At the end of the 1990s in the Aegean region of Turkey, rabies rapidly spread among foxes. This spread likely resulted from spillover infection from dogs and led to increased rabies cases among cattle. To control this outbreak, oral rabies vaccination of foxes has been used.

This study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey samples collected from different beekeepers were analyzed for sugar components, moisture, pH, HMF, electrical conductivity, free acidity, proline values, and diastase number using the methods recommended by the International Honey Commission. The color value was determined by the Hanna HI 96785 color identification device using the Pfund scale. The mean values of fructose + glucose, fructose/glucose ratio, sucrose, and maltose were 70.97 ± 3.27%, 1.21 ± 0.15, 0.90 ± 1.35%, and 2.88 ± 1.42%, respectively. The moisture, pH, electrical conductivity, free acidity, diastase number, proline, and HMF values were 15.91 ± 1.05%, 4.10 ± 0.73, 0.21 ± 0.04 mS/cm, 14.94 ± 6.81 meq/kg, 10.68 ± 4.61, 420±, 174 mg/kg, and 18.5 ± 31.43 mg/kg, respectively. All of the samples met the international standards and legal limits set in Turkey for fructose + glucose, sucrose, moisture, electrical conductivity, and free acidity, whereas 20.58%, 25%, 10.29%, and 8.82% of the samples did not meet the standards and legal limits for the diastase number, proline value, HMF value, and fructose/glucose ratio, respectively. It has been considered to be important to raise awareness of the producer about good production practices and to ensure continuity of inspections for high-quality honey production.

This study was performed to determine aflatoxin M (AFM) in human breast milk samples collected in Şanlıurfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM occurrence (frequency and levels) and sampling seasons. Human breast milk samples collected in December 2014 and in June 2015 from a total of 74 nursing women, both outpatient and inpatient volunteers in hospitals located in Şanlıurfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM. AFM was detected in 66 (89.2%) out of 74 samples at an average concentration of 19.0 ± 13.0 ng/l (min.-max., 9.6-80 ng/l). There was a statistically significant difference between December and June concerning AFM levels (p < 0.05). Further detailed studies will be needed to determine the main sources of aflatoxins in food, to establish protection strategies against maternal and infant exposure to these mycotoxins.

Özet: Bu 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 4.72x10 9 kob/g, 6.86x10 7 kob/g, 1.60 x10 7 kob/g and 7.10x10 4 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.Abstract: This study was performed to investigate the microbiological and chemical qualities of fermented sausages that are produced with traditional methods and sold in small butcher shops in Mardin city. Thirty-two sucuk samples purchased from the butchers in the city center of Mardin were used as test materials. In the microbiological analysis, Staphylococcus-Micrococcus were determined in 24 (75%) samples, The average counts of microbiological analyses were found to be 4.72x10 9 cfu/g, 6.86x10 7 cfu/g, 1.60 x10 7 cfu/g and 7.10x10 4 cfu/g for total aerob mesophilic bacteria, coliform groups, yeast-mold and Staphylococcus-Micrococcus respectively. As a result of chemical analysis, the average values of moisture, fat, protein contents and pH level were determined as 36.95%, 30.71%, 19.53%, 5.54, respectively. The results of the microbiological analysis obtained in this study were higher than the results of some other researchers. According to the results of chemical analysis, 90.62%, 93.75%, 37.50%, 50% of the samples examined for moisture /meat protein ratio, fat/meat protein ratio, moisture content and pH value respectively were found to be in accordance with the Communiqué on Meat and Meat Products and/or TS Turkish Fermented Sausage Standard. It is important to strictly control and supervise the quality of traditional fermented sausages produced in uncontrolled conditions by an unstandardized method and to increase the awareness of enterprises to produce quality products.

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