Mustafa Atasever

This study investigated the effects of different concentrations of sirmo (Allium sp.) herb on the microbiological and physicochemical properties of traditional Siirt herbed cheese during ripening. Cheeses were produced from sheep milk with four sirmo concentrations: 0% (control), 1%, 2%, and 3% (w/w), and samples were analyzed on days 0, 30, 60, and 90 of ripening. Physicochemical analyses included pH, dry matter, ash in dry matter, salt in dry matter, fat in dry matter, protein content, and titratable acidity, while microbiological analyses comprised total aerobic mesophilic bacteria, total aerobic psychrophilic bacteria, Lactobacillus spp., coliform bacteria, and yeast–mold counts. The results showed that increasing sirmo concentration led to significant decreases in pH, fat in dry matter, and protein content, with the most pronounced effects observed in cheeses containing 3% sirmo (P < .05). In contrast, ash in dry matter, salt in dry matter, and titratable acidity values increased significantly during ripening (P < .01). Dry matter content increased throughout ripening in all groups but remained lower in sirmo-added cheeses compared with the control. Microbiological analyses revealed that sirmo addition significantly reduced total aerobic psychrophilic and coliform bacteria counts, with the greatest reductions observed in the 2% and 3% sirmo groups (P < .05). Conversely, Lactobacillus spp. counts were significantly higher in sirmo-containing cheeses throughout ripening (P < .01). Yeast and mold counts showed a decreasing trend during ripening, particularly at higher sirmo concentrations. In conclusion, it has been determined that the addition of sirmo, particularly at levels of 2% and 3%, improves the microbiological quality of traditional Siirt herb cheese and causes concentration-dependent changes in its physicochemical properties, indicating the potential use of sirmo as a natural additive in cheese production.

Diabetes remains a global public health concern. This study aimed to investigate the therapeutic effects of Pediococcus acidilactici CNCM MA 18/5M (PA) against diabetes. Animals were randomly divided into 5 groups. Diabetes mellitus (DM) was induced in rats by administration of a single dose of 60 mg/kg of streptozotocin intraperitoneally. Animals were fed 1 mL of milk fermented with PA (1 × 10 ⁸ CFU/mL) for 20 days. Blood and pancreatic tissue were obtained from the anesthesia‐induced sacrifice of all rats. The levels of serum glucose, HbA1c, pancreatic tissue MDA, TNF‐α, and IL‐1β were increased in the diabetes group when compared with the control and DM group, while serum insülin level, CAT, and SOD activities were lower in the diabetes group. Administration of PA in rats with DM decreased glucose, HbA1c, pancreatic tissue MDA, TNF‐α, and IL‐1β levels, increased serum insülin level; CAT and SOD activities. PA reduced below the level of expression, the genes NF‐κB and TLR‐4, whereas HO‐1, Nrf‐2, and Keap‐1 were elevated. Based on biochemical parameters and histopathological findings, PA, as determined in preliminary studies, effectively lowered blood glucose and HbA1c levels in diabetic rats, reduced lipid peroxidation, enhanced antioxidant enzyme activity, and mitigated oxidative stress. Furthermore, since no prior research has investigated the impact of Pediococcus acidilactici CNCM MA 18/5 on NF‐κB, Tlr‐4, and the HO‐1, Nrf‐2, and Keap‐1 signaling pathways in STZ‐induced diabetic pancreatic tissue, this study serves as a pioneering contribution to the literature.

This study aimed to develop and validate a reliable and comprehensive scale to assess veterinary students’ competency, encompassing both knowledge and professional attitudes/perceptions regarding One Health components in veterinary public health, including zoonotic diseases, biosecurity, antimicrobial resistance, and the One Health approach. An initial item pool of 97 statements was generated through a literature review and expert consultation. After expert evaluations and pilot testing, the final version of the scale included 56 items. Data were collected from 227 veterinary students enrolled at a single university in Turkey. Psychometric analyses included content validity, exploratory factor analysis, confirmatory factor analysis, and internal consistency testing. The exploratory factor analysis revealed a five-factor structure—zoonoses, biosecurity and antimicrobial resistance, veterinary public health responsibilities, inter-institutional collaboration, and One Health—explaining 60.3% of the total variance. The confirmatory factor analysis confirmed good model fit (χ²/df = 2.142; root mean square error of approximation = 0.0709; Comparative Fit Index = 0.821) and the scale demonstrated excellent internal consistency (Cronbach's α = 0.954). Most items showed strong item-total correlations and high factor loadings, indicating solid construct validity. The resulting instrument provides a psychometrically sound tool for Turkish veterinary education. However, generalizability is limited to this specific institutional and cultural context. The scale's applicability in diverse global environments requires cross-cultural validation. The scale also contributes to ongoing efforts to align veterinary training with global One Health priorities.

This study aimed to comprehensively characterize the free amino acid (FAA) composition of human breast milk and to compare profiles between term (TBM; milk of term infants) and preterm (PBM; milk of preterm infants) samples across two lactation stages, colostrum and transitional milk. A total of 200 breast milk samples were collected on the 3rd and 10th postpartum days from 50 healthy mothers of term infants and 50 healthy mothers of preterm infants in Erzurum Province. Forty-five FAAs were quantified using a validated liquid chromatography–tandem mass spectrometry (LC–MS/MS) method. Significant differences in FAA composition were observed between TBM and PBM. Glutamic acid, the predominant FAA in all samples, was approximately 82% higher in TBM compared to PBM ( p < 0.001). TBM also exhibited markedly higher levels of bioactive amines, including anserine, serotonin, and dopamine, whereas PBM was enriched in several amino acids such as aspartic acid (> 200%) and branched-chain amino acids, particularly leucine and isoleucine ( p < 0.05–0.001). Among essential amino acids, histidine was more abundant in TBM, while leucine, isoleucine, lysine, and phenylalanine were significantly higher in PBM ( p < 0.05–0.001). Lactation stage–dependent variations were evident in both groups. Colostrum exhibited a significantly richer FAA profile than transitional milk in both TBM and PBM (p < 0.05–0.001). In TBM, colostrum contained higher concentrations of several amino acids, including arginine, aspartic acid, asparagine, glycine, proline, serine, histidine, and valine, whereas transitional milk showed higher levels of glutamic acid, beta-alanine, beta-aminoisobutyric acid, and dopamine (p < 0.05–0.001). In PBM, colostrum was particularly enriched in essential amino acids such as lysine, methionine, phenylalanine, threonine, tryptophan, and branched-chain amino acids, while several non-essential amino acids decreased during the transition to transitional milk (p < 0.001). Overall, these findings demonstrate that both gestational age and lactation stage significantly influence the free amino acid composition of human breast milk, highlighting distinct bioactive and nutritional profiles in term and preterm milk with potential implications for early infant nutrition.

Foodborne illnesses represent a major global public health and economic challenge. According to WHO estimates for the year 2010, approximately 600 million people fell ill and 420,000 died as a result of contaminated food. This narrative review summarizes the main bacterial, viral and parasitic agents responsible for foodborne disease worldwide, with a particular focus on key bacterial pathogens (Salmonella, Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus and others). For each pathogen group, we outline microbiology, epidemiology, pathogenesis, clinical manifestations and selected outbreak examples. The review further discusses the farm-to-fork continuum, microbiological risk assessment, and critical control points, emphasizing evidence-based prevention strategies such as Good Agricultural Practices, Good Manufacturing Practices, Hazard Analysis and Critical Control Points systems and consumer education. Emerging challenges—including antimicrobial resistance, climate change and globalization of food supply chains—are analysed within a One Health framework. This synthesis aims to inform food safety professionals, public health practitioners and policymakers in designing more effective interventions to reduce the global burden of foodborne diseases. Asian Australas. J. Food Saf. Secur. 2026, 10(1), 20-42

Not available Asian Australas. J. Biosci. Biotechnol. 2026, 11(1), 1-4

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.

Hayvan refahı, hayvanların fiziksel ve psikolojik ihtiyaçlarının karşılanmasını, stres ve acıdan korunmasını ve doğal davranışlarını sergileyebilecekleri koşulların sağlanmasını amaçlar. Bu gereklilikler, et kalitesi, gıda güvenliği ve ekonomik fayda açısından da önemlidir. Beş temel özgürlük ilkesine dayanan anlayış, hayvanların açlık, susuzluk, rahatsızlık, hastalık, stres ve kısıtlanmış davranışlardan uzak bir ortamda yaşamalarını öngörür. Nakliye, bekletme, bayıltma ve kesim süreçlerinde bu ilkelerin uygulanması kritik bir rol oynar. Bayıltma yöntemleri ve uygun barınma koşulları, hayvan refahını korurken, ürünlerin kalite standartlarına ulaşmasını sağlar. Uluslararası standartlar ve yasal düzenlemeler, etik uyumu zorunlu kılarken, artan kamu bilinci ve tüketici talepleri süreçlerin iyileştirilmesini desteklemektedir. Animal welfare aims to meet the physical and psychological needs of animals, protect them from stress and pain, and provide conditions that allow them to exhibit natural behaviors. These requirements are also essential for meat quality, food safety, and economic benefits. The concept, based on the Five Freedoms principle, envisions an environment where animals are free from hunger, thirst, discomfort, disease, stress, and restricted behaviors. The implementation of these principles is critical during transport, lairage, stunning, and slaughter processes. Stunning methods and proper housing conditions not only protect animal welfare but also ensure that products meet quality standards. International standards and legal regulations mandate ethical compliance, while increasing public awareness and consumer demands support process improvements.

Gıda güvenliğinde kritik bir rol oynayan et muayenesi, kesim öncesi ve sonrası hijyen standartları ile risk yönetimini içerir. Tarih boyunca dini ve kültürel uygulamalar et muayenesini şekillendirmiştir; ancak günümüzde bu süreç, modern bilim, teknoloji ve yasal düzenlemelerle desteklenmektedir. Veteriner hekimler, hayvan sağlığını ve hijyen standartlarını koruma görevleriyle etin güvenli tüketimini sağlamada önemli bir rol oynar. Görsel incelemeler, mikrobiyal testler ve büyük veri analitiği gibi yeni teknolojiler, patojenlerin ve kontaminantların tespitini kolaylaştırarak gıda kaynaklı hastalık risklerini azaltır. Artan hayvan refahı ve çevresel sürdürülebilirlik bilinciyle, et üretiminde etik ve güvenlik standartlarına uyulması zorunludur. Bu çalışma, et muayenesinin tarihsel gelişimini, mevcut uygulamaları, halk sağlığı ve gıda güvenliği üzerindeki etkilerini incelemektedir. Meat inspection plays a crucial role in ensuring food safety, encompassing pre and post slaughter examinations, hygiene standards, and risk management protocols. Historically influenced by religious and cultural practices, today’s meat inspection processes are enhanced by modern science, technology, and regulatory frameworks. Veterinarians are essential in safeguarding meat for consumption by maintaining animal health and hygiene standards. Through visual assessments, microbial testing, and big data analytics, new technologies in meat inspection help identify pathogens and contaminants, reducing the risks of foodborne diseases. Additionally, increasing awareness around animal welfare and environmental sustainability has made adherence to ethical and safety standards essential in meat production. This study examines the historical evolution of meat inspection, current practices, and their impacts on public health and food safety.

Et Muayenesi: Tarihsel Gelişim, Güncel Uygulamalar ve Gıda Güvenliği Üzerine Etkileri Mustafa ATASEVER Mustafa ALİŞARLI Hayvan Refahının Kesimhane ve Et Muayenesi Süreçlerindeki Önemi ve Etkili Uygulamalar Mustafa ALİŞARLI Mustafa ATASEVER Kasaplık Hayvanlarda Kesim Öncesi İşlemler Yasin AKKEMİK Ahmet GÜNER Kasaplık Hayvanlarda Kesim Prosedürü Bayram ÇETİN Kasaplık Hayvanlarda Postmortem Muayene Pelin KOÇAK KIZANLIK Cemil ŞAHİNER Et Muayenesi Açısından Önemli Patolojik Değişiklikler Murat METLİ Et Muayenesi Açısından Önemli Metabolik Hastalıklar Nurhan ERTAŞ ONMAZ Kürşat KÖŞKEROĞLU Et Muayenesi Açısından Önemli Biyolojik Tehlikeler Rabia Mehtap TUNCAY Et Muayenesi Açısından Önemli Kimyasal Tehlikeler Yağmur Nil DOĞAN Güzin İPLİKÇİOĞLU ARAL Et Muayenesi Açısından Önemli Fiziksel Tehlikeler Fatih Ramazan İSTANBULLUGİL Et ve Et Ürünlerinde Önem Taşıyan Alerjik Unsurlar Fatih Ramazan İSTANBULLUGİL Gıda Güvenliği Yönetim Sistemleri: GMP, HACCP, ISO 22000 Berna DUMAN AYDIN Aydın VURAL Mezbahalarda İyi Hijyen Uygulamaları Yasin AKKEMİK Ahmet GÜNER Mezbahalarda Standart Sanitasyon Operasyon Prosedürleri Fulden KARADAL Candan GÜNGÖR Mezbahalarda Kalite Güvence Sistemleri: ISO 9001 Zafer GÖNÜLALAN Mezbahalarda Atık Yönetimi Fulden KARADAL Mezbaha Yan Ürünleri Serhat AL Et Endüstrisinde İzlenebilirlik Ahmet GÜNER Yasin AKKEMİK Mevzuat Zafer GÖNÜLALAN Avrupa Birliği Et Muayenesi Uygulama ve Düzenlenmeleri Nurhan ERTAŞ ONMAZ Dursun Alp GÜNDOĞ