Nitrates and nitrites added to food can cause formation of cancerous N-nitroso compounds, whereas exposure to perchlorate is especially emphasised as an important risk factor for newborns' health. In this study, nitrate, nitrite and perchlorate concentrations in meat and milk products consumed in the Hatay region of Turkey were determined. Nitrate and nitrite were analysed with a spectrophotometric method, and perchlorate analysed via ion chromatography. The detected sodium nitrate and nitrite amounts in meat consumed in the Hatay region are less than the maximum levels as declared in the Turkish Food Codex. The amount of perchlorate was considered not to pose a threat as well. However, in 50% of the cheese samples, sodium nitrate amounts were found to be more than the maximum acceptable level in the Turkish Food Codex.

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The main function of food packaging is to delay natural processes that lead to food spoilage. To this end, antioxidants are often included in food packaging materials during processing and released into packaged food through a controlled diffusion mechanism. The use of antioxidants in food packaging helps delay both lipid oxidation and protein denaturation. In recent years, natural antioxidant packages have been preferred in food packages rather than synthetic ones. In this study, it was aimed to determine the effect of using packaging containing natural antioxidant essential oils on delaying the decay time of Clarias gariepinus. Films containing natural antioxidant essential oils (Thymus sp., Mentha piperita, Foeniculum vulgare, Laurus nobilis, Fructus cumini) were prepared. Then, the effect of prepared films on the chemical quality of C. gariepinus was investigated during refrigerated storage for 15 days. The preservative effect of films was assessed periodically by a free fatty acid, thiobarbituric acid value, peroxide value, and total sulfhydryl content analyses. Obtained results showed that the use of active packaging films containing natural antioxidant essential oils improved the oxidative stability of C. gariepinus.