Bir Gıda Koruma Yöntemi: Işınlama

Akakçe, Nurdan

doi:10.36846/cjafs.2020.12

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…Although food irradiation is considered suitable for food preservation, it needs more research in terms of the health of living things (Wen-Chieh, 2005;Atasever and Atasever, 2007;Demirci and Güner, 2008;Oguzhan, 2013;Durmaz and Sancak, 2014;Akakce and Cam, 2019;Mshelia et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

An Experimental Study on the Measurement of Gamma-Ray Linear Attenuation Coefficients with Transmission Factors for Ispir and Kızılcahamam Dry Bean

Akça

2023

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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In the present work, the gamma-ray linear attenuation coefficients (µ) and transmission factors (TF) were measured for Erzurum Ispir dry bean (IDB) and Ankara Kızılcahamam dry bean (KDB). Photons of the Am-241 point source with an energy of 59.54 keV, an Energy Dispersive X-Ray Fluorescence Spectrometer (EDXRFS), and a Si (Li) detector were used in the experiment. As a result, it was observed that the average transmission factor of Erzurum İspir dried beans was higher than that of Ankara Kızılcahamam dry beans, and the average linear attenuation coefficient was smaller. This means that Ankara Kızılcahamam dry beans absorb more gamma rays than Erzurum İspir dry beans, that is, they interact more with gamma rays.

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Section: Resultsmentioning

confidence: 99%

An Experimental Study on the Measurement of Gamma-Ray Linear Attenuation Coefficients with Transmission Factors for Ispir and Kızılcahamam Dry Bean

Akça

2023

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Current status of major foodborne and waterborne viral infections and their prevention strategies

Coşkun¹,

Demircioğlu²,

Temelli³

et al. 2021

Food Health

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Advances in diagnostic techniques and their widespread use for infectious agents revealed the considerably high current prevalence of viral agents in foodborne and waterborne diseases. Foodborne and waterborne viruses are indicated to cause not only gastroenteritis and hepatitis but also neurological disorders, respiratory tract diseases, myocarditis, glomerulonephritis and hemorrhagic fever, with a particularly high mortality rate in infants/children and in individuals with immune deficiency. Additionally, due to their resistance to environmental conditions and food processes compared to other microorganisms, elimination of these viruses by heat and high pressure applications, natural antiviral compounds, UV applications and conventional cleaning-disinfection remains difficult even inadequate. In protection from viral infections, vaccine applications together with GMP, GHP and HACCP system approaches in production seem to be the most effective approaches to ensure the minimization of viruses in food environment and in public. In this review article, up-to-date information is presented on the general characteristics and the diseases caused by enterotropic viruses; NoV, AstV, RoV, AdV and hepatotropic viruses; HAV and HEV, with a particularly high worldwide prevalence, as well as their epidemiology, prevention and their control measures.

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Bir Gıda Koruma Yöntemi: Işınlama

Cited by 2 publications

References 6 publications

An Experimental Study on the Measurement of Gamma-Ray Linear Attenuation Coefficients with Transmission Factors for Ispir and Kızılcahamam Dry Bean

An Experimental Study on the Measurement of Gamma-Ray Linear Attenuation Coefficients with Transmission Factors for Ispir and Kızılcahamam Dry Bean

Current status of major foodborne and waterborne viral infections and their prevention strategies

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