This study was carried out to determine the chemical and microbiological quality of Anatolian buffalo milk. A total of 120 Anatolian buffalo raw milk samples were collected monthly from Afyonkarahisar province, throughout the year for this study. In the chemical analysis of Anatolian buffalo milk samples the mean total solid value, non-solid fat, lipid, protein, lactose, ash and pH values were detected as 16.38%, 8.56%, 7.04%, 4.36%, 4.19%, 0.72% and 6.55, respectively. Total bacteria count (TCA), coliform, lactic acid bacteria (LAB), Escherichia coli, Staphylococcus aureus and yeast-mold (log10 cfu/ml) levels in the milk samples were detected as 6.36, 2.95, 5.74, 1.10, 2.46 and 2.63, respectively. Key words: Anatolian buffalo, buffalo milk, chemical quality, microbiological quality.

Food can be contaminated with surfaces and food workers during chopping, shredding and serving. Pathogenic microorganisms are transmitted by direct contact with food or indirectly with airborne particles. The aim of this study was to determine the prevalence and the relationship between pathogenic microorganisms isolated from food, kitchen equipment and foodhandler’s hands. A total of 212 microbiological samples were collected from surfaces, foods and food handlers’ hands at different six canteens inside of the Afyon Kocatepe University campus during the period 2017-2018. Following biochemical tests, identification of Staphylococcus species were performed from a specific region of 23S rRNA gene. The genetic relationships between totally 25 Staphylococcus spp. and Proteus mirabilis isolates were determined. S.epidermidis was detected in two samples from knife handle (5%), nine samples from hands (20%) and in one of food sample (1%), too. S.aureus was found to be existed in one sample from hands (2.2%), two samples of soujouk (2%) and in one sample pancakes (3%) obtained from the university canteens. Besides from one of food sample (1%) S.sciuri, from one of hand sample (2.2%) S.haemolyticus and one of the food samples (1%) S.saprophyticus bacteria were identified. As a result, foods, food preparation surfaces and foodhandler’s hands were contaminated with microorganisms in canteens and they were similar/same to each other. Also, considering the number of isolates, the highest of contamination is the hands of food-handler.

Ülkemiz, oldukça geniş bir coğrafi ürün çeşitliliğine sahiptir. Coğrafi işaretli “Afyon kaymağı” da bunlardan birisidir. Kaymak üretiminde, manda sütleri tülbent bezlerinden süzüldükten sonra hacmi yaklaşık 3 lt olan taban kısmı geniş, ağız kısmı dar özel kaymak tavalarına koyulur. Ön ısıtma işleminden sonra (70-75 o C), süt 90-95 o C’ye kadar ısıtılır. Isıtma işlemi süt koyulaşıncaya kadar devam eder. Bu şekilde halk arasında “göbek bağlama” denilen “sütün kabarması” işlemi sağlanır. Tavalar ateş üzerinden alındıktan sonra, köpüğün oluşması ve kaymağın gözenekli olabilmesi için geniş ve derin (8-10 cm derinliğinde) tavalara belirli bir yükseklikten boşaltılır. Bu işlemden sonra tavalar 40-45 o C’ye gelinceye kadar kendi halinde soğumaya bırakılır. Soğutma işleminin ardından tavalardaki sütler tekrar 70-75 o C’ye ısıtılır ve soğuk bir odada 24 saat dinlenmeye alınır. Kaymağın üzeri ve etrafı çizilerek kaymağın tava ile bağlantısı kesilir. Böylece kaymak eşit bir şekilde dört parçaya bölünmüş olur. Bölünen kaymak parçaları düz bir tabağa alınır. Bu derlemenin amacı, yöresel lezzetlerden biri olan Afyon Kaymağı’nın geçmişten günümüze yapım tekniklerinin ve genel özelliklerinin gözden geçirilmesi ve günümüzde mevcut durumun iyileştirilmesine yönelik daha fazla çalışmanın yapılması gerektiğine dikkat çekmektir.

Biogenic amines (BAs) are formed by decarboxylation of amino acids, amination and transamination of aldehyde and ketone groups. The excess of BAs is harmful to human health. BAs play a significant role in determining the shelf life and quality of foods. Released type and amount of BAs depend on factors such as the quality of the raw material, the diversity of natural microbiota, processing and storage conditions. In fish, the release of BAs is affected primarily from microbial growth as well as other reasons and may cause poisoning. It was aimed to determine the possibility of histidine decarboxylase activity gene (hdc) and tyrosine decarbocylase activity gene (tyrdc) in lactic acid bacteria (LAB) which were isolated from sea bream and sea bass. A total of 18 Gram positive-catalase negative LAB was isolated from 84 fish samples from 14 different fish markets. It was found that 12 out of 18 LAB (67%) isolates showed negative histidine and tyrosine decarboxylase activities. While 2 out of 6 (11%) LAB isolates were determined positive only tyrosine decarboxylase and 4 of them (22%) were positive for histidine and tyrosine decarboxylase. As a result of the Polymerase Chain Reaction (PCR), 9 out of 12 LAB isolates (75%) were found to have histidine decarboxylase activity gene. As a result, the prevalence of histidine decarboxylase activity gene in the LAB has detected more extensive than tyrosine decarboxylase activity gene. Increasing the studies examining the presence of aminobiogenic microorganisms in fish is important for the protection of public health.