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Aflatoxin M1 levels in different type of cheese products produced in north-east Turkey

100%

Yapar K. , Elmali M. , Kart A. , Yaman H.

Medycyna Weterynaryjna

2008

tom 64

nr 01

The aim of the study was to investigate aflatoxin M1 (AFM1) levels in different types of cheese samples (old kashar cheese, fresh kashar cheese, civil cheese, white cheese, and Gravier cheese) produced in north eastern Turkey and determine the potential risk posed to human health by the consumption of these products. AFM1 was detected in 75 cheese samples (71.42%) out of 105 samples analyzed, whereas the levels of AFM1 in 40 cheese samples (38.08%) were found to exceed the limits (250 ng/kg) allowed by TFC. Of the analyzed cheese samples, AFM1 levels in 7 (28%) white cheeses, 5 (20%) old kashars, 6 (24%) fresh kashars, 20 (80%) civil cheeses and 2 (40%) gravier cheeses were above the limits set by TFC. In conclusion, the elevated levels of AFM1 in some cheese samples found above the TFC limits could adversely affect human health. Therefore, it is important to prevent toxin production from the production stage to consumption of the cheeses as well as devising an effective detoxification process.

Microbiological and some chemical features of the pastrami sold in Turkey

100%

Elmali M. , Yaman H. , Ulukanli Z. , Tekinsen K.

nr 08

931-934

The microbial quality and chemical parameters of the pastrami sold in Turkey were analyzed. Numbers of total aerobic bacteria (TAB) and Lactobacillus spp in the samples varied between 10⁵ and 10⁸ cfu/g. Out of 60 samples, 53.3% of the TAB and 48.3% of Lactobacillus spp around 10⁶ cfu/g. Staphylococcus and Micrococcus spp. were between 10³ and 10⁷ cfu/g, though 46.6% around 10⁴ cfu/g. The levels of Enterobacteriaceae and coliform bacteria varied between < 10² and 10³ cfu/g. Most (63.3% and 90.0% respectively) of these two groups were present at < 10² cfu/g while 25.0% were around 10³ cfu/g, and 8.33% around 10² cfu/g, respectively. The levels of yeast and Enterococcus spp. were between < 10² and 10⁴ cfu/g although 56.6% and 41.6% were present at around 10³ cfu/g, respectively. S. aureus, E. coli, Pseudomonas spp., sulphite reducing anaerobes, and moulds were < 10² cfu/g in all the samples examined. E. coli O157 H7 and Salmonella spp. were not detected in 25 g. pH levels were between 5.39 and 5.80. Moisture was < 50.0% in 41 samples, and between 51.2 and 54.8% in 19 samples. Salt was < 8.5% in 47 samples and > 8.5% in 13 samples. The pastrami examined in this study was generally, of good hygienic and chemical quality, although the yeast levels were higher than those indicated in TS 1071.

Detection of Listeria monocytogenes by using PCR method in refrigerated ready-to-eat food consumed in Turkey

100%

Elmali M. , Oner S. , Yaman H.

Medycyna Weterynaryjna

2013

tom 69

nr 01

This study aimed to detect the prevalence, risk and importance of Listeria monocytogenes in ready-to-eat (RTE), traditional food products, using PCR in the Antakya/Hatay district in the southeast of Turkey, which is a popular tourist destination. L. monocytogenes was isolated and identified from 2.09% of the 239 RTE food samples tested. L. monocytogenes was found in 3 (2.58%) of 116 salad samples, and 2 (6.66%) of 30 abagannus samples. However, no L. monocytogenes contamination was detected in the samples of broad bean paste, hummus (crushed chickpeas), parsley salads, traditional salted yoghurt, thyme salads, and walnuts with red pepper. In conclusion, our study showed a relatively high risk of L. monocytogenes in some traditional RTE foods in the Antakya/Hatay district of Turkey. The observed L. monocytogenes contamination may have been caused by a high microbial load of the ingredients, cross-contamination, poor production and processing conditions, incorrect handling, or watering vegetables with polluted water.