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Yemis G.P.,Ankara University | Coskun; B.K.,Ankara Provincial Control Laboratory | Candogan K.,Ankara University
Meat Science | Year: 2010

Antibacterial activity of soy protein edible films (SPEF) incorporated with 1, 2, 3, 4 and 5% oregano (OR) or thyme (TH) essential oils was evaluated against Escherichia coli, E. coli O157:H7, Staphylococcus aureus, Pseudomonas aeruginosa and Lactobacillus plantarum by the inhibition zone test. Effects of SPEF containing 5% OR and TH or a mixture of OR + TH (ORT) were also tested on fresh ground beef during refrigerated storage (at 4°C). OR and TH incorporated SPEF exhibited similar antibacterial activity against all bacteria in inhibition zone test. While E. coli, E. coli O157:H7 and S. aureus were significantly inhibited by antimicrobial films, L. plantarum and P. aeruginosa appeared to be the more resistant bacteria. SPEF with OR, ORT, and TH did not have significant effects on total viable counts, lactic acid bacteria and Staphylococcus spp. when applied on ground beef patties whereas reductions (p<0.05) in coliform and Pseudomonas spp. counts were observed. © 2010 The American Meat Science Association.


Akdemir C.,Ankara University | Ulker O.C.,Ankara University | Basaran A.,Ankara Provincial Control Laboratory | Karakaya A.,Ankara University
Food and Chemical Toxicology | Year: 2010

In this study, ochratoxin A (OTA) occurrence and level in human urine samples, collected from four different regions of Turkey was analyzed by NaHCO3 dilution, immunoaffinity column clean-up and high-performance liquid chromatography with fluorescent detection. For the repeatability of the method, RSD (%) values were found between 3.83 and 8.86, for the accuracy, the recovery values were found between 85.7% and 110.5% and limit of detection and limit of quantification of the method were measured as 0.006 and 0.018 ng mL-1 respectively. For the analysis, first morning urine samples were collected and the results were adjusted with creatinine levels. From the total collected samples of 233 larger amounts of 83% was contaminated with OTA. Among the calculated to be OTA levels, positive sample rate, average OTA amount and the highest contamination was found in Ankara. (Positive sample rate; 90.1%, average OTA concentration; 14.34 ng g-1 creatinine and highest OTA value; 75.60 ng g-1 creatinine). In order to define the exposure profile of OTA in human a questionnaire was conducted among the voluntaries as well. But related to the gender, age, dietary habits, coffee consumption, smoking and alcohol habits of the volunteers, no correlation was found with the OTA exposure. © 2010 Elsevier Ltd. All rights reserved.


Boyaci I.H.,Hacettepe University | Genis H.E.,Hacettepe University | Guven B.,Hacettepe University | Tamer U.,Gazi University | Alper N.,Ankara Provincial Control Laboratory
Journal of Raman Spectroscopy | Year: 2012

In this study, direct quantification of ethanol and methanol in distilled alcoholic beverages using Raman spectroscopy was performed. Raman spectra of varying ethanol-methanol mixtures were obtained, baseline corrections were made, and the data were normalized using Raman scattering intensity of an internal standard (acetonitrile, 921 cm -1). Then, calibration graphs were produced for ethanol and methanol concentrations in the ranges of 0-7 M and 0-10 M, respectively. Accurate R 2 values of the calibration graphs proved the notable linear correlations (0.998 for ethanol and 0.998 for methanol). The method was validated based on linearity, sensitivity, intraday and interday repeatability, and recovery tests. The limit of detection and limit of quantification values of the validated method were determined for ethanol concentration as 1.2 and 3.7 mM, and for methanol concentration as 3.4 and 10.3 mM, respectively. The ability of the developed method to detect ethanol and methanol concentrations in real samples was also investigated. The results of the developed method were compared with the experimental results from traditional method and high correlation value (R 2 = 0.926) was obtained. Besides being sensitive and cheap, the developed method is rapid with the analysis time of less than 30 s. Furthermore, it eliminates labor-consuming operations, chromatographic separation, and measurement error due to the high number of experiment steps in the standard method. Copyright © 2012 John Wiley & Sons, Ltd.


Alcicek Z.,Ankara University | Zencir O.,Ankara University | Cakirogullari G.C.,Ankara Provincial Control Laboratory | Atar H.H.,Ankara University
Journal of Aquatic Food Product Technology | Year: 2010

In this study, the effects of a commercial liquid smoke flavoring agent and two different brining solutions applied on fillets of anchovy were investigated by performing sensory analyses, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical composition analyses. Fillets were brined at 40 and 65% for 4 h at 4C. Meat yield, sensorial acceptability, and chemical compositions were affected by each brining level. No detectable PAH levels were found in smoke flavoring treated fish samples. Sixty-five percent salt level was rejected by the participants due to high salt content. The results of the study showed that liquid smoke flavoring treatment is applicable to the anchovy fillets, and 40% brining level is recommended. Copyright © Taylor & Francis Group, LLC.


The concentrations of indicator polychlorinated biphenyls (PCBs) and 1,1,1-trichloro-2,2-bis-chlorophenyl-ethane (DDT) and its metabolites were determined in whiting (Merlangius merlangus euxinus N.1840) and horse mackerel (Trachurus mediterraneus S.1868) from the İzmit Bay, Turkey. The results showed that the levels of the total PCBs ranged from 1.49 to 39.69 ng/g fresh weight in whiting, and from 5.61 to 58.61 ng/g fresh weight in horse mackerel. Total DDTs concentrations were found from 1.08 to 66.73 ng/g fresh weight in whiting, and 4.69 to 116.25 ng/g fresh weight in horse mackerel. Concentrations of PCBs and DDTs in horse mackerel were found higher than those in whiting. Congeners IUPAC Nos. 52, 101, 153 were found frequently in whiting and horse mackerel samples. Analysis of DDT and its metabolites showed that p,p'-DDE was dominant in both of the fish species. Total PCB and DDT concentrations in fish samples were found lower than the maximum residue limits fixed by legislations. © Published by Central Fisheries Research Institute (CFRI) Trabzon, Turkey.


Kilic D.,Ankara Provincial Control Laboratory | Cakirogullari G.C.,Ankara Provincial Control Laboratory | Ucar Y.,Ankara Provincial Control Laboratory | Theelen R.,WVA Voedsel en Waren Autoriteit Office for Risk Assessment | Traag W.,Wageningen University
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment | Year: 2011

Polychlorinated dibenzo-p-dioxin and dibenzofurans (PCDD/Fs) and dioxin-like and non-dioxin-like (indicator) polychlorinated biphenyls (PCBs) were monitored in various foodstuffs of animal origin and edible oil samples obtained from two different cities in Turkey both rural and industrial. Total dioxin+dioxin-like PCBs and indicator PCB concentrations of pooled samples ranged 0.20-4.19 pg World Health Organization-Toxic Equivalency (WHO-TEQ) (1998)/g fat and 57.2-1710 pg/g fat, respectively. The dominant congeners were 2,3,4,7,8-PeCDF, 1,2,3,7,8-PeCDD, 2,3,7,8-TCDD and PCB126. Dietary intake of dioxin+dioxin-like PCBs and indicator PCBs from fish, dairy products, edible oil, egg and meat was 0.509 pg WHO-TEQ 1998/kg bw (body weight)/day and 839 pg/kg bw/day in Afyon and 0.588 pg WHO-TEQ 1998/ kg bw/day and 1070 pg/kg bw/day in Kocaeli, respectively. The major contributors to total exposure were dairy products and fish. Despite the unexplained high contamination level in an individual egg sample from Kocaeli, average concentration levels in Turkey, even in industrialized regions, were low compared to reported concentrations in Western Europe. Exposure levels were well below the tolerable daily intake (TDI) of 2 pg WHO-TEQ 1998/kg body weight. © 2011 Taylor & Francis.


Alper N.,Ankara Provincial Control Laboratory | Onsekizoglu P.,Hacettepe University | Acar J.,Hacettepe University
Journal of Food Processing and Preservation | Year: 2011

The purpose of this study was to evaluate the effects of various clarification treatments on organic acid compositions, phenolic compounds and on some other quality parameters including color and turbidity of pomegranate juice. All the clarification treatments resulted in an acceptable final clarity which is greater than 90% as light transmittance at 650nm. The treatments significantly differed in their effects on the phenolic compounds and organic acid compositions of raw pomegranate juice. The ultrafiltration process had no observable effect on the phenolic compounds and organic acid compositions of raw pomegranate juice. Conventional clarification was more effective than others on the reduction of organic acids. The phenolic composition of pomegranate juice was significantly affected by polyvinylpolypyrrolidone together with conventional clarification treatment. © 2010 Wiley Periodicals, Inc.


Cakirogullari G.C.,Ankara Provincial Control Laboratory | Kilic D.,Ankara Provincial Control Laboratory | Ucar Y.,Ankara Provincial Control Laboratory
Food Control | Year: 2010

Farmed European sea bass and Gilthead sea bream were obtained from four different fish farms in Turkey during 2008-2009, for determination of 17 2,3,7,8-Cl-substituted PCDDs and PCDFs, and coplanar and indicator PCBs. Concentrations of ∑PCDD/Fs and DL-PCBs, as TEQ, in fish samples, ranged from 0.14 to 0.70pg TEQ(1998)g-1 wet weight and from 0.46 to 4.51pg TEQ(1998)g-1 wet weight, respectively. The concentrations of total indicator PCBs in fish samples ranged from 3.1ngg-1 to 22.1ngg-1 wet weight. Concentrations of PCDD/Fs and DL-PCBs were below the EU regulation (EC No. 1881/2006) limits. © 2010 Elsevier Ltd.


Cakirogullari G.T.,Ankara Provincial Control Laboratory | Ucar Y.,Ankara Provincial Control Laboratory | Kilic D.,Ankara Provincial Control Laboratory
Food Control | Year: 2011

The levels of polychlorinated dibenzo- p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), dioxin-like polychlorinated biphenyls (DL-PCBs) and indicator polychlorinated biphenyls were measured in Atherina boyeri (Risso, 1810) samples collected from Hirfanli{dotless} Dam Lake, Turkey in 2008 and 2009.Concentrations of PCDDs-PCDFs were detected as 0.16 and 0.17 pg TEQ(1998) g-1 wet weight while contamination levels of DL-PCBs were found as 0.42 and 0.38 pg TEQ(1998) g-1 wet weight in fish samples. The concentrations of total indicator PCBs in fish samples were found as 1.5 ng g-1 and 0.9 ng g-1 wet weight. Concentrations of PCDDs-PCDFs and DL-PCBs were below the EU regulation limits. © 2010 Elsevier Ltd.


PubMed | Ankara Provincial Control Laboratory
Type: Journal Article | Journal: Food additives & contaminants. Part B, Surveillance | Year: 2014

Polychlorinated dibenzo-p-dioxin and dibenzofurans (PCDD/Fs), dioxin-like and non-dioxin-like (indicator) polychlorinated biphenyls (PCBs) and polybrominated diphenylethers (PBDEs) were monitored in butterfat obtained from 18 different areas in Turkey, both rural and industrial. The results obtained both at RIKILT in the Netherlands and in a food control laboratory in Turkey for PCDD/Fs and PCBs were in good agreement. The sum of PCDD/Fs+dl-PCBs, total indicator PCBs and PBDEs were in the range 0.26-3.82 pg TEQ g(-1) fat, 0.20-3.04 ng g(-1) fat and 0.18-5.00 ng g(-1) fat, respectively. Despite the very low levels measured, slightly elevated PCDD/F and PCB levels were found in zmir-Aliaa, Kocaeli, Denizli, and Zonguldak. The only result exceeding the EU action level was the dl-PCB concentration in zmir-Aliaa. Ratios of PCDD/Fs and PCBs indicate that contamination in the elevated areas originated from different sources. High BDE 209 levels were detected in Mersin and Bursa. For the 18 regions analysed, the average total daily intake of total TEQ (dioxins and dl-PCBs) from butterfat was 0.09 pg TEQ(1998) (0.08 pg TEQ(2005)) kg(-1) body weight, while those for indicator PCBs and PBDEs were 58.8 and 35.1 pg kg(-1) body weight, respectively. The average total daily intake from dairy products were 0.26 pg TEQ(1998) (0.20 pg TEQ(2005)), 183 and 103 pg kg(-1) body weight, respectively.

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