Kars İlinde Satışa Sunulan Dondurmalarda Aflatoksin M1 Varlığının Belirlenmesi

Sezer, Çiğdem; Aksoy, Aksem; Vatansever, Leyla; Bilge, Nebahat

doi:10.16988/iuvfd.19317

Cited by 3 publications

(3 citation statements)

References 11 publications

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“…Mean pH of sucuk was found by Kızılkaya et al (2023) to be below 5.4. However, in another research, the mean pH of sucuk was 6.18 (min: 4.94, max: 6.97) while heat-treated sucuk was 6.74 (min: 6.4, max: 6.92) (Sezer et al, 2013). Vural (1998) detected a pH range of 5.16 to 5.55 for semi-dry fermented sausage.…”

Section: Physicochemical Resultsmentioning

confidence: 86%

“…Heattreated sucuk is permitted to have a greater moisture/protein ratio (3.6) and a higher pH (up to 5.6) value (Anonymous, 2019). Many studies have been carried out on the quality attributes of sausage samples obtained from market (Yücel and Karaca, 1993;Sancak et al, 1996;Atasever et al, 1998;Çon et al, 2002;Kaban and Kaya, 2008;Sezer et al, 2013;Büyükünal et al, 2016;Kızılkaya et al, 2023). On the other hand, there are little information on quality attributes of heat-treated sucuk obtained from the market (Sezer et al, 2013;Kaban et al, 2022b).…”

Section: Introductionmentioning

confidence: 99%

“…Many studies have been carried out on the quality attributes of sausage samples obtained from market (Yücel and Karaca, 1993;Sancak et al, 1996;Atasever et al, 1998;Çon et al, 2002;Kaban and Kaya, 2008;Sezer et al, 2013;Büyükünal et al, 2016;Kızılkaya et al, 2023). On the other hand, there are little information on quality attributes of heat-treated sucuk obtained from the market (Sezer et al, 2013;Kaban et al, 2022b). No research investigating the variations in quality traits between the same brand's sucuk and heat-treated sucuk based on different production durations has been also found in the literature.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

Yılmaz Oral,

Sallan

2023

Turkish JAF Sci.Tech.

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The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated sucuk samples were taken from 10 different brands with different batch numbers. According to analysis results, all samples, with the exception of some heat-treated sucuk samples from one brand, provided pH values that were within the permitted limit of regulation. For sucuk, mean aw value of only one brand was below 0.90, while aw values for heat-treated sucuk were in the range of 0.928 to 0.957. All samples had residual nitrite levels less than 15 mg/kg (in the range of 7.84-14.80 mg/kg). Yeast-mould and Enterobacteriaceae numbers were often below <2 log cfu/g. The number of Staphylococcus and Micrococcus showed a wide variation in both products which was <2 - 5.96 log cfu/g for sucuk and <2 - 7.85 log cfu/g for heat-treated sucuk. Lactic acid bacteria counts varied between 2-<4.0 log cfu/g in 40% of heat-treated sucuk samples. In sucuk, the number of lactic acid bacteria was <6 log cfu/g in 23.33% of the samples, and 6-<8 log cfu/g in 50% of the samples.

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Section: Physicochemical Resultsmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

Yılmaz Oral,

Sallan

2023

Turkish JAF Sci.Tech.

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A 20-Year Data Review on the Occurrence of Aflatoxin M1 in Milk and Dairy Products in Mediterranean Countries—Current Situation and Exposure Risks

Malissiova,

Tsinopoulou,

Gerovasileiou

et al. 2024

Dairy

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Aflatoxin M1 (AFM1) is a major carcinogenic compound found in milk and dairy products, posing a constant risk to consumers in the Mediterranean region. This study systematically reviewed AFM1 presence in these products in Mediterranean countries over a period of 20 years and estimated the relevant nutritional exposure for consumers. Using data from three databases, 596 articles were retrieved with 123 meeting the inclusion criteria. The frequency of AFM1 occurrence was 40% regardless of milk type, with non-cow milk showing an increasing trend. Moreover, the Estimated Daily Intake of AFM1 from milk and dairy product consumption and the associated Hazard Index were determined. Notably, Southeastern Mediterranean countries presented higher contamination levels, leading to elevated Estimated Daily Intake and Hhazard Index values. Thermally processed milk showed high contamination levels, and among dairy products, cheeses were the most contaminated. This review highlights AFM1 as a persistent hazard in the dairy sector, underscoring the need for effective interventions throughout the milk production stages.

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Açık ve Ambalajlı Dondurmalarda Aflatoksin M1 Varlığının Araştırılması

BİNİŞ,

DEMİR

2023

Cumhuriyet Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi

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Bu çalışmada, ambalajlı ve açık olarak satışa sunulan dondurmalarda Aflatoksin M1 (AFM1) varlığının araştırılması, yasal düzenlemeler dikkate alınarak halk sağlığı yönünden tehlike oluşturup oluşturmadığının belirlenmesi amaçlanmıştır. Çalışmada, 30 adet farklı markalardan oluşan meyveli, sade ve çikolatalı dondurma, 30 adette farklı satış noktalarından olmak üzere açık olarak satışa sunulan (meyveli, sade ve çikolatalı dondurma) toplam 60 adet dondurma örneği toplanarak ELISA yöntemi ile analizleri yapılmıştır. Çalışmanın sonuçlarında tüm dondurma örneklerinde değişen konsantrasyonlarda AFM1 tespit edilmiştir. Ambalajlı dondurmalarda ortalama AFM1 düzeyi 0.045±0.019 μg/kg, açık olarak satışa sunulan dondurma örneklerinde ise AFM1 konsantrasyonu 0.030±0.006 μg/kg olarak ölçülmüştür. Analiz edilen tüm örnekler içesinden 10 örnek (%17) Türk Gıda Kodeksi’nin izin verdiği yasal sınırı (0.05 μg/kg) aştığı tespit edilmiştir. Yasal sınırı aşan örneklerin tamamı ambalajlı olup, içerik olarak meyveli grupta (0.077±0.016 μg/kg) yer almıştır. Açık olarak satışa sunulan örnekler içerisinde yasal sınırı geçen örnek tespit edilmemiş, ancak bu sınıra yakın 14 örneğin AFM1 ile kontamine olduğu saptanmıştır. Sonuç olarak AFM1’e maruz kalma potansiyelinin ambalajlı olarak satılan dondurma örneklerinde daha fazla olduğu belirlenmiştir. Halk sağlığını tehdit eden kanserojen AFM1 riskinin en aza indirilmesi için, dondurmanın ham madde seçimi başta olmak üzere, üretimden depolanmaya kadar ki tüm proses aşamalarında, gerekli hijyen koşullarına uyulmalı ve düzenli denetim ve kontroller yapılmalıdır. Bu riski en aza indirmek için gerekli yeni stratejiler geliştirilmelidir. İyi tarım uygulamaları ile alınacak önlemler oluşabilecek problemleri kontrol edebilecektir

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Kars İlinde Satışa Sunulan Dondurmalarda Aflatoksin M1 Varlığının Belirlenmesi

Cited by 3 publications

References 11 publications

Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

A 20-Year Data Review on the Occurrence of Aflatoxin M1 in Milk and Dairy Products in Mediterranean Countries—Current Situation and Exposure Risks

Açık ve Ambalajlı Dondurmalarda Aflatoksin M1 Varlığının Araştırılması

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