Kontaminacija pasteriziranog mlijeka aflatoksinom M1.

Aflatoxin M1 (AFM1) in milk and milk products is considered to pose certain hygienic risks for human health. These metabolites are not destroyed during the pasteurization and heating process. In this study, the contamination level of AFM1 in pasteurised milk that all age groups, including children, consume worldwide is defined. A total of 85 pasteurised milk samples were analysed for AFM1 with the ELISA technique. Seventy-five samples (88.23%) were found to be contaminated with AFM1, and 48 samples (64%) exceeded the legal level of AFM1 in milk according to the Turkish Food Codex and Codex Alimentarius limit (50 ng/kg-l). Serious risks for public health exist from milk consumption. Thus, milk and milk products have to be controlled periodically for AFM1 contamination. Also, dairy cow feeds should be stored in such a way that they do not become contaminated.Aflatoksin M1 (AFM1) u mlijeku i mliječnim proizvodima predstavlja rizik za ljudsko zdravlje. Takvi metaboliti ne mogu se uništiti pasterizacijom ni zagrijavanjem. U ovom istraživanju određivana je kontaminaci-jska razina AFM1 u pasteriziranom mlijeku kojeg uzimaju sve dobne skupine diljem svijeta, uključujući i djecu. Ukupno je pretraženo 85 uzoraka pasteriziranog mlijeka na AFM1 imunoenzimnim testom. Ustanovljeno je da je 75 uzoraka (88,23%) bilo kontaminirano M1 aflatoksinom, a 48 uzoraka (64%) premašilo je dozvoljenu razinu AFM1 u mlijeku po Turskom kodeksu o hrani i Kodeksu alimentarius-u (59 ng/kg-l). Uzimanjem kontaminiranog mlijeka javlja se ozbiljan rizik za javno zdravstvo. Stoga mlijeko i mliječne proizvode treba povremeno kontrolirati na prisutnost AFM1. Također treba voditi računa da se ne kontaminira hrana za mliječne krave

Migration of phthalates from plastic packages into dairy products

In this study, it was aimed to determine the possible migration from the packaging material by determining the phthalates during the storage period in dairy products. For this purpose, selected phthalate esters were determined by LC-MS Q-TOF from the dairy product samples taken on different times of storage, following the raw milk stage and packaged with plastic. Accordingly, only DEHP was detected from phthalate esters in all samples. In white cheeses, DEHP values was 226 μg/kg in glass packaging and 244 μg/kg in plastic packaging on the 1st day, it increased to 259 μg/kg in glass packaging and 420 μg/kg in plastic packaging in the 9th month. Likewise, the DEHP values of Kashar cheese, which were 236 μg/kg and 262 μg/kg in glass and plastic packaging samples on the 1st day, reached 241 μg/kg and 346 μg/kg, respectively, in the 9th month. In yogurt samples, on the 1st day, there was 253 μg/kg DEHP in the glass package and 255 μg/kg in the plastic package, while on the 30th day, 262 μg/kg in the glass package and 288 μg/ kg in the plastic package. Although the determined values are below the legal limits, in case of high phthalate in the packaging material, the potential risk that may occur in foods has been revealed

Effects of storage temperature on HMF and diastase activity of strained honeys

WOS: 000412202400007This research intends to reveal the effects of different storage temperatures on the HMF amounts and diastase activities of strained flower honey and honeydew honey samples produced by different companies in Turkey. In this context, the initial HMF values and diastase activities of the strained flower honey and honeydew honey samples belonging to five different companies, collected at the date of filling, were examined with defined quality criteria (moisture, sugar, pH, acidity, electrical conductivity and ash). Samples were stored at certain temperatures (10 +/- 2 degrees C, 22 +/- 2 degrees C, 35 +/- 2 degrees C), and were analyzed at the end of each of the three-month periods (3rd, 6th, 9th and 12th months) regarding HMF and diastase activity. According to the results, average HMF values of the flower honey and honeydew honey samples stored at 10 +/- 2 degrees C and 22 +/- 2 degrees C for one year did not exceed 40 mg/kg, which is given as the limit HMF value in the Turkish Food Codex (TFC) Directive on honey, while it rapidly increased in the samples stored at 35 +/- 2 degrees C, and was determined to be over 40 mg/kg as of 6th month onwards. In addition, average diastase activities of the samples at 10 +/- 2 degrees C and 22 +/- 2 degrees C did not drop below the limit value of 8 in TFC, though it was determined to be below 8 as of 6th month onwards, for the flower honey stored at 35 +/- 2 degrees C. To conclude, decrease in diastase activity shortens the shelf lives set by the firms. By providing proper production and storage conditions, all quality criteria should be ensured to remain consistent with the TFC Directive on honey.Ankara University Research FundAnkara University [10B3338011]; Ankara UniversityAnkara UniversityThis study was supported by Ankara University Research Fund (Project No: 10B3338011). The authors would like to thank Ankara University for their support

Cyanobacteria and cyanotoxins

Öz: Tatlı su kaynakları açısından son dere- ce zengin olan ülkemizde su kirliliğinin artışı siyanobakteriyel toksinlerin yaratacağı riskle- rin önemli bir işareti olmaktadır. Plansız yer- leşim ve sanayi atıklarının hemen hemen hiç işlem görmeden iç sulara deşarj edilmesi bu durumun en önemli nedeni olup birçok göl, baraj gölü ve akarsuda su kalitesinin bozul- masına ve siyanobakteriyel kümelerin oluşu- muna ortam hazırlamaktadır. Yüzey sularında ötrofikasyonla birlikte aşırı alg artışı, suların kullanımını sınırlamakta, toksik türlerin bir araya gelmesiyle dünyadaki su kaynakları ve kıyı sularında insan sağlığı için büyük bir teh- like oluşmaktadır. İçerdikleri fotosentetik pigmentler nedeniy-le mavi yeşil algler olarak adlandırılan siyano- bakterilerin karasal ve kıyı sularında bulunan en az 46 türü omurgalılarda toksik etki oluş- turmaktadır. Bu toksinler etkileri açısından; hepatotoksin, nörotoksin ve sitotoksinler ola- rak sınıflandırılmakta olup, kimyasal olarak da siklik peptitler (hepatotoksik, mikrosistin ve nodularin), alkaloidler (nörotoksik, anatok- sin ve saksitoksin) ve LPS (Lipopolisakarit) endotoksinler olarak üç ayrı grupta incelen- mektedirler. Bu derlemede, siyanobakterilerin toksinleri ve yapıları, etki mekanizmaları, sağ- lık üzerine etkileri, siyanotoksin içeren suların arıtılması ve içme sularında buna ilişkin yapı- lan düzenlemeler konusunda derlenen bilgiler sunulacaktır.Abstract: Even though we are rich in fresh water resources, the increase in water pollu- tion is a sign of a significant increase in the risks created by cyanobacterial toxins. Unp- lanned urban settlements and industrial waste discharge are the most important reasons for this situation and this also prepares the ground for the water quality degradation at many la- kes, dam lakes and rivers and the formation of cyanonabacterial clusters. Eutrophication in surface waters with excessive algae growth, restricts the usage of water, and with the com- bination of toxic species in coastal waters hu- man health is put in great danger. Because of the fact that blue-green al- gae cyanobactacretrias contain photosynthetic pigments, they have toxic effects on at least 46 types of vertebrates that live in interrestri- aland coastal waters. Based on their effects, these toxins are classified as hepatotoxin, neu- rotoxin and sitotoxins, and chemically they are analyzed in three separate groups: cyclic peptides (hepatotoxic, microcystins and no- dular), alkaloids (neurotoxic, anatoxin and saksitoxin) and LPS. In this paper, cyanobac- teria toxins and their structures, effect mecha- nisms, their effects on health, water treatment containing cyanotoxin and arrangements on drinking water will be discussed

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

The present study is designed to determine alone and combined effects of lactic acid (LA) and hot water (HW) treatments. Hot water and different concentrations of lactic acid were evaluated for their reduction effects on Salmonella Typhimurium and Listeria monocytogenes on contaminated beef during refrigerated storage at 4 degrees C. The reductions were 0.05-1.19 and 0.09-1.14 log for S. Typhimurium and L. monocytogenes on day 0 respectively, while it was 0.43-1.78 and 1.69-3.84 log respectively on day 5 of storage. Results of this study suggest that LA and HW treatments can be used to reduce S. Typhimurium and L. monocytogenes which provide an additional measure of safety in production line. (c) 2005 Elsevier Ltd. All rights reserved