Food safety challenges associated with traditional foods of Turkey

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.

摘要 土耳其民众对食品安全的担忧与日俱增，消费者对更安全食品的需求已成为食品行业面临的重要挑战。土耳其多数传统食品的生产遵循差异化规范要求，食品安全风险管理与风险评估工作主要由政府主导开展。基于风险评估结果，土耳其已针对传统食品制定了安全监管规范与标准，例如土耳其白奶酪、多纳烤肉、哈尔瓦甜食。本文探讨了土耳其传统食品商业化进程中存在的安全隐患，以及为识别并降低潜在危害所开展的相关研究，同时还针对生肉丸子中的病原微生物污染、哈尔瓦甜食与白奶酪中的黄曲霉毒素污染问题展开讨论。基于本次综述研究，当前亟需补充国家级风险分析专家团队与相关数据库资源。此外，传统食品的生产加工流程亟需实现标准化，并与国际食品法典委员会（CODEX）制定的国际标准保持协调统一。