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Gaziantep (in Turkey) is one of the oldest cities in the World, in which the history of winemaking and viticulture began in ancient ages. It is home to wild white grapes Vitis vinifera Dökülgen and Paf. Three young white wines were produced from these two grapes. Ten phenolics and some chemical characteristics were quantitatively detected in the white wines and musts depending on white wine processes. Phenolic compounds significantly (p<0.05) increased during the fermentation process. After aging, (+)- catechin and procyanidin B2 contents of white wines were ranged from 1.12 to 1.35 and from 60.69 to 69.02 mg/L respectively. After aging, the quercetin, rutin and myricetin contents of white wines-1, 2 and 3 were ranged from 0.47 to 0.59, from 0.28 to 0.32 and from 0.11 to 13 mg/L respectively. White wines represented with abundant flavanols, tyrosol and chlorogenic acid produced from Dökülgen and Paf mixture with 7:3 ration. It was found that there is a significant difference between hydroxycinnamic acid and hydroxybenzoic acid content of white wines. Dökülgen and Paf white grapes contribute higher amount of phenolic characteristics, better acidity and sugar to white wine while Dökülgen grape contributed more sugar. [ABSTRACT FROM AUTHOR]

In total, 240 samples were randomly collected from different locations in Gaziantep Turkey, 120 of which were unpacked and packed ground red chili pepper and 120 of which were unpacked and packed pistachio nuts. All samples of the unpacked and packed ground red chili pepper were found to be contaminated with aflatoxins and aflatoxin B1. Three (9.4%) of the packed ground red chili pepper samples were over the legal limit of aflatoxin B1 while 55 (62.5%) of the unpacked samples were over the legal limit. Thirty four (36.2%) of the unpacked pistachio nut samples were contaminated with aflatoxins. There is a need to strictly prohibit the use of batches of ground red chili pepper and pistachio nuts containing aflatoxins. [ABSTRACT FROM PUBLISHER]

Food safety can be defined as the application of principles and measures to provide healthy and safe food products during production, storage, transportation, distribution, and consumption. Food can be exposed to many chemical contaminants due to increasing industrial development and environmental pollution. The use of food additives has been increased due to increasing food production to benefit the increased human population. Food safety management systems have been developed to produce healthy and safer foods and to ensure sustainability of competition. The Turkish Standardization Institution (TSE) prepared the TSE 13001 standard based on the principles of the Hazard Analysis and Critical Control Points (HACCP). The HACCP system provides production of good quality and safer foods under international standards from farm to fork. In Turkey, in the field of food security, full responsibility has been given to the Ministry of Agriculture and Rural Affairs. [ABSTRACT FROM AUTHOR]

In this study, 180 red chilli pepper (RCP) berry samples were obtained from two different croplands of Gaziantep and Kahramanmaraş (Turkey) in August, September and October. RCP berry samples were dried under sunlight and grinded. Ground red chilli pepper (GRCP) samples were analysed for aflatoxins (AFs, sum of B1, B2, G1 and G2) and AFB1 contamination. According to the results, in 49 of 180 samples, AFB1 and in 37 samples, AFs were higher than legal limits. The lowest amounts of AFs and AFB1 were obtained in August and the highest amounts in October. χ(2) analysis showed that there were no significant differences (p > 0.05) between cities among 3 months according to number of samples with AFs and AFB1 above legal limits. According to the Duncan multiple-range test, there was no significant difference between all months. Strict measures are necessary to produce high-quality GRCP. RCP berry must be treated to reduce moulds before production of GRCP.

The antimicrobial activities of propolis extract, pollen extract, and essential oil of laurel (Laurus nobilis L.) at concentrations from 0.02% to 2.5% (vol/vol) were investigated on bacteria (Bacillus cereus, Bacillus subtilis, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Yersinia enterocolitica, Enterococcus faecalis, and Listeria monocytogenes), yeasts (Saccharomyces cerevisiae and Candida rugosa), and molds (Aspergillus niger and Rhizopus oryzae). Pollen has no antimicrobial effects on the bacteria and fungi tested in the concentrations used. Propolis showed a bactericidal effect at 0.02% on B. cereus and B. subtilis, at 1.0% on S. aureus and E. faecalis, and at 0.2% on L. monocytogenes. The minimum inhibitory concentration of propolis for fungi was 2.5%. Propolis and laurel were ineffective against E. coli and S. typhimurium at the concentrations tested. The results showed that the antimicrobial activity were concentration dependent. Propolis and essential oil of laurel may be used as biopreservative agents in food processing and preservation.