FoodLife International

Ankara, Turkey

FoodLife International

Ankara, Turkey
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Ulca P.,Mega Center No | Balta H.,Mega Center No | Cagin T.,Mega Center No | Senyuva H.Z.,FoodLife International
Meat Science | Year: 2013

The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20. min at 200. °C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (<0.1%) and four were found to be correctly labelled as containing pork. However, one sausage sample was labelled as containing 5% beef, but beef DNA was not detected and a meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken. © 2013 Elsevier Ltd.

Ulca P.,Mega Center No | Ozturk Y.,Mega Center No | Senyuva H.Z.,FoodLife International
Food Additives and Contaminants: Part B Surveillance | Year: 2011

Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5mg l -1 and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10 mgkg -1. In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160mg kg -1 for red wine, 210 mgkg -1 to white wine and 235 mgkg -1 for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10 mgkg -1. However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000mg kg -1. Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395 mg kg -1 of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits. © 2011 Taylor & Francis.

Ulca P.,Mega Center No | Balta H.,Mega Center No | Senyuva H.Z.,FoodLife International
Food Additives and Contaminants: Part B Surveillance | Year: 2014

To screen for possible illegal use of soybeans in meat products, the performance characteristics of a commercial polymer chain reaction (PCR) kit for detection of soybean DNA in raw and cooked meat products were established. Minced chicken and beef products containing soybean at levels from 0.1% to 10.0% were analysed by real-time PCR to amplify the soybean lectin gene. The PCR method could reliably detect the addition of soybean at a level of 0.1%. A survey of 38 Turkish processed meat products found only six samples to be negative for the presence of soybean. In 32 (84%) positive samples, 13 (34%) contained levels of soy above 0.1%. Of soybean positive samples, further DNA analysis was conducted by real-time PCR to detect whether genetically modified (GM) soybean had been used. Of 32 meat samples containing soybean, two samples were positive for GM modification. © 2014, © 2014 Taylor & Francis.

Demirhan Y.,Mega Center No | Ulca P.,Mega Center No | Senyuva H.Z.,FoodLife International
Meat Science | Year: 2012

A commercially available real-time PCR, based on a multi-copy target cytochrome b (cyt b) using porcine specific primers, has been validated for the Halal/Kosher authentication of gelatine. Extraction and purification of DNA from gelatine were successfully achieved using the SureFood® PREP Animal system, and real-time PCR was carried out using SureFood® Animal ID Pork Sens kit. The minimum level of adulteration that could be detected was 1.0% w/w for marshmallows and gum drops. A small survey was undertaken of processed food products such as gum drops, marshmallows and Turkish delight, believed to contain gelatine. Of fourteen food products from Germany, two samples were found to contain porcine gelatine, whereas of twenty-nine samples from Turkey twenty-eight were negative. However, one product from Turkey contained porcine DNA and thus was not Halal, and neither was the use of porcine gelatine indicated on the product label. © 2011 Elsevier Ltd.

Ulca P.,Mega Center No | Evcimen M.K.,Mega Center No | Senyuva H.Z.,FoodLife International
Food Additives and Contaminants: Part B Surveillance | Year: 2010

Surveys were carried out between 2007 and 2009 to determine the aflatoxin B1 content of 3345 commercial Turkish foodstuffs supplied by producers for testing for their own purposes or for export certification. To simplify the reporting of data, foods were categorized as: 1, high sugar products with nuts; 2, nuts and seeds; 3, spices; 4, grain; 5, cocoa products; 6, dried fruit and vegetables; 7, processed cereal products; 8, tea; and 9, baby food and infant formula. Aflatoxin analysis was carried out by high-performance liquid chromatography with fluorescence detection after immunoaffinity column clean-up, with a recoveries ranging from 91% to 99%, depending on the matrix. Of the 3345 samples analysed, 94% contained aflatoxin B1 below the European Union limit of 2 μg kg-1, which applies to nuts, dried fruit, and cereals products. The 6% of the 206 contaminated samples were mainly nuts and spices. For pistachios, 24%, 38%, and 42% of the totals of 207, 182, and 24 samples tested for 2007, 2008 and 2009, respectively, were above 2 μg kg-1, with 50 samples containing aflatoxin B1 at levels ranging from 10 to 477 μg kg-1. © 2010 Taylor & Francis.

Ates E.,Thermo Fisher Scientific | Mittendorf K.,Thermo Fisher Scientific | Senyuva H.,FoodLife International
Journal of AOAC International | Year: 2013

An automated sample preparation technique involving cleanup and analytical separation in a single operation using an online coupled TurboFlow (RP-LC system) is reported. This method eliminates time-consuming sample preparation steps that can be potential sources for crosscontamination in the analysis of plasticizers. Using TurboFlow chromatography, liquid samples were injected directly into the automated system without previous extraction or cleanup. Special cleanup columns enabled specific binding of target compounds; higher MW compounds, i.e., fats and proteins, and other matrix interferences with different chemical properties were removed to waste, prior to LC/MS/MS. Systematic stepwise method development using this new technology in the food safety area is described. Selection of optimum columns and mobile phases for loading onto the cleanup column followed by transfer onto the analytical column and MS detection are critical method parameters. The method was optimized for the assay of 10 phthalates (dimethyl, diethyl, dipropyl, butyl benzyl, diisobutyl, dicyclohexyl, dihexyl, diethylhexyl, diisononyl, and diisododecyl) and one adipate (diethylhexyl) in beverages and milk. © 2014 Publishing Technology.

Bousova K.,Thermo Fisher Scientific | Senyuva H.,FoodLife International | Mittendorf K.,Thermo Fisher Scientific
Journal of Chromatography A | Year: 2013

A multi-class method for identification and quantification of 36 antibiotics from seven different chemical classes (aminoglycosides, macrolides, lincosamides, sulfonamides, tetracyclines, quinolones and trimethoprim) has been developed by using liquid chromatography-mass spectrometry. The method was optimised for detection of antibiotics in chicken meat. Sample preparation including extraction with a mixture of acetonitrile:2% trichloroacetic acid (45:55, v/v), centrifugation and filtration was followed by on-line clean-up using turbulent flow chromatography. Using this automated on-line technique enabled a larger number of samples to be analysed per day than with a traditional clean-up technique (e.g. solid phase extraction). The optimised method was validated according to the European Commission Directive 2002/657/EC. In-house validation was performed by fortifying the blank matrix at three levels 0.5, 1.0 and 1.5 MRL (maximum residue limit), or respectively, at concentrations as low as possible for substances without an MRL. Precision in terms of repeatability standard deviation ranged from 3 to 28% and recovery values were between 80 and 120% in most cases. All calculated validation parameters including CCα and CCβ were in the compliance with the legislative requirements. © 2012 Elsevier B.V.

Ates E.,Thermo Fisher Scientific | Mittendorf K.,Thermo Fisher Scientific | Senyuva H.,FoodLife International
Journal of AOAC International | Year: 2011

A cloud point extraction method is reported using LC/MS for the determination of regulated water-soluble food colors (Allura Red, Sunset Yellow, erythrosine, and tartrazine) and banned fat-soluble synthetic azo dyes (Sudan I, II, III, and IV; Red B; 7B; Black B; Red G; Metanil Yellow; and Rhodamine B). The extraction of all 14 colors was carried out with cloud point extraction using the nonionic surfactant Triton X 114. Optimized conditions for cloud point extraction were 3% Triton X 114 (w/v), 0.1 M ammonium acetate, and heating at 50°C for 30 min. This approach proved effective in giving quantitative recoveries from a diverse range of food matrixes, and optimized LC gave baseline chromatographic separation for all colors including Sudan IV and Red B. Single-laboratory validation was performed with spiking into liquid matrixes (wine and homemade wine), semiliquid matrixes (sauce and homemade paprika paste), and solid matrixes (spice and homemade chili powder) using the respective blank matrixes for matrix-matched calibration. The LOQ values for water-soluble colors were in the range of 15-150 mg/kg, and for the fat-soluble colors, 0.1-1.5 mg/kg. The mean recovery values were in the range of 69.6-116.0% (except Allura Red and Sunset Yellow in wine, for which recoveries were lower). The mean RSDs for colors were in the range of 4.0-14.8%. A small survey was conducted of samples of confectionery products, dried fruits, wines, bitter sodas, juices, sauces, pastes, and spices, which demonstrated the applicability of the method to a diverse selection of real food samples. Allura Red was detected in strawberry jelly and Sunset Yellow in artificial saffron. © 2012 Publishing Technology.

Bousova K.,Thermo Fisher Scientific | Mittendorf K.,Thermo Fisher Scientific | Senyuva H.,FoodLife International
Journal of AOAC International | Year: 2011

A method was developed using automated headspace solid-phase microextraction coupled with GC/MS/MS to simultaneously determine the presence of seven biologically active flavoring substances whose levels of use in processed foods is controlled by statutory limits. The method can be applied to identify and quantify the presence of 1,2-benzopyrone (coumarin), β-asarone, 1-allyl-4-methoxybenzene (estragole), menthofuran, 4-allyl-1,2-dimethoxybenzene (methyl eugenol), pulegone, and thujone at levels ranging from 0.5 to 3000 mg/kg. The method has been optimized and validated for three different generic food types categorized on the basis of composition and anticipated use levels of flavorings and food ingredients. The food categories are alcoholic and nonalcoholic beverages; semisolid processed foods (e.g., soups, sauces, confectionary, etc.); and solid foods (muesli, bakery products, etc.). The method is simple, inexpensive, and rapid, and eliminates the use of flammable and toxic solvents. There is no sample preparation, and using MS/MS, unequivocal confirmation of identification is achieved even in highly complex matrixes containing many potential interfering volatiles. The method precision for spiked samples ranged from 2 to 21%, with the greatest variability associated with solid matrixes. The LOD and LOQ values were well below 0.1 and 0.5 mg/kg, respectively, in all cases for individual substances, fulfilling requirements for enforcement purposes. The robustness of the method was demonstrated in a small survey of retail samples of four spirits, five flavored milks, three energy drinks, five liqueurs, five soups, 10 sauces, five herbal teas, and three breakfast cereals. © 2012 Publishing Technology.

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