Determination of Aflatoxin M1 and Ochratoxin A in Raw, Pasteurized and UHT Milk in Turkey

Background: Mycotoxins produced by yeast and fungi have toxic effects on human and animal health. Aflatoxin B1 (AFB1) is the most toxic hepatocarcinogen to mammals. Aflatoxin M1 (AFM1), which has been found in milk and dairy products, is the hydroxylated metabolite of AFB1. Aflatoxin M1 is formed by the cytochrome P450 enzyme in the liver. Ochratoxin A (OTA) is synthesized by Aspergillus and Penicillium species. Ochratoxin A is known to cause teratogenic, immunotoxic, nephrotoxic and carcinogenic effects. Due to the potential harmful effects on human and animal health, OTA has also been receiving increased attention globally; however, there is limited information on the presence of OTA in milk and dairy products. The aim of this study was to determine how mycotoxins impact the hygienic quality of raw and heat-processed milk.Materials, Methods & Results: In this study, a total of 105 milk samples were analyzed (35 raw, 35 pasteurized and 35 UHT) to identify AFM1 and OTA in raw, pasteurized and ultra-high temperature processing (UHT) milk. The levels of AFM1 were detected by using the enzyme-linked immunosorbent assay (ELISA). The milk samples were centrifugedin order to remove the fat content from the milk. After centrifugation, the upper cream layer was withdrawn with a pipette. The non-fat liquid portion was placed in wells at 100 μL for analysis. The concentration of AFM1 in the milk samples was analyzed by AFM1 test kit.The milk samples with AFM1 levels greater than 50 ng/L were confirmed by using High-Performance Liquid Chromatography (HPLC). An Ochratoxin A Serum / Milk ELISA test kit was used for the analyses of OTA. The analyses were made according to the manufacturer’s instructions, and samples were analyzed in duplicate. The absorbance value of milk samples was obtained from the ELISA plate reader at 450 nm. The mean value of AFM1 was found to be 19.54 ng/L in the milk samples. According to the European Commission (EC), the maximum limit for AFM1 in milk is 50 ng/L. In our study, eight (7.61%) of the 105 samples exceeded this limit. The mean value of OTA was found to be 119 ng/L in the milk samples. The relationship between milk type and levels of AFM1 was found to be significant at (P 0.05).Discussion: Milk is a great protein source especially for children in the age of growth.  Yeasts such as Fusarium, Aspergillus and Penicillium produce mycotoxins that cause food, feed contamination. Owing to carcinogenic, mutagenic and teratogenic effects of AFM1, presence of AFM1 in milk samples may adversely affect human health. The presence of AFM1 in different contamination levels can be observed in milk and milk products. Factors such as ration type, climate conditions, feed storage conditions, feeding regime and health status of dairy animals may be effective in the occurrence of these contamination. It is necessary to establish legal limits by conducting effective research on the existence of OTA in animal-derived products. The existence of mycotoxins in milk and dairy products can be reduced by preventing the contamination of feed materials with yeast and molds used in the feeding of dairy cows. Milk is one of the most important protein source for the human, effective hygienic controls should be applied to prevent microbiological and chemical hazards. Our data suggest that heat-treated milk may also be dangerous to human health, mycotoxins contamination should be controled with monitoring programs routinely in milk and feed materials for food safety. Determination of Aflatoxin M1 and Ochratoxin A in Raw, Pasteurized and UHT Milk in Turke

Çiğ sütte stafilokokal enterotoksinler ve enterotoksijenik staphylococcus aureus varlığının belirlenmesine yönelik bir tarama çalışması

Staphylococcus aureus is one of the most important cause of foodborne intoxications in human beings. Staphylococcal enterotoxins (SEs) may lead to outbreaks because of taking food such as milk and dairy products. The aims of this study were to analyze the presence of staphylococcal enterotoxins and enterotoxigenic properties of the S. aureus isolates in 120 raw milk samples. One hundred and twenty raw milk samples were analyzed to detect SEs using the enzim-linked immunosorbent assay (ELISA) method. Staphylococcal entertoxin genes (sea, seb, sec, sed, see) were analysed by polymerase chain reaction (PCR). In the current study, SEs were found 2 of 120 bulk tank milk samples. Totally 18 (38.3%) of 69 isolates were confirmed by PCR targeting nuc and coa genes in S. aureus. SEs genes were detected as 3 (16.6 %) of 18 S. aureus isolates. Staphylococcal enterotoxins in foods like milk and dairy products are the potential public health hazards. Surveillance programs and effective monitoring systems are required for controlling staphylococcal enterotoxins in raw milk.Staphylococcus aureus, insanlarda gıda kaynaklı zehirlenmelerin başlıca nedenidir. Stafilokokal enterotoksinler (SE'ler) ile kontamine süt ve süt ürünleri tüketimi salgınlara neden olabilmektedir. Bu çalışmanın amacı, 120 çiğ süt örneğinde S. aureus izolatlarının stafilokokal enterotoksinlerin ve enterotoksijenik özelliklerinin analiz edilmesidir. SE'leri saptamak için enzim bağlantılı immünosorban testi (ELISA) yöntemi kullanılarak yüz yirmi çiğ süt örneği analiz edildi. Polimeraz zincir reaksiyonu (PCR) ile stafilokokkal entertoksin genleri (sea, seb, sec, sed, see) araştırıldı. Bu çalışmada, toplama tanklarından alınan 120 çiğ süt örneğinden 2’sinde SE tespit edilmiştir. Toplam 69 S. aureus izolatının 18'i (% 38.3) nuc ve coa genleri PCR yöntemi ile doğrulanmıştır. SE genleri, 18 S. aureus izolatının 3’ünde (%16,6) bulunmuştur. Süt ve süt ürünlerinde bulunan stafilokokal enterotoksinler halk sağlığı açısından potansiyel tehlikedir. Çiğ sütteki stafilokokal enterotoksinlerin kontrolü için sürveyans programları ve etkili izleme sistemleri gereklidir

Detection of ochratoxin a in bulk tank milk

Okratoksin A (OTA), Aspergillus ve Penicillium türü mantarlar tarafından sentezlenen ve tahıl, kahve çekirdeği, fındık, kakao, bakliyat, bira, şarap, baharat ve kuru üzümde bulunabilen bir mikotoksindir. İnsanlarda ve hayvanlarda, OTA özellikle nefrotoksik, hepatotoksik, nörotoksik, embriyotoksik, immunotoksik, teratojenik ve karsinojenik etkiler gösterir. Okratoksin A kısmen kararlı bir moleküldür ve gıdalara uygulanan işlemlerden sonra bile değişmeden kalabilir. Bu çalışmada; Burdur bölgesinde bulunan süt toplama tanklarında (n:40) OTA varlığının belirlenmesi amaçlandı. Örneklerde OTA varlığı ELISA kullanılarak analiz edildi. Analizler üreticinin talimatlarına göre yapıldı. Süt toplama tanklarından alınan 40 inek süt örneğinde (2-270 ng/l aralığında) OTA bulundu. Bu çalışmanın sonuçları, inek sütünün insan beslenmesinde potansiyel bir OTA kaynağı olarak görülmesi gerektiğini göstermektedir. OTA varlığını süt ürünlerinde daha yoğun bir şekilde incelenmesi ve gerekli mevzuat çalışmaları yapılarak maksimum limit değerlerinin belirlenmesi önerilmektedir.Ochratoxin A (OTA) produced by several Aspergillus and Penicillium species is a mycotoxin that contaminates different foods and feedstuffs, including cereals, coffee beans, nuts, cocoa, pulses, beer, wine, spices, dried vine fruits, meat, milk. In humans and animals, OTA has been observed to be particularly nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, embryotoxic, carcinogenic and teratogenic. Ochratoxin A is a stable molecule and can remain unchanged even after the processes applied. In this study, it was aimed to determine the presence of ochratoxin A in milk samples (n:40) collected from bulk tank milks in Burdur province of Turkey. The presence of OTA in the samples was analyzed by using ELISA. The analyzes were performed according to the manufacturer's instructions. As a result, Ochratoxin A was found in 40 cow’s milk samples (range 2-270 ng/l) collected from bulk milk tanks. The results of this study show that cow’s milk should be considered as a potential OTA source in the human diet. It is proposed to examine the presence of OTA more intensively in dairy products and to determine their maximum limit values by conducting necessary studies

Çeşitli Gıdalarda Okratoksin A Varlığı

Okratoksin A (OTA) Aspergillus ve Penicillium türleri tarafından sentezlenen nefrotoksik etkili bir toksindir. OTA ayrıca insanlarda immunotoksik, teratojenik ve karsinojenik etkileri nedeniyle kansere neden maddeler arasında yer almaktadır. Tahıl, kahve çekirdeği, fındık, kakao, bakliyat, bira, şarap, baharat ve kuru üzümde bulunabilen bir mikotoksindir. OTA kısmen kararlı bir moleküldür ve gıdalara uygulanan işlemlerden sonra bile değişmeden kalabilir. Bu nedenle hayvansal gıdalarda OTA varlığına yönelik çalışmalar yapılması önerilmektedir

Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics

The functional properties of fermented foods have a significant impact on human health. Kombucha tea is a functional food that provides numerous prophylactic and therapeutic benefits. This study investigated the effects of adding 0.5%, 1%, 1.5%, and 2% propolis to kombucha tea on the microbiological, physicochemical, and sensory characteristics during the 10th and 14th day incubation periods. The study concluded that adding propolis to Kombucha tea improved acidity, color, and total phenolic substance content (p 0.05). As a result of yeast and mold analysis, no growth was detected on the 10th day of incubation, while the lowest yeast count was 4.08 log CFU/ml, and the highest was 5.46 log CFU/ml on the 14th day of incubation. The amount of propolis added to Kombucha tea was demonstrated to have a statistically significant effect on Labtobacillus spp., total aerobic mesophilic bacteria, and acetic acid bacteria (p < 0.05). Streptococcaceae species could not be detected in Kombucha tea. The panelists rated the most propolis-rich kombucha tea as being particularly enjoyable. As a result, physicochemical and microbiological analyses have shown that Kombucha tea can be fermented with propolis. Novel studies on the consumption of kombucha tea in combination with bee products should be performed

Detection of Pathogen Candida spp. Isolated from Butter

Yeasts may affect food safety and quality causing spoilage in foods. Also, yeasts can be used as starter culture in the production of traditional and industrial products. Candida species are important for hospital infections which have been able to infect to humans via food in recent years. The aim of this study was to evaluate the incidence of pathogen Candida spp. in butter. In this study, 100 butter samples were analyzed from public bazaars. Candida spp. was detected 10 % of butter samples. C. albicans, C. albicans and C. krusei, C. tropicalis, C. krusei were isolated 4%, 3%, 2%, 1% from Candida spp. positive butter samples, respectively. According to this data, presence of pathogen Candida spp. in butter samples can cause significant problems in public health. In order to ensure food safety, it is necessary to determine the rate of yeast and mold and the detection of pathogen yeasts in microbiological analyses

Survey of ochratoxin a in coffee, dried grapes and grape pekmez samples in Burdur, Turkey

The aim of this study was to investigate the occurrence and levels of ochratoxin A (OTA) in coffee (roasted and instant), dried grapes and grape pekmez samples consumed in Burdur city markets. During 2015, a total of 86 samples including 43 coffee (30 instant coffee and 13 roasted coffee), 17 dried grapes and 26 grape pekmez were randomly collected from different markets of Burdur. The occurrence and contamination levels of OTA in the samples were investigated by the competitive enzyme-linked immunoabsorbent assay (ELISA) method. OTA was detected in 24 (55 %) coffee samples (13 roasted coffee and 11 instant coffee samples) and in 1 (3 %) grape pekmez samples. The range OTA levels were 8.34 and 22.54 µg/kg in coffee samples and 20.48 µg/kg in one grape pekmez sample, respectively. The highest recorded OTA concentration was 22.54 µg/kg in instant coffee. Furthermore, 13 roasted coffee, 11 instant coffee and 1 grape pekmez samples were contaminated at levels above the Turkish legal limits of 5 µg/kg,10 µg/kg and 2 µg/kg, respectively. In contrast, OTA was not detected in all dried grape samples. It is concluded that the occurrence of OTA, coffee samples, in particular may be considered as a possible hazard for public health

Ethanolic extract of Turkish bee pollen and propolis: phenolic composition, antiradical, antiproliferative and antibacterial activities

AbstractBee pollen and propolis are considered as health-promoting foods with many therapeutic (antibacterial, antifungal and antioxidant) activities. This study analyzed the phenolic profile and the antioxidant properties of Turkish bee pollen and propolis ethanolic extracts and assayed their antiproliferative effect on myeloma cells and in vitro antibacterial activity against Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. The antibacterial activity assays included agar well diffusion and microdilution methods. The phenolic profile and several aromatic compounds of the extracts were determined by high-performance liquid chromatography with diode-array detection (HPLC-DAD). The antiproliferative activity on myeloma cells was determined by MTT test. The propolis extract had higher total phenolic content (TPC), free-radical scavenging activity (DPPH) and half-maximal inhibitory concentration (IC50) than the pollen ethanolic extract. Benzoic and cinnamic acid were the most abundant aromatic substances in the pollen and propolis extracts, respectively. The IC50 values of pollen and propolis extracts on myeloma cells were 1.49% and 2.88%, respectively. The propolis extract was active against S. aureus and E. coli, but not P. aeruginosa. The pollen extract presented no detectable inhibition zone against the three bacterial strains. The minimum inhibitory concentration (MIC) of both extracts for S. aureus and E. coli was 0.63% (w/v). The minimum bactericidal concentration (MBC) of the propolis extract was 1.25% for S. aureus and E. coli. MIC could not be determined for the pollen extract in the tested bacteria. The pollen and propolis extracts did not exert antimicrobial activity against P. aeruginosa up to 2.5% concentration