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Öğe AFLATOXIN M-1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY(PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2019) Gürbüz, Semra; Kılıç Altun, SerapThis study was performed to determine the presence and levels of aflatoxin M-1 (AFM(1)) in yoghurt produced by traditional methods in small scale enterprises in Mardin and Sanliurfa provinces located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from $anhurfa were collected from small-scale retailers and tested for AFM(1) by enzyme-linked immunosorbent assay (ELISA). AFM(1) was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) from Sanliurfa were found to be contaminated with AFM(1). There was a statistically significant difference between the samples collected Mardin and Sanliurfa concerning the presence frequency of AFM(1) (p=0.000). The AFM(1) levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM(1) and poses health risk for consumers.Öğe AFLATOXIN M1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY(Fresenius Environmental Bulletin, 2019-04) Gürbüz, Semra; Kılıç Altun, SerapThis study was performed to determine the presence and levels of aflatoxin M1 (AFM1) in yoghurt produced by traditional methods in small scale enterprises in Mardin located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from rfa were collected from small-scale retailers and tested for AFM1 by enzyme-linked immunosorbent assay (ELISA). AFM1 was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) nl AFM1. There was a statistically significant difference between the samples collected Mardin and rfa concerning the presence frequency of AFM1 (p=0.000). The AFM1 levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM1 and poses health risk for consumers.Öğe Öğe Biyojen Aminlerin Gıda Kalitesi ve Güvenliği açısından önemi(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018-12-28) Gürbüz, Semra; Çelikel Güngör, AslıBiyojen aminler çoğunlukla amino asitlerin mikrobiyel dekarboksilasyonu sonucu oluşan düşük molekül ağırlıklı organik bazlardır. Gıdalarda bulunan başlıca biyojen aminler histamin, putresin, kadaverin, tiramin, triptamin, 2- feniletilamin, spermin, spermidin ve agmatindir. Gıdalarda biyojen aminlerin oluşumu; ham madde kalitesi, gıdanın fiziko-kimyasal özellikleri, depolama, dağıtım, üretim ve işleme koşulları, dekarboksilaz pozitif mikroorganizmaların mevcudiyeti, serbest amino asit varlığı gibi çok sayıda faktöre bağlıdır. Bu bileşiklerin yüksek miktarlarının tüketimi insanlarda toksik etkiye ve nadiren de ölümlere yol açabilmektedir. Biyojen aminler gıdanın hijyenik kalitesini göstermesi ve tüketimleri neticesinde oluşan toksik etkileri nedeniyle gıda güvenliği açısından önem taşımaktadırlar. Bu çalışmada, gıdalardaki biyojen aminlerin varlığının gıda güvenliği açısından önemi ile tüketici sağlığı açısından oluşturabileceği problemlerinin değerlendirilmesi amaçlanmıştır.Öğe Coğrafi İşaret Tescil Belgesi Almış Balların Genel ve ayırt Edici Özellikleri(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018-12-28) Gürbüz, Semra; Çelikel Güngör, AslıGeographical indication is a sign indicating a differentiated product from its counterparts, depending on the geographical area it originates. The main objectives of the registration of the geographical indication are the protection of the product, the producer and the consumer. Although Turkey is one of the world's most honey producing countries have taken honey geographical indication registration certificate number is extremely limited. In this study, the details of Muğla Pine Honey, Pervari Honey, Ardahan Flower Honey and Kars Honey, which have received a geographical sign registration certificate, will be examined.Öğe Determination of some foodborne pathogens and residual nitrateand nitrite in traditional fermented sausages in Turkey(International Food Research Journal, 2020) Çelikel Güngör, Aslı; Gürbüz, SemraThe present work was performed to examine the traditionally fermented sausages in terms of food safety by investigating the presence of Listeria monocytogenes, Salmonella spp., Escherichia coli O157, and Staphylococcus aureus, as well as the residual nitrate and nitrite content. For this purpose, a total of 45 fermented sausage samples, 32 of which were produced and sold in butcher shops and 13 by different industrial companies, were analysed. Listeria monocytogenes, Salmonella spp., and E. coli O157 were not detected in any of the samples, whereas S. aureus was detected in 5 (11.1%) samples. The amount of residual nitrate was found between 4.30 and 62.59 mg/kg in 39 (86.66%) of the analysed samples, and the amount of residual nitrite was found between 8.94 and 55.95 mg/kg in 8 (17.77%) of the samples. Detection of S. aureus, which is an important pathogen for food poisoning, and presence of residual nitrate and nitrite in fermented sausages should be taken into consideration due to possible public health risks that it may cause. Therefore, raising the awareness of the manufacturers about the control of production processes and the effectiveness and continuity of the controls by the competent authorities are of significant importance.Öğe THE EFFECT OF COOKING AND COLD STORAGE PROCESSES ON FLORFENICOL RESIDUES IN MUSCLE TISSUES OF STURGEON (Acipenser gueldenstaedtii) REARED IN BLACK SEA(Pakistan Journal of Agricultural Sciences, 2021) Gürbüz, Semra; Baydan, Emine; Türe, Mustafa; Taçbaş, Erkan; Akbulut, Bilal; Özcelep, TunaThis research was performed to determine the effect of boiling, grilling and cold storage processes on florfenicol residues in muscle tissues of sturgeons. A total of 16 sturgeons, 10 of which have received single dosage of florfenicol at 10 mg kg(-1) bw day(-1) level and remaining 6 have not received any florfenicol were used in this study. The analyses were performed by HPLC. The mean recovery rate and repeatability pooled-RSD r% of analytical method for florfenicol analysis of sturgeon muscle were determined as 83.4 +/- 1.07% and 17% respectively. The florfenicol levels were 40.30 +/- 8.23% in the muscle tissue of boiled fish, 57.80 +/- 7.46% in the boiling juice, 101.10 +/- 4.01% in the grilled tissue and 78.01 +/- 15.40% and 62.36 +/- 11.60% in the muscle tissues of fishes, which were stored at -20 degrees C, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P<0.05) by boiling and cold storage processes. A decrease occurred in florfenicol level in boiling process due to the transfer from muscle tissue to boiling juice, and there was no decrease in the florfenicol level as a result of grilling.Öğe GASTRONOMIC TOURISM (CULINARY TOURISM) AND TRADITIONAL FOODS: MARDIN(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018-05-06) Çelikel, Aslı; Akın, Mutlu Buket; Gürbüz, Semra; Toprak, LokmanGastronomic tourism can be described as the trips made by tourists to experience local food and beverages. Because as it is thought that approximately one in four of the tourism expenses devote to food and beverage spending, gastronomic tourism is an important source of income for the people of the region. At this point, gastronomic tourism plays an important role in increasing the demand for some tourism attraction centers and in creating new attraction centers. In recent years, geographical indications in our country for traditional food, which is the most important compound of gastronomic tourism, have increased. Geographical indications encourage traditional production and the preservation of the tastes of local food and beverage. Mardin, which is one of the important touristic places of our country with its rich cultural structure and historical places, is among the provinces that has the priority in terms of gastronomic tourism according to the 2014 TUSAD report. Although there are more than 40 regional dishes in Mardin, where many different religions and people live together, only 5 of them have geographical indications. These are Mardin rib fills, Mardin kibe, Mardin sembusek, Mardin ikbebet and Mardin imlebes (almond candy). At this point, the introduction of other regional tastes unique to Mardin will contribute to the expansion of traditional food production and the improvement of gastronomy tourism. In this study, traditional foods and beverages in Mardin province were investigated.Öğe Gıda İşletmelerinde HACCP Uygulamaları: Küçük Ölçekli işletmelerde Karşılaşılan Zorluklar(Internatinal Conference on Multidisiplinary Sciences Abstract Book, 2017-11-26) Gürbüz, Semra; Çelikel, Aslı; Arık Yüksel, Tuğba…Öğe Gıda Maddelerinde Aflatoksin: Engellenmesine Yönelik Çalışmalar(International Conference on Multidisciplinary Sciences Abstract Book., 2017-11-25) Çelikel, Aslı; Gürbüz, Semra; Arık Yüksel, Tuğba…Öğe Herbs used in Traditional Foods: Coriandrum sativum and Rhus coriaria(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018-04-19) Gürbüz, Semra; Çelikel, Aslı; Keskin, CumaliTraditional foods are products made from locally available raw materials depending on the culture and tradition of the region. The majority of countries and regions have their own traditional foods and traditional cuisine depending on local consumption habits, methods of cooking and preparation as well as food ingredients. The herbs grown in the region have an important contribution to the rich culinary culture of the Southeastern Anatolia Region. Coriander sativum "Coriander" and Rhus coriaria "Sumac", which have been known since ancient times, are often used for traditional food and beverages in the region's cuisine due to their intensive cultivation in the Southeastern Anatolian region.These herbs, which constitute an integral component of the Southeastern Anatolia cuisine, are also effective in suppressing some undesirable effects andpreserving food for long periods of time as well as imparting flavor, aroma and flavor to food.These herbs, which are used in the traditional foods in Turkey as well as in the traditional foods in other countries wherethey are grown,are widely usedin traditional medical practices because of their antimicrobial, anti-diabetic, antioxidant properties.The aim of this study is to evaluate the use of Coriander sativum and Rhus coriariain traditional foods, their functions and their health effects.Öğe Implementation of HACCP in Food and Beverage Businesses in Mardin(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018-04-25) Gürbüz, Semra; Çelikel, Aslı; Arık Yüksel, Tuğba; Toprak, LokmanThe purpose of this study was to determine the application level of HACCP implementation and to determine barriers for HACCP implementation in food and beverage businesses in Mardin. In the study, a total of 87 catering managers (hotels, restaurants, kebab shops, fast food restaurants, patisseries, cafes) were interviewed face to face in Mardin province. A questionnaire was used to determine whether or not they had a HACCP system, the level of knowledge they have about the system, problems encountered in HACCP practices and the benefits of implementation. Of the total 87 businesses, 18 (20.6%) were found to have the HACCP system and 69 (79.3%) did not. However, it has been determined that 72.4% of the managers think it is important to have a system of food safety. The 32.6% of the managers implementing HACCP systems have reported that the system provide order and discipline in the employees. Businesses that do not apply HACCP have reported that the main difficulties concerning the system were the insufficient information on the HACCP system (47.6%) and inadequate support guidelines and the complexity of implementation (38.9%). The results of this study have shown that the number of businesses that implement HACCP is extremely small and that efforts to develop models that will increase the level of implementation should be made.Öğe Investigation of Microbiological Quality of Traditional Mardin Sucuk(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS ABSTRACT BOOK, 2018-04-25) Gürbüz, Semra; çelikel, AslıIn recent years, there has been an increasing interest in traditional products due to a general tendency that homemade products are more nutritious and healthier than industrial-type products. The Mardin Sucuk, which is a traditional meat product produced during the winter season in butcher shops or houses. It is fermented and dried under natural conditions and supplied for consumption. This study was performed to investigate the microbiological quality of sucuks that are produced with traditional methods and sold in small butcher shops in Mardin province. A total of 24 sucuk samples consisting of 19 with intestine casing, 4 with fabric casing and 1 with şirden casing were purchased from butchers in the city center of Mardin on the same day. All of the samples were analyzed for total mesophilic aerobic bacteria, coagulase-positive staphilococci, coliform, yeast and molds. Microbiological analyses were performed by petri plaque method. Out of 24 samples, 16 (66.6%) were found positive for coagulase-positive staphylococci. The average counts were 5.51 log CFU / g, 6.68 log CFU / g and 7.51 log CFU / g for mold yeast, coliform and mesophilic bacteria respectively. These products, which are produced under uncontrolled conditions by a non-standardized method, can pose health risks. For this reason, it is important that the enterprises producing such products should be strictly controlled for microbiological quality assurance and supervised to increase the awareness for producing healthy products.Öğe Knowledge of Food Business Workers About Food Safety System in Mardin(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018-04-25) Çelikel, Aslı; Gürbüz, Semra; Arık Yüksel, Tuğba; Hassan, HallaThe purpose of this study is to determine the general knowledge about food safety programs of workers employed in restaurants and other food business operators in Mardin. The survey was conducted from January to February involving 140 food businesses. A total of 192 food business workers had been reached. The results showed that approximately half (53,6%) of the workers’ work experience in any kind of food business was 1 to 5 years, majority (85,9%) of food workers ages were between 19 and 36 and 82,3% were males. 51% of workers stated that they had health check-up during recruitment. In addition, altough 80,7% of workers didn’t heard about HACCP system before, 43,6% of them defined HACCP system properly. The majority of responders (75,5%) said food safety education is given on a regular basis, however 34,9% state that they have taken such education only at the beginning of their job. A majority of surveyed workers state they were aware of their responsibilities about the matters relate to food safety (71,9 %). The results showed that knowledge of employees about food safety is insufficient so for better results organizing some trainig programs is suggested.Öğe MARDİN GELENEKSEL YEMEKLERİ VE BU YEMEKLERDE KULLANILAN GIDA MADDELERİ(ZEUGMA I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 13-16 Eylül 2018 TAM METİN KİTABI, 2018-09-13) Toprak, Lokman; Çelikel Güngör, Aslı; Gürbüz, SemraMardin region, which has preserved its importance throughout the history of humanity, is a center of historical trade routes and network of cultural relations. The culture that is intertwined with the society has a structure that includes life as a whole. From festivity to funerals, from eating and drinking habits to presenting literary artifacts, all of the values human created are called culture. Components of culture such as love, hate, beliefs, taboos are linked to the stages of production, consumption and preparation of food which is from the habits of human beings. For these reasons, food culture is one of the most important cultural codes of society. Many people living in and around Mardin earn their livelihoods from the production of fruits, vegetables, grains and from animal husbandry. This is effective in the formation of dietary cultures. In the study, face to face interviews were conducted with twenty women who cook Mardin regional dishes and foodstuffs which are an important role in the food culture were examined according to the interviews results. Forty-four local products were identified in the negotiations. It has been determined that sheep meat is preferred more compared to the other kind of meat products, and the consumption of rice in the cereal products is preferred less than the consumption of bulgur. It has also been observed that the consumption of spices in the region is widespread.Öğe Mardin İlinde Satışa Sunulan Endüstriyel ve Geleneksel Yöntemle Üretilen Yoğurtların Kalite Kriterlerinin Araştırılması(Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 2020) Çelikel Güngör, Aslı; Gürbüz, Semra; Akın Mutlu, Buket; Akın, Musa Serdar; Palabıçak, BüşraBu çalışmada Mardin ilinde satışa sunulan yoğurtların kimyasal ve mikrobiyolojik özellikleri yönünden incelenmesi amaçlanmıştır. Araştırmada geleneksel yöntemle üretilen 36 adet inek yoğurdu ve 21 adet koyun yoğurdu ile farklı ticari markalara ait 13 adet endüstriyel yoğurt olmak üzere toplam 70 adet yoğurt örneği test materyali olarak kullanılmıştır. Kimyasal analizlerde yoğurtların pH, titrasyon asitliği, kuru madde, yağsız kuru madde, protein ve yağ değerlerinin sırasıyla 3.09-4.81, %0.81-1.98, %11.50-20.93, %7.26-17.13, %3.04-5.61 ve %2.40-5.80 arasında olduğu belirlenmiştir. İncelenen yoğurt örneklerinde nişasta varlığı tespit edilmemiştir. Mikrobiyolojik analizler sonucunda, inek, koyun ve endüstriyel yoğurtlardakiStreptococcusthermophilusile Lactobacillusdelbrueckiisubsp. Bulgaricussayısının sırasıyla 7.39-7.81, 7.63-8.07 ve 8.39-7.42 logkob g-1 olduğu saptanmıştır. İncelenen 10 endüstriyel yoğurt örneğinde maya küf tespit edilmezken, geri kalan 60 yoğurt örneğindeki maya-küf sayısının 2.00-6.21 logkob g-1 arasında olduğu belirlenmiştir. Endüstriyel yoğurt örneklerinde koliform bakteri tespit edilmemekle birlikte 24 geleneksel yoğurt örneğinde tespit edilen koliform bakteri sayının Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği’nde belirtilen değerin üzerinde olduğu tespit edilmiştir. Sonuç olarak Mardin’de satışa sunulan yoğurtların büyük bir bölümünün Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği’nde belirtilen asitlik, spesifik mikroorganizma sayısı ve koliform bakteri sayısı limitlerine ve endüstriyel yoğurtların etiketlerinde belirtilen değerlere uygun olmadığı belirlenmiştir.Öğe MARDİN’DE KULLANILAN ŞEBEKE VE KUYU SULARININ MİKROBİYOLOJİK KALİTESİ(ZEUGMA I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 13-16 Eylül 2018 TAM METİN KİTABI, 2018-09-13) Çelikel Güngör, Aslı; Gürbüz, SemraWater sanitation is important for the protection of health due to the transmission of pathogenic microorganisms which cause disease with water used in our daily life.. For this reason, it is important to make microbiological controls in water and to determine the sources of contamination of water. In this study, it was aimed to investigate the presence of Escherichia coli and coliform bacteria contamination in the wells and network waters used in Mardin. total of 238 water samples consisting of 188 network water and 50 well water were collected in two different periods from nine different districs of Mardinwere used as research material and the samples were tested using membrane filtration method. Escherichia coli and coliform bacteria contamination were detected in 2% (1) of The well water samples and in 26.6% (50) of the network water samples. One well water sample contaminated with Escherichia coli and coliform bacteria were found in the samples taken from Artuklu districs in the period of November-December, while the contamination was not detected in the remaining samples.. It was determined that 21.43% (51) of the samples examined in this study were not in compliance with the limits specified in the Turkish Standard Institute TS 266 standard and the Regulation on the Water for Human Consumption. As a result, it is thought that water samples, especially network water samples, are exposed to microbial contamination and may pose a potential risk for public health.Öğe Mardin’de Satılan Çiğ Sütlerin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri(Harran Üniversitesi Veteriner Fakültesi Dergisi, 2020) ÇELİKEL GÜNGÖR, Aslı; Gürbüz, Semra; AKIN, Musa Serdar; AKIN, Mutlu Buket; PALABIÇAK, BüşraBu çalışmada Mardin’de satışa sunulan toplam 40 çiğ süt örneğinin bazı fizikokimyasal ve mikrobiyolojik özellikleri incelenmiştir. Süt örneklerinin pH değerinin ortalaması 6.56, titrasyon asitliğinin %0.191, yoğunluğunun 1.029 g ml-1, kurumadde miktarının %12.46, yağsız kurumadde miktarının %8.89, yağ miktarının %3.57, protein miktarının %3.07, kül miktarının %0.72, TAMB sayısının 6.62 log kob ml-1, koliform bakteri sayısının 4.98 log kob ml-1 ve küf-maya sayısının 4.87 log kob ml-1 olduğu tespit edilmiştir. Çalışmada incelenen çiğ süt örneklerinde yapılan analizlerde örneklerin kalitelerinin yeterli düzeyde olmadığı, önemli bir kısmının (%95’inin) Türk Gıda Kodeksi Çiğ Sütün Arzına Dair Tebliğ’ine uymadığı belirlenmiştir.Öğe Mardin’de Satışa Sunulan Geleneksel Fermente Sucukların Bazı Mikrobiyolojik ve Kimyasal Özellikleri(Harran Üniversitesi Veteriner Fakültesi Dergisi, 2018; Özel Sayı: 28-32, 2018-11-12) Gürbüz, Semra; Çelikel Güngör, AslıBu çalışma, Mardin ilinde küçük kasap dükkânlarında geleneksel yöntemle üretilerek satışa sunulan sucukların bazı mikrobiyolojik ve kimyasal özelliklerinin incelenmesi amacıyla yapılmıştır. Mardin şehir merkezindeki kasaplardan satın alınan 32 adet sucuk örneği test materyali olarak kullanılmıştır. Mikrobiyolojik analizlerde 24 (%75) örnekte Staphylococcus- Micrococcus tespit edilmiştir. Toplam mezofilik aerob bakteri, koliform grubu, maya-küf ile Staphylococcus-Micrococcus sayılarının ortalaması sırasıyla 4.72x109 kob/g, 6.86x107 kob/g, 1.60 x107 kob/g and 7.10x104 kob/g olarak tespit edilmiştir. Kimyasal analizler sonucunda örneklerin nem, yağ, protein oranları ile pH seviyesi ise sırasıyla %36.95, %30.71, %19.53, 5.54 olarak saptanmıştır. Bu çalışmada elde edilen mikrobiyolojik analiz sonuçları diğer bazı araştırmacıların sonuçlarına göre daha yüksek bulunmuştur. Kimyasal analiz sonuçlarına göre, incelenen örneklerin %90.62’si rutubet/et proteini oranı, %93.75’i yağ/et proteini oranı, % 37.50’si rutubet içeriği ve %50’si pH değeri açısından Et ve Et Ürünleri Tebliğine ve/veya TS Türk Sucuğu Standardına uygun bulunmuştur. Standardize edilmemiş metot ile kontrolsüz koşullarda üretilen geleneksel fermente sucukların kalitesinin yükseltilmesi için işletmelerin çok iyi denetlenmesi ve iyi kalitede üretim konusunda bilinçlendirilmeleri önem taşımaktadır.Öğe Mardin’in UNESCO Yaratıcı Şehirler Ağında “Gastronomi Kenti” Olabilirliğine İlişkin Paydaş Görüşleri(Journal of Tourism and Gastronomy S tudies, 2017) Gürbüz, Semra; Özaltaş Serçek, Gülseren; Toprak, LokmanÇalışma, Mardin’de turizm konusunda faaliyet gösteren kamu kurumları, akademi, sivil toplum kuruluşları ve özel sektör temsilcilerinin katılımı ile yüz yüze görüşme tekniği kullanılarak önceden hazırlanan 17 soru hakkında görüş ve bilgilerin alınması yöntemi ile gerçekleştirilmiştir. Çalışma bulgularına göre; katılımcılar arasında Mardin mutfağının son derece zengin olduğu, turizm faaliyetlerinin çeşitlendirilmesi kapsamında bu zenginliğin ön plana çıkarılması konusunda bir fikir birliği bulunduğu, UNESCO-Yaratıcı Şehirler Ağı konusunda sadece bir paydaşın detaylı bilgi sahibi olduğu, Mardin’de Gastronomi turizmi konusundaki çalışmaların bireysel olarak yapılanlarla sınırlı olduğu, geniş kapsamlı ve planlı ileriye yönelik çalışmaların yeterli olmadığı ve bu çalışmaları yönlendirme konusunda bir kurum veya girişimin ön plana çıkmadığı bilgilerine ulaşılmıştır. Mardin’de UNESCO-Yaratıcı Şehirler Ağı girişimine üye olarak ya da çeşitli fon kaynakları ile yürütülecek çabalarla Gastronomi Turizmi alanında kısa sürede önemli ilerleme sağlanmasına yönelik potansiyel bulunmakta olduğu ve bunun akademi ya da ilgili kurum ve kuruluşları yönlendirebilecek bir kurum önderliğinde gerçekleştirilecek planlamalar ile kısa sürede gerçekleştirilebileceği sonucuna varılmıştır.