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    Determination of aflatoxin M1 levels in Turkish white, kashar and tulum cheeses
    (Wfl Publ, 2010) Hampikyan, Hamparsun; Bingol, E. Baris; Cetin, Omer; Colak, Hilal
    Aflatoxins are a group of highly toxic secondary metabolic products of some Aspergillus spp. Aflatoxin M1 (AFM1) is the hydroxylated metabolite of aflatoxin B1 and may be found in milk and dairy products such as cheese. This study was conducted to determine the AFM1 levels in Turkish white, kashar and tulum cheeses. For this purpose, 80 cheese samples were randomly obtained from markets and bazaars in Istanbul and analyzed for AFM1 by ELISA. While 39 of 80 cheese samples (48.7%) were negative for AFM1, 18 white cheese, 12 kashar cheese and 11 tulum cheese samples, in total 41 samples (51.3%) were found to be contaminated with AFM1 in the range of 0.052-2.52 mu g/kg. The mean AFM1 values of examined white, kashar and tulum cheese samples were detected as 0.42, 0.25 and 0.38 mu g/kg, respectively.
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    The evaluation of microbiological profile of some spices used in Turkish meat industry
    (Wfl Publ, 2009) Hampikyan, Hamparsun; Bingol, E. Baris; Colak, Hilal; Aydin, Ali
    Beside meat products, spices are used in preparation of various foods for seasoning, flavouring and imparting aroma in all over the world. Because of the warm and humid climate, poor collection conditions, unpretentious production process and extended drying times, spices are exposed to a wide range of microbial contamination. In addition, spices can be contaminated through dust and waste water in unpackaged spices which are sold in markets and bazaars. Our study is a comprehensive research that aimed to determine the microbiological quality of spices used in meat industry and it was conducted with a large number of samples sold in Istanbul, Turkey. A total of 420 samples of 7 different kinds of spices (black pepper, red pepper, white pepper, cumin, coriander, allspice and ginger) were collected from markets and bazaars. The counts of total mesophilic aerobic bacteria, yeasts, moulds, S. aureus, E. coli, sulphite-reducing anaerobic bacteria, B. cereus and the presence of Salmonella spp. were analyzed. The results were evaluated according to Turkish Food Codex. The results of this paper demonstrate that spices may contain pathogenic bacteria which are potential health threat to consumers. Use of sterilised spices in meat industry will be useful to minimise the hygiene and health risks.