Food safety challenges associated with traditional foods of Turkey

CAGRI-MEHMETOGLU, Arzu

doi:10.1590/1678-457X.36916

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Food Science and Technology

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Review • Food Sci. Technol 38 (1) • Mar 2018 • https://doi.org/10.1590/1678-457X.36916 copy

Food safety challenges associated with traditional foods of Turkey

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva) have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.

Keywords:
traditional foods; safety; risk assessment; Turkey

Traditional Foods	Ingredients	Pathogens and toxin detected	Associated Outbreaks	Risk analysis
Raw meat ball	Red meat, bulgur, spices Low pH 4.0, spices, salt	Salmonella spp. (14 - 34%), L. monocytogenes (5-8%), S. aureus (26-80%), E. coli O157:H7 (8-20%), B. cereus (40%)	143 cases, 5 died in one outbreak in Gaziantep, Turkey 100 cases associated with consumption of raw meat balls made of pork meat contaminated with Trichinella spp. in Izmir, Turkey	No cooking involved, low pH and spices not provide sufficient protection from pathogens in fresh meat
Kokorec	Lamb Intestines, spices	Coagulase-positive Staphylococcus (25%), E. coli	Few unofficially reported cases in newspapers	Cooked and served on the street on unhygienic conditions, after cooking contamination from air and raw intestine
Doner Kebab	Red meat, poultry, yogurt, spices	S. aureus (42%), B. cereus, C. perfringens (20%), L. monocytogenes (18.8%), E . coli O157:H7 (11%), Salmonella spp (40%)	Several outbreaks were reported in England, Germany, Turkey, Canada	After cooking storage at improper temperature and high possibility of anaerobic growth and enterotoxin production
Tahin Helva	Sesame paste, sugar, citric acid, tartaric acid, Saponaria officinalis root extract	S. Thyphimurium, S. enteritidis, S. Offa, S. Tennessee, and S. Poona (9.4%)	Total 72 cases in 3 outbreaks in 3 countries (Austria, Sweden, England)	Contaminated ingredients, unhygienic manufacturing
Stuffed mussel	Mussel, rice, black pepper	L. monocytogenes, Vibrio, B. cereus (38.69%),, S. aureus (23.80%)	Not officially reported, few unofficially reported cases in newspaper	Prepared unhygienic conditions, contaminated ingredients, postprosessing contamination
Fresh white cheese	Unpasteurized milk	L. monocytogenes (3-13.4%), Brucella spp. (20.5%), Aflatoxin (62%)	Brucella sourced outbreaks	Unpasteurized milk, consuming fresh cheese, sold in bazaar

Scenario (Sc.)	Region	In-come	Kg red meat doner/yr/person ^* * … median.	Kg poultry doner /year/person ^* * … median.	Kg Kokoreç/year/person	Kg raw meat ball/year/person	Kg stuffed mussel/year/person	Kg fresh white cheese/year/person	Kg tahin helva/year/person	Equaling x serving
1	W	High	2.2	1.2	0.001	0.2	0.5	1.5	2.1	1/week
2	W	Low	0.68	0.45	0.002	0.1	0.4	1.2	1.5	1/month
3	C	High	0.72	0.52	0.001	0.1	0.02	1.7	2.3	1/week
4	C	Low	0.45	0.32	0.001	0.05	0.01	1.4	1.9	1/month
5	E	High	0.77	0.62	0.002	3.4	0.01	1.8	3.1	1/week
6	E	Low	0.55	0.35	0.002	2.2	0.005	1.2	2.7	1/month

Group	Pathogens occurrence in raw materials	Heating process	Raw portion in ready-to-eat serving, i.e. possible cross-contamination	g food/serving	Consumption rate
1	Low<5%	Adequate	No	<50	1/month and fewer
2	Medium 5-50%	Grill/Barbecue	Yes	50-150	1/week
3	High>50%	Uncooked	Yes	>150	1-3/week

Food Type	Occurrence of pathogens in food (1/2/3)	Heating process (1/2/3)	Serving includes other raw or ready to eat food components (1/3)	Cross-contamination g /food serving (1/2/3)	Frequency of consumption scenarios (Sc)
Food Type	Occurrence of pathogens in food (1/2/3)	Heating process (1/2/3)		Cross-contamination g /food serving (1/2/3)	Sc.1	Sc.2	Sc.3	Sc.4	Sc.5	Sc.6
Raw Meat Ball	3	3	3	3
Kokorec	2	2	1	3
Meat Doner	2	2	3	2
Chicken Doner	3	2	3	2
Midye dolma	3	1	1	3
Fresh white cheese	3	1	1	2
Tahin helva	1	1	1	2

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[1] * Corresponding author: acagri@sakarya.edu.tr