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- MakaleAçık Erişim2026Potentially Toxic Metal Levels in Cheeses Produced in Türkiye: Regional Variation, Milk Source, Ripening Stage, Production Type, and Associated Dietary Exposure and Health Risk
Gürmeriç, Hüseyin Ender; Şengül, Mustafa; Basaran, Burhan
This study investigated potentially toxic metal (PTM) levels in cheeses produced in different regions of Türkiye and evaluated the associated dietary exposure and non-carcinogenic health risk. A total of 84 cheese samples were collected from seven geographical regions and classified according to milk source, ripening stage, and production type. After microwave-assisted acid digestion, PTM levels were quantified by inductively coupled plasma mass spectrometry (ICP-MS), and exposure and non-carcinogenic risk were evaluated using Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), and Hazard Index (HI). Aluminium (Al), iron (Fe), and zinc (Zn) ranged from <0.00215 to 7.29,<0.00769 to 38.8, and 0.68 to 56.6 mg/kg wet weight, respectively, whereas chromium (Cr), nickel (Ni), copper (Cu), selenium (Se), cadmium (Cd), and lead (Pb) ranged from <0.58 to 244, <1.26 to 369, <1.88 to 4067, <0.91 to 1378, <0.06 to 12.3, and <2.19 to 1754 µg/kg wet weight, respectively. Values marked with “<” represent concentrations below the limit of quantification (LOQ). Arsenic (As) was not detected in any sample. Significant differences were observed for selected PTMs according to ripening stage, milk source, production type, and region (p<0.05). The toxicological contribution (TC) values for nutritional PTM exposure were low. THQ and HI values remained below 1, suggesting a low overall non-carcinogenic risk; however, Pb exceedances in some samples indicate the need for continued PTM monitoring.
- MakaleAçık Erişim2025Safety and Nutritional Profile of Traditional Turkish Cheeses: A Comprehensive Study on Their Mineral Content, Heavy Metal Contamination, and Health Risks of Aho, Golot, and Telli
Erol, Seyit; Ürkek, Bayram
Traditional cheeses from Turkey's Black Sea region, such as Aho, Golot, and Telli, are widely known for their unique flavors and artisanal production methods. However, their microbiological safety, mineral content, and heavy metal contamination remain understudied. In this study, we evaluated 30 cheese samples for essential minerals and toxic heavy metals, alongside conducting a corresponding health risk assessment. The results of our mineral analysis revealed sodium (Na) levels ranging from 9787.79 to 37,902.22 mg/kg, while calcium (Ca) and magnesium (Mg) were present at nutritionally relevant concentrations. Heavy metals such as lead (Pb) and mercury (Hg) were detected, with Golot and Telli cheeses showing elevated levels (Pb: up to 1788.75 μg/kg; Hg: up to 468.71 μg/kg). Furthermore, health risk assessments, including estimated daily intake (EDI), target hazard quotient (THQ), and hazard index (HI), indicated that 93.3% of samples posed negligible risks (HI < 1), though two outliers (6.7%) exceeded safety thresholds. Taken together, these findings underscore the need for improved production processes in traditional cheese production while affirming their nutritional value and overall safety for consumers.