Food safety challenges associated with traditional foods of Turkey

Çağri‐Mehmetoğlu, Arzu

doi:10.1590/1678-457x.36916

Cited by 25 publications

(20 citation statements)

References 45 publications

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“…Published papers reported that sesame-based products such as Tahini and Halva (Helva) has been linked to salmonella infections outbreak [16] ; [17] ; [18]. The causes of these contaminations are mainly due to contaminated ingredients or unhygienic processing.…”

Section: Discussionmentioning

confidence: 99%

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Compaoré

Bazié

Nikiema

et al. 2021

Preprint

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Background: Microbial contamination of edible low moisture foods poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame, salted dehulled sesame and the raw sesame, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame (n1 = 25); the second type is salted dehulled sesame (n2 = 25) and the third type raw sesame (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp using ISO methods. Results: The results showed the presence of microorganisms varying from ˂1.0 to 1.72x105 CFU g−1 for thermotolerant coliforms, from ˂1.0 to 6,12x106 CFU g−1 for the total mesophilic aerobic flora and from ˂1.0 to 8.10x105 CFU g−1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated foods, 50.67% of the ready to eat sesames are satisficing while 17.33% are acceptable and 32% are not satisficing. Conclusion: Attention should be emphasized on the processing practices, especially in crowded places where sesames are mostly sold. The high numbers of all microbial groups in these sesame samples suggested that the production of ready to eat sesame should be improved by better hygiene. This study highlights also that ready to eat sesame might harbor a wide range of microorganisms when processes are weak of hygiene.

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Section: Discussionmentioning

confidence: 99%

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Compaoré

Bazié

Nikiema

et al. 2021

Preprint

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“…The negative impact of aflatoxins on health and economy has led to investigations of strategies to prevent their formation in food, as well as to eliminate, inactivate or reduce the availability of these toxins in contaminated products (Gonçalves et al, 2015a;Bodbodak et al, 2018;Cagri-Mehmetoglu, 2018;Assaf et al, 2019;Martey et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…In this context, biological methods of reducing mycotoxins arose, which come from the action of microorganisms, such as bacteria, yeast and others. Biological availability reduction methods have been extensively studied as they are efficient, cost-effective, and in many cases, already used in food production such as lactic acid bacteria and S. cerevisiae (Assaf et al, 2019;Barukčić et al, 2018;Cagri-Mehmetoglu, 2018;Campagnollo et al, 2020;Corassin et al, 2013;Gonçalves et al, 2015bGonçalves et al, , 2020Ma et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese

et al. 2022

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The aim of this study was to evaluate the capacity of two strains of lactic acid bacteria (LAB), Lactobacillus rhamnosus and Lactococcus lactis, and a yeast strain, Saccharomyces cerevisiae, inactivated by heat (121 °C, 10 min), from binding to aflatoxin M 1 (AFM 1 ), as well as the interaction between these microorganisms, aflatoxin M 1 and the Minas Frescal cheese matrix after 2 and 30 days of storage. The ability of LABs and S. cerevisiae to bind AFM 1 to Minas Frescal cheese was evaluated by high performance liquid chromatography (HPLC) composed of a fluorescence detector. The interaction between these microorganisms and AFM 1 was evaluated using a scanning electron microscope composed of a backscattered electron detector with a voltage of 15 kV and magnifications of 1000 ×, 5000 × and 8000 ×. The use of microorganisms as a biological method is efficient in reducing AFM 1 in Minas Frescal cheese and does not affect the microbiological parameters. AFM 1 reduction varied according to the microorganism used in the treatments. S cerevisiae showed greater capacity to bind AFM 1 over time, compared to LABs. Scanning electron microscopy was especially useful, confirming that lactic acid bacteria and S. cerevisae were able to bind AFM 1 particles in Minas Frescal cheese.

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“…The importance of artisanal cheese is increasing both at the international and national due to changes in consumers' lifestyles (Cagri-Mehmetoglu, 2018). The consumption of artisanal cheese per capita in European countries (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, there is no scientific evidence on the determination of mineral elements in Mexican goat cheeses produced in the central area and highlands of the State of Veracruz. The researches of Ramírez-Rivera et al (2017, 2018 determined the typicality of the goat cheeses of the State of Veracruz in Mexico without considering the analysis of mineral elements present in these cheeses. Veracruz State is considered an important geographical area for the production of fresh and mature artisanal goat cheeses, specifically; places like Coatepec, Pacho Viejo, Perote and Tatatila are those that produce 90% of these cheeses (Onstituto Nacional de Estadística y Geografía, 2007).…”

Section: Introductionmentioning

confidence: 99%

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

et al. 2019

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The objective of this study was to perform a profile of mineral elements and the relationship of those as markers of geographical origin of artisanal goat cheese from the State of Veracruz, Mexico. On fresh and mature goat cheeses the quantified elements were: heavy (aluminum, arsenic, cadmium, lead), major (calcium, potassium, sodium, magnesium), essential (cobalt, chromium, copper, iron, manganese, selenium, zinc), and others (nickel and strontium). The database using variance analyses and discriminant function analysis was analyzed. Differences (P < 0.05) were found in the contents of elements between fresh and mature cheeses. The content of major, essential and other elements were similar to the results from other investigations. The concentration of arsenic and lead surpassed the limits accepted by international and Mexican standards. Nine elements helped to determine the geographic origin of the goat cheeses.

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Food safety challenges associated with traditional foods of Turkey

Cited by 25 publications

References 45 publications

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

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