Relation between species of spore-forming bacteria as spoilage organisms and canned food categories.

1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.

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Shape Measurement of Canned Food to Verify Hermetic Sealing

IEICE Transactions on Electronics ◽

10.1587/transele.e95.c.1662 ◽

2012 ◽

Vol E95.C (10) ◽

pp. 1662-1665

Author(s):

Ryosuke SUGA ◽

Shigenori TAKANO ◽

Takenori YASUZUMI ◽

Taichi IJUIN ◽

Tetsuya TAKATOMI ◽

...

Keyword(s):

Shape Measurement ◽

Canned Food ◽

Hermetic Sealing

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EFFECTS OF CANNED FOOD INDUSTRY SLUDGE AMENDMENT ON ENZYME ACTIVITIES IN SOIL WITH EARTHWORMS

Environmental Engineering and Management Journal ◽

10.30638/eemj.2013.292 ◽

2013 ◽

Vol 12 (12) ◽

pp. 2407-2416

Author(s):

Efsun Dindar ◽

Fatma Olcay Topac Sagban ◽

Ufuk Alkan ◽

Huseyin Savas Baskaya

Keyword(s):

Enzyme Activities ◽

Food Industry ◽

Canned Food

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Microbial Quality of Human Wastes and Treatment Plant Effluent

Water Science & Technology ◽

10.2166/wst.1986.0297 ◽

1986 ◽

Vol 18 (7-8) ◽

pp. 257-265 ◽

Cited By ~ 3

Author(s):

K. Kawamura ◽

M. Kaneko

Keyword(s):

Staphylococcus Aureus ◽

Vibrio Cholerae ◽

Treatment Plant ◽

Microbial Quality ◽

Chlorination Process ◽

Fecal Streptococci ◽

Human Wastes ◽

Micro Organisms ◽

Spore Forming Bacteria

In order to evaluate the microbial quality of human wastes and effluents from treatment processes, the microbial flora of samples was examined. Total coliforms, fecal coliforms and fecal streptococci were used as indicator micro-organisms, and Vibrio cholerae non O-1, Salmonella, Staphylococcus aureus and Welchii (Clostridium perfrigens) were selected as pathogenic organisms. Salmonella was detected in only the water samples from the night soil treatment plant, while Staphylococcus aureus was detected in the night soil and the samples from the night soil purification tanks. Vibrio cholerae non 0-1 was not detected in any samples, but Welchii existed in almost all samples. Generally, the density levels and distribution patterns of the indicator micro-organisms were similar to those in the raw wastewaters. The microbial flora was not changed remarkably after the primary sedimentation process and the biological treatment process. After the chlorination process, total colonies, spore-forming bacteria, Welchii, moulds and fecal streptococci could survive, and spore-forming bacteria formed the majority of the total colonies in the well-chlorinated effluents. Welchii at the level of 103/100 ml can be used as the indicator micro-organism to ensure a sanitary safe discharge, because it can survive at the level of 103−104/100 ml even if other indicators and pathogenic micro-organisms are inactivated completely by the chlorination process.

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Investigation of the Effectiveness of Disinfectants Used in Meat-Processing Facilities to Control Clostridium sporogenes and Clostridioides difficile Spores

Foods ◽

10.3390/foods10061436 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1436

Author(s):

Siobhán McSharry ◽

Leonard Koolman ◽

Paul Whyte ◽

Declan Bolton

Keyword(s):

Test Tube ◽

Meat Industry ◽

Meat Processing ◽

Clostridium Sporogenes ◽

Safety Issues ◽

Clostridioides Difficile ◽

Plant Environment ◽

D Values ◽

Sulphamic Acid ◽

Spore Forming Bacteria

Spore-forming bacteria are a major concern for the food industry as they cause both spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells, their removal from the food processing environment may be difficult to achieve. This study investigated the efficacy of the ten most commonly used disinfectant agents (assigned 1–10), used at the recommended concentrations in the meat industry, for their ability to eliminate Clostridium sporogenes and Clostridioides difficile spores. Test-tube based suspension assays suggested that disinfectants 2 (10% v/v preparation of a mixture of hydrogen peroxide (10–30%), acetic acid (1–10%) and peracetic acid (1–10%)), 7 (4% w/v preparation of a mixture of peroxymonosulphate (30–50%), sulphamic acid (1–10%) and troclosene sodium (1–10%)) and 10 (2% v/v preparation of a mixture of glutaraldehyde (10–30%), benzalkonium chloride (1–10%)) were the most effective formulations. D-values for these ranged from 2.1 to 8.4 min at 20 °C for the target spores. Based on these findings, it is recommended that these disinfectants are used to control Clostridium spores in the meat plant environment.

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A Review of the Effects and Production of Spore-Forming Probiotics for Poultry

Animals ◽

10.3390/ani11071941 ◽

2021 ◽

Vol 11 (7) ◽

pp. 1941

Author(s):

Igor V. Popov ◽

Ammar Algburi ◽

Evgeniya V. Prazdnova ◽

Maria S. Mazanko ◽

Vladimir Elisashvili ◽

...

Keyword(s):

Health Promotion ◽

One Health ◽

Mechanisms Of Action ◽

Human Medicine ◽

Poultry Industry ◽

Growth Promoters ◽

Wide Range ◽

Antibiotic Growth Promoters ◽

Spore Forming Bacteria ◽

Unique Ability

One of the main problems in the poultry industry is the search for a viable replacement for antibiotic growth promoters. This issue requires a “one health” approach because the uncontrolled use of antibiotics in poultry can lead to the development of antimicrobial resistance, which is a concern not only in animals, but for humans as well. One of the promising ways to overcome this challenge is found in probiotics due to their wide range of features and mechanisms of action for health promotion. Moreover, spore-forming probiotics are suitable for use in the poultry industry because of their unique ability, encapsulation, granting them protection from the harshest conditions and resulting in improved availability for hosts’ organisms. This review summarizes the information on gastrointestinal tract microbiota of poultry and their interaction with commensal and probiotic spore-forming bacteria. One of the most important topics of this review is the absence of uniformity in spore-forming probiotic trials in poultry. In our opinion, this problem can be solved by the creation of standards and checklists for these kinds of trials such as those used for pre-clinical and clinical trials in human medicine. Last but not least, this review covers problems and challenges related to spore-forming probiotic manufacturing.

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