Arnavutluk'ta Ev Yapımı Köy Peynirlerinde Mevsimsel Olarak Ağır Metal Düzeylerinin İncelenmesi
Tezin Türü: Bütünleşik Doktora
Tezin Yürütüldüğü Kurum: İstanbul Üniversitesi-Cerrahpaşa, Veteriner Fakültesi, Besin Gıda Hijyeni Ve Teknolojisi Bölümü, Türkiye
Tezin Onay Tarihi: 2026
Tezin Dili: Türkçe
Öğrenci: Migena GJONI GÜNDEMİR
Asıl Danışman (Eş Danışmanlı Tezler İçin): Ali Aydın
Eş Danışman: Mentor Alıshanı
Özet:
This study aimed to determine the levels of aluminum,
chromium, nickel, copper, zinc, arsenic, cadmium, tin, mercury, and lead in homemade village cheese
samples collected from different cities of Albania during the summer and
winter seasons of 2024–2025, and to assess the seasonal and regional
distribution of these levels. The research material consisted of a total of
171 cheese samples, including 64 collected in winter and 107 in summer. The
samples were evaluated on a wet weight basis, and approximately 1 g of each
sample was digested with nitric acid and hydrogen peroxide. Elemental analyses
were performed using an Agilent 7700x ICP-MS instrument. The obtained data
were reported in µg/kg, and comparisons were conducted at seasonal, regional,
and city levels. According to the numerical results, Al levels were determined
as an average of 2,048 µg/kg (92.4-9,216.9 µg/kg) in winter and 2,372 µg/kg
(79.3-12,054.0 µg/kg) in summer. Cr levels were 57.4 µg/kg (8.1-243.6 µg/kg)
in winter and 50.0 µg/kg (7.5-260.6 µg/kg) in summer. Ni levels were 49.5
µg/kg (12.2-164.2 µg/kg) in winter and 95.2 µg/kg (8.1-3,427.7 µg/kg) in
summer. Cu concentrations were found to be 138,165 µg/kg (46.1-305.5 µg/kg) in
winter and 162,774 µg/kg (44.9-398.7 µg/kg) in summer. Zn levels were 25,834
µg/kg (8,145.4-82,124.0 µg/kg) in winter and 26,850 µg/kg (7,775.1-156,238.9
µg/kg) in summer. Sn levels were 32,497 µg/kg (4,986.8-58,452.0 µg/kg) in
winter and 31,919 µg/kg (17,811.5-57,340.7 µg/kg) in summer. Pb levels were
determined as 115,455 µg/kg (4.3-485.5 µg/kg) in winter and 183,110 µg/kg (1.1-2,012.1
µg/kg) in summer. No reportable numerical data were obtained for As, Cd, and Hg.
The findings revealed that the heavy metal profile of village cheeses was not
homogeneous and exhibited different patterns depending on the type of
metal/metalloid. Seasonal evaluation indicated that Al and Cu levels increased
significantly during the summer period (p<0.05). Although Ni and Pb levels
also showed a noticeable increasing trend in summer, these differences were
not statistically significant. No significant seasonal differences were
observed for Cr, Zn, and Sn. In the regional evaluation, cheeses obtained
during the summer contained higher Al levels in Northern Albania and higher Pb
levels in Central Albania. Additionally, the presence of notable
concentrations of certain elements in some cities suggests heterogeneity
associated with environmental exposure and production conditions. In
conclusion, heavy metal levels in homemade village cheeses in Albania vary
depending on seasonal and regional factors. Therefore, it is important to
continue heavy metal monitoring studies, particularly for Pb and Al, on a
seasonal and regional basis. Regular control of water, feed, equipment, and
contact materials used in production is essential for ensuring food safety.