Person: GÜNEŞ BAYIR, AYŞE
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İstanbul’da Satılan Dondurmaların Mikrobiyolojik Kalite ve Antibiyotik Dirençlerinin Belirlenmesi ve Halk Sağlığı Açısından Değerlendirilmesi
Ice cream is a kind of dessert consumed with various flavors. However, considering the nutrients of ice creams, it seems to be a good environment for the propagation of microorganisms. Therefore, it was aimed to determinate the microbiological quality of ice creams sold in the open according to Turkish Food Codex on Microbiological Criteria Regulation in this study. Microbiological quality of ice cream samples was evaluated in terms of public health risks and food unsafety which may occur during the production, storage and sales of ice creams. Seventy-five ice cream samples flavored with plain, fruit, and nuts were collected aseptically from 25 enterprises in Istanbul, Türkiye. The presence or absence and enumeration of Total Mesophilic Aerobic (TMA) bacteria, Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. were investigated using related media. The results were evaluated according to the Turkish Food Codex on Microbiological Criteria Regulation. S. aureus found in some ice cream samples was examined for antibiotic resistance against 7 different antibiotics. About a third of all ice cream samples (32%; n=8) from 25 enterprises were found as ‘safe’ in accordance with the Turkish Food Codex on Microbiological Criteria Regulation in terms of public health. The TMA bacteria was determined %88 (n=22) in plain ice creams, %64 (n=16) in fruit ice creams and %92 (n=23) in nuts ice creams. Enterobacteriaceae were found 40% (n=10) of plain ice creams, 12% (n=3) of fruits and 40% (n=10) of nuts. Multiple antibiotic resistance was determined for S. aureus in only one enterprises\"s nuts flavored ice cream. Salmonella spp. was not found in any of collected ice cream samples. Ice creams sold in the open was seen that the microbiological quality of less than half of the enterprises was not at the desired level. Possibly, the unhygienic conditions of production, transportation and sale are eroding the food safety of this delicious dessert. According to the findings of our study, the high prevalence of microbial contamination in ice cream sold in the open may poses a risk to public health. Keywords: Ice cream, microbiological quality, public health, food safety.
Evaluation of Physico-chemical Properties According to TS 1331 of Butters Sold in Istanbul, Turkey
The Place and Importance of Propolis in Cancer Immunotherapy
Nowadays, the increasing number of cancer patients is a major concern all over the world. Therefore, finding safe and effective treatments has become one of the main goals of researchers. Immunotherapy is a form of treatment that allows the individual to fight against many diseases including cancer by using the immune system. The aim is to enable cells of the immune system to target and destroy cancer cells. Immunotherapeutic strategies in cancer are spread to a wide range of research areas including monoclonal antibodies, cancer vaccines, adoptive immunotherapy, cytokines, and immune system enhancing drugs. Due to the specificity of the immune response in new treatment methods, it is aimed that the immunity against the tumor is to destroy the tumor selectively without harming the patient. In recent scientific studies, it has been revealed that propolis is one of the most promising immunomodulating agents. Propolis is a natural medicine that widely used since ancient times and contains several bioactive compounds. More than 300 components of propolis have been identified to date and in vitro, in vivo and clinical studies of these components are ongoing. The major anticancer components in propolis are Convective available potential energy, chrysin, nemorosone, artepilin C, galangin and cardanol. The in vitro, in vivo and human clinical researches report that the propolis shows positive effect against the several different cancer types. Propolis as a natural food with these properties may support the immune system and body function of cancer patients.
Bireylerin Beslenmesinde Ve Sağlığın Geliştirilmesinde Anne Sütü Faktörü
Emzirme süre ve sıklığı ile süt salgılanmasının yeterliliği ve devamlılığı sağlanarak bebek beslenmesinde istisnai durumlar dışında ilk tercih anne sütü olması gerekir. Vazgeçilmez bir besin maddesi olan anne sütü 6 ay boyunca bebeğin tüm ihtiyaçlarını karşılayabilir kapasitededir. Anne, bebek ve toplum için sayısız önemi olan anne sütünün beslenmenin ilk 6 ayı tek başına, daha sonrası ek besinlerle iki yaşına kadar sürdürülmesi hem bireysel hem de toplumsal fazda hedeftir. Her ne kadar günümüzde önemi vurgulanan bir durum olsa da anne sütüyle beslenme çoğunlukla istenen düzeye ulaşamamıştır. İçeriğinde besin maddeleri, immünite destekleyiciler ve biyoaktif faktörleri gibi sağlık için yararlı birçok bileşen vardır. Karbonhidrat, yağ ve protein gibi makrobesin ögeleri; vitamin ve minareller gibi mikrobesin ögeleri, immünoglobulin, müsin, sitokin, büyüme faktörleri, mikroRNA ve kök hücreler gibi biyoaktif maddeler bulundurur. Ayrıca hormonlar, enzimler ve bakterileri de içerir. Bu içerik antimikrobiyal, antialerjik, çeşitli enfeksiyonlar ve hastalıklardan koruyucu, nörolojik gelişimi destekleyici, bağırsak bütünlüğü ve mikrobiyomunu koruyucu ve de geliştirici etkisiyle bebeğin sağlıklı koşullarda büyüme ve gelişmesine yardım ve ortam sağlar. İlaveten; anne sütü içeriğinde bulunan laktoferrin, eritropoietin ve prebiyotiklerin protektif, terapötik ve destekleyici olarak çeşitli hastalıklar ve durumlarda kullanılabileceği üzerinde çalışılan konulardandır. Bu derleme çalışmasında amaç; anne sütü içeriğini tanımlamak, emzirme ve sağlık ilişkisini ortaya koyan güncel literatürü incelemek ve böylece bireylerin beslenmesinde ve sağlığın geliştirilmesinde anne sütü faktörünü ele almaktır. Laktasyon boyunca çok sayıda durumdan etkilenerek bileşimi değişen anne sütü, her bebeğin ihtiyacına göre özel hazırlanan, en önemli sağlığı destekleyici besin olduğu bu derleme çalışmasında varılan ana fikirdir. Anahtar Kelimeler: Anne sütü, Bağışıklık, Emzirme, Laktasyon, Sağlık.
Evaluation of Some Physico-chemical and Antioxidant Characteristics of Commercial Honey Samples Originated from Different Regions of Turkey
Sezgisel Yeme
Eating behavior is an action in response to physiological, psychological and social cues. The physical hunger state of the individual, the mood she is in and the social environment she lives in affect her eating attitudes and behaviors. Intuitive eating is a new understanding of nutrition as an alternative to diet programs that tell individuals what, when and how much they should eat. In this understanding of nutrition, only the body will guide the individual. The hunger and satiety signals created by the body direct it to the most appropriate food at the most appropriate time. Although diet programs that have been applied for years to lose weight show effectiveness in the short term, they have resulted in weight gain in the long term. In contrast to traditional weight loss methods, intuitive eating is thought to be a new intervention in the prevention and treatment of obesity. Intuitive eating has both physiological and psychological effects on human health. In terms of physiological health, intuitive eating has been associated with lower body mass index, blood pressure, and cholesterol levels, while insufficient studies have yet found it to be associated with higher levels of physical activity. In terms of psychological health, many eating pathology indices were found to be negatively associated with body image disorders and psychological distress, and positively with improved psychological health. There are studies that include the positive effects of intuitive eating without diet logic on health. Future studies are expected to shed light on the unexplored aspects of the effects of intuitive eating. In this review, literature information about the physiological and psychological effects of intuitive eating will be summarized. Keywords: Intiutive Eating, Physiological Health, Psychological Health