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    Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources
    (MDPI, 2024) Akkaya, Esra; Colak, Hilal; Hampikyan, Hamparsun; Sancar, Burcu Cakmak; Akhan, Meryem; Engin, Ayse Seray; Cetin, Omer
    Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided.
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    Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product
    (MDPI, 2025) Akkaya, Esra; Akhan, Meryem; Sancar, Burcu Cakmak; Hampikyan, Hamparsun; Engin, Ayse Seray; Cetin, Omer; Bingol, Enver Baris
    The aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly collected from retail stores, markets, and bazaars in different regions of T & uuml;rkiye and analyzed by means of LC-MS/MS for the occurrence of OTA. According to the results, OTA was detected in 36 of 150 (24%) industrially produced tarhana samples, with a concentration range of 0.12-2.34 mu g/kg, while 118 of 200 (59%) homemade tarhana samples contained OTA, with the range from 0.16 to 4.15 mu g/kg. Only 8 of 350 (4%) homemade tarhana samples were found to be above the maximum permissible limit (3.0 mu g/kg) for OTA. The mold contamination was found to be higher in homemade tarhana (3.756 log CFU/g) than in the industrially produced samples (2.742 log CFU/g). The estimated weekly intake values of OTA with tarhana consumption were well below the provisional tolerable weekly intake values for both industrially produced and homemade tarhana samples, even when consumed every day of the week, indicating that dietary intake of OTA through tarhana consumption does not pose a health risk. In conclusion, optimizing the fermentation and drying conditions applied during tarhana production and ensuring proper hygiene conditions can help to reduce the risk of OTA contamination. Moreover, monitoring and testing the OTA levels in tarhana on a regular basis can also ensure the food safety of this product.