Microbial Safety Studies:  
 

• Effect of some spice essential oils, sodium lactate and sodium acetate on growth of Bacillus cereus
  Ayse SAHIN, Necla ARAN

• Factors on Inhibition Mechanisms of Penicillium Citrinum in Olives by Microwave Processing
  Gözde DALKILIÇ, Dilek HEPERKAN

• Inhibition of Penicillium Citrinum in Olives By Microwave Processing
  Tugba Gonca ISIN,    Dilek HEPERKAN

• Pathogenic Bacteria in Tulum Cheese
  Asiye EFE, Dilek HEPERKAN

In this research is the screening of ethyl acetate extracts from the culture of some Aspergillus and Penicillium species isolated from different food commodities are screened for the antioxidative properties. The respective protection factor of these antioxidants will be compared with the activity of some synthetic antioxidants and concluded that the ratio is as high as the extracts that extracted from natural sources. The antioxidant activities of these extracts obtained from the test culture are tested by using sunflower oil by the method of Rancimat, and the activity is measured as high as BHT and BHA. In summary, the extracts from A.niger are active as the synthetic antioxidants.
 

• Surface Decontamination of Fresh Vegetables and Chicken
  Asli AKSOY, Necla ARAN