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Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (soudjouck and pastrami)
The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 soudjouck and 66 pastrami samples collected from producers ...
Occurrence of aflatoxin B1, total aflatoxin and ochratoxin a in bulgur commercialized in Turkey
Mycotoxins are important fungal toxic secondary metabolites with regards to food safety. They are formed during cereal growth or in post-harvest storage and they may not be completely removed during food processing operations. ...