SPICES

Chemical and Physical Analyses

• Aflatoxin B1 Analysis
• Total Aflatoxin (B1 + B2+ G1 + G2) Analysis
• Ochratoxin-A Tayini
• Synthetic Food Dye Analysis
• Insoluble Ash in HCL
• Moisture Analysis
• Total Ash Analysis
• Water Soluble and Insoluble Ash Content
• Size
• Essential Oil Analysis

Microbiological Analyses

• Staphylococcusaureus
• Bacilluscereus
• Salmonella spp.

Biotechnological Analyses

• GMO Screening Analysis (p35S/tNOS/pFMV)

Spices, which are indispensable to Turkish cuisine, are carcinogenic in conditions of improper storage. Air and soil mold spores, can grow quickly when they reach the appropriate temperature and humidity producing toxic substances cause negative effects on our health. Aflatoxin and other possible Mycotoxins produced by these microorganisms pose a danger in terms of food safety and consuming excessive doses causes food poisoning. Aflatoxins resistant to high temperatures can not be destroyed by cooking or heating. In order to prevent aflatoxin formation, the development of molds in various forms as well as consumption needs to be hindered by advanced technologies and good practices. Aspergillusflavus, Aspergillusparasiticus, Penicillium and Fusarium are the major toxin producing molds.