Study on toxigenic mycoflora and potential mitigation effect of Christmas Melon (Laganaria Breviflorus) extract in unpolished rice sold in Abeokuta Ogun state of Nigeria was carried out. Unpolished rice gotten from markets in Abeokuta were aseptically transported to the laboratory, serial dilution to reduce the fungal load was carried out and were plated on Potato Dextrose Agar (PDA) and Methyl Red Dessicated Coconut Agar (MRDCA) respectively. Microscopy, macroscopy, toxigenicity test and inhibition studies with the peeled and unpeeled fruit of Laganaria breviflorus fermented for seven days was carried out. Results reveal the predominance of Aspergillus as the major genera, specifically, A. niger, A.flavus, A. parasiticus, A. fumigatus, A. terreus, A. nidulans. Other fungi genera isolated include Penicillium, F`usarium, Mucor, Alternaria and Rhizopus . Of the 11 fungi genera isolated, 9 were toxigenic of which the zones of inhibition of unpeeled whole fruit extract of Laganaria breviflorus range from (3 - 28mm) where A. nidulans shows the highest susceptibility to the whole fruit extract of Laganaria breviflorus while the zone of inhibition of peeled fruit extract of Laganaria breviflorus ranges from (3 - 22mm) where A. parasiticus, Fusarium specie and P.chrysogenum showed the highest susceptibility . As the day progresses the zone of inhibition becomes wider. Unpeeled LB extract exhibited more zones of inhibition than the peeled LB extract. Laganaria breviflorus fruit extracts in the study demonstrates a potential in reducing toxigenic fungi, consequently a means to reducing mycotoxins in staple foods in Nigeria.

Food fraudulent activities have become a serious issue over the world recently. Seafood products have trading and profitable potential in Turkey owing to the abundance of fisheries and other species. While morphological features are commonly used for species identification in raw seafood products, this identification does not meet the correct classification in cryptic species and processed seafood products. Molecular techniques have been utilized for species authentication in processed seafood items successfully. In this study, the effect of different processing techniques on the DNA quality and DNA degradation isolated from raw and processed anchovy was investigated. Anchovy is one of the important species in both fisheries activities and processing and consumption in Turkey. For this aim, DNA was isolated from processed anchovy groups and un-processed anchovy groups as control by the same extraction methods and the quality of DNA was compared among the groups. The most common processing techniques, frying, baking, smoking, roasting, baking and grilling were applied to anchovy. The results revealed that not only different thermal processing but also treatment with acid and salt cause DNA degradation and quality loss of DNA parameters which are essential for authentication of species and traceability for public health.

In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determined in the samples of corn oil taken from consecutive stages of chemically refining. Also, the content of elements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductively-coupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fatty acidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12, 10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between 30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages. While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, very low amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected in bleached corn oil. The total trans fatty acid content little more increased in the last stage of the chemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It was clearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantly at the end of the chemically refining process. Although Cd, Co and Zn elements were determined in crude corn oil, these elements were not detected in the refined corn oil. The results obtained showed that the chemically refining process effected some of the quality properties of corn oil and especially the changes in the element contents.

Gelatin origin determination has been a crucial issue with respect to religion and health concerns. It is necessary to analyze the origin of gelatin with reliable methods to ensure not only consumer choices but also safety and legal requirements such as labeling. There are many analytical methods developed for detection and/or quantification of gelatin from different sources including bovine, porcine and piscine. These analytical methods can be divided into physicochemical, chromatographic, immunochemical, spectroscopic and molecular methods. Moreover, computational methods have been used in some cases consecutively to ensure sensitivity of the analytical methods. Every method has different advantages and limitations due to their own principles, applied food matrix and process conditions of material. The present review intends to give insight into novel analytical methods and perspectives that have been developed to differentiate porcine, bovine and piscine gelatins and to establish their authenticity. Almost every method can be succeeded in origin determination; however, it is a matter of sensitivity in that some researches fail to ensure sufficient differentiation.

The key objective of this research review is to elucidate the mechanisms for applying a food safety scheme based on the Hazard Analysis and Critical Control Points (HACCP) system and to identify the difficulties and benefits of this technique (HACCP) in Algeria. Characterization of food processing companies around the capital of Algeria was carried out on the basis of questionnaires and direct interviews with the manager in charge of these companies. Forty-six agri-food firms working in the Algiers region and operating in the field for more than 15 years (80.5%) with Joint Stock company (JSC) status (23.9%), Limited Liability Company (LLC) (63%) and multinational companies (26.1%). The establishment of a transparent and effective framework for food safety controls will enable compliance with customer requirements, improved product quality and a stronger commitment to food safety managers. This is favorably correlated with the age as well as the level of education of the managers of the different surveyed companies. The survey conducted in the Algerian region showed that the key barriers to the introduction of the food safety management system (FSMS) in general are inadequate knowledge and competence of the HACCP and a long time to be developed FSMS, a lack of expertise and technical support and a lack of specialized expertise, intelligence and technological assistance to help the small and medium-sized enterprises (SME). The findings of the survey also revealed that the key reason for the introduction of the FSMS is to strengthen product protection, recognize the strengths and shortcomings of the business, enhance relationships with suppliers and enhance government and consumer confidence.

Biyoteknolojik yöntemlerle canlıların gen dizilimlerinin değiştirilip, mevcut özelliklerinin geliştirilmesi ve/veya yeni özellikler kazandırılması ile elde edilen organizmalara genetiği değiştirilmiş organizma (GDO) denilmektedir. Bebeklerin yaşamlarının ilk ayları boyunca tükettikleri bebek sütleri ve bebek devam sütleri de türevlerine göre soya, mısır, pirinç gibi ürünleri içerebilmektedir. Dünya’da yoğun olarak genetiği değiştirilmiş organizma sınıfında üretilen bu bileşenleri içeren bebek formüllerinde de GDO taraması yapılması gerektiği düşünülmüştür. Bu çalışmada, 2011 yılında Türkiye’de piyasaya sürülen bebek sütlerinde ve bebek devam sütlerinde, kül, % rutubet, toplam yağ, karbonhidrat, protein analizleri ve real time PCR yöntemi ile GDO taraması yapılmıştır. GDO taraması sonucunda p35S, tNOS ve pFMV izgenlerini içeren ürüne rastlanmamıştır.

The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.

The traditional fermented food consumption has become very popular because of the increasing public concern about food additives. Lactic Acid Bacteria (LAB) species have traditionally been used as starter cultures in the production of fermented food. LAB can acquire antibiotic resistance from other bacteria in the natural environment and different resistant mechanisms via mutation. The resistance of bacteria to antibiotics is an increasingly important public health problem worldwide. In this study, antibiotic resistance of 115 Streptocoocus thermophilus and 35 Lactobacillus bulgaricus isolates obtained from traditional Turkish yogurts were tested against kanamycin, chloramphenicol, erythromycin, ampicillin, rifampicin, tetracycline, vancomycin and gentamicin using disc diffusion method. Study results showed that most strains were susceptible to all the antibiotics tested while a few of them were determined to be resistant only to kanamycin, ampicillin, erythromycin, and tetracycline. When contacted in a human body, resistant strains might transfer the related genes to the pathogenic species, which may result in devastating consequences.

Zinc oxide (ZnO) has been used in the pharmaceutical, cosmetic, paint, textile, and food industries to coat surfaces and absorb UV rays. As a result of its antimicrobial properties in nanoscale, it may be a promising chemical for decontamination. Zinc oxide nanoparticles (ZnO-NPs) are generally considered safe (GRAS) for their stability under challenging processing conditions. Our study investigated the antimicrobial activities of rosmarinic acid and propolis, prepared at different concentrations together with ZnO-NPs. For this purpose, six leading foodborne pathogens and a starter culture were chosen. The invitro decontamination effects of ZnO-NPs, rosmarinic acid, and propolis combinations on selected bacteria in the first 24 hours were demonstrated by bacterial counts at regular intervals. According to our results, propolis and ZnO-NPs showed remarkable results together. In addition, rosmarinic acid’s lower concentrations were also found to induce the decontamination effect of ZnO-NPs. Although the antimicrobial effect of ZnO-NPs, when used alone, was less than when used in combination, it was still found to be sufficient.

In this study; the human health risks of whiting meat and roes, which are frequently consumed in Turkey were evaluated in terms of minerals and heavy metals. The potential of human health risks according to consumption of whiting meats and roes were assessed by estimating of Metal Pollution Index (MPI), Estimated Weekly Intake (EWI), Target Hazard Quotient (THQ), Total Target Hazard Quotient (TTHQ) levels of heavy metals. The Cd, Hg and Pb results found in the roes were lower than the acceptable limits identified by Turkish Codex. The results showed that the investigated fish meat’s Pb levels were higher than the limit values except from in April and May. The highest Cd content was 0.22 mg.kg-1 in whiting meat in December while the lowest Cd content was 0.03 mg.kg-1 in May. The maximum value of metal pollution indices (MPI) was determined as 0.44 for whiting meat and 0.66 for roes in March. The THQ values of whiting meat and roes were lower than 1 for six months. However, the TTHQ values of whiting meat in February and March were higher than 1 indicating health risk for the consumer by consuming whiting meat.