葡亰集团68909455|官网

    <pre id="tx5tx"></pre>
    <p id="tx5tx"></p>

        <track id="tx5tx"><b id="tx5tx"><var id="tx5tx"></var></b></track>

          Special Issue on Food Safety, Food Microbiology, Food Hygiene, Public Health
          • Lead Guest Editor
            • ?ebnem Pamuk
              Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar, Turkey
          • Guest Editors
            • Honghui Pan
              Guangdong Institute of Microbiology, Guangzhou, Guangdong, China
            • Yeliz Y?ld?r?m
              Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
            • Mustafa Atasever
              Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey
            • Gürkan Uçar
              Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Sel?uk University, Konya, Turkey
            • Fatma Seda Bilir Ormanc?
              Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
            • Mehmet Çal?c?o?lu
              Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, F?rat University, Elaz??, Turkey
            • Yilmaz Ucar
              Department of Seafood Processing Technology, Cukurova University, Adana, Saricam, Turkey
          • Special Issue Information

            Studies on the presence of pathogenic bacteria on food-borne disease agents, as well as studies on the hygiene status of food processing and preparation processes in the public health care facilities are available. My research topics, microbiological qualities of ready eat foods or retailed food, chemical and microbiological conditions of meat and dairy products. In addition to the efforts to develop and improve the quality of traditional products, I have studies on the prevalence of food-borne pathogens in different foods related to food safety and public health. Also, I have a various of studies on fish and other foods which are important animal protein and I have researched on antibiotic residues in fish muscle and antibiotic resistance of pathogens in foods. I have studies on the residue of nitrate and nitrite in Afyon sausage which is a traditional and local product, and decontamination practices in chicken meat, and microbiological/ chemical quality of drinking, utility and well water. I am working on PCR which is one of the molecular methods I have investigated the relationship of bacteria. I also worked in the milk and milk products unit connected to the department related to mozzarella cheese arge work. I am focusing on multidisciplinary studies about my department and related the activities of public health and food safety from farm to table in cooperation with the sector and university in the region.

            Aims and Scope:

            1. Pathogen microorganisms
            2. Milk and milk product
            3. Meat and meat product
            4. Microbiological analysis
            5. Public health
            6. Food-borne diseases

          葡亰集团68909455