Çökelek, is a traditional type of cheese produced by using yogurt and mainly sold in local bazaars. In the study, the opportunities of using kefir in Çökelek cheese production were investigated. The Çökelek cheese samples (YÇ, KÇ) obtained from yogurt and kefir were examined comparatively in the 1...

Nowadays, foodborne outbreaks still affect millions and kill thousands of people despite implementation of food safety management systems and legal obligations in many countries. Foodborne illness also cause large-scale recalls, reduced market demand, and consumers loss of confidence in food...

The main objective of this study was to investigate the effect of nisin and thyme oil on Listeria monocytogenes and Staphylococcus aureus inoculated in cream. Milk skim was used in the study, a total of 12 groups including L. monocytogenes and S. aureus were inoculated and the study was divided...

Various contaminations caused by food contaminants such as pathogenic bacteria, heavy metal ions, mycotoxins, antibiotics and pesticides pose serious threats to food safety and human health. The frequent occurrence of food safety problems as a result of food contamination has become a concern for...

Dairy desserts have become a commercial product group produced in the industry and placed in the markets with the developing technology, the change in the consumption habits of the society and the widespread consumption of ready-made consumption. Ensuring food safety in dairy desserts is becoming...

In this study, composition, some biochemical and microbiological properties of Muş tulum cheese ripened in different packaging materials (goat skin bag and plastic bottle) were examined and evaluated for food safety. For this purpose, cheese samples stored in plastic bottle and goat skin bag in...

Objective: In this study, it was aimed to determine the food safety and hygiene knowledge levels of the employee working in kitchen departments of 3 and 4 star hotels located in Tokat. Material and Methods: Two-part questionnaire were applied to the kitchen staff of the hotels. The first part of...

Today, with the help of technology, storage activities are carried out in modern facilities where the products can be stored for a long time, by controlling heat and humidity composition of the storage room, and minimizing the deterioration and decay of the product. Bursa and Yalova are among our...

Objective: The aim of this research is to determine the methods used by consumers from all regions of the country to evaluate the COVID-19 factor SARSCoV-2 virus in terms of food safety and to protect against it. Materials and Methods: The data obtained as a result of the research were evaluated...

As with all living things, the first condition for survival in humans is nutrition. Accessible food is the most necessary element for them to continue their life cycle. The fact that access to food is typically easy today has brought many expectations. Therefore, it is imperative that food is...