Special Food Control Laboratory

Mycotoxin Laboratory

Fungi (molds) that develop in foods and feeds release toxic metabolites to the product they are on after completing the development process. These secondary metabolites produced by fungi are called mycotoxins.

The most important mycotoxin-producing fungi are the genera Aspergillus, Penicillium, and Fusarium, and it is known that about 350 of the known fungal species produce mycotoxins, and 20-25 of these mycotoxin types are known to cause frequent poisoning, especially in humans and animals, when consumed as natural contaminants in feed and food. Due to their extreme toxic and carcinogenic effects, the levels of aflatoxins in foods have attracted attention in terms of public health and economic losses.

In the Mycotoxin Laboratory, our analyzes of food and feed, feed raw materials are mainly aflatoxin, ochratoxin and patulin.

In our laboratory, internationally accepted analysis methods (AOAC and ISO etc.) are used and fast and reliable analysis results are provided with the highest level chromatographic systems whose calibration and performance tests are regularly performed.

The mycotoxin laboratory has all the necessary materials for the extraction of mycotoxins. In addition, High Pressure Liquid Chromatography (HPLC) devices with Fluorescence and UV detectors are used for the detection of mycotoxins. Our laboratory participates in international proficiency tests in this regard.

Microbiology Analysis Laboratory

In the Microbiology Analysis Laboratory, the presence and number of microorganisms that adversely affect human health are determined.

Foods go through many production stages before coming to our table. There is a risk of microorganisms contaminating food while passing through these stages. This contamination causes food spoilage, production and time losses, and illness and poisoning in consumers.

In the Microbiology Laboratory, microbiological analyzes of animal and plant products, feed, water and aquaculture products are carried out using national and international methods.

Physical Analysis Laboratory

One of the important criteria for measuring food quality is the physical properties of food. When the producer produces and the consumer buys, the first thing they look at are the physical properties of the product. Although some of these properties can be measured sensory, some can be measured by sensitive analyzes.

In the physical analysis laboratory, organoleptic examination and shelf life studies of foods are also carried out. Another purpose of physical analysis is to evaluate the conformity of the foods served with the Turkish Food Codex and TSE standards.

Chemical, Feed and Instrumental Analysis Laboratory

In the Chemical Analysis Department, in order to determine the components of foods and feeds, every state of the products from raw materials to the final product and the auxiliary and additives used in this process are analyzed. In this way, the compliance of the products with the legal criteria and the norms desired by the manufacturer is determined.

Analyzes to be made in feeds; It is very important in terms of meeting the nutrient needs of animals, ensuring adequate and economical animal production, as well as protecting animal health and detecting substances that threaten human health through animal products.

Molecular Analysis Laboratory

Plants, animals or microorganisms with new and different properties that cannot be obtained naturally by transferring genes from a species other than their own species using gene technology are generally called "Genetically Modified Organism (GMO)" or transgenic.
Within this framework, the following analyzes are carried out in our laboratory.

• GMO analysis of raw and processed food products and additives, feed and feed raw materials, seeds, animal products, plant-based pharmaceutical products
• Screening: a presence-absence analysis to determine whether the product contains GMOs
• Identification: Analysis to determine which genetic modification the product contains
• Quantitation: Quantitative analysis of the genetic modification contained in the product (performed by Real Time PCR technique)