The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages.

This study aims to determine the amounts of seven volatile N-nitrosamine (VNA) derivatives which are in the risk group, in processed sausages. It also aimed to investigate the effects of the amount of added ascorbic acid, on the VNA level during the sausage manufacturing processes. For this purpose, meat doughs were prepared with two different levels of ascorbic acid.

Volatile N-nitrosamines in processed meat products and salami from Turkey.

N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the presence of volatile N-nitrosamines, which may pose a risk for human health, was investigated in salami.

Determination of selected endocrine disruptors in organic, free-range, and battery-produced hen eggs and risk assessment.

An increasing amount of evidence suggests that phthalic acid esters (PAE), polychlorinated biphenyls (PCB), polybrominated diphenyl ethers (PBDE), and organochlorine pesticides (OCP) are related to mutagenic, carcinogenic, and endocrine disruptor effects (EDCs). These lipophilic compounds are highly resistant to breakdown processes, and consequently remain in the environment, followed by uptake into the food chain. Human exposure to lipophilic compounds results from the consumption of food containing EDCs, mainly foodstuffs of animal origin with a high fat content, since these contaminants accumulate in fatty tissues.

In Vitro Effects of Phthalate Mixtures on Colorectal Adenocarcinoma Cell Lines.

Among endocrine-disrupting chemicals, phthalates are an important concern because of their wide-spread exposure in humans and environmental contamination. Even though the use of some phthalates has been restricted for toys, some plastics, and food contact materials, exposure to the mixture of these contaminants at very low concentrations in various matrices are still being reported. In the current research, the effects of the mixture of some phthalates were studied.

Depletion of florfenicol and florfenicol amine residues in chicken eggs.

1. The aim of this study was to develop a suitable method for the analysis of florfenicol (FF) and its metabolite florfenicol amine (FFA) in chicken eggs and to determine FF and FFA residue depletion in eggs of laying hens. 2.

Determination of melamine in milk and dairy products by high performance liquid chromatography.

A simple, precise, accurate, and validated reverse-phase HPLC method was developed for the determination of melamine in milk (pasteurized and UHT milk) and dairy products (powdered infant formula, fruit yogurt, soft cheese, and milk powder). Following extraction with acetonitrile:water (50:50, vol/vol), samples were purified by filter (0.45 μm), separated on a Nucleosil C8 column (4.

Microbial growth on broiler carcasses stored at different temperatures after air- or water-chilling.

Poultry meat has a high risk of contamination during its processing. Storage temperature, type of packaging, and types and numbers of psychrotrophic bacteria are the major factors determining the spoilage of poultry meat. Before packaging, poultry carcasses are chilled by air or water currents in commercial slaughterhouses.

Residues of gentamicin in eggs following medication of laying hens.

1. Gentamicin was injected subcutaneously and intramuscularly into 5 groups of 10 laying hens and its concentration was determined in albumen, yolk and whole egg. 2.