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Article Citation - WoS: 2Citation - Scopus: 2Global Insights Into Food Fraud From Location-Based Analysis: Food Adulteration in Turkey(Wiley, 2025) Kavruk, Murat; Balci, Tugce Nur; Ozel, Irem Cagla; Ozalp, Veli Cengiz; Aydin, AliBackgroundFood fraud and adulteration pose critical global challenges impacting economic stability and public health. This study examines the prevalence and characteristics of food fraud incidents in Turkey, an international player in the food supply chain. Controls carried out from production to consumption reveal many fraudulent events worldwide.ResultsData collected by the Ministry of Agriculture and Forestry of T & uuml;rkiye from 2012 to 2022, covering 4007 incidents and 7180 specific cases of adulteration, form the basis of this analysis. The study categorizes food fraud by region, product group and type of fraud, revealing trends and patterns. Key findings indicate a higher incidence of fraud in milk, meat and vegetable oil products, including the detection of drug-based adulteration having potential for serious health consequences.ConclusionAt most importance, we demonstrated the importance of risk-based food inspections and the development of new detection technologies to enhance food safety. The results are fundamental for more effective food inspections in terms of risk-based conformity assessment approaches or developing new methods, devices and analysis kits in terms of scientific and technological approaches. Still, they can also significantly improve future food safety measures. These insights are aimed at informing global food safety strategies and policymaking, contributing to a safer and more transparent food supply chain. (c) 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.Article Citation - WoS: 8Citation - Scopus: 8Bacterial Skin Microbiota of Seabass From Aegean Fish Farms and Antibiotic Susceptibility of Psychrotrophic pseudomonas(Mdpi, 2023) Aydin, Ali; Sudagidan, Mert; Mamatova, Zhanylbubu; Yurt, Mediha Nur Zafer; Ozalp, Veli Cengiz; Zornu, Jacob; Brun, EdgarFarming seabass (Dicentrarchus labrax) is an essential activity in the Mediterranean basin including the Aegean Sea. The main seabass producer is Turkey accounting for 155,151 tons of production in 2021. In this study, skin swabs of seabass farmed in the Aegean Sea were analysed with regard to the isolation and identification of Pseudomonas. Bacterial microbiota of skin samples (n = 96) from 12 fish farms were investigated using next-generation sequencing (NGS) and metabarcoding analysis. The results demonstrated that Proteobacteria was the dominant bacterial phylum in all samples. At the species level, Pseudomonas lundensis was identified in all samples. Pseudomonas, Shewanella, and Flavobacterium were identified using conventional methods and a total of 46 viable (48% of all NGS+) Pseudomonas were isolated in seabass swab samples. Additionally, antibiotic susceptibility was determined according to standards of the European Committee on Antimicrobial Susceptibility Testing (EUCAST) and Clinical and Laboratory Standards Institute (CLSI) in psychrotrophic Pseudomonas. Pseudomonas strains were tested for susceptibility to 11 antibiotics (piperacillin-tazobactam, gentamicin, tobramycin, amikacin, doripenem, meropenem, imipenem, levofloxacin, ciprofloxacin, norfloxacin, and tetracycline) from five different groups of antibiotics (penicillins, aminoglycosides, carbapenems, fluoroquinolones, and tetracyclines). The antibiotics chosen were not specifically linked to usage by the aquaculture industry. According to the EUCAST and CLSI, three and two Pseudomonas strains were found to be resistant to doripenem and imipenem (E-test), respectively. All strains were susceptible to piperacillin-tazobactam, amikacin, levofloxacin, and tetracycline. Our data provide insight into different bacteria that are prevalent in the skin microbiota of seabass sampled from the Aegean Sea in Turkey, and into the antibiotic resistance of psychrotrophic Pseudomonas spp.