeSVqG2f4-FoAznrqIRXpyoTGXgV6VrLcAMwX3t96-MewCTKf2nHZDFP-JB8G9lmKqWd0j~P-4AxMbT-jp1Xmnawy06rYGkh626SJefbYa4LWO7s4~7SNQ7dz5yyODtJdk15ZwlxjmlBGj58H7YalfLLydHw6V8o5T7H8heCRBuM1U~JM~JYnSdQ0wndkE6zPuBg4nMdAQpRQ5U3F--8D5X47vHXthpVr3UL1C8ptlMLs7Lqxv8ZeioSisseS0WEmNIjJ08Za4zkxIIY52zPBHQ2Z8UsTCnBi72IHo1Pw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/90277362/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/90277362/mini_magick20220826-1-e2pw47.png?1661499160"}],"has_pdf":true,"has_fulltext":true,"page_count":7,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry","nofollow":true},{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production","nofollow":true},{"id":96098,"name":"Resistance","url":"https://www.academia.edu/Documents/in/Resistance","nofollow":true},{"id":247059,"name":"Mold","url":"https://www.academia.edu/Documents/in/Mold","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":1279129,"name":"Diospyros kaki","url":"https://www.academia.edu/Documents/in/Diospyros_kaki"},{"id":1839590,"name":"LWT","url":"https://www.academia.edu/Documents/in/LWT"},{"id":3654574,"name":"Inactivation","url":"https://www.academia.edu/Documents/in/Inactivation"}],"publication_year":2019,"publication_year_with_fallback":2019,"paper_rank":null,"all_time_views":7,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_92838151" data-work_id="92838151" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/92838151/Production_of_Traditional_Grape_Pickle_Using_Lactobacillus_acidophilus_and_Investigation_of_the_Inhibitory_Effect_of_the_Product_on_Bacillus_cereus_and_Escherichia_coli">Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_92838151" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as microbiological, chemical and sensory properties of each group were examined during 35 days of ripening at 25°C and 5 months at refrigerated storage period. Molds and lactic acid bacteria (LAB) counts remained below the limit of detection (6 log in samples to be considered a probiotic product. E. coli counts rapidly declined to undetectable level within 7 days, while B. cereus numbers was found 1.56-1.72 log cfu/g at the end of the storage period. As a result, it was established that traditional grape pickle is not suitable food matrix for probiotication. High total soluble solid content (63 °Brix) and presence of horseradish in grape pickles ensure the microbiological stability as well as t...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/92838151" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="3958afdeef9d14cbb1e1f32719b58483" rel="nofollow" data-download="{"attachment_id":95741079,"asset_id":92838151,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/95741079/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_92838151 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="92838151"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 92838151, container: ".js-paper-rank-work_92838151", }); });</script></li><li class="js-percentile-work_92838151 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92838151; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_92838151"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_92838151 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="92838151"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92838151; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92838151]").text(description); $(".js-view-count-work_92838151").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_92838151").removeClass('hidden') })</script></div></li></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_109841705" data-work_id="109841705" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/109841705/Use_of_Probiotic_Microorganisms_for_the_Inhibition_of_Foodborne_Pathogens">Use of Probiotic Microorganisms for the Inhibition of Foodborne Pathogens</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Gıda kaynaklı hastalıklar, son 30 yılda bu hastalıkların önemli oranda artması ve ciddi sosyo-ekonomik sorunlara yol açması nedeniyle, dünya çapında önemli bir halk sağlığı sorunu haline gelmiştir. Günümüzde nüfusun yaklaşık dörtte biri... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_109841705" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Gıda kaynaklı hastalıklar, son 30 yılda bu hastalıkların önemli oranda artması ve ciddi sosyo-ekonomik sorunlara yol açması nedeniyle, dünya çapında önemli bir halk sağlığı sorunu haline gelmiştir. Günümüzde nüfusun yaklaşık dörtte biri gıda kaynaklı hastalıklar açısından daha yüksek risk altındadır. Bu nedenle son yıllarda probiyotik mikroorganizmalar tarafından gıda kaynaklı patojen mikroorganizmaların üremelerinin inhibe edilmesi ile ilgili çalışmalar hız kazanmıştır. Probiyotik suşlar laktik asit, hidrojen peroksit, diasetil ve bakteriyosin gibi antimikrobiyal madde üretimi veya rekabet etme yoluyla patojen bakterilere karşı antagonistik aktivite göstermektedir. Ayrıca, probiyotikler immunoglobulin-A (IgA) salınımını ve makrofajların fagositik aktivitelerini arttırarak konak canlıda bağışıklık yanıtını uyarırlar. Bu derleme çalışmasında, probiyotik mikroorganizmaların yararlı etkilerini gösterebilmesi için sahip olması gereken özellikler, probiyotik mikroorganizmaların gıda kay...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/109841705" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d93df82b72015285063c657e8447e32a" rel="nofollow" data-download="{"attachment_id":107844284,"asset_id":109841705,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/107844284/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_109841705 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="109841705"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 109841705, container: ".js-paper-rank-work_109841705", }); });</script></li><li class="js-percentile-work_109841705 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 109841705; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_109841705"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_109841705 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="109841705"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 109841705; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=109841705]").text(description); $(".js-view-count-work_109841705").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_109841705").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="109841705"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">5</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="1040" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7710" rel="nofollow" href="https://www.academia.edu/Documents/in/Biology">Biology</a>, <script data-card-contents-for-ri="7710" type="text/json">{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="264953" rel="nofollow" href="https://www.academia.edu/Documents/in/Microorganism">Microorganism</a>, <script data-card-contents-for-ri="264953" type="text/json">{"id":264953,"name":"Microorganism","url":"https://www.academia.edu/Documents/in/Microorganism","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="410011" rel="nofollow" href="https://www.academia.edu/Documents/in/Probiotic">Probiotic</a><script data-card-contents-for-ri="410011" type="text/json">{"id":410011,"name":"Probiotic","url":"https://www.academia.edu/Documents/in/Probiotic","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=109841705]'), work: {"id":109841705,"title":"Use of Probiotic Microorganisms for the Inhibition of Foodborne Pathogens","created_at":"2023-11-26T01:16:38.817-08:00","owner_id":6225359,"url":"https://www.academia.edu/109841705/Use_of_Probiotic_Microorganisms_for_the_Inhibition_of_Foodborne_Pathogens","slug":"Use_of_Probiotic_Microorganisms_for_the_Inhibition_of_Foodborne_Pathogens","dom_id":"work_109841705","summary":"Gıda kaynaklı hastalıklar, son 30 yılda bu hastalıkların önemli oranda artması ve ciddi sosyo-ekonomik sorunlara yol açması nedeniyle, dünya çapında önemli bir halk sağlığı sorunu haline gelmiştir. Günümüzde nüfusun yaklaşık dörtte biri gıda kaynaklı hastalıklar açısından daha yüksek risk altındadır. Bu nedenle son yıllarda probiyotik mikroorganizmalar tarafından gıda kaynaklı patojen mikroorganizmaların üremelerinin inhibe edilmesi ile ilgili çalışmalar hız kazanmıştır. Probiyotik suşlar laktik asit, hidrojen peroksit, diasetil ve bakteriyosin gibi antimikrobiyal madde üretimi veya rekabet etme yoluyla patojen bakterilere karşı antagonistik aktivite göstermektedir. Ayrıca, probiyotikler immunoglobulin-A (IgA) salınımını ve makrofajların fagositik aktivitelerini arttırarak konak canlıda bağışıklık yanıtını uyarırlar. Bu derleme çalışmasında, probiyotik mikroorganizmaların yararlı etkilerini gösterebilmesi için sahip olması gereken özellikler, probiyotik mikroorganizmaların gıda kay...","publication":"Gıda","publication_with_fallback":"Gıda","downloadable_attachments":[{"id":107844284,"asset_id":109841705,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/107844284/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/107844284/478484-libre.pdf?1701009810=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_Probiotic_Microorganisms_for_the.pdf\u0026Expires=1740110140\u0026Signature=ANOMdF7r5mXFWIelniZlgJKhjzw-ZeElChqEyCcUn3I2cZibts3SfoD6u~WBRrUqwvgK6NyBeuM54vq85YiaD45v8Go4er70wgAawDJIAnEGFbxFnNTNfRuLmV9cdbbss4oHHKP-5YBtA4gy5P1RZ~lKt9sKxx1qKAPy17lBAT6N4zarW-ewOnHe8B4kEEMlNufTeNIK7t6o1tlbMRENvwYDDUnvkSWhKlGR0CWgUBiuz6cIZPFfNlYFvNT1-g1j7WYneOmx6Hq9Iltzg0K1z9x4bfhvx8DkiD0waQEx4ocfshGNnScriYt9NQVr-QuWH28~H~KdXlG47TdhUtZc~A__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/107844284/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/107844284/mini_magick20231126-1-pg32da.png?1700990730"}],"downloadable_attachments_with_full_thumbnails":[{"id":107844284,"asset_id":109841705,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/107844284/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/107844284/478484-libre.pdf?1701009810=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_Probiotic_Microorganisms_for_the.pdf\u0026Expires=1740110140\u0026Signature=ANOMdF7r5mXFWIelniZlgJKhjzw-ZeElChqEyCcUn3I2cZibts3SfoD6u~WBRrUqwvgK6NyBeuM54vq85YiaD45v8Go4er70wgAawDJIAnEGFbxFnNTNfRuLmV9cdbbss4oHHKP-5YBtA4gy5P1RZ~lKt9sKxx1qKAPy17lBAT6N4zarW-ewOnHe8B4kEEMlNufTeNIK7t6o1tlbMRENvwYDDUnvkSWhKlGR0CWgUBiuz6cIZPFfNlYFvNT1-g1j7WYneOmx6Hq9Iltzg0K1z9x4bfhvx8DkiD0waQEx4ocfshGNnScriYt9NQVr-QuWH28~H~KdXlG47TdhUtZc~A__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/107844284/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/107844284/mini_magick20231126-1-pg32da.png?1700990730"}],"has_pdf":true,"has_fulltext":true,"page_count":16,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true},{"id":264953,"name":"Microorganism","url":"https://www.academia.edu/Documents/in/Microorganism","nofollow":true},{"id":410011,"name":"Probiotic","url":"https://www.academia.edu/Documents/in/Probiotic","nofollow":true},{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida"}],"publication_year":2018,"publication_year_with_fallback":2018,"paper_rank":null,"all_time_views":2,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_123942357" data-work_id="123942357" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/123942357/%C3%87o%C4%9Funluk_Algilama_Mekani_zmasinin_%C4%B0nhi_bi_syonunda_Bi_tki_sel_Materyalleri_n_Kullanimi">Çoğunluk Algilama Mekani̇zmasinin İnhi̇bi̇syonunda Bi̇tki̇sel Materyalleri̇n Kullanimi</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">ÖZ Mikroorganizmaların hücre yoğunluğuna bağlı gen düzenleme sistemi çoğunluk algılama (Quorum Sensing) olarak adlandırılan mekanizma tarafından kontrol edilmektedir. Çoğunluk algılama mekanizması (QS) ekzopolisakkarit üretimi, biyofilm... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_123942357" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">ÖZ Mikroorganizmaların hücre yoğunluğuna bağlı gen düzenleme sistemi çoğunluk algılama (Quorum Sensing) olarak adlandırılan mekanizma tarafından kontrol edilmektedir. Çoğunluk algılama mekanizması (QS) ekzopolisakkarit üretimi, biyofilm oluşumu ve virülans faktörü gibi popülasyon fizyolojisini düzenleyen fenotipleri kontrol eden mekanizmadır. Son yıllarda gıdaların bozulması ve gıda güvenliği alanlarında QS mekanizmasının rolü üzerine araştırmalar artmıştır. Çoğunluk algılama mekanizmasının inaktivasyonu stratejisine, çoğunluk algılama mekanizmasının inhibisyonu (Quorum Quenching-QQ) adı verilmektedir. Yapılan çalışmalar, QQ mekanizmasının mikrobiyel gelişimin inhibisyonunda önemli bir rol oynadığını ve kimyasal koruyucu yerine gıda güvenliğini arttırmak için alternatif bir strateji olabileceğini göstermiştir. Bitkisel materyaller, mikroorganizmaların gelişimini inhibe edici doğal antimikrobiyel bileşikler içerdikleri için potansiyel QS inhibitörü kaynaklarıdır. Bu derlemede, bitkisel materyaller kullanılarak çoğunluk algılama mekanizmasının inhibisyonu (QQ) stratejilerine odaklanılmıştır. Anahtar kelimeler: Çoğunluk algılama mekanizması, çoğunluk algılama mekanizmasının inhibisyonu, bitkisel materyal, antimikrobiyel.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/123942357" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="30ab486f1c09cf9a3f3765779600d173" rel="nofollow" data-download="{"attachment_id":118260598,"asset_id":123942357,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/118260598/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_123942357 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="123942357"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 123942357, container: ".js-paper-rank-work_123942357", }); });</script></li><li class="js-percentile-work_123942357 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 123942357; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_123942357"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_123942357 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="123942357"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123942357; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=123942357]").text(description); $(".js-view-count-work_123942357").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_123942357").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="123942357"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="673888" rel="nofollow" href="https://www.academia.edu/Documents/in/Gida">Gıda</a><script data-card-contents-for-ri="673888" type="text/json">{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=123942357]'), work: {"id":123942357,"title":"Çoğunluk Algilama Mekani̇zmasinin İnhi̇bi̇syonunda Bi̇tki̇sel Materyalleri̇n Kullanimi","created_at":"2024-09-17T03:09:54.264-07:00","owner_id":6225359,"url":"https://www.academia.edu/123942357/%C3%87o%C4%9Funluk_Algilama_Mekani_zmasinin_%C4%B0nhi_bi_syonunda_Bi_tki_sel_Materyalleri_n_Kullanimi","slug":"Çoğunluk_Algilama_Mekani_zmasinin_İnhi_bi_syonunda_Bi_tki_sel_Materyalleri_n_Kullanimi","dom_id":"work_123942357","summary":"ÖZ Mikroorganizmaların hücre yoğunluğuna bağlı gen düzenleme sistemi çoğunluk algılama (Quorum Sensing) olarak adlandırılan mekanizma tarafından kontrol edilmektedir. Çoğunluk algılama mekanizması (QS) ekzopolisakkarit üretimi, biyofilm oluşumu ve virülans faktörü gibi popülasyon fizyolojisini düzenleyen fenotipleri kontrol eden mekanizmadır. Son yıllarda gıdaların bozulması ve gıda güvenliği alanlarında QS mekanizmasının rolü üzerine araştırmalar artmıştır. Çoğunluk algılama mekanizmasının inaktivasyonu stratejisine, çoğunluk algılama mekanizmasının inhibisyonu (Quorum Quenching-QQ) adı verilmektedir. Yapılan çalışmalar, QQ mekanizmasının mikrobiyel gelişimin inhibisyonunda önemli bir rol oynadığını ve kimyasal koruyucu yerine gıda güvenliğini arttırmak için alternatif bir strateji olabileceğini göstermiştir. Bitkisel materyaller, mikroorganizmaların gelişimini inhibe edici doğal antimikrobiyel bileşikler içerdikleri için potansiyel QS inhibitörü kaynaklarıdır. Bu derlemede, bitkisel materyaller kullanılarak çoğunluk algılama mekanizmasının inhibisyonu (QQ) stratejilerine odaklanılmıştır. Anahtar kelimeler: Çoğunluk algılama mekanizması, çoğunluk algılama mekanizmasının inhibisyonu, bitkisel materyal, antimikrobiyel.","publication":"Gida the Journal of Food","publication_with_fallback":"Gida the Journal of Food","downloadable_attachments":[{"id":118260598,"asset_id":123942357,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260598/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260598/1418149-libre.pdf?1726571671=\u0026response-content-disposition=attachment%3B+filename%3DCogunluk_Algilama_Mekani_zmasinin_Inhi_b.pdf\u0026Expires=1740110140\u0026Signature=NhJUfzYPxiTySdw8zE8DVkaDIEbehtRSpM-FAUOv8fjNXYy-Sv8YLahs-7WoBDYKAq6g4PqDFGt9lJIkx79OOcuXnyajhnOUEhf3fTA8GhEveDn2uTXt~7g9k4yHTVoXfCq9W2DNX-yhpSlc~wQwETlSMHCwx6XHGL1QAHtsnU9x-PiBiKoaIADVCINXzgUQbQu-bCnmBNdK6NFcZz4mIbDu0C~oFQI0EcokV~1SlMXq5okLJr8WJY6AvNKftY7GIqMdWhOENYzy4v49RtmbA07VbGIURKLyim60Fby3kV0LUznXfr9r~PhMc8QU-GMc8EBXwUeMreV62TAdrHhHjg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260598/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260598/mini_magick20240917-1-w7hm4g.png?1726568235"}],"downloadable_attachments_with_full_thumbnails":[{"id":118260598,"asset_id":123942357,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260598/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260598/1418149-libre.pdf?1726571671=\u0026response-content-disposition=attachment%3B+filename%3DCogunluk_Algilama_Mekani_zmasinin_Inhi_b.pdf\u0026Expires=1740110140\u0026Signature=NhJUfzYPxiTySdw8zE8DVkaDIEbehtRSpM-FAUOv8fjNXYy-Sv8YLahs-7WoBDYKAq6g4PqDFGt9lJIkx79OOcuXnyajhnOUEhf3fTA8GhEveDn2uTXt~7g9k4yHTVoXfCq9W2DNX-yhpSlc~wQwETlSMHCwx6XHGL1QAHtsnU9x-PiBiKoaIADVCINXzgUQbQu-bCnmBNdK6NFcZz4mIbDu0C~oFQI0EcokV~1SlMXq5okLJr8WJY6AvNKftY7GIqMdWhOENYzy4v49RtmbA07VbGIURKLyim60Fby3kV0LUznXfr9r~PhMc8QU-GMc8EBXwUeMreV62TAdrHhHjg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260598/download_file?st=MTc0MDE1MjM1OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260598/mini_magick20240917-1-w7hm4g.png?1726568235"}],"has_pdf":true,"has_fulltext":true,"page_count":13,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}],"publication_year":2021,"publication_year_with_fallback":2021,"paper_rank":null,"all_time_views":1,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_123942376" data-work_id="123942376" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/123942376/Bitkisel_G%C4%B1dalarda_Probiyotik_Mikroorganizmalar%C4%B1n_Kullan%C4%B1m%C4%B1">Bitkisel Gıdalarda Probiyotik Mikroorganizmaların Kullanımı</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Günümüzde tüketicilerin sağlıklı beslenmeye olan ilgisi ve bu konudaki farkındalığı her geçen gün artmaktadır. Hayvansal gıdaların tüketilmesinin bazı olumsuz yönleri ve bitkisel gıdaların hem kolay erişilebilir olması hem de sağlığa... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_123942376" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Günümüzde tüketicilerin sağlıklı beslenmeye olan ilgisi ve bu konudaki farkındalığı her geçen gün artmaktadır. Hayvansal gıdaların tüketilmesinin bazı olumsuz yönleri ve bitkisel gıdaların hem kolay erişilebilir olması hem de sağlığa birçok olumlu etki göstermesi nedenleriyle, bitkisel gıdaların tüketimi artmaktadır. Probiyotiklerin laktoz sindirilebilirliğini arttırma ve bağışıklık sistemini düzenleme gibi işlevlerinin yanında, yüksek tansiyon, kanser, bağırsak ve vajinal enfeksiyonlar gibi bazı hastalıklara karşı olumlu etkileri birçok çalışmada ortaya konmuştur. Probiyotiklerin asit dirençliliği, antimikrobiyal madde üretme yeteneği ile patojenlere karşı inhibisyon etkileri de bu mikroorganizmaların gıdalarda kullanımını teşvik edici özelliklerdir. Probiyotikler yaygın olarak süt ürünlerinde kullanılmakla birlikte, bitkisel gıdaların probiyotikler için uygun bir gıda matrisi özelliği göstermesinden dolayı, bitkisel gıdalarda da probiyotiklerin kullanımı ile ilgili çalışmalar yapı...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/123942376" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="eb9301c0ac66d3b3684db08642118cf9" rel="nofollow" data-download="{"attachment_id":118260612,"asset_id":123942376,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/118260612/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_123942376 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="123942376"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 123942376, container: ".js-paper-rank-work_123942376", }); });</script></li><li class="js-percentile-work_123942376 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 123942376; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_123942376"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_123942376 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="123942376"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123942376; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=123942376]").text(description); $(".js-view-count-work_123942376").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_123942376").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="123942376"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">5</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="1040" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7710" rel="nofollow" href="https://www.academia.edu/Documents/in/Biology">Biology</a>, <script data-card-contents-for-ri="7710" type="text/json">{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="220036" rel="nofollow" href="https://www.academia.edu/Documents/in/Antimicrobial">Antimicrobial</a>, <script data-card-contents-for-ri="220036" type="text/json">{"id":220036,"name":"Antimicrobial","url":"https://www.academia.edu/Documents/in/Antimicrobial","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="264953" rel="nofollow" href="https://www.academia.edu/Documents/in/Microorganism">Microorganism</a><script data-card-contents-for-ri="264953" type="text/json">{"id":264953,"name":"Microorganism","url":"https://www.academia.edu/Documents/in/Microorganism","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=123942376]'), work: {"id":123942376,"title":"Bitkisel Gıdalarda Probiyotik Mikroorganizmaların Kullanımı","created_at":"2024-09-17T03:11:08.294-07:00","owner_id":6225359,"url":"https://www.academia.edu/123942376/Bitkisel_G%C4%B1dalarda_Probiyotik_Mikroorganizmalar%C4%B1n_Kullan%C4%B1m%C4%B1","slug":"Bitkisel_Gıdalarda_Probiyotik_Mikroorganizmaların_Kullanımı","dom_id":"work_123942376","summary":"Günümüzde tüketicilerin sağlıklı beslenmeye olan ilgisi ve bu konudaki farkındalığı her geçen gün artmaktadır. Hayvansal gıdaların tüketilmesinin bazı olumsuz yönleri ve bitkisel gıdaların hem kolay erişilebilir olması hem de sağlığa birçok olumlu etki göstermesi nedenleriyle, bitkisel gıdaların tüketimi artmaktadır. Probiyotiklerin laktoz sindirilebilirliğini arttırma ve bağışıklık sistemini düzenleme gibi işlevlerinin yanında, yüksek tansiyon, kanser, bağırsak ve vajinal enfeksiyonlar gibi bazı hastalıklara karşı olumlu etkileri birçok çalışmada ortaya konmuştur. Probiyotiklerin asit dirençliliği, antimikrobiyal madde üretme yeteneği ile patojenlere karşı inhibisyon etkileri de bu mikroorganizmaların gıdalarda kullanımını teşvik edici özelliklerdir. Probiyotikler yaygın olarak süt ürünlerinde kullanılmakla birlikte, bitkisel gıdaların probiyotikler için uygun bir gıda matrisi özelliği göstermesinden dolayı, bitkisel gıdalarda da probiyotiklerin kullanımı ile ilgili çalışmalar yapı...","publication":"Turkish Journal of Agriculture - Food Science and Technology","publication_with_fallback":"Turkish Journal of Agriculture - Food Science and Technology","downloadable_attachments":[{"id":118260612,"asset_id":123942376,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260612/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260612/1010-libre.pdf?1726571668=\u0026response-content-disposition=attachment%3B+filename%3DBitkisel_Gidalarda_Probiyotik_Mikroorgan.pdf\u0026Expires=1740155958\u0026Signature=cP2DKfqfGrZDLZT1vSe211NDXbpgP0lNojU4uxVKo9Sq9rIgdKnvujqZp5exIvz6BlY6-NWLj8NLftWLiBSvWSXF0nNnIZ6v6NVZBEZrR9qFZxlCVpEwC50wYpxpSgYb~wrmeYnQ0WbH-8ruGe9RgD3MQXIAbT~fpYvTsXlcA8ViDLPvldDxXrFkp~SN6xvoDpepzwkJ-WzNz2LEA3CD2eh1d6MoqaGh4XJHinVi6gaz~Y0FxHcGPZ32dXqVUiesEUUJbMpk92oUVbHvr6m-jkqkAQrjYIuASz7kEgFEFEBusNFr3jik8o888HfSD-o2b3AaZ1~GWSwcUfMtlQVQmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260612/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260612/mini_magick20240917-1-1t5ulo.png?1726568245"}],"downloadable_attachments_with_full_thumbnails":[{"id":118260612,"asset_id":123942376,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260612/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260612/1010-libre.pdf?1726571668=\u0026response-content-disposition=attachment%3B+filename%3DBitkisel_Gidalarda_Probiyotik_Mikroorgan.pdf\u0026Expires=1740155959\u0026Signature=HRKvaUsH8vQNBhFXZ~oUYgPxEgGv1UnC~8hDbprLv~glem83KPhkAGXuZP2Zv-PMfA34lfwzdZAZ43njEHqx7bPqcfUET3YDagpVrrJ-z~M3jsG9qcy9fyMj1AAmuOKuG1n-i8n4JQD39DwIRB~DGUoU332wcDpKgK4VPZ9scbghVHeMolORyuw7fZi17dvbgF-G2gMvh~SxJExIlpmfqygXrwTe51EF1~5cQVgH8bnUrpZJoeMFYLqj7dHMF0z18KkpIdpG5ayz-FuJ4lyR9rk8GwycIRpgGyjv18UF1imSzGhlxAMOKbu-x-MnerNELfyB0-qJLs8oPTBh0jLm2w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260612/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260612/mini_magick20240917-1-1t5ulo.png?1726568245"}],"has_pdf":true,"has_fulltext":true,"page_count":10,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true},{"id":220036,"name":"Antimicrobial","url":"https://www.academia.edu/Documents/in/Antimicrobial","nofollow":true},{"id":264953,"name":"Microorganism","url":"https://www.academia.edu/Documents/in/Microorganism","nofollow":true},{"id":410011,"name":"Probiotic","url":"https://www.academia.edu/Documents/in/Probiotic"}],"publication_year":2018,"publication_year_with_fallback":2018,"paper_rank":null,"all_time_views":1,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_123942377" data-work_id="123942377" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/123942377/Gidalarda_Bulunan_K%C3%BCfleri_n_Tanimlanmasinda_Kullanilan_Y%C3%B6ntemler">Gidalarda Bulunan Küfleri̇n Tanimlanmasinda Kullanilan Yöntemler</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Küfler doğada hava, toprak, su ve organik maddeler üzerinde yaygın olarak bulunabilen mikroorganizmalardır. Küfler tarafından üretilen toksik metabolitler nedeniyle, küflerin insan ve hayvan sağlığı üzerinde olumsuz etkileri... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_123942377" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Küfler doğada hava, toprak, su ve organik maddeler üzerinde yaygın olarak bulunabilen mikroorganizmalardır. Küfler tarafından üretilen toksik metabolitler nedeniyle, küflerin insan ve hayvan sağlığı üzerinde olumsuz etkileri bulunmaktadır. Küfler gıdaların bozulmasına neden olarak ekonomik kayıplara da sebep olmaktadır. Gıdalarda gelişen küflerin tanımlanması dirençli türler, mikotoksijenik türler ve küf gelişiminin inhibisyonu gibi konularda çalışmalar yapılmasında gereklidir. Küflerin tanımlanması koloni morfolojisi ve mikroskobik özelliklerinin belirlenmesine dayanan geleneksel yöntemler ile gerçekleştirilmektedir. Geleneksel yöntemlerin zaman alıcı olması ve deneyimli personel gerektirmesi nedeniyle, daha hızlı ve güvenilir yöntemlere ihtiyaç duyulmaktadır. Hızlı yöntemlerin maliyeti yüksek olup, aynı zamanda veri tabanlarının yetersiz olması nedeniyle kapsamlı araştırmalar ile standartlaştırılması gerekmektedir. Geleneksel ve hızlı yöntemlerin birlikte kullanılması çalışmaların...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/123942377" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0039488fa2f95ab755762fdce40354f7" rel="nofollow" data-download="{"attachment_id":118260622,"asset_id":123942377,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/118260622/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_123942377 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="123942377"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 123942377, container: ".js-paper-rank-work_123942377", }); });</script></li><li class="js-percentile-work_123942377 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 123942377; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_123942377"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_123942377 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="123942377"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123942377; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=123942377]").text(description); $(".js-view-count-work_123942377").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_123942377").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="123942377"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="498" rel="nofollow" href="https://www.academia.edu/Documents/in/Physics">Physics</a>, <script data-card-contents-for-ri="498" type="text/json">{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="673888" rel="nofollow" href="https://www.academia.edu/Documents/in/Gida">Gıda</a><script data-card-contents-for-ri="673888" type="text/json">{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=123942377]'), work: {"id":123942377,"title":"Gidalarda Bulunan Küfleri̇n Tanimlanmasinda Kullanilan Yöntemler","created_at":"2024-09-17T03:11:09.517-07:00","owner_id":6225359,"url":"https://www.academia.edu/123942377/Gidalarda_Bulunan_K%C3%BCfleri_n_Tanimlanmasinda_Kullanilan_Y%C3%B6ntemler","slug":"Gidalarda_Bulunan_Küfleri_n_Tanimlanmasinda_Kullanilan_Yöntemler","dom_id":"work_123942377","summary":"Küfler doğada hava, toprak, su ve organik maddeler üzerinde yaygın olarak bulunabilen mikroorganizmalardır. Küfler tarafından üretilen toksik metabolitler nedeniyle, küflerin insan ve hayvan sağlığı üzerinde olumsuz etkileri bulunmaktadır. Küfler gıdaların bozulmasına neden olarak ekonomik kayıplara da sebep olmaktadır. Gıdalarda gelişen küflerin tanımlanması dirençli türler, mikotoksijenik türler ve küf gelişiminin inhibisyonu gibi konularda çalışmalar yapılmasında gereklidir. Küflerin tanımlanması koloni morfolojisi ve mikroskobik özelliklerinin belirlenmesine dayanan geleneksel yöntemler ile gerçekleştirilmektedir. Geleneksel yöntemlerin zaman alıcı olması ve deneyimli personel gerektirmesi nedeniyle, daha hızlı ve güvenilir yöntemlere ihtiyaç duyulmaktadır. Hızlı yöntemlerin maliyeti yüksek olup, aynı zamanda veri tabanlarının yetersiz olması nedeniyle kapsamlı araştırmalar ile standartlaştırılması gerekmektedir. Geleneksel ve hızlı yöntemlerin birlikte kullanılması çalışmaların...","publication":"Gıda","publication_with_fallback":"Gıda","downloadable_attachments":[{"id":118260622,"asset_id":123942377,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260622/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260622/772171-libre.pdf?1726571664=\u0026response-content-disposition=attachment%3B+filename%3DGidalarda_Bulunan_Kufleri_n_Tanimlanmasi.pdf\u0026Expires=1740110141\u0026Signature=H4JluqROAyDKuRL0X7GDE8o~FfKmHwf95VS0b1JxXnE6QD39mXSBWWgf3Ixn1t-HfB1A47cvzzGhEe0HHu6YvlTkIgIJ-V7bMcwAjggaQ5h9SA8mA1yty3YfcU~8Y9RR9ad2U4oekXAy8zd01Yiw8wxSdcYGb1pUeVxiML4o5IzG4s0mDo3Rr4kkjoxXQ-apAyiGQFwtvBrou6HvTxmLYEC7YsR-egRoM7BkhIoxRuKtn919ndFjVfGAwXi3Vek2YPtIMMtu8E7qLyGl6wHDW4IQk5e3drsClEwsThGhybexeHd9RxebEpOT1C-bcxResOYvuAap56F94W24ctd44g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260622/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260622/mini_magick20240917-1-7rw4hb.png?1726568249"}],"downloadable_attachments_with_full_thumbnails":[{"id":118260622,"asset_id":123942377,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260622/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260622/772171-libre.pdf?1726571664=\u0026response-content-disposition=attachment%3B+filename%3DGidalarda_Bulunan_Kufleri_n_Tanimlanmasi.pdf\u0026Expires=1740110141\u0026Signature=H4JluqROAyDKuRL0X7GDE8o~FfKmHwf95VS0b1JxXnE6QD39mXSBWWgf3Ixn1t-HfB1A47cvzzGhEe0HHu6YvlTkIgIJ-V7bMcwAjggaQ5h9SA8mA1yty3YfcU~8Y9RR9ad2U4oekXAy8zd01Yiw8wxSdcYGb1pUeVxiML4o5IzG4s0mDo3Rr4kkjoxXQ-apAyiGQFwtvBrou6HvTxmLYEC7YsR-egRoM7BkhIoxRuKtn919ndFjVfGAwXi3Vek2YPtIMMtu8E7qLyGl6wHDW4IQk5e3drsClEwsThGhybexeHd9RxebEpOT1C-bcxResOYvuAap56F94W24ctd44g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260622/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260622/mini_magick20240917-1-7rw4hb.png?1726568249"}],"has_pdf":true,"has_fulltext":true,"page_count":15,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics","nofollow":true},{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}],"publication_year":2019,"publication_year_with_fallback":2019,"paper_rank":null,"all_time_views":3,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_123942378" data-work_id="123942378" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/123942378/Al%C4%B1%C5%9Fveri%C5%9F_Arabalar%C4%B1n%C4%B1n_Mikrobiyolojik_Durumunun_%C4%B0ncelenmesi">Alışveriş Arabalarının Mikrobiyolojik Durumunun İncelenmesi</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Kontamine olmuş yüzeylerden ellere bulaşan patojen mikroorganizmalar çeşitli hastalıklara neden olabilmektedir. İzmir ilinde yapılan bu çalışmada, alışveriş arabalarının mikrobiyolojik durumu araştırılmıştır. Alışveriş arabalarında örnek... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_123942378" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Kontamine olmuş yüzeylerden ellere bulaşan patojen mikroorganizmalar çeşitli hastalıklara neden olabilmektedir. İzmir ilinde yapılan bu çalışmada, alışveriş arabalarının mikrobiyolojik durumu araştırılmıştır. Alışveriş arabalarında örnek alınacak yerin belirlenmesi ve kullanıcıların hijyen konusunda görüşlerinin alınması amacıyla anket çalışması yapılmıştır. Şubat-Nisan ayları arasında 20 farklı markette bulunan alışveriş arabalarından toplam 100 örnek alınarak, örneklerde toplam canlı sayımı ve Escherichia coli analizleri yapılmıştır. Alışveriş arabalarının itme kollarındaki toplam canlı sayısı 0,82 – 4,88 log KOB/10 cm2 aralığında bulunmuştur. Koliform ve E.coli varlığına rastlanmamıştır. Market arabalarının mikrobiyal yüklerinin farklı olduğu tespit edilmiş olup, market ortamı ve kullanıcılar bu profillerin oluşmasında etkili olmaktadır. Alışveriş arabalarının hijyenik durumunu geliştirecek temizlik ve dezenfeksiyon işlemlerinin uygulanması gerektiği ve market arabalarında yüksek...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/123942378" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f1ed4ff128fe433dba4327da011230cb" rel="nofollow" data-download="{"attachment_id":118260611,"asset_id":123942378,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/118260611/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_123942378 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="123942378"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 123942378, container: ".js-paper-rank-work_123942378", }); });</script></li><li class="js-percentile-work_123942378 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 123942378; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_123942378"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_123942378 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="123942378"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123942378; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=123942378]").text(description); $(".js-view-count-work_123942378").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_123942378").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="123942378"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="7710" rel="nofollow" href="https://www.academia.edu/Documents/in/Biology">Biology</a>, <script data-card-contents-for-ri="7710" type="text/json">{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="201203" rel="nofollow" href="https://www.academia.edu/Documents/in/Hygiene">Hygiene</a><script data-card-contents-for-ri="201203" type="text/json">{"id":201203,"name":"Hygiene","url":"https://www.academia.edu/Documents/in/Hygiene","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=123942378]'), work: {"id":123942378,"title":"Alışveriş Arabalarının Mikrobiyolojik Durumunun İncelenmesi","created_at":"2024-09-17T03:11:09.658-07:00","owner_id":6225359,"url":"https://www.academia.edu/123942378/Al%C4%B1%C5%9Fveri%C5%9F_Arabalar%C4%B1n%C4%B1n_Mikrobiyolojik_Durumunun_%C4%B0ncelenmesi","slug":"Alışveriş_Arabalarının_Mikrobiyolojik_Durumunun_İncelenmesi","dom_id":"work_123942378","summary":"Kontamine olmuş yüzeylerden ellere bulaşan patojen mikroorganizmalar çeşitli hastalıklara neden olabilmektedir. İzmir ilinde yapılan bu çalışmada, alışveriş arabalarının mikrobiyolojik durumu araştırılmıştır. Alışveriş arabalarında örnek alınacak yerin belirlenmesi ve kullanıcıların hijyen konusunda görüşlerinin alınması amacıyla anket çalışması yapılmıştır. Şubat-Nisan ayları arasında 20 farklı markette bulunan alışveriş arabalarından toplam 100 örnek alınarak, örneklerde toplam canlı sayımı ve Escherichia coli analizleri yapılmıştır. Alışveriş arabalarının itme kollarındaki toplam canlı sayısı 0,82 – 4,88 log KOB/10 cm2 aralığında bulunmuştur. Koliform ve E.coli varlığına rastlanmamıştır. Market arabalarının mikrobiyal yüklerinin farklı olduğu tespit edilmiş olup, market ortamı ve kullanıcılar bu profillerin oluşmasında etkili olmaktadır. Alışveriş arabalarının hijyenik durumunu geliştirecek temizlik ve dezenfeksiyon işlemlerinin uygulanması gerektiği ve market arabalarında yüksek...","publication":"Turkish Journal of Agriculture - Food Science and Technology","publication_with_fallback":"Turkish Journal of Agriculture - Food Science and Technology","downloadable_attachments":[{"id":118260611,"asset_id":123942378,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260611/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260611/1201-libre.pdf?1726571663=\u0026response-content-disposition=attachment%3B+filename%3DAlisveris_Arabalarinin_Mikrobiyolojik_Du.pdf\u0026Expires=1740110141\u0026Signature=VjV7zgQpxvZZaphJbd0~wCOsWt1eRKcBJdz2JilViNLxZ9h-IYOnXCx-fEkT8-tHZERGnggorAtNGQp7k~0ixdVXqUpRtzbE-RpoHptus5JB2gtyVu0EZwY564MMoUEBTii5iC~1E5AnL20hyi4i~K1HwW3Ri2cgGdGcRIx6TXnZ4RVwQLaMER7sO9tSHHVQrWU8JEo~wGtbDCN120nEt-2p1M-l9EXPAUMJ4YAgl7uFvSHdnIVZe6hp5szpAYJdYmw1~G0Te7y~iPfnJvvu4EqY3AtJh2B22dWJPix-zuUpXwX-x6pU1kc4lSyM5Q2XJIJqrpv1yQvcss~Q1k8YDg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260611/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260611/mini_magick20240917-1-ratddm.png?1726568242"}],"downloadable_attachments_with_full_thumbnails":[{"id":118260611,"asset_id":123942378,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260611/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260611/1201-libre.pdf?1726571663=\u0026response-content-disposition=attachment%3B+filename%3DAlisveris_Arabalarinin_Mikrobiyolojik_Du.pdf\u0026Expires=1740110141\u0026Signature=VjV7zgQpxvZZaphJbd0~wCOsWt1eRKcBJdz2JilViNLxZ9h-IYOnXCx-fEkT8-tHZERGnggorAtNGQp7k~0ixdVXqUpRtzbE-RpoHptus5JB2gtyVu0EZwY564MMoUEBTii5iC~1E5AnL20hyi4i~K1HwW3Ri2cgGdGcRIx6TXnZ4RVwQLaMER7sO9tSHHVQrWU8JEo~wGtbDCN120nEt-2p1M-l9EXPAUMJ4YAgl7uFvSHdnIVZe6hp5szpAYJdYmw1~G0Te7y~iPfnJvvu4EqY3AtJh2B22dWJPix-zuUpXwX-x6pU1kc4lSyM5Q2XJIJqrpv1yQvcss~Q1k8YDg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260611/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260611/mini_magick20240917-1-ratddm.png?1726568242"}],"has_pdf":true,"has_fulltext":true,"page_count":6,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true},{"id":201203,"name":"Hygiene","url":"https://www.academia.edu/Documents/in/Hygiene","nofollow":true}],"publication_year":2019,"publication_year_with_fallback":2019,"paper_rank":null,"all_time_views":0,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_123942381" data-work_id="123942381" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/123942381/MERS%C4%B0N%C4%B0N_Myrtus_communis_L_ANT%C4%B0OKS%C4%B0DAN_VE_ANT%C4%B0M%C4%B0KROB%C4%B0YAL_AKT%C4%B0V%C4%B0TES%C4%B0">MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Mersin (Myrtus communis L.) çoğunlukla Akdeniz ikliminde gelişen aromatik, yaprak dökmeyen fundalıklardır. Polifenoller, antosiyaninler, polifenolik asitler ve flavonoidler gibi çeşitli biyoaktif molekülleri içeren mersin bitkisi... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_123942381" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Mersin (Myrtus communis L.) çoğunlukla Akdeniz ikliminde gelişen aromatik, yaprak dökmeyen fundalıklardır. Polifenoller, antosiyaninler, polifenolik asitler ve flavonoidler gibi çeşitli biyoaktif molekülleri içeren mersin bitkisi antioksidan ve antimikrobiyal aktivitelere sahiptir. Yapılan çalışmalarda, mersin uçucu yağlarının içerdiği başlıca bileşenlerin 1,8-sineol, α-pinen, linalol, limonen ve mirtenil asetat olduğu, antioksidan aktivitesinin ise 100-768 µg/mL (IC50) aralığında değiştiği belirtilmiştir. Mersin ekstrakt/uçucu yağlarının patojen bakteriler, küf ve mayalar üzerinde antimikrobiyal etkisinin olduğu saptanmıştır. Mersin ekstrakt veya uçucu yağlarının model gıda uygulamaları konusunda sınırlı sayıda çalışma bulunmakta olup, çalışmalarda model gıdalara inoküle edilmiş patojen mikroorganizmalar üzerinde antimikrobiyal etkisinin olduğu, lipid peroksidasyonunu geciktirdiği ve gıdaların raf ömrünü uzattığı tespit edilmiştir. Bu derleme çalışmasında, mersin bitkisinin farklı ...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/123942381" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7032e1430ec2b9808122be35d3f65014" rel="nofollow" data-download="{"attachment_id":118260623,"asset_id":123942381,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/118260623/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_123942381 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="123942381"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 123942381, container: ".js-paper-rank-work_123942381", }); });</script></li><li class="js-percentile-work_123942381 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 123942381; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_123942381"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_123942381 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="123942381"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123942381; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=123942381]").text(description); $(".js-view-count-work_123942381").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_123942381").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="123942381"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="4086" rel="nofollow" href="https://www.academia.edu/Documents/in/Traditional_Medicine">Traditional Medicine</a>, <script data-card-contents-for-ri="4086" type="text/json">{"id":4086,"name":"Traditional Medicine","url":"https://www.academia.edu/Documents/in/Traditional_Medicine","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="673888" rel="nofollow" href="https://www.academia.edu/Documents/in/Gida">Gıda</a><script data-card-contents-for-ri="673888" type="text/json">{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=123942381]'), work: {"id":123942381,"title":"MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ","created_at":"2024-09-17T03:11:10.310-07:00","owner_id":6225359,"url":"https://www.academia.edu/123942381/MERS%C4%B0N%C4%B0N_Myrtus_communis_L_ANT%C4%B0OKS%C4%B0DAN_VE_ANT%C4%B0M%C4%B0KROB%C4%B0YAL_AKT%C4%B0V%C4%B0TES%C4%B0","slug":"MERSİNİN_Myrtus_communis_L_ANTİOKSİDAN_VE_ANTİMİKROBİYAL_AKTİVİTESİ","dom_id":"work_123942381","summary":"Mersin (Myrtus communis L.) çoğunlukla Akdeniz ikliminde gelişen aromatik, yaprak dökmeyen fundalıklardır. Polifenoller, antosiyaninler, polifenolik asitler ve flavonoidler gibi çeşitli biyoaktif molekülleri içeren mersin bitkisi antioksidan ve antimikrobiyal aktivitelere sahiptir. Yapılan çalışmalarda, mersin uçucu yağlarının içerdiği başlıca bileşenlerin 1,8-sineol, α-pinen, linalol, limonen ve mirtenil asetat olduğu, antioksidan aktivitesinin ise 100-768 µg/mL (IC50) aralığında değiştiği belirtilmiştir. Mersin ekstrakt/uçucu yağlarının patojen bakteriler, küf ve mayalar üzerinde antimikrobiyal etkisinin olduğu saptanmıştır. Mersin ekstrakt veya uçucu yağlarının model gıda uygulamaları konusunda sınırlı sayıda çalışma bulunmakta olup, çalışmalarda model gıdalara inoküle edilmiş patojen mikroorganizmalar üzerinde antimikrobiyal etkisinin olduğu, lipid peroksidasyonunu geciktirdiği ve gıdaların raf ömrünü uzattığı tespit edilmiştir. Bu derleme çalışmasında, mersin bitkisinin farklı ...","publication":"Gıda","publication_with_fallback":"Gıda","downloadable_attachments":[{"id":118260623,"asset_id":123942381,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260623/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260623/2063648-libre.pdf?1726571675=\u0026response-content-disposition=attachment%3B+filename%3DMERSININ_Myrtus_communis_L_ANTIOKSIDAN_V.pdf\u0026Expires=1740110141\u0026Signature=WO0v21JogHaVGTFbTxRZhUtN9lS45jGHv6Kdw02lkpIlYEwZwz3FVZRnprT5FNtBpU-EOitgVxkZiI4I5kVtFxtMjSDh7Q4DHkeqO~f05ec0dpK0-CE74SR86jKDFcd4XGC4X7Ml3ajrWKoel8oe7dYbejDcZizMO2YIcyTiPxVZZkDeaAgfL~nLLmSJ0xjAn0J93vRfZziV79WbSIvdpHlf52H2JJuCHEghNXhSHb7156muwnfSzX5-qYFIuCjpM88e32AJyuBgVnyXUzU2ua7nFSje9HAaOIWr~gdch4DzcZeVUZ1cL-~NnFVixPoWY2jqmhyckiYl5XcMbgbHmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260623/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260623/mini_magick20240917-1-ex7uf9.png?1726568249"}],"downloadable_attachments_with_full_thumbnails":[{"id":118260623,"asset_id":123942381,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260623/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260623/2063648-libre.pdf?1726571675=\u0026response-content-disposition=attachment%3B+filename%3DMERSININ_Myrtus_communis_L_ANTIOKSIDAN_V.pdf\u0026Expires=1740110141\u0026Signature=WO0v21JogHaVGTFbTxRZhUtN9lS45jGHv6Kdw02lkpIlYEwZwz3FVZRnprT5FNtBpU-EOitgVxkZiI4I5kVtFxtMjSDh7Q4DHkeqO~f05ec0dpK0-CE74SR86jKDFcd4XGC4X7Ml3ajrWKoel8oe7dYbejDcZizMO2YIcyTiPxVZZkDeaAgfL~nLLmSJ0xjAn0J93vRfZziV79WbSIvdpHlf52H2JJuCHEghNXhSHb7156muwnfSzX5-qYFIuCjpM88e32AJyuBgVnyXUzU2ua7nFSje9HAaOIWr~gdch4DzcZeVUZ1cL-~NnFVixPoWY2jqmhyckiYl5XcMbgbHmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260623/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260623/mini_magick20240917-1-ex7uf9.png?1726568249"}],"has_pdf":true,"has_fulltext":true,"page_count":16,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":4086,"name":"Traditional Medicine","url":"https://www.academia.edu/Documents/in/Traditional_Medicine","nofollow":true},{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}],"publication_year":2022,"publication_year_with_fallback":2022,"paper_rank":null,"all_time_views":2,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_123942382" data-work_id="123942382" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/123942382/Meyve_Ve_Sebzeleri_n_Dekontami_nasyonunda_Su_Destekli_Uv_C_Si_stemi_ni_n_Kullanilmasi">Meyve Ve Sebzeleri̇n Dekontami̇nasyonunda Su Destekli̇ Uv-C Si̇stemi̇ni̇n Kullanilmasi</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_123942382" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif ve termal olmayan bir teknoloji olan UV-C ışık, gıdaların yüzeyindeki mikroorganizmaların inaktivasyonunda kullanılmaktadır. Ancak, gıdanın yüzey özellikleri ve UV-C ışığın penetrasyon derinliğinin düşük olması gibi faktörler nedeniyle bu uygulamanın etkinliği sınırlıdır. Bu faktörlerin etkisinin en aza indirilmesi için, su destekli UV-C (WUV-C) olarak adlandırılan UV-C ışığın su ile kombine edilerek kullanımı konusunda çalışmalar yürütülmektedir. Yapılan çalışmalarda, WUV-C işleminin, UV-C sistemine kıyasla gıda yüzeyine inoküle edilen mikroorganizmaların dekontaminasyonunda daha etkili olduğu tespit edilmiştir. Bu çalışmada, su destekli UV-C sisteminin taze meyve ve sebzelerin dekontaminasyonunda kullanımı konusunda yapılan araştırmalar incelenmiştir. Anahtar kelimeler: Su destekli UV-C, minimal işlem görmüş gıdalar, dekontaminasyon, ısıl olmayan teknoloji, ultraviyole C ışık THE USE OF WATER ASSISTED UV-C SYSTEM IN THE DECONTAMINATION OF FRUITS AND VEGETABLES ABSTRACT In recent years, demand for minimally processed fresh fruits and vegetables has been increasing. Non-thermal methods are applied to maintain freshness of these foods and to ensure microbiological safety. As a non-thermal technology and alternative to chlorine, UV-C light is used to inactivate microorganisms on the surface of foods. However, the effectiveness of this application is limited due to certain factors such as surface properties of food and low penetration depth of UV-C. Studies on the combined use of UV-C with water, called water assisted UV-C (WUV-C), have been carried out to minimize the effect of these factors. Studies have shown that WUV-C treatment is more effective for the decontamination of microorganisms inoculated onto the surface of food compared to the UV-C system. In this study, the investigations on the use of WUV-C system for decontamination of fresh fruits and vegetables were reviewed.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/123942382" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="10f301a371b061703d8b86ffb66e7c2d" rel="nofollow" data-download="{"attachment_id":118260614,"asset_id":123942382,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/118260614/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_123942382 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="123942382"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 123942382, container: ".js-paper-rank-work_123942382", }); });</script></li><li class="js-percentile-work_123942382 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 123942382; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_123942382"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_123942382 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="123942382"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123942382; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=123942382]").text(description); $(".js-view-count-work_123942382").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_123942382").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="123942382"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="673888" rel="nofollow" href="https://www.academia.edu/Documents/in/Gida">Gıda</a><script data-card-contents-for-ri="673888" type="text/json">{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=123942382]'), work: {"id":123942382,"title":"Meyve Ve Sebzeleri̇n Dekontami̇nasyonunda Su Destekli̇ Uv-C Si̇stemi̇ni̇n Kullanilmasi","created_at":"2024-09-17T03:11:10.503-07:00","owner_id":6225359,"url":"https://www.academia.edu/123942382/Meyve_Ve_Sebzeleri_n_Dekontami_nasyonunda_Su_Destekli_Uv_C_Si_stemi_ni_n_Kullanilmasi","slug":"Meyve_Ve_Sebzeleri_n_Dekontami_nasyonunda_Su_Destekli_Uv_C_Si_stemi_ni_n_Kullanilmasi","dom_id":"work_123942382","summary":"Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif ve termal olmayan bir teknoloji olan UV-C ışık, gıdaların yüzeyindeki mikroorganizmaların inaktivasyonunda kullanılmaktadır. Ancak, gıdanın yüzey özellikleri ve UV-C ışığın penetrasyon derinliğinin düşük olması gibi faktörler nedeniyle bu uygulamanın etkinliği sınırlıdır. Bu faktörlerin etkisinin en aza indirilmesi için, su destekli UV-C (WUV-C) olarak adlandırılan UV-C ışığın su ile kombine edilerek kullanımı konusunda çalışmalar yürütülmektedir. Yapılan çalışmalarda, WUV-C işleminin, UV-C sistemine kıyasla gıda yüzeyine inoküle edilen mikroorganizmaların dekontaminasyonunda daha etkili olduğu tespit edilmiştir. Bu çalışmada, su destekli UV-C sisteminin taze meyve ve sebzelerin dekontaminasyonunda kullanımı konusunda yapılan araştırmalar incelenmiştir. Anahtar kelimeler: Su destekli UV-C, minimal işlem görmüş gıdalar, dekontaminasyon, ısıl olmayan teknoloji, ultraviyole C ışık THE USE OF WATER ASSISTED UV-C SYSTEM IN THE DECONTAMINATION OF FRUITS AND VEGETABLES ABSTRACT In recent years, demand for minimally processed fresh fruits and vegetables has been increasing. Non-thermal methods are applied to maintain freshness of these foods and to ensure microbiological safety. As a non-thermal technology and alternative to chlorine, UV-C light is used to inactivate microorganisms on the surface of foods. However, the effectiveness of this application is limited due to certain factors such as surface properties of food and low penetration depth of UV-C. Studies on the combined use of UV-C with water, called water assisted UV-C (WUV-C), have been carried out to minimize the effect of these factors. Studies have shown that WUV-C treatment is more effective for the decontamination of microorganisms inoculated onto the surface of food compared to the UV-C system. In this study, the investigations on the use of WUV-C system for decontamination of fresh fruits and vegetables were reviewed.","publication":"Gida the Journal of Food","publication_with_fallback":"Gida the Journal of Food","downloadable_attachments":[{"id":118260614,"asset_id":123942382,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260614/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260614/1731265-libre.pdf?1726571667=\u0026response-content-disposition=attachment%3B+filename%3DMeyve_Ve_Sebzeleri_n_Dekontami_nasyonund.pdf\u0026Expires=1740155959\u0026Signature=N1Pph9vT153~xh4MeEuy4yYlN7Pt4ibimT-~NOHz6Z0pVCQK16QGEHRwqq6-fLOLB1Mnh53-KBAvpF47bKSViJpVZTFC~PWM0GAADvheOnCkD19kpZERWxylUU~sloDijP3PzpkfaRJKvoQkjzQ3XPnDjmp4AKMKCtKlWIhe~AwvTlYIF3foRblptGGRlpsxeRwQ4jCNz3RCc42vEpYpnCVRFZt-EbkgfN2UgAf3EN~KmSOhjnfF80S2sr1y4U5lTwWS7pUZw4QTB54svjKfNU8Cli8A4B3MKvRsO5KLzWu7TlV1~xxDhFNn4Jkdzci3T5-6rK6x0NR-GzwswSbO1w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260614/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260614/mini_magick20240917-1-dibqhf.png?1726568247"}],"downloadable_attachments_with_full_thumbnails":[{"id":118260614,"asset_id":123942382,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260614/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260614/1731265-libre.pdf?1726571667=\u0026response-content-disposition=attachment%3B+filename%3DMeyve_Ve_Sebzeleri_n_Dekontami_nasyonund.pdf\u0026Expires=1740155959\u0026Signature=N1Pph9vT153~xh4MeEuy4yYlN7Pt4ibimT-~NOHz6Z0pVCQK16QGEHRwqq6-fLOLB1Mnh53-KBAvpF47bKSViJpVZTFC~PWM0GAADvheOnCkD19kpZERWxylUU~sloDijP3PzpkfaRJKvoQkjzQ3XPnDjmp4AKMKCtKlWIhe~AwvTlYIF3foRblptGGRlpsxeRwQ4jCNz3RCc42vEpYpnCVRFZt-EbkgfN2UgAf3EN~KmSOhjnfF80S2sr1y4U5lTwWS7pUZw4QTB54svjKfNU8Cli8A4B3MKvRsO5KLzWu7TlV1~xxDhFNn4Jkdzci3T5-6rK6x0NR-GzwswSbO1w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260614/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260614/mini_magick20240917-1-dibqhf.png?1726568247"}],"has_pdf":true,"has_fulltext":true,"page_count":12,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":673888,"name":"Gıda","url":"https://www.academia.edu/Documents/in/Gida","nofollow":true}],"publication_year":2021,"publication_year_with_fallback":2021,"paper_rank":null,"all_time_views":0,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_123942383" data-work_id="123942383" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/123942383/Application_of_ultraviolet_C_light_on_oranges_for_the_inactivation_of_postharvest_wound_pathogens">Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Germicidal effects of ultraviolet-C (UV-C) light on the postharvest wound pathogens of citrus fruits namely Penicillium digitatum and Penicillium italicum were investigated. P. digitatum and P. italicum spores were inoculated (4.00e4.50... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_123942383" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Germicidal effects of ultraviolet-C (UV-C) light on the postharvest wound pathogens of citrus fruits namely Penicillium digitatum and Penicillium italicum were investigated. P. digitatum and P. italicum spores were inoculated (4.00e4.50 log cfu/orange) onto Washington navel oranges (Citrus sinensis L. Osbeck cv Washington navel) by using wound and spot inoculation methods and subjected to eight different UV-C doses in the range of 0.26e15.84 kJ/m 2. Maximum reductions of 2.75 and 3.33 log cfu/orange of P. digitatum were obtained at the UV-C dose of 3.17 kJ/m 2 for spot and wound inoculation methods, respectively. P. italicum was more resistant than P. digitatum to UV-C treatments. The results suggest that UV-C treatments designed to reduce P. italicum spores will provide an adequate degree of protection against P. digitatum spores. UV-C light could be an alternative technique for the use of synthetic chemicals to reduce the development of postharvest pathogens of oranges.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/123942383" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="35d577a8b971d06efe0d8ee370415a92" rel="nofollow" data-download="{"attachment_id":118260653,"asset_id":123942383,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/118260653/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6225359" href="https://ege.academia.edu/gultengunduz">gulten gunduz</a><script data-card-contents-for-user="6225359" type="text/json">{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}</script></span></span></li><li class="js-paper-rank-work_123942383 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="123942383"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 123942383, container: ".js-paper-rank-work_123942383", }); });</script></li><li class="js-percentile-work_123942383 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 123942383; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_123942383"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_123942383 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="123942383"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123942383; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=123942383]").text(description); $(".js-view-count-work_123942383").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_123942383").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="123942383"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="1042" rel="nofollow" href="https://www.academia.edu/Documents/in/Horticulture">Horticulture</a>, <script data-card-contents-for-ri="1042" type="text/json">{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7710" rel="nofollow" href="https://www.academia.edu/Documents/in/Biology">Biology</a>, <script data-card-contents-for-ri="7710" type="text/json">{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="291083" rel="nofollow" href="https://www.academia.edu/Documents/in/Orange">Orange</a>, <script data-card-contents-for-ri="291083" type="text/json">{"id":291083,"name":"Orange","url":"https://www.academia.edu/Documents/in/Orange","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="413804" rel="nofollow" href="https://www.academia.edu/Documents/in/Inoculation">Inoculation</a><script data-card-contents-for-ri="413804" type="text/json">{"id":413804,"name":"Inoculation","url":"https://www.academia.edu/Documents/in/Inoculation","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=123942383]'), work: {"id":123942383,"title":"Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens","created_at":"2024-09-17T03:11:10.856-07:00","owner_id":6225359,"url":"https://www.academia.edu/123942383/Application_of_ultraviolet_C_light_on_oranges_for_the_inactivation_of_postharvest_wound_pathogens","slug":"Application_of_ultraviolet_C_light_on_oranges_for_the_inactivation_of_postharvest_wound_pathogens","dom_id":"work_123942383","summary":"Germicidal effects of ultraviolet-C (UV-C) light on the postharvest wound pathogens of citrus fruits namely Penicillium digitatum and Penicillium italicum were investigated. P. digitatum and P. italicum spores were inoculated (4.00e4.50 log cfu/orange) onto Washington navel oranges (Citrus sinensis L. Osbeck cv Washington navel) by using wound and spot inoculation methods and subjected to eight different UV-C doses in the range of 0.26e15.84 kJ/m 2. Maximum reductions of 2.75 and 3.33 log cfu/orange of P. digitatum were obtained at the UV-C dose of 3.17 kJ/m 2 for spot and wound inoculation methods, respectively. P. italicum was more resistant than P. digitatum to UV-C treatments. The results suggest that UV-C treatments designed to reduce P. italicum spores will provide an adequate degree of protection against P. digitatum spores. UV-C light could be an alternative technique for the use of synthetic chemicals to reduce the development of postharvest pathogens of oranges.","publication":"Food Control","publication_with_fallback":"Food Control","downloadable_attachments":[{"id":118260653,"asset_id":123942383,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260653/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260653/j.foodcont.2015.04.00320240917-1-ffzni8-libre.pdf?1726571638=\u0026response-content-disposition=attachment%3B+filename%3DApplication_of_ultraviolet_C_light_on_or.pdf\u0026Expires=1740155959\u0026Signature=RgEloP5ZDhFc-nnxx9dNGBBYOfqe5IlRKCi6gqhyGP6yN6aelC0ov-qiAioWTlrfSVUw7v0dfvq5EUTV~W8UelFvL1qeUPI2qj-YB9WEgzbSMJOCE4zzKnJ4QFbXoXkX2xBy~edJ8xa74ZvEoSF8fROOZRrS3WmkqS7JX-nKE5s97KPvHh6~KG-Y6FEj7Jc~Q~oxTla3MZQKt4ttGHiuArHZ5WopKl4YfEJJ2GqTZD1XzmFN02SfCgX2fZyPuIF-RGCsIJHrSOZJ9JeYiB-zipKug8HzpYTaExJPwGLGpsXrKshTrySNTEzVaTgOKhqKwoZFldH5S~D9Ns6ywjVWFw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260653/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260653/mini_magick20240917-1-go4o8y.png?1726568291"}],"downloadable_attachments_with_full_thumbnails":[{"id":118260653,"asset_id":123942383,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/118260653/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/118260653/j.foodcont.2015.04.00320240917-1-ffzni8-libre.pdf?1726571638=\u0026response-content-disposition=attachment%3B+filename%3DApplication_of_ultraviolet_C_light_on_or.pdf\u0026Expires=1740155959\u0026Signature=RgEloP5ZDhFc-nnxx9dNGBBYOfqe5IlRKCi6gqhyGP6yN6aelC0ov-qiAioWTlrfSVUw7v0dfvq5EUTV~W8UelFvL1qeUPI2qj-YB9WEgzbSMJOCE4zzKnJ4QFbXoXkX2xBy~edJ8xa74ZvEoSF8fROOZRrS3WmkqS7JX-nKE5s97KPvHh6~KG-Y6FEj7Jc~Q~oxTla3MZQKt4ttGHiuArHZ5WopKl4YfEJJ2GqTZD1XzmFN02SfCgX2fZyPuIF-RGCsIJHrSOZJ9JeYiB-zipKug8HzpYTaExJPwGLGpsXrKshTrySNTEzVaTgOKhqKwoZFldH5S~D9Ns6ywjVWFw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/118260653/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/118260653/mini_magick20240917-1-go4o8y.png?1726568291"}],"has_pdf":true,"has_fulltext":true,"page_count":5,"ordered_authors":[{"id":6225359,"first_name":"gulten","last_name":"gunduz","domain_name":"ege","page_name":"gultengunduz","display_name":"gulten gunduz","profile_url":"https://ege.academia.edu/gultengunduz","photo":"https://0.academia-photos.com/6225359/43582840/34587743/s65_gulten.gunduz.jpg"}],"research_interests":[{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture","nofollow":true},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology","nofollow":true},{"id":291083,"name":"Orange","url":"https://www.academia.edu/Documents/in/Orange","nofollow":true},{"id":413804,"name":"Inoculation","url":"https://www.academia.edu/Documents/in/Inoculation","nofollow":true},{"id":528615,"name":"Postharvest","url":"https://www.academia.edu/Documents/in/Postharvest"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":868172,"name":"Citrus Sinensis","url":"https://www.academia.edu/Documents/in/Citrus_Sinensis"},{"id":993309,"name":"Spore","url":"https://www.academia.edu/Documents/in/Spore"},{"id":2209109,"name":"Food control","url":"https://www.academia.edu/Documents/in/Food_control"},{"id":2754145,"name":"Ultraviolet-C","url":"https://www.academia.edu/Documents/in/Ultraviolet-C"},{"id":4130263,"name":"penicillium digitatum","url":"https://www.academia.edu/Documents/in/penicillium_digitatum"}],"publication_year":2015,"publication_year_with_fallback":2015,"paper_rank":null,"all_time_views":0,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_5202734" data-work_id="5202734" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/5202734/SA%C4%9ELIK_%C4%B0%C5%9ELETMELER%C4%B0NDE_ALGILANAN_H%C4%B0ZMET_KAL%C4%B0TES%C4%B0_VE_%C3%96L%C3%87%C3%9CM%C3%9C">SAĞLIK İŞLETMELERİNDE ALGILANAN HİZMET KALİTESİ VE ÖLÇÜMÜ</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/5202734" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="06f8279d754b0ab4255ab7cf003c3cf0" rel="nofollow" data-download="{"attachment_id":32391102,"asset_id":5202734,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/32391102/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="7075240" href="https://ege.academia.edu/GokcenKirimhan">Gokcen Kirimhan</a><script data-card-contents-for-user="7075240" type="text/json">{"id":7075240,"first_name":"Gokcen","last_name":"Kirimhan","domain_name":"ege","page_name":"GokcenKirimhan","display_name":"Gokcen Kirimhan","profile_url":"https://ege.academia.edu/GokcenKirimhan","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_5202734 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="5202734"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 5202734, container: ".js-paper-rank-work_5202734", }); });</script></li><li class="js-percentile-work_5202734 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 5202734; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_5202734"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_5202734 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="5202734"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 5202734; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=5202734]").text(description); $(".js-view-count-work_5202734").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_5202734").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="5202734"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="1451" rel="nofollow" href="https://www.academia.edu/Documents/in/Quality_Management">Quality Management</a><script data-card-contents-for-ri="1451" type="text/json">{"id":1451,"name":"Quality Management","url":"https://www.academia.edu/Documents/in/Quality_Management","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=5202734]'), work: {"id":5202734,"title":"SAĞLIK İŞLETMELERİNDE ALGILANAN HİZMET KALİTESİ VE ÖLÇÜMÜ","created_at":"2013-11-24T03:30:37.199-08:00","owner_id":7075240,"url":"https://www.academia.edu/5202734/SA%C4%9ELIK_%C4%B0%C5%9ELETMELER%C4%B0NDE_ALGILANAN_H%C4%B0ZMET_KAL%C4%B0TES%C4%B0_VE_%C3%96L%C3%87%C3%9CM%C3%9C","slug":"SAĞLIK_İŞLETMELERİNDE_ALGILANAN_HİZMET_KALİTESİ_VE_ÖLÇÜMÜ","dom_id":"work_5202734","summary":null,"publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":32391102,"asset_id":5202734,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/32391102/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/32391102/SAGLIK_ISLETMELERINDE_KALITE-libre.pdf?1391606013=\u0026response-content-disposition=attachment%3B+filename%3DSAGLIK_ISLETMELERINDE_ALGILANAN_HIZMET_K.pdf\u0026Expires=1739189745\u0026Signature=ck7ryuuJdGMLXM3sEy0NsXc8EoLdqgr2avDX5PiJVLz9LENnZZRqJyYpInEy37tEXbDhz5CbIB1QQliIoDf5eN~6zhLjY0uhytr65bVkCRwNaEkYqSvthYTbBGmfpPVEHZiqagxJZ07xE3XaRFIR2PCxZqkcELa~W31Gx5dMqE6KSP2kxIyGC3oasYZGiCIrgeErs4CkXPajJZ8PEZnsMFhlWcrm7JS3ZGVlHmEnLEDq3sFPzo-zleOcIUx5Hz8mq9spjDOhwU1~4cQEyZvGQCJQf949B6UhTIItMeFFRi9owN2me92wafxpWVUPF8kZgWa~mcDzazyGPSehU6heDg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/32391102/download_file?st=MTc0MDE1MjM1OSw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":null}],"downloadable_attachments_with_full_thumbnails":[],"has_pdf":true,"has_fulltext":true,"page_count":null,"ordered_authors":[{"id":7075240,"first_name":"Gokcen","last_name":"Kirimhan","domain_name":"ege","page_name":"GokcenKirimhan","display_name":"Gokcen Kirimhan","profile_url":"https://ege.academia.edu/GokcenKirimhan","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":1451,"name":"Quality Management","url":"https://www.academia.edu/Documents/in/Quality_Management","nofollow":true}],"publication_year":null,"publication_year_with_fallback":2003,"paper_rank":null,"all_time_views":87,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div></div></div><div class="u-taCenter Pagination"><ul class="pagination "> <li class="page active"> <a href="/Departments/Food_Engineering/Documents">1</a> </li> <li class="page"> <a rel="next" href="/Departments/Food_Engineering/Documents?page=2">2</a> </li> <li class="page"> <a href="/Departments/Food_Engineering/Documents?page=3">3</a> </li> <li class="page"> <a href="/Departments/Food_Engineering/Documents?page=4">4</a> </li> <li class="page gap disabled"><a href="#" onclick="return false;">…</a></li> <li class="page"> <a href="/Departments/Food_Engineering/Documents?page=16">16</a> </li> <li class="next_page"> <a rel="next" href="/Departments/Food_Engineering/Documents?page=2">Next &rsaquo;</a> </li> <li class="last next"> <a href="/Departments/Food_Engineering/Documents?page=16">Last »</a> </li> </ul> </div></div></div></div></div></div></div> </div> <div class="bootstrap login"><div class="modal fade login-modal" id="login-modal"><div class="login-modal-dialog modal-dialog"><div class="modal-content"><div class="modal-header"><button class="close close" data-dismiss="modal" type="button"><span aria-hidden="true">×</span><span class="sr-only">Close</span></button><h4 class="modal-title text-center"><strong>Log In</strong></h4></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><button class="btn btn-fb btn-lg btn-block btn-v-center-content" id="login-facebook-oauth-button"><svg style="float: left; width: 19px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="facebook-square" class="svg-inline--fa fa-facebook-square fa-w-14" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 448 512"><path fill="currentColor" d="M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z"></path></svg><small><strong>Log in</strong> with <strong>Facebook</strong></small></button><br /><button class="btn btn-google btn-lg btn-block btn-v-center-content" id="login-google-oauth-button"><svg style="float: left; width: 22px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="google-plus" class="svg-inline--fa fa-google-plus fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M256,8C119.1,8,8,119.1,8,256S119.1,504,256,504,504,392.9,504,256,392.9,8,256,8ZM185.3,380a124,124,0,0,1,0-248c31.3,0,60.1,11,83,32.3l-33.6,32.6c-13.2-12.9-31.3-19.1-49.4-19.1-42.9,0-77.2,35.5-77.2,78.1S142.3,334,185.3,334c32.6,0,64.9-19.1,70.1-53.3H185.3V238.1H302.2a109.2,109.2,0,0,1,1.9,20.7c0,70.8-47.5,121.2-118.8,121.2ZM415.5,273.8v35.5H380V273.8H344.5V238.3H380V202.8h35.5v35.5h35.2v35.5Z"></path></svg><small><strong>Log in</strong> with <strong>Google</strong></small></button><br /><style type="text/css">.sign-in-with-apple-button { width: 100%; height: 52px; border-radius: 3px; border: 1px solid black; cursor: pointer; } .sign-in-with-apple-button > div { margin: 0 auto; / This centers the Apple-rendered button horizontally }</style><script src="https://appleid.cdn-apple.com/appleauth/static/jsapi/appleid/1/en_US/appleid.auth.js" type="text/javascript"></script><div class="sign-in-with-apple-button" data-border="false" data-color="white" id="appleid-signin"><span   ="Sign Up with Apple" class="u-fs11"></span></div><script>AppleID.auth.init({ clientId: 'edu.academia.applesignon', scope: 'name email', redirectURI: 'https://www.academia.edu/sessions', state: "8b40a67d596bc4188c9094032c35d9987ca1eae93299f54364736a37b64f8a29", });</script><script>// Hacky way of checking if on fast loswp if (window.loswp == null) { (function() { const Google = window?.Aedu?.Auth?.OauthButton?.Login?.Google; const Facebook = window?.Aedu?.Auth?.OauthButton?.Login?.Facebook; if (Google) { new Google({ el: '#login-google-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } if (Facebook) { new Facebook({ el: '#login-facebook-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } })(); }</script></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><div class="hr-heading login-hr-heading"><span class="hr-heading-text">or</span></div></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><form class="js-login-form" action="https://www.academia.edu/sessions" accept-charset="UTF-8" method="post"><input type="hidden" name="authenticity_token" value="lr7-m5saZiWIcLDXPtsS1SIc8htjXtlXAXZbYMgNs2W_1fDPFF3hipUWGZT2LtnSnpJOAbrBysDPnyStTcOgCQ" autocomplete="off" /><div class="form-group"><label class="control-label" for="login-modal-email-input" style="font-size: 14px;">Email</label><input class="form-control" id="login-modal-email-input" name="login" type="email" /></div><div class="form-group"><label class="control-label" for="login-modal-password-input" style="font-size: 14px;">Password</label><input class="form-control" id="login-modal-password-input" name="password" type="password" /></div><input type="hidden" name="post_login_redirect_url" id="post_login_redirect_url" value="https://ege.academia.edu/Departments/Food_Engineering/Documents" autocomplete="off" /><div class="checkbox"><label><input type="checkbox" name="remember_me" id="remember_me" value="1" checked="checked" /><small style="font-size: 12px; margin-top: 2px; display: inline-block;">Remember me on this computer</small></label></div><br><input type="submit" name="commit" value="Log In" class="btn btn-primary btn-block btn-lg js-login-submit" data-disable-with="Log In" /></br></form><script>typeof window?.Aedu?.recaptchaManagedForm === 'function' && window.Aedu.recaptchaManagedForm( document.querySelector('.js-login-form'), document.querySelector('.js-login-submit') );</script><small style="font-size: 12px;"><br />or <a data-target="#login-modal-reset-password-container" data-toggle="collapse" href="javascript:void(0)">reset password</a></small><div class="collapse" id="login-modal-reset-password-container"><br /><div class="well margin-0x"><form class="js-password-reset-form" action="https://www.academia.edu/reset_password" accept-charset="UTF-8" method="post"><input type="hidden" name="authenticity_token" value="aFO4RJq2PIfDZxdJ0DQ6ll8hd6Ugrdeswanl5UnZSn1BOLYQFfG7KN4BvgoYwfGR46_Lv_kyxDsPQJoozBdZEQ" autocomplete="off" /><p>Enter the email address you signed up with and we'll email you a reset link.</p><div class="form-group"><input class="form-control" name="email" type="email" /></div><script src="https://recaptcha.net/recaptcha/api.js" async defer></script> <script> var invisibleRecaptchaSubmit = function () { var closestForm = function (ele) { var curEle = ele.parentNode; while (curEle.nodeName !== 'FORM' && curEle.nodeName !== 'BODY'){ curEle = curEle.parentNode; } return curEle.nodeName === 'FORM' ? curEle : null }; var eles = document.getElementsByClassName('g-recaptcha'); if (eles.length > 0) { var form = closestForm(eles[0]); if (form) { form.submit(); } } }; </script> <input type="submit" data-sitekey="6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj" data-callback="invisibleRecaptchaSubmit" class="g-recaptcha btn btn-primary btn-block" value="Email me a link" value=""/> </form></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/collapse-45805421cf446ca5adf7aaa1935b08a3a8d1d9a6cc5d91a62a2a3a00b20b3e6a.js"], function() { // from javascript_helper.rb $("#login-modal-reset-password-container").on("shown.bs.collapse", function() { $(this).find("input[type=email]").focus(); }); }); </script> </div></div></div><div class="modal-footer"><div class="text-center"><small style="font-size: 12px;">Need an account? <a rel="nofollow" href="https://www.academia.edu/signup">Click here to sign up</a></small></div></div></div></div></div></div><script>// If we are on subdomain or non-bootstrapped page, redirect to login page instead of showing modal (function(){ if (typeof $ === 'undefined') return; var host = window.location.hostname; if ((host === $domain || host === "www."+$domain) && (typeof $().modal === 'function')) { $("#nav_log_in").click(function(e) { // Don't follow the link and open the modal e.preventDefault(); $("#login-modal").on('shown.bs.modal', function() { $(this).find("#login-modal-email-input").focus() }).modal('show'); }); } })()</script> <div class="bootstrap" id="footer"><div class="footer-content clearfix text-center padding-top-7x" style=""><ul class="footer-links-secondary footer-links-wide list-inline margin-bottom-1x"><li><a href="https://www.academia.edu/about">About</a></li><li><a href="https://www.academia.edu/press">Press</a></li><li><a href="https://www.academia.edu/documents">Papers</a></li><li><a href="https://www.academia.edu/topics">Topics</a></li><li><a href="https://www.academia.edu/journals">Academia.edu Journals</a></li><li><a rel="nofollow" href="https://www.academia.edu/hiring"><svg style="width: 13px; height: 13px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="briefcase" class="svg-inline--fa fa-briefcase fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M320 336c0 8.84-7.16 16-16 16h-96c-8.84 0-16-7.16-16-16v-48H0v144c0 25.6 22.4 48 48 48h416c25.6 0 48-22.4 48-48V288H320v48zm144-208h-80V80c0-25.6-22.4-48-48-48H176c-25.6 0-48 22.4-48 48v48H48c-25.6 0-48 22.4-48 48v80h512v-80c0-25.6-22.4-48-48-48zm-144 0H192V96h128v32z"></path></svg> <strong>We're Hiring!</strong></a></li><li><a rel="nofollow" href="https://support.academia.edu/hc/en-us"><svg style="width: 12px; height: 12px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="question-circle" class="svg-inline--fa fa-question-circle fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M504 256c0 136.997-111.043 248-248 248S8 392.997 8 256C8 119.083 119.043 8 256 8s248 111.083 248 248zM262.655 90c-54.497 0-89.255 22.957-116.549 63.758-3.536 5.286-2.353 12.415 2.715 16.258l34.699 26.31c5.205 3.947 12.621 3.008 16.665-2.122 17.864-22.658 30.113-35.797 57.303-35.797 20.429 0 45.698 13.148 45.698 32.958 0 14.976-12.363 22.667-32.534 33.976C247.128 238.528 216 254.941 216 296v4c0 6.627 5.373 12 12 12h56c6.627 0 12-5.373 12-12v-1.333c0-28.462 83.186-29.647 83.186-106.667 0-58.002-60.165-102-116.531-102zM256 338c-25.365 0-46 20.635-46 46 0 25.364 20.635 46 46 46s46-20.636 46-46c0-25.365-20.635-46-46-46z"></path></svg> <strong>Help Center</strong></a></li></ul><ul class="footer-links-tertiary list-inline margin-bottom-1x"><li class="small">Find new research papers in:</li><li class="small"><a href="https://www.academia.edu/Documents/in/Physics">Physics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Biology">Biology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Health_Sciences">Health Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Ecology">Ecology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Earth_Sciences">Earth Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Cognitive_Science">Cognitive Science</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Mathematics">Mathematics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Computer_Science">Computer Science</a></li></ul></div></div><div class="DesignSystem" id="credit" style=""><ul class="u-pl0x footer-links-legal list-inline"><li><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li>Academia ©2025</li></ul></div><script> //<![CDATA[ window.detect_gmtoffset = true; window.Academia && window.Academia.set_gmtoffset && Academia.set_gmtoffset('/gmtoffset'); //]]> </script> <div id='overlay_background'></div> <div id='bootstrap-modal-container' class='bootstrap'></div> <div id='ds-modal-container' class='bootstrap DesignSystem'></div> <div id='full-screen-modal'></div> </div> </body> </html>