Et Muayenesi Açısından Önemli Kimyasal Tehlikeler

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TGK. Hayvansal Gıdalarda Bulunabilecek Farmakolojik Aktif Maddelerin Sınıflandırılması Ve Maksimum Kalıntı Limitleri. 2017.

Beyene T. Veterinary Drug Residues in Food-animal Products: Its Risk Factors and Potential Effects on Public Health. Journal of Veterinary Science and Technology. 2016;7:285. doi:10.4172/2157-7579.1000285

Beyene T, Kemal A, Jibat T, et al. Assessment on Chemicals and Drugs Residue in Dairy and Poultry Products in Bishoftu and Modjo, Central Ethiopia. Journal of Nutrition & Food Science. 2015;S13:S13002. doi: 10.4172/2155-9600.S13-002

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Hosain MZ, Kabir SML, Kamal MM. Antimicrobial uses for livestock production in developing countries. Veterinary World. 2021;14(1): 210-221.

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Stolker AAM, Brinkman UT. Analytical strategies for residue analysis of veterinary drugs and growth-promoting agents in food-producing animals—a review. Journal of Chromatography A. 2005;1067(1-2):15-53.

Kamaly HF, Sharkawy AA. Hormonal residues in chicken and cattle meat: A risk threat the present and future consumer health. Food and Chemical Toxicology. 2023;182:114-172.

Donovan C. If FDA does not regulate food, who will? A study of hormones and antibiotics in meat production. American Journal of Law and Medicine. 2015;41:459–482. doi: 10.1177/0098858815591528.

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Chen, T, Le Bizec B, Dervilly G. Anabolic steroids in livestock production:Background and implications for chemical food safety. Steroids.2024;109420. doi:10.1016/j.steroids.2024.109420

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Jedziniak P, Szprengier-Juszkiewicz T, Pietruk K. et al. Determination of non-steroidal anti-inflammatory drugs and their metabolites in milk by liquid chromatography–tandem mass spectrometry. Analytical and Bioanalytical Chemistry. 2012;403:2955-2963. doi: 10.1007/s00216-012-5860-7.

Liang S, Jian N, Cao J. et al. Rapid, simple and green solid phase extraction based on polyaniline nanofibers-mat for detecting non-steroidal anti-inflammatory drug residues in animal-origin food. Food Chemistry. 2020;328:127097. doi: 10.1016/j.foodchem.2020.127097.

Mainero Rocca L, Gentili A, Perez-Fernandez V. Veterinary drugs residues: a review of the latest analytical research on sample preparation and LC-MS based methods. Food Additives & Contaminants: Part A. 2017;34(5):766-784. doi: 10.1080/19440049.2017.1298846

Nachman KE, Smith TJ. Hormone use in food animal production: assessing potential dietary exposures and breast cancer risk. Current Environmental Health Reports. 2015;2:1-14. doi: 10.1007/s40572-014-0042-8

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Püssa T. Toxicological issues associated with production and processing of meat. Meat Science. 2013;95(4):844-853. doi: 10.1016/j.meatsci.2013.04.032

Da Costa RG, Bastos MM, Oliveira PA. et al. Bracken-associated human and animal health hazards: Chemical, biological and pathological evidence. Journal of Hazardous Materials. 2012;203:1-12. doi: 10.1016/j.jhazmat.2011.12.046

Tolosa J, Rodríguez-Carrasco Y, Ruiz MJ. et al. Multi-mycotoxin occurrence in feed, metabolism and carry-over to animal-derived food products: A review. Food and Chemical Toxicology. 2021;158:112661. doi: 10.1016/j.fct.2021.112661

Kaynarca HD, Hecer C, Ulusoy B. Mycotoxin hazard in meat and meat products. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2019;14(1):90-97. doi: 10.17094/ataunivbd.449705

El-Sayed RA, Jebur AB, Kang W. et al. An overview on the major mycotoxins in food products: Characteristics, toxicity, and analysis. Journal of Future Foods. 2022;2(2):91-102. doi: 10.1016/j.jfutfo.2022.03.002

Křížová L, Dadáková K, Dvořáčková M. et al. Feedborne mycotoxins beauvericin and enniatins and livestock animals. Toxins. 2021;13(1):32. doi: 10.3390/toxins13010032

Montanha FP, Anater A, Burchard JF. et al. Mycotoxins in dry-cured meats: A review. Food and Chemical Toxicology. 2018;111:494-502. doi: 10.1016/j.fct.2017.12.008

Tilahun A, Jambare L, Teshale A. et al. Review on chemical and drug residue in meat. World Journal of Agricultural Science. 2016;12(3):196-204. Doi: 10.5829/idosi.wjas.2016.12.3.23739

Zeinali T, Salmani F, Naseri K. Dietary intake of cadmium, chromium, copper, nickel, and lead through the consumption of meat, liver, and kidney and assessment of human health risk in Birjand, Southeast of Iran. Biological Trace Element Research. 2019;191:338-347. doi: 10.1007/s12011-019-1637-6

Ogwok P, Bamuwamye M, Apili G. et al. Health risk posed by lead, copper and iron via consumption of organ meats in Kampala City (Uganda). Journal of Environment Pollution and Human Health. 2014;2(3):69-73. doi: 10.12691/jephh-2-3-3

Andrée S, Jira W, Schwind KH. et al. Chemical safety of meat and meat products. Meat Science. 2010;86(1):38-48. doi: 10.1016/j.meatsci.2010.04.020

Khalafalla FA, Ali FH, Hassan ARH. et al. Residues of lead, cadmium, mercury and tin in canned meat products from Egypt: an emphasis on permissible limits and sources of contamination. Journal für Verbraucherschutz und Lebensmittelsicherheit. 2016;11:137-143. doi: 10.1007/s00003-016-1020-x

Raeeszadeh M, Gravandi H, Akbari A. Determination of some heavy metals levels in the meat of animal species (sheep, beef, turkey, and ostrich) and carcinogenic health risk assessment in Kurdistan province in the west of Iran. Environmental Science and Pollution Research. 2022;29(41):62248-62258. doi: 10.1007/s11356-022-19589-x

Dong S, Wu J, Liu G. et al. Unintentionally produced dioxin-like polychlorinated biphenyls during cooking. Food Control. 2011;22(11):1797-1802. doi: 10.1016/j.foodcont.2011.04.022

Altıner A, Bilal T, Vural HA. Hayvansal Ürünlerdeki Pestisitlerin Sağlık Üzerindeki Zararlı Etkileri ve Korunma Yöntemleri. Turkiye Klinikleri Veterinary Sciences-Pharmacology and Toxicology-Special Topics. 2019;5(2):51-54.

MacLachlan DJ, Bhula R. Estimating the residue transfer of pesticides in animal feedstuffs to livestock tissues, milk and eggs: a review. Australian Journal of Experimental Agriculture. 2008;48(5):589-598.

Nakata H, Kawazoe M, Arizono K. et al. Organochlorine pesticides and polychlorinated biphenyl residues in foodstuffs and human tissues from China: status of contamination, historical trend, and human dietary exposure. Archives of Environmental Contamination and Toxicology. 2002;43:0473-0480. doi: 10.1007/s00244-002-1254-8

FAO/WHO. Evaluation of Certain Food Additives and Contaminants. World Health Organization, Joint FAO/WHOExpert Committee on Food Additives, Geneva. World Health Organization Technical Report Series. 2010;859: 29-35.

Adeyeye SAO, Ashaolu TJ. Polycyclic aromatic hydrocarbons formation and mitigation in meat and meat products. Polycyclic Aromatic Compounds. 2022;42(6):3401-3411. doi: 10.1080/10406638.2020.1866039

Das AK, Bhattacharya D, Das A. et al. Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products. Chemical and Biological Technologies in Agriculture. 2023;10(1):109. doi: 10.1186/s40538-023-00483-8

De Mey E, De Maere H, Paelinck H. et al. Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Critical Reviews in Food Science and Nutrition. 2017;57(13):2909-2923. doi: 10.1080/10408398.2015.1078769

Afé OHI, Douny C, Kpoclou YE. et al. Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food and Chemical Toxicology. 2020;141:111372. Doi: 10.1016/j.fct.2020.111372

Szterk A, Roszko M, Małek K. et al. Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type. Meat Science. 2012;92(4):587-595. doi: 10.1016/j.meatsci.2012.06.004

Britt PF, Buchanan AC, Owens Jr CV. et al. Does glucose enhance the formation of nitrogen containing polycyclic aromatic compounds and polycyclic aromatic hydrocarbons in the pyrolysis of proline?. Fuel. 2004;83(11-12):1417-1432. doi: 10.1016/j.fuel.2004.02.009

Niki E, Yoshida Y, Saito Y. et al. Lipid peroxidation: mechanisms, inhibition, and biological effects. Biochemical and Biophysical Research Communications. 2005;338(1):668-676. doi: 10.1016/j.bbrc.2005.08.072

Wójciak KM, Dolatowski ZJ. Oxidative stability of fermented meat products. Acta Scientiarum Polonorum Technologia Alimentaria. 2012;11(2):99-109.

Suzzi G, Gardini F. Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology. 2003;88(1):41-54. doi: 10.1016/S0168-1605(03)00080-1

Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition. 2007;85(5):1185-1196. doi: 10.1093/ajcn/85.5.1185

Sun C, Wang R, Wang T. et al. Primary evaluation of nine volatile N-nitrosamines in raw red meat from Tianjin, China, by HS-SPME-GC–MS. Food Chemistry. 2020;310:125945. doi: 10.1016/j.foodchem.2019.125945

De Mey, E, De Maere H, Paelinck H. et al. Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Critical Reviews in Food Science and Nutrition. 2017;57(13):2909-2923. doi: 10.1080/10408398.2015.1078769

Grob K, Biedermann M, Scherbaum E. Food contamination with organic materials in perspective: packaging materials as the largest and least controlled source? A view focusing on the European situation. Critical Reviews in Food Science and Nutrition. 2006;46(7):529-535. doi: 10.1080/10408390500295490

Lee KT. Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials. Meat Science. 2010;86(1):138-150. doi: 10.1016/j.meatsci.2010.04.035

Galotto MJ, Guarda A. Comparison between thermal and microwave treatment on the overall migration of plastic materials intended to be in contact with foods. Packaging Technology and Science: An International Journal. 1999;12(6):277-281. doi: 10.1002/(SICI)1099-1522(199911/12)12:6<277::AID-PTS482>3.0.CO;2-8