Hayrunnisa Özlü

Aflatoxin B1 (AFB1), a highly toxic mycotoxin commonly found in oilseeds and nuts, poses serious public health and economic risks. Türkiye's climatic conditions are conducive to AFB1 contamination, particularly in sesame- and nut-based foods. This study investigated the presence of AFB1 in 100 widely consumed samples of tahini, tahini halva, hazelnut paste, and peanut paste. AFB1 was detected in 67% of the samples, with exceedances of the European Commission (EC) limit (2 µg/kg) notably high in tahini halva (80%) and peanut paste (60%); in contrast none of the hazelnut paste samples surpassed the legal threshold. The findings indicated that no samples of hazelnut paste exceeded the legal limits set by the EC. However, 4 tahini (13.33%), 24 tahini halva (80%), and 12 peanut paste (60%) samples exceeded the EC limits. Dietary exposure estimates were calculated based on lower bound (LB), middle bound (MB), and upper bound (UB) contamination scenarios. Margin of exposure (MOE) values for tahini halva were consistently below the safety threshold of 10,000, suggesting a possible health concern. The estimated annual incidence of hepatocellular carcinoma (HCC) due to AFB1 exposure ranged from 0.000888 to 0.00219 cases per 100,000 adults, remaining below European Food Safety Authority’s (EFSA) reference risk levels. These findings underscore the need for targeted surveillance and stricter regulatory controls on sesame-based products, particularly tahini halva, within national food safety frameworks.

Tomato and pepper pastes are essential ingredients in Mediterranean and Middle Eastern cuisines and contain beneficial health components. However, they may also contain toxic substances, such as aflatoxins. This study aimed to measure the levels of aflatoxin B1 (AFB1) in commercially branded and locally produced tomato and pepper pastes, and to determine the association between water activity (AW) and AFB1 contamination. Additionally, a risk assessment for AFB1 was conducted by calculating the estimated daily intake (EDI), margin of exposure (MOE), and hepatocellular carcinoma (HCC) risk. An evaluation of paste type (tomato or pepper) and source (branded or unlabeled) showed no statistically significant difference in AFB1 contamination (p>0.05). No statistically significant correlation was discovered between AW and AFB1 contamination in samples of tomato and pepper pastes (p>0.05). Evaluation of the data revealed that although the observed AFB1 levels were quite low, EDI, MOE, and HCC values were high. This may be due to the high daily consumption of tomato paste. Therefore, public health authorities must prevent AFB1 contamination in foods having high daily consumption. Legal limits of AFB1 contamination in such foods should be reduced as much as possible or not allowed at all.

Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life.

Aflatoxins contamination of foods is a global issue that severely threatens human health. This study aimed to measure total aflatoxin (AF) (aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2)) levels in red pepper flakes samples and to evaluate the potential dietary exposure and cancer risk to aflatoxin in the southeast of Türkiye. A total of 90 red pepper flake samples were collected from local markets Gaziantep, Şanlıurfa, and Hatay provinces, Türkiye. Total AF in red pepper flakes was determined by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). Then, the margin of exposure (MOE) and cancer risk were calculated. AFB1 and total AF were detected in red pepper flake samples at 98.89% and 100%, respectively. The number of red pepper flake samples exceeded the legislation limits for AFB1 was four, and there was only one sample for total AF. It was determined that AFB1 exposure could pose a risk to public health for Turkish adults (MOE < 10,000). Although AF exposure seems to be higher due to the high consumption of red pepper flakes in some regions of Türkiye, the risk of exposure and cancer may decrease because of complying with the recommendations of the dietary guidelines. The findings provide new insights into exposure to total AF by consuming red pepper flakes.

The addition of poultry and other meats to products made from 100% beef is prohibited in Türkiye. In addition, in Türkiye, where the majority of the population is Muslim, the use of pork and single-hoofed meat is a matter of concern due to religious reasons. This study utilized a sensitive and specific real-time polymerase chain reaction (PCR) method to identify the different meat species in meat products marketed as 100% beef and sold in the eastern Türkiye provinces of Erzurum, Erzincan, Kars, Ağrı, and Bingöl. The real-time PCR method was used to investigate the presence of DNA specific to six animal species (chicken, turkey, pork, horse, donkey, and camel). The analysis revealed no traces of horse, donkey, camel, or pork meat in any of the 100 samples of Turkish fermented sausage (sucuk), salami, and sausage. Contrary to the product labels claiming 100% beef content, poultry DNA residues were identified in a salami sample from Erzincan, while turkey DNA residues were found in sucuk samples from both Ağrı and Kars. The study’s findings reveal that contrary to label information, various types of meat can be present in meat products sold by both trademarked and local butchers. Consequently, this paper emphasizes the need for routine checks on market-sold products to ensure they comply with legislation and avoid consumer deception. Furthermore, the Real-Time PCR method, with its rapid results and high sensitivity, is deemed beneficial for food safety, consumer rights, and the prevention of unfair competition.

Süt, et, yumurta ve ürünleri gibi hayvansal gıdaların satın alınması ve pişirilmesi konusundaki bilgi, tutum ve uygu- lamalar, gıda kaynaklı hastalıkların oluşmasını önlemede anahtar faktörler olabilmektedir. Bu çalışmada günde en az bir kez evinde yemek yapan kadınların hayvansal gıdaları satın alma ve pişirme uygulamalarının eğitim düzeyleri ile ilişkisini belirlemek amaçlanmıştır. Bu kesitsel çalışmaya Erzurum ili’nin merkez ilçelerinde yaşayan toplam 400 kadın katılmıştır. İlkokul ve ortaokul mezunu kadınların gıda ürünü satın alımında önceliği ürünün fiyatı olarak belirlenirken üniversite mezunlarının ürünün markasına dikkat ettiği belirlenmiştir (P<0.001). Katılımcıların büyük çoğunluğu (%78.5) peynir satın alımında peynirin kalite özelliklerinden tat ve dokusunu önemli bir kalite kriteri olarak dikkate almıştır. Ka- dınların en çok tercih ettikleri et pişirme yöntemlerinin haşlama (%47.5) ve kavurma (%35.8) olduğu saptanmıştır. Bu- nunla birlikte et pişirmede üniversite mezunu kadınların en fazla tercih ettikleri yöntemin fırında pişirme, en az tercih ettikleri yöntemin ise kuru baklagillerle pişirme (P<0.001) olduğu ortaya konmuştur. Katılımcılardan üniversite mezunu kadınlar yumurtayı kayısı pişirmeyi, ortaokul mezunları rafadan pişirmeyi ve ilkokul mezunları çok katı pişirmeyi tercih ettikleri tespit edilmiştir. Bu çalışma, kadınların eğitim düzeyi ile gıdaları satın alırken dikkate aldıkları özellikler ve tercih ettikleri pişirme yöntemleri üzerinde etkili olduğunu göstermiştir. Çalışma sonucunda eğitim düzeyinin beslenme ile ilgili doğru tutum ve davranışlara yol açtığı saptanmıştır.

This study aimed to determine the knowledge, attitude, and practices of cattle farmers regarding zoonotic diseases in Erzurum, Turkey, where cattle-raising is the most common occupation. A cross-sectional study was conducted on 1,045 cattle farmers in Erzurum. In terms of the diseases that can be transmitted from animal to human, 69.6% of the cattle farmers had information on anthrax, 62.8% on brucellosis, 18.4% on tuberculosis, 44.9% on rabies, 32.5% on Crimean-Congo hemorrhagic fever, 8.9% on hydatid cyst, 8.0% on toxoplasmosis and 7.9% on giardiasis. The knowledge level of cattle farmers who were university graduates was 94.8%. Cattle farmers having over 100 cattle had a knowledge level of 96.7% on zoonotic diseases and their positive attitudes and practices reached 95.1% and 91.8%, respectively. The results showed that the increase in education status, size of the enterprise, and monthly income of cattle farmers was related to an increase in knowledge, attitude, and practices regarding zoonotic diseases. However, it was found that the positive knowledge and attitudes of the cattle farmers could not be transformed into positive practices evenly.

En tr This study was carried out in order to identify the bacteriocinogenic lactic acid bacteria (LAB) isolated from civil, kashar and white cheeses produced by traditional methods in Erzurum, Turkey. LAB were isolated from 80 samples of cheese collected from the markets of Erzurum. Antimicrobial activities of the isolates were determined using agar spot and well diffusion methods. LAB that showing antimicrobial activity were characterized phenotypically and genotypically, and the bacteriocin-producing strains were determined. The susceptibilities of bacteriocins to different temperatures, pH and enzymes were tested. While 48.29% of the 381 LAB isolated from cheese samples had antimicrobial activity, only 4.35% of them were determined producing bacteriocin. While 168 of 184 isolates which were showing antimicrobial activity were identified by phenotypical methods at a genus level, and 11 of were at a species level, 135 of 184 isolates were identified by genotypical methods at a genus level, and 26 of were at a species level. Lb. plantarum (24.36%) and Lb. brevis (23.08%) in lactobacilli, E. faecium (38.89%) and E. durans (20.37%) in enterococci, and Lc. lactis subsp. lactis (100%) in lactococci were identified as the dominant species. All bacteriocin producing exhibited antimicrobial activity against Micrococcus luteus. It has been determined that bacteriocin producing Lc. lactis subsp. lactis and Lb. pentosus strains have inhibition impact on Staphylococcus aureus and Listeria monocytogenes. It has been concluded that the bacteriocin-producing isolates, due to not losing their activities in a wide range of pH and different temperature-time values, could be used as a bio-protective culture in food production and storage. Bu çalışma, Erzurum ilinde geleneksel yöntemlerle üretilen beyaz, civil ve kaşar peynirlerinden izole edilen bakteriyosinogenik laktik asit bakterilerinin (LAB) belirlemesi amacıyla yapıldı. Erzurum piyasasından toplanan 80 peynir örneğinden LAB izole edildi. İzolatların antimikrobiyal aktiviteleri agar spot ve kuyu difüzyon yöntemleri kullanılarak belirlendi. Antimikrobiyel aktivite gösteren LAB fenotipik ve genotipik olarak tanımlandı ve bakteriyosin üreten suşlar tespit edildi. Bakteriyosinlerin farklı sıcaklık, pH ve enzimlere karşı duyarlılıkları test edildi. Peynir örneklerinden izole edilen 381 izolatın %48.29’u antimikrobiyal etkiye sahipken bunlardan yanlızca %4.35’inin bakteriyosin ürettiği tespit edildi. Antimikrobiyal aktivite gösteren 184 izolattan 168 tanesi cins ve 11 tanesi tür düzeyinde fenotipik yöntemlerle tanımlanırken, 184 izolattan 135 tanesi cins ve 26 tanesi tür düzeyinde genotipik yöntemle belirlenmiştir. Laktobasillerde Lb. plantarum (%24.36) ve Lb. brevis (%23.08), enterokoklarda E. faecium (%38.89) ve E. durans (%20.37), laktokoklarda ise Lc. lactis subsp. lactis (%100) baskın türler olarak tespit edildi. Bakteriyosin üreten izolatların tamamı M. luteus’a karşı antimikrobiyel aktivite gösterdi. Bakteriyosin üreten Lc. lactis subsp. lactis ve Lb. pentosus suşlarının S. aureus ve L. monocytogenes üzerine inhibe edici etkisinin olduğu belirlendi. Bakteriyosin üreten izolatların geniş bir pH aralığında ve farklı ısı-zaman değerlerinde aktivitelerini kaybetmemelerinden dolayı gıda üretimi ve muhafazasında biyokoruyucu kültür olarak kullanılabileceği sonucuna varıldı.