The aim of this study was to examine family hygiene behaviors. The research data were obtained through the distribution of survey form prepared in conjunction with the “Hygiene Behavior Scale” to families living in the Ankara-Cebeci quarter and the collection of completed forms N: 900.This study is a supplemental type of research. While it was observed that participant families displayed the mo...

background: these findings from several observational studies, investigated the association between red meat consumption and gliomas, were inconsistent. we conducted a systematic review and meta-analysis of observational studies to summarize available date on the relation between meat intake and risk of glioma. materials and methods: a systematic literature search of relevant reports published ...

Antibiotic resistance is one of the greatest public health challenges our time. International efforts to curb have largely focused on drug development and limiting unnecessary antibiotic use. However, in areas where water, sanitation, hygiene infrastructure lacking, we propose that bacterial flow between humans animals can exacerbate emergence spread resistant pathogens. Here, describe conseque...

Fermented sausage, produced by traditional methods, matures fermentation of microbial flora originating from the raw materials and place production. The source contamination meat industry with yeasts, which are widespread in environment, surfaces tools equipment used processing. Although presence yeasts products contributes to formation flavor aroma, some yeast species can cause undesirable fla...

To clarify the factors influencing physical properties of fish after heat treatments, we investigated changes in proteins dorsal ordinary and dark muscle yellowtail (Seriola quinqueradiata) heated under different conditions commonly used for purposes food hygiene. High-temperature/short-time heating (85°C 90 s 75°C 60 s) affected protein solubility more than low-temperature/long-time (63°C 30 m...

Foodborne Diseases (FBD) affect millions of people worldwide. They are caused mainly by bacteria the genus Staphylococcus, Staphylococcus aureus. Among these, some produce enterotoxins that resistant to high temperatures and can contaminate various types foods such as milk dairy products, in addition meat products others. For these reasons, it is necessary study S aureus Staphylococcal Enteroto...

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...

In this study, 12 organic waste materials were subjected to TG/DTG thermogravimetric analysis and DSC calorimetric analysis. These analyses provided basic information about thermochemical transformations degradation rates during pyrolysis. Organic divided into six groups as follows: paper, cardboard, textiles, plastics, hygiene waste, biodegradable waste. For each group, two selected be studied...