In this study, red pepper samples spiked with AFB1 were treated with ozone at three different doses to reduce their AFB1 level. Samples were spiked with 25, 75 and 150 ppb AFB1 doses and then treated with ozone at 40 mg/L for 20/40 min and 80 mg/L for 40 min. Decrease in AFB1 contents of samples was dependent on ozone dose, and percent reduction in the AFB1 content of spiked samples ranged from 6.1 to 74.1% within the groups. After all ozone applications, mesophilic bacteria and mold/yeast count decreased by 7–22.1% and 27.2–33.7%, respectively, in red pepper. In sensory analysis, the effect of different doses of ozone on color, smell and taste of red peppers was determined by using a scored triple test of three different meals in the second stage. Results for dose 40 mg/L for 20/40 min indicated that boiled and fried meal groups were 80–90% similar to the control. Practical Applications The effect of ozone detoxification on the carcinogenic aflatoxin B1, which was produced by mold grow on red peppers used as spice, was determined. An attempt was also made to determine the optimal dose of detoxification using different amounts of ozone, which was generated by new types working with air of generator, on the different amounts of aflatoxin B1 mixed with red peppers. In addition, the effects of ozone application on the sensory properties of red peppers were also investigated by applying different amounts of ozone and using different types of meals preparations.

Because of the abort by the contamination to the humans via direct contact with infected animals or the consumption of contaminated raw milk and dairy products, brucellosis greatly causes to economic loss. For this reason, the annihilating of the effect of this disease is considerably important. Here, we aimed to detect the existence of Brucella bacteria in raw milk, cheese which is produced from raw milk and butter samples by using isolation, identification and PCR molecular techniques. Brucella type agents were detected in within a year by using 315 samples; 215 raw milk, 50 cheeses, 50 butter. Cheese and butter samples were obtained from raw milk. The grams coloring, oxidase, catalase, urease and H 2 S analysis of 215 raw milk samples showed that only 4 (1.86%) samples was Brucella positive. As a result, we have determined that there are several types of Brucellosis bacteria in milk, cheese and butter samples. Milk and dairy products can create a risk in Kars because of brucellosis.

Sarcocystis species are the most commonly encountered parasitic organisms in animals. Sarcocystis hominis (Sarcocystis bovihominis), the species found in beef cattle, is not visible macroscopically in muscle tissue. In recent years it has been established that, in addition to being a zoonotic parasite transmitted via the consumption of beef, the parasite produces toxins and causes food poisoning. Therefore, this study was undertaken in order to determine the extent to which Sarcocystis species are present in minced meat, meatballs, and fermented sausages produced from beef and marketed in Kars. A total of 150 samples, 50 of each product, were collected in the city center from butcher's shops, from businesses that produce such items, and from general stores. In order to detect sarcocysts in the samples, the cysts revealed by an enzymatic digestion test were examined microscopically. Genomic DNA extracted from the samples was stored at-20 °C for analysis by polymerase chain reaction (PCR). The microscopic analysis revealed that the parasite was present in 2 samples of minced meat (4%) and 1 sample of meatballs (2%). Analysis by PCR revealed that the parasite was present in 14 samples of minced meat (28%), 34 samples of meatballs (68%), and 1 sample of sausage (2%). These results indicate that the use of PCR in the routine analysis of meat preparations for the presence of Sarcocystis species should be increased, since the application of this technique would provide analysts with more conclusive results than examination by microscope.

This research studies various attributes of an experimental fermented goose meat sausage with a view to contributing one more flavor to the product range of the meat industry. In the study, experimental fermented sausages were made from goose meat. Samples were taken from the sausages during the 21‐day maturation period in order to determine changes in the product microflora. Microbiologic analyses were conducted and it was found that the total aerobic mesophyl bacteria count in the samples was between 5.0 × 104 cfu/g and 4.0 × 108 cfu/g, the lactobacilli count between 4.7 × 103 cfu/g and 2.8 × 108 cfu/g, the staphylococ‐micrococcus count between 2.6 × 103 cfu/g and 1.6 × 106 cfu/g and the mold–yeast count between 1.4 × 103 cfu/g and 2.6 × 105 cfu/g. In chemical analyses conducted at the end of the maturation period, the sausages were found to contain 37.2% moisture, 15.8% fat, 27.5% protein, 4.1% ash and to have a pH of 5.2 LA. In a sensorial analysis conducted by a 10‐member group of panelists using a 5‐point scale, the fermented sausages made from goose meat were compared with fermented sausages made from raw and cooked beef. The results of the microbiologic, chemical and sensorial analyses conducted on the goose meat sausages were found to be in harmony with the values for maturated beef sausage, leading to the conclusion that goose meat may be used in fermented sausage technology. PRACTICAL APPLICATIONS The aims of the present study are to produce new meat formulations for a gradually increasing world population and to promote development of goose breeding. Studies on the presentation of new food products prepared by various food sources offer an effective use of animal protein sources and an increased portion of animal products in economic portions. Moreover, introduction of this type of new meat product extends product varieties and orients consumers toward different alternatives.

The objective of this study was to determine the levels of certain minerals and heavy metals in 15 samples of locally produced Cami Bo¤az› cheese collected from cheese shops and district bazaars in Trabzon province, Turkey and evaluate whether the levels are within the acceptable limits given in the Turkish Food Codex. Using Inductively Coupled Plasma Optical Emmision Spectrometry, the average levels of the mineral substance and heavy metals in the Cami Bo¤az› cheese samples were determined as; calcium 3573.40±249.61 mg/kg, potassium 452.13±25.31 mg/kg, sodium 8413.31±506.59 mg/kg, magnesium 164.23±8.97 mg/kg, iron 0.37±0.17 mg/kg, zinc 27.52±1.85 mg/kg, copper 1.350±0.10 mg/kg, manganese 0.15±0.09 mg/kg, phosphorus 4272±269.90 mg/kg, lead 0.179±0.03 mg/kg and cadmium 0.028±0.001 mg/kg. These results show that the mineral content and heavy metal levels of the cheese samples were within the limits for certain foodstuffs (such as raw milk and heat-treated milk, hocafish, canned foods, beef and mutton) given in the Turkish Food Codex. This is the first report on the mineral and heavy metal content in Cami Bo¤az› cheese.