Pseudomonas aeruginosa (P. aeruginosa), the most pathogenic species among the pseudomonas species, is a bacterium that causes opportunistic infections resulting in significant damage to host tissues. P. aeruginosa, which is resistant to antibiotics, also causes fatal infection in human and animals. Infections caused by P. aeruginosa are difficult to treat due to its rapid proliferation in the environment and its ability to form biofilms that confer resistance to antibiotics. One of the main virulence factors of P. aeruginosa is its direct damage to host tissues, which disrupts the host’s defense mechanisms. P. aeruginosa is a food-borne pathogen often detected in various food groups such as meat, milk, fruit, vegetables, and water. In recent years, there has been a noticeable rise in food-borne contamination with P. aeruginosa. New measures are urgently needed in the treatment of patients with infections due to this agent, since P. aeruginosa can develop resistance to most antibacterials. In this review, general information about P. aeruginosa, which has gained importance for public health, will be given.

Pseudomonas aeruginosa, belonging to the Pseudomonadaceae family, is Gram-negative, rod-shaped, motile, aerobic, endospore negative, oxidase and catalase positive. It is widely found in nature and isolated from soil, plants, water and animals. It can grow rapidly on the surface of the food and form oxidized products and mucous substances. P. aeruginosa, one of the leading foodborne pathogens, causes important concerns in food safety due to being a source of contamination, causing food poisoning and antimicrobial resistance in animals, forming biofilms and difficulties in preventing biofilms. In this review, information on history, microbiological, cultural and biochemical characteristics, virulence factors and pathogenicity of P. aeruginosa are given. In addition, infections caused by P. aeruginosa and its presence in food are described.

Food additives are used to protect food, increase quality and extend shelf life in many stages, from production to consumption of food. Colorants added by food producers to color food or to adjust the color to desired level are among the commonly used food additives. Considering today's developing production technologies, foods fade or discolor at various stages of processing, storage, and sale due to physical and chemical conditions such as heat, light, pH and oxygen. Colorants are used to regain these color losses, to enhance weak colors, to give color to the food that is actually colorless, and to win back the favour of customers by hiding low quality. Therefore, the most used food colorants in Canada, China, European Union, Mexico and United States of America were presented. The chemical name, chemical structure, common uses, acceptable daily intake (ADI), and toxicity literature of six most used artificial food colors were reviewed.

Essential oils (EOs) are known for its antimicrobial activity against several pathogenic bacteria. The present work evaluated the antimicrobial activity of 15 different EOs on survival of different strains of different Staphyloccocus aureus strains isolated from traditional cheeses by disc diffusion method. The most antimicrobial activity on the strains was found as oil thyme oil (mean zone diameter 23.203 mm). Clove oil and black seed oil had the highest antimicrobial activity after thyme oil with average zone diameters of 13.698 mm and 11.267 mm respectively. Hypericum perforatum L. oil (mean zone 6.209 mm), ginger oil (mean zone 6.250 mm) and garlic oil (mean zone 6.267 mm) were the lowest antimicrobial activity. New studies about antimicrobial effect of EOs in vivo conditions are recommended.

The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.

Although concepts such as global climate crisis and global warming, which are frequently used with the industrial revolution, did not make people very nervous before, countries and scientists have begun to think more about this issue today. Recently, with this climate crisis, another crisis deepened by Covid-19, wars and economic problems has been brought to the agenda: The Global Food Crisis. The possibility that people's economic and ecological conditions cannot reach enough and always the same amount of food is becoming increasingly unsettling. With these conditions, it is foreseen that people will include edible herbs in their natural habitats in their menus, as they did in the countryside from time immemorial. There are different studies on natural edible herbs in different disciplines, but there are very few studies evaluating these herbs from a gastronomic point of view. Studies such as the dissemination of traditional knowledge about natural edible herbs and the preparation of recipes for foods and beverages made with these plants are studies that can also find response in fields such as economy, sociology, tourism, health and agriculture. Carrying out all these studies in combination can also contribute to healty and gastronomy-themed tourism. For this reason, in our study, studies on natural edible herbs in Türkiye  were compiled and evaluated in a way to cover ancient times and today and different disciplines. As a result of the evaluation, natural edible plants that came to the fore in previous studies and our study were determined and information about the food parts of these plants, their usage areas and usage patterns were given.

Foods for special medical purposes are specially produced or formulated with the intention of regulating children's diets for specific nutrition applications, and used under medical surveillance. These food should not offer a microbiological risk to human health as well as their compositions. The purpose of this study was the microbiological evaluation of foods for special medical purposes used in children’s diet. For this evaluation, eleven imported foods for special medical purposes that were sold in Ankara-Turkey were analyzed in terms of Salmonella spp., coagulase positive staphylococci, staphylococcal enterotoxin, Escherichia coli, Escherichia coli O157, Enterobacteriaceae, Listeria monocytogenes, and Bacillus cereus. The bacterial examinations were done according to each related EN ISO standart methods. In result of the examination, the microbial growth was not observed on the food samples. In conclusion, the samples investigated have no microbiological risk. Also, consumers should examine their expiration dates during purchase because the expiration dates declared on the foods have showed their microbiological stability.

The Corona Virus is the pandemic all over the world. This viral infection attacked all over the world like as disaster of viral infection which causes morbidity and mortality in different regions of world like Asia, Europe, and Africa etc. The different countries control the spread and complications of covid-19 like Acute Respiratory Distress Syndrome in well manner. In second wave there was again out break of covid-19 some regions of world. Here we discuss the causes of reoccurrence and their preventive measurements from our break effects of Covid-19.

The roles of protein in bodybuilding and the regulation of biological processes are important in sustaining life. A large amount of protein is required by both humans and animals and this cannot be supplied by only conventional sources. This is because of the rapid increase in world population. The present sources of protein will not meet global protein demand in years to come. Scientists explore the production of single-cell protein (SCP), as an alternative source of protein, through the utilization of wastes and low-value materials. SCP can supply high-quality protein containing both essential and non-essential amino acids that can be utilized by humans and animals. Protein from microbial biomass is cheaper than animal proteins because the substrates used in the production are generally cheaper and more readily available. Moreover, the production process does not require arable land and the entire process can be completed within a short time. This article reviewed the process of SCP production. Different raw materials used in the production and variations in growth media preparation methods were discussed. Various sources of fermentation microorganisms and their potential substrate were reviewed. Growth media enrichment using different carbon, nitrogen, and mineral sources was also discussed.

This study aims to investigate the views and awareness level of nutrition and dietetics undergraduates about genetically modified organisms (GMO). A total of 228 university students participated in the research (130 female, 98 male students). During data collection, 8 open-ended questions and attitude scale questionnaire (30 questions) were applied in order to determine the demographic features and GMO knowledge of students. Students’ replies to questions; “Do you think GMO technology is beneficial or harmful? If it's beneficial, why? If it is harmful, why?” 76.8% stated that they found it harmful. To the question, “if it is harmful why?” students replied, “they cause cancer”. There is a statistical difference between the answers of first and third-year students. To the question, “have you heard about the precautions that were taken by the ministry? If yes, do you think they are sufficient?” 76.80% students stated that they were not aware of the precautions that were taken by the ministry. 53 participants replied to this question as “I have an idea about this.” But to the question “Is it sufficient?” they stated that they are not sure about it. There is a statistical difference between graduates of Vocational High School and Anatolian High School. In this assessment, it was seen that the basic knowledge of students about GMO is enough, but they experience confusion. Most of the students believe that GMO technology is harmful and has some conceptual errors. Positive and negative sides of GMO technology should be expressed clearly. It was concluded that course curriculums should include topics that will increase knowledge and awareness related to GMOs. Additionally, courses can be given selectively in the field of biotechnology so that confusion about GMO’s can be eliminated.