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    An introduction to the traditional fermented foods and beverages of Turkey
    (2011) Kabak, Bülent; Dobson, Alan D.W.
    Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (turşu, şalgam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey. © Taylor and Francis Group, LLC.
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    Biological strategies to counteract the effects of mycotoxins
    (International Association for Food Protection, 2009) Kabak, Bülent; Dobson, Alan D.W.
    Mycotoxins are fungal secondary metabolites that if ingested can cause a variety of adverse effects on both humans and animals, ranging from allergic responses to death. Therefore, exposure to mycotoxins should be minimized. A variety of physical, chemical, and biological methods have been developed for decontamination and/or detoxification of mycotoxins from contaminated foods and feeds. This overview details the latest developments in the biological control of both fungal infection and mycotoxin formation and describes the detoxification of many of the most important mycotoxins by microorganisms. This review also addresses the potential for use of microorganisms as mycotoxin binders in the gastrointestinal tract of both humans and animals, thereby reducing the potential deleterious effects of exposure to these toxins. Copyright ©, International Association for Food Protection.
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    Mycotoxins in spices and herbs–An update
    (Taylor and Francis Inc., 2017) Kabak, Bülent; Dobson, Alan D.W.
    Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs. © 2017 Taylor & Francis Group, LLC.
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    Toxigenic fungi and mycotoxins
    (Nova Science Publishers, Inc., 2011) Kabak, Bülent; Dobson, Alan D.W.; S?varc-Gajic?, Jaroslava
    The contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium and Fusarium genera, which can cause a variety of adverse effects to both humans and animals, ranging from allergic responses to death. While Aspergillus and Penicillium strains are generally found as contaminants in food during drying and storage, Fusarium spp. are typically field contaminants and their production of mycotoxins is limited to a few plant products, and is mainly associated with cereal crops. The most important Aspergillus mycotoxins, which frequently occur at biologically significant concentrations in various food commodities, are aflatoxins, ochratoxin A (OTA), citrinin, cyclopiazonic acid, penicillic acid and sterigmatocystin. Some of these mycotoxins (OTA, citrinin, cyclopiazonic acid, penicillic acid) can also be produced by Penicillium species. Other potent Penicillium mycotoxins which have to date been poorly studied include patulin, roquefortine C, rubratoxins and PR toxin. The main mycotoxins produced by Fusarium species and which are present in cereal grains include trichothecenes (T-2 toxin, HT-2 toxin, deoxynivalenol, nivalenol), fumonisins, zearalenone and moniliformin. Fusarium species are also destructive plant pathogens and are responsible for diseases in crops such as ear rot which can result in significant losses in both crop yield and quality. This paper will focus on an update of our current knowledge on the mycotoxigenic fungi (Aspergillus, Penicillium, Fusarium) which are most commonly found as food contaminants and on the mycotoxins they produce. The review will focus on the toxicity, the sources in foods and the associated human health risks. © 2011 by Nova Science Publishers, Inc. All rights reserved.