Detection of central nervous system tissues as BSE specified risk material in meat products in Turkey

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dc.contributor.authorKalkan, Atilla
dc.contributor.buuauthorYeşilbağ, Kadir
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi.tr_TR
dc.contributor.scopusid6602912127tr_TR
dc.date.accessioned2021-09-03T06:12:24Z
dc.date.available2021-09-03T06:12:24Z
dc.date.issued2005-01
dc.description.abstractSpinal cord and brain tissues have the highest importance to transfer bovine spongiform encephalopathy (BSE) to human. European Union issued complete removal of spinal cord and brain tissues from meat products (Commission Decision 2000/418/EC). In Turkey, regulation on meat products [Turkish Food Code, Regulation on Meat Products. Official Journal No: 23960, 10 Feb, 2000] is applied by their government veterinarians. But there are some questions on the effective application of the regulation especially in some private slaughterhouses. This study was designed to represent the mixing of these tissues to meat products which sold in Marmara region of Turkey. For this purpose, a total of 179 meat product samples belonged to 17 different trademarks were tested. A semi-quantitative ELISA kit, which detects glial fibrillary acidic protein (GFAP) as marker, was used. In the test, standard controls 0, 0.2%, 1%, and 2% were practiced. Of the 179 sampled, 18 samples (10.05%) gave an optical density over than standard 0.2%. Optical density of three samples was near to standard 1%. It is concluded that central nervous system tissue mixing to the meat products still happen and more effective control measurements needs to be developed and applied in Turkey. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.citationYeşilbağ, K. ve Kalkan, A. (2005). "Detection of central nervous system tissues as BSE specified risk material in meat products in Turkey". Food Control, 16(1), 11-13.en_US
dc.identifier.endpage13tr_TR
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.issue1tr_TR
dc.identifier.scopus2-s2.0-4344656476tr_TR
dc.identifier.startpage11tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2003.10.008
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0956713503001828
dc.identifier.urihttp://hdl.handle.net/11452/21662
dc.identifier.volume16tr_TR
dc.identifier.wos000224012100002tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.collaborationSanayitr_TR
dc.relation.journalFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCNS tissuesen_US
dc.subjectSRMen_US
dc.subjectMeat productsen_US
dc.subjectTurkeyen_US
dc.subjectVarianten_US
dc.subjectFood science & technologyen_US
dc.subjectBovinaeen_US
dc.subjectMarmaraen_US
dc.subject.emtreeBiological markeren_US
dc.subject.emtreeGlial fibrillary acidic proteinen_US
dc.subject.emtreeBovine spongiform encephalopathyen_US
dc.subject.emtreeBrain tissueen_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeDiagnostic kiten_US
dc.subject.emtreeDisease transmissionen_US
dc.subject.emtreeEnzyme linked immunosorbent assayen_US
dc.subject.emtreeEuropean Unionen_US
dc.subject.emtreeFood contaminationen_US
dc.subject.emtreeFood controlen_US
dc.subject.emtreeGovernmenten_US
dc.subject.emtreeInfection risken_US
dc.subject.emtreeMeat industryen_US
dc.subject.emtreeOptical densityen_US
dc.subject.emtreeQuality controlen_US
dc.subject.emtreeQuantitative analysisen_US
dc.subject.emtreeSlaughterhouseen_US
dc.subject.emtreeSpinal corden_US
dc.subject.emtreeTurkey (republic)en_US
dc.subject.emtreeVeterinary medicineen_US
dc.subject.emtreeZoonosisen_US
dc.subject.scopusMyelin Basic Protein; Meats; Nerve Tissueen_US
dc.subject.wosFood science & technologyen_US
dc.titleDetection of central nervous system tissues as BSE specified risk material in meat products in Turkeyen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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