Research Article
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İstanbul’ da satışa sunulan keklerde yer fıstığı kalıntısının araştırılması

Year 2021, Volume: 7 Issue: 4, 272 - 278, 01.10.2021

Ayşe Seray Çetin Hilal Çolak Hamparsun Hampıkyan

https://doi.org/10.3153/FH21028

Abstract

Yer fıstığı, gıda alerjenleri içerisinde en tehlikeli olanıdır. Dolayısıyla gelişmiş ve gelişmekte olan ülkelerde ölümcül gıda kaynaklı anafilaksinin en yaygın nedenidir. Yer fıstığı alerjisine sahip bireyler, yer fıstığı ile kontamine olan hammadde kullanımı, işleme sırasında çapraz bulaşma, ortak kullanılan ekipmanlardan kasıtsız alerjen taşınması, kasten katılma veya etiketleme kurallarına uyulmaması gibi durumlarda yer fıstığına maruz kalma tehlikesiyle karşı karşıyadırlar.
Bu çalışmada hem yer fıstığına alerjisi olan tüketici bireyleri hem de gıda üreticilerini bilinçlendirmek ve uyarmak adına İstanbul piyasasındaki keklerde ELISA ile yer fıstığı kalıntısı arandı. Bu amaçla etiketinde yer fıstığı içermediği bildirilen 42 adet ambalajlı kek ve satıcı tarafından yer fıstığı içermediği beyan edilen 42 adet ambalajsız açık kek olmak üzere toplamda 84 adet kek örneği toplandı. Çalışmanın sonucunda ambalajlı kek örneklerinin sadece 1 adedinde (%2,4) 6,15 ppm; ambalajsız kek örneklerinin ise 6 adedinde (%14) 2,5 ppm ile 20 ppm miktarları arasında ve 10 adedinde de (23,8) 20 ppm’den daha fazla miktarda yer fıstığı kalıntısı taşıdığı tespit edildi. Ambalajlı ve ambalajsız olarak satışa sunulan kek örneklerinin değişik miktarlarda yer fıstığı kalıntısı içermesinin Türk Gıda Kodeksi kriterlerine uygun olmadığı ve bundan dolayı da halk sağlığını tehdit edebileceği kanaatine varıldı.

Keywords

Yer fıstığı Alerji İntolerans Çapraz kontaminasyon ELISA

Thanks

Katkılarından dolayı Doç. Dr. Karlo Muratoğlu ve Arş. Gör. Alp Emre Yıldız’a teşekkür ederim.

References

  • Anonim (2017). 'Türk Gıda Kodeksi Etiketleme ve Tüketiciyi Bilgilendirme Yönetmeliği', Gıda, Tarım ve Hayvancılık Bakanlığı, 29.12.2011 tarih ve 29960 No’lu Resmî Gazete, (3. Mükerrer).
  • Borchgrevink, C.P., Elsworth, J.D., Taylor, S.E. ve Christensen, K.L. (2010). Food Intolerances, Food Allergies, and Restaurants. Journal of Culinary Science & Technology, 7(4), 259-284. https://doi.org/10.33206/mjss.560570
  • Buttriss, J. (2002). Adverse Reactions to Food, Oxford: Blackwell Science. https://doi.org/10.1093/ajcn/77.3.754
  • Craddock, N. (1997). Practical management in the food industrys A case study. In Food Allergy Issues for the Food Industry; Lessof, M., Ed.; Leatherhead Food RA: Leatherhead, U.K., pp 25-38.
  • Diebel, K., Trautman, T., Deboom, T., Sveum, W.H., Dunaif, G., Scott, V. N. ve ark. (1997). A comprehensive approach to reducing the risk of allergens in foods. Journal of Food Protection, 60(4), 436-441. https://doi.org/10.4315/0362-028X-60.4.436
  • Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolojisi. Ankara: Pozitif Matbaacılık.
  • Finkelman, F.D. (2010). Peanut Allergy and Anaphylaxis. Current Opinion in Immunology, 22(6), 783-788. https://doi.org/10.1016/j.coi.2010.10.005
  • Food Allergy Research & Education (FARE) (2020). What is Peanut Allergy?. https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/peanut (accessed 10.08.2020).
  • Gerth van Wijk, R., van Cauwenberge, P.B. ve Johansson, S.G. (2003). Revised terminonology for allergies and related conditions. Nederlands Tijdschrift Voor Geneeskunde. 110(8), 328-331.
  • Gübür, S. (2012). Besin İntöleransı Saptanan Kilolu ve Obez Kişilere Uygulanan Eliminasyon Diyetinin, Vücut Kompozisyonu ve Biyokimyasal Parametrelere Etkisinin Belirlenmesi. İstanbul Bilişim Üniversitesi Sağlık Bilimleri Enstitüsü, Yayımlanmamış Yüksek Lisans Tezi. İstanbul.
  • Gupta, R. S., Warren, C. M., Smith, B. M., Jiang, J., Blumenstock, J. A., Davis, M. M., ve ark. (2019). Prevalence and severity of food allergies among US adults. JAMA Network Open, 2, e185630. https://doi.org/10.1001/jamanetworkopen.2018.5630
  • Holzhauser, T., Vieths, S. (1999). Indirect competitive ELISA for determination of traces of peanut (Arachis hypogaea L.) protein in complex food matrices. Journal Agricultural Food Chemistry, 47, 603-611. https://doi.org/10.1021/jf980775f
  • Iqbal, A., Ateeq, N. (2013). Effect of processing on the detectability of peanut protein by ELISA. Food Chemistry, 141(3), 1651-1654. https://doi.org/10.1016/j.foodchem.2013.04.102
  • Karakılıç, M., Suna, S., Tamer, C.E., Çopur, Ö.U. (2014). Gıda Alerjisi Reaksiyonları. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 73-82.
  • Koppelman, S.J., Hefle, S.L., Taylor, S.L., de Jong, G.A. (2010). Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: A comparative in vitro study and partial characterization of digestionresistant peptides. Molecular Nutrition & Food Research. 54(12), 1711-1721. https://doi.org/10.1002/mnfr.201000011
  • Köseoğlu, S.Z.A. (2020). Besin İntoleransı ve Tanı Testleri. Avrupa Bilim ve Teknoloji Dergisi, (18), 616-620. https://doi.org/10.31590/ejosat.679424
  • Marsh, J.T., Jayasena, S., Gaskin, F., Baumert, J.L., Johnson, P. (2020). Thermal processing of peanut impacts detection by current analytical techniques. Food Chemistry, 313, 126019. https://doi.org/10.1016/j.foodchem.2019.126019
  • Ojiewo, C.O., Janila, P., Matur, P.B., Pandey, M.K., Desmae, H., Okori, P. Mwololo, J., Ajeigbe, H., Njuguna-Mungai, E., Muricho, G., Akpo, E., Gichohi-Wainaina, W.N., Variath, M.T., Radhakrishnan, T., Dobariya, K.L., Bera, S.K., Rathnakumar, A.L., Manivannan, N., Vasanthi, R.P., Kumar, M.V.N., Varshney, R.K. (2020). Advances in crop improvement and delivery research for nutritional quality and health benefits of groundnut (Arachis hypogaea L.). Frontiers in Plant Science, 11, 29. https://doi.org/10.3389/fpls.2020.00029
  • Özer, M., Tuncel, N.B. (2016). Pirinç ve Pirinç Yan Ürünlerinin Glutensiz Tahıl Ürünlerinde Kullanımı. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(2), 29-44. https://doi.org/10.28979/comufbed.277913
  • Öztürk, M. ve Besler, T. (2008). Besin Alerjileri. Ankara: Klasmat Matbaacılık.
  • Pele, M. (2010). Peanut allergens. Romanian Biotechnological Leters, 15(2), 5205.
  • Pele, M., Brohée, M., Anklam, E. ve Van Hengel, A.J. (2007). Peanut and hazelnut in cookies and chocolates: Relationship between analytical results and declaration of food allergens on product labels. Food Additives & Contaminants: Part A, 24(12), 1334. https://doi.org/10.1111/j.1365-2222.2009.03273.x
  • Porterfield, H.S., Murray, K.S., Schlichting, D.G., Chen, X., Hansen, K.C., Duncan, M.W., Dreskin, S.C. (2009). Effector activity of peanut allergens: a critical role for Ara h 2, Ara h 6 and their variants. Clinical & Experimental Allergy, 39(7), 1099-1108. https://doi.org/10.1111/j.1365-2222.2009.03273.x
  • RIDASCREEN®FAST Peanut (2018). Art. No. R6202, Ref. No: R6202v18-06-25. Enzyme immunoassay for the quantitative determination of peanutR. -Biopharm AG Postanschrift / Postal Address: An der neuen Bergstraße 17 64297 Darmstadt, Germany Sitz / Corporate Seat: Pfungstadt. (www.r-biopharm.com).
  • Seth, D., Poowutikul, P., Pansare, M., Kamat, D. (2020). Food Allergy: A Review. Pediatric Annals, 49(1), 50-58. https://doi.org/10.3928/19382359-20191206-01
  • Surojanametakul, V., Khaiprapai, P., Jithan, P., Varanyanond, W., Shoji, M., Ito, T., Tamura, H. (2012). Investigation of undeclared food allergens in commercial Thai food products. Food Control, 23(1), 1-6. https://doi.org/10.1016/j.foodcont.2011.06.013
  • Tamay, Z. (2010). İnek Sütü Alerjisi. Klinik Tıp Pediatri, 2, 14-18.
  • Toomer, O.T., Do, A., Pereira, M., Williams, K. (2013). Effect of simulated gastric and intestinal digestion on temporal stability and immunoreactivity of peanut, almond, and pine nut protein allergens. Journal of Agricultural and Food Chemistry. 61(24), 5903-5913. https://doi.org/10.1021/jf400953q
  • Vierk, K.A., Falci, K.J., Wolyniak, C. ve Klontz, K.C. (2002). Recalls of foods containing undeclared allergens reported to the US Food and Drug Administration, fiscal year 1999. Journal of Allergy and Clinical Immunology, 109(6), 1022-1026. https://doi.org/10.1067/mai.2002.124500
  • WHO/IUIS (2017). Allergen Nomenclature Sub-Committee. Allergen Nomenclature Search Database. Arachis hypogaea (Peanut, groundnut). http://www.allergen.org/search.php?allergensourceDArachisChypogaea (accessed 01.06.2017).
  • Wilson, L. (2010). Food Sensitivities or Intolerance, The Center for Development.
  • Yu, J. ve Mikiashvili, N. (2020). Effectiveness of different proteases in reducing allergen content and IgE binding of raw peanuts. Food Chemistry, 307, 125565. https://doi.org/10.1016/j.foodchem.2019.125565

Investigation of peanut residue in cakes sold in Istanbul

Year 2021, Volume: 7 Issue: 4, 272 - 278, 01.10.2021

Ayşe Seray Çetin Hilal Çolak Hamparsun Hampıkyan

https://doi.org/10.3153/FH21028

Abstract

Peanuts are the most dangerous among food allergens. It is therefore the most common cause of deadly foodborne anaphylaxis in developed and developing countries. Individuals with peanut allergies are in danger of peanut exposure in cases such as the use of raw materials contaminated with peanuts, cross contamination during processing, unintentional transport of allergens from common equipment, deliberate participation or non-compliance with labeling rules.
In this study, peanut residue in cakes in Istanbul markets was investigated by ELISA to raise awareness and warn both consumers who are allergic to peanuts and food producers. For this purpose, a total of 84 cake samples were collected, including 42 packaged cakes that were declared free of peanuts on their labels and 42 unpackaged cakes that were declared free from peanuts by their producer/saller. As a result of the study, indicate that, the peanut residue was detected in one out of 42 analyzed packaged cake samples (2.4%) at a level of 6.15 ppm. Besides, in 6 unpackaged cake samples (14%) the peanut residue levels ranged between 2.5 ppm and 20 ppm. Moreover in 10 samples (23.8%) these levels were detected more than 20 ppm. In conclusion, cake samples sold with and without packaging may contain various amounts of peanut residiues and this situation, which does not comply with Turkish Food Codex, can be harmful for the public health and life threathening for the allergic induviduals. 

Keywords

Peanut Allergy Intolarance Cross contamination ELISA

References

  • Anonim (2017). 'Türk Gıda Kodeksi Etiketleme ve Tüketiciyi Bilgilendirme Yönetmeliği', Gıda, Tarım ve Hayvancılık Bakanlığı, 29.12.2011 tarih ve 29960 No’lu Resmî Gazete, (3. Mükerrer).
  • Borchgrevink, C.P., Elsworth, J.D., Taylor, S.E. ve Christensen, K.L. (2010). Food Intolerances, Food Allergies, and Restaurants. Journal of Culinary Science & Technology, 7(4), 259-284. https://doi.org/10.33206/mjss.560570
  • Buttriss, J. (2002). Adverse Reactions to Food, Oxford: Blackwell Science. https://doi.org/10.1093/ajcn/77.3.754
  • Craddock, N. (1997). Practical management in the food industrys A case study. In Food Allergy Issues for the Food Industry; Lessof, M., Ed.; Leatherhead Food RA: Leatherhead, U.K., pp 25-38.
  • Diebel, K., Trautman, T., Deboom, T., Sveum, W.H., Dunaif, G., Scott, V. N. ve ark. (1997). A comprehensive approach to reducing the risk of allergens in foods. Journal of Food Protection, 60(4), 436-441. https://doi.org/10.4315/0362-028X-60.4.436
  • Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolojisi. Ankara: Pozitif Matbaacılık.
  • Finkelman, F.D. (2010). Peanut Allergy and Anaphylaxis. Current Opinion in Immunology, 22(6), 783-788. https://doi.org/10.1016/j.coi.2010.10.005
  • Food Allergy Research & Education (FARE) (2020). What is Peanut Allergy?. https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/peanut (accessed 10.08.2020).
  • Gerth van Wijk, R., van Cauwenberge, P.B. ve Johansson, S.G. (2003). Revised terminonology for allergies and related conditions. Nederlands Tijdschrift Voor Geneeskunde. 110(8), 328-331.
  • Gübür, S. (2012). Besin İntöleransı Saptanan Kilolu ve Obez Kişilere Uygulanan Eliminasyon Diyetinin, Vücut Kompozisyonu ve Biyokimyasal Parametrelere Etkisinin Belirlenmesi. İstanbul Bilişim Üniversitesi Sağlık Bilimleri Enstitüsü, Yayımlanmamış Yüksek Lisans Tezi. İstanbul.
  • Gupta, R. S., Warren, C. M., Smith, B. M., Jiang, J., Blumenstock, J. A., Davis, M. M., ve ark. (2019). Prevalence and severity of food allergies among US adults. JAMA Network Open, 2, e185630. https://doi.org/10.1001/jamanetworkopen.2018.5630
  • Holzhauser, T., Vieths, S. (1999). Indirect competitive ELISA for determination of traces of peanut (Arachis hypogaea L.) protein in complex food matrices. Journal Agricultural Food Chemistry, 47, 603-611. https://doi.org/10.1021/jf980775f
  • Iqbal, A., Ateeq, N. (2013). Effect of processing on the detectability of peanut protein by ELISA. Food Chemistry, 141(3), 1651-1654. https://doi.org/10.1016/j.foodchem.2013.04.102
  • Karakılıç, M., Suna, S., Tamer, C.E., Çopur, Ö.U. (2014). Gıda Alerjisi Reaksiyonları. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 73-82.
  • Koppelman, S.J., Hefle, S.L., Taylor, S.L., de Jong, G.A. (2010). Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: A comparative in vitro study and partial characterization of digestionresistant peptides. Molecular Nutrition & Food Research. 54(12), 1711-1721. https://doi.org/10.1002/mnfr.201000011
  • Köseoğlu, S.Z.A. (2020). Besin İntoleransı ve Tanı Testleri. Avrupa Bilim ve Teknoloji Dergisi, (18), 616-620. https://doi.org/10.31590/ejosat.679424
  • Marsh, J.T., Jayasena, S., Gaskin, F., Baumert, J.L., Johnson, P. (2020). Thermal processing of peanut impacts detection by current analytical techniques. Food Chemistry, 313, 126019. https://doi.org/10.1016/j.foodchem.2019.126019
  • Ojiewo, C.O., Janila, P., Matur, P.B., Pandey, M.K., Desmae, H., Okori, P. Mwololo, J., Ajeigbe, H., Njuguna-Mungai, E., Muricho, G., Akpo, E., Gichohi-Wainaina, W.N., Variath, M.T., Radhakrishnan, T., Dobariya, K.L., Bera, S.K., Rathnakumar, A.L., Manivannan, N., Vasanthi, R.P., Kumar, M.V.N., Varshney, R.K. (2020). Advances in crop improvement and delivery research for nutritional quality and health benefits of groundnut (Arachis hypogaea L.). Frontiers in Plant Science, 11, 29. https://doi.org/10.3389/fpls.2020.00029
  • Özer, M., Tuncel, N.B. (2016). Pirinç ve Pirinç Yan Ürünlerinin Glutensiz Tahıl Ürünlerinde Kullanımı. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(2), 29-44. https://doi.org/10.28979/comufbed.277913
  • Öztürk, M. ve Besler, T. (2008). Besin Alerjileri. Ankara: Klasmat Matbaacılık.
  • Pele, M. (2010). Peanut allergens. Romanian Biotechnological Leters, 15(2), 5205.
  • Pele, M., Brohée, M., Anklam, E. ve Van Hengel, A.J. (2007). Peanut and hazelnut in cookies and chocolates: Relationship between analytical results and declaration of food allergens on product labels. Food Additives & Contaminants: Part A, 24(12), 1334. https://doi.org/10.1111/j.1365-2222.2009.03273.x
  • Porterfield, H.S., Murray, K.S., Schlichting, D.G., Chen, X., Hansen, K.C., Duncan, M.W., Dreskin, S.C. (2009). Effector activity of peanut allergens: a critical role for Ara h 2, Ara h 6 and their variants. Clinical & Experimental Allergy, 39(7), 1099-1108. https://doi.org/10.1111/j.1365-2222.2009.03273.x
  • RIDASCREEN®FAST Peanut (2018). Art. No. R6202, Ref. No: R6202v18-06-25. Enzyme immunoassay for the quantitative determination of peanutR. -Biopharm AG Postanschrift / Postal Address: An der neuen Bergstraße 17 64297 Darmstadt, Germany Sitz / Corporate Seat: Pfungstadt. (www.r-biopharm.com).
  • Seth, D., Poowutikul, P., Pansare, M., Kamat, D. (2020). Food Allergy: A Review. Pediatric Annals, 49(1), 50-58. https://doi.org/10.3928/19382359-20191206-01
  • Surojanametakul, V., Khaiprapai, P., Jithan, P., Varanyanond, W., Shoji, M., Ito, T., Tamura, H. (2012). Investigation of undeclared food allergens in commercial Thai food products. Food Control, 23(1), 1-6. https://doi.org/10.1016/j.foodcont.2011.06.013
  • Tamay, Z. (2010). İnek Sütü Alerjisi. Klinik Tıp Pediatri, 2, 14-18.
  • Toomer, O.T., Do, A., Pereira, M., Williams, K. (2013). Effect of simulated gastric and intestinal digestion on temporal stability and immunoreactivity of peanut, almond, and pine nut protein allergens. Journal of Agricultural and Food Chemistry. 61(24), 5903-5913. https://doi.org/10.1021/jf400953q
  • Vierk, K.A., Falci, K.J., Wolyniak, C. ve Klontz, K.C. (2002). Recalls of foods containing undeclared allergens reported to the US Food and Drug Administration, fiscal year 1999. Journal of Allergy and Clinical Immunology, 109(6), 1022-1026. https://doi.org/10.1067/mai.2002.124500
  • WHO/IUIS (2017). Allergen Nomenclature Sub-Committee. Allergen Nomenclature Search Database. Arachis hypogaea (Peanut, groundnut). http://www.allergen.org/search.php?allergensourceDArachisChypogaea (accessed 01.06.2017).
  • Wilson, L. (2010). Food Sensitivities or Intolerance, The Center for Development.
  • Yu, J. ve Mikiashvili, N. (2020). Effectiveness of different proteases in reducing allergen content and IgE binding of raw peanuts. Food Chemistry, 307, 125565. https://doi.org/10.1016/j.foodchem.2019.125565
There are 32 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Ayşe Seray Çetin 0000-0003-0303-9157

Hilal Çolak 0000-0002-8293-7053

Hamparsun Hampıkyan 0000-0002-9032-7861

Publication Date October 1, 2021
Submission Date March 20, 2021
Published in Issue Year 2021Volume: 7 Issue: 4

Cite

APA Çetin, A. S., Çolak, H., & Hampıkyan, H. (2021). İstanbul’ da satışa sunulan keklerde yer fıstığı kalıntısının araştırılması. Food and Health, 7(4), 272-278. https://doi.org/10.3153/FH21028
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