## 3 Results and Discussion
Although the gluten-free bread sample is in the low-gluten product group, its labeling is inappropriate. This product should have been offered for sale as \"low gluten\" instead of \"gluten free\". While some people with gluten intolerance or celiac disease may be able to tolerate small amounts of gluten, it is generally recommended that they avoid all sources of gluten to prevent potential health risks. Therefore, bread that contains more than 5 ppm of gluten, even if it is \"gluten free,\" may not be suitable for people with celiac disease or gluten sensitivity to consume. The gluten-free breadcumb sample did not meet the FDA's requirements for gluten-free labeling since it contained 293.7 mg/kg of gluten, which is more than the legal limit of 100 mg/kg. Foods marked \"gluten free\" may contain up to 20 mg/kg of gluten at the most. Foods that exceed this limit may pose a risk to patients with celiac disease or gluten intolerance. There may be two reasons for this result. Either the manufacturer may have made a false declaration, or the product may have been exposed to high contamination during the drying and crushing processes applied in the production method. Based on this result, it can be considered that food processing methods may cause contamination. It should be noted here that the processing lines should be regularly inspected for contamination. In the case of red pepper flakes, which are made from dried chili peppers, it is not common for them to contain gluten, as gluten is found in rye, barley, and wheat. However, some spices can be processed in facilities that also handle gluten-containing grains, which may result in cross-contamination. For people with celiac disease or gluten sensitivity, it is important to be cautious when consuming products that may contain gluten, and to check the labeling and ingredient lists carefully. Hence, compared to products that are naturally gluten-free, products that are certified gluten-free have a noticeably increased chance of contamination. This shows that products sold as gluten-free should be more heavily inspected, and the method of their production should be considered. The evaluation of the samples according to the Codex Alimentarius [1] is shown in Figure 2.  
Figure 1: Contaminated product percentages. When the percentage (%) was evaluated according to the legislation, 94.37% of the samples were found to be gluten-free, 4.23% were found to contain a very low content of gluten, and 1.40% were beyond the limit. Upon examining earlier investigations, it becomes clear that, although it is uncommon, gluten contamination can be found in naturally gluten-free items as well as goods that have a \"gluten free\" label. In a study carried out in Sweden by [PERSON] et al. [16], 9 (40.9%) of 22 naturally gluten-free goods were found to have more than 20 mg/kg of gluten via an enzyme-linked immunosorbent assay (ELISA) with a monoclonal antibody to gliadin. In another study conducted in Slovakia by [PERSON] et al. [17], it was determined that 3 (17.7%) of 17 samples, including 13 processed gluten-free biscuit goods and 4 naturally gluten-free cereal flours, were positive for gluten using a polymerase chain reaction-based method. [PERSON] et al. [10] determined the gluten content of 32 gluten-free-labeled/naturally gluten-free products collected from Italian stores using the Ridascreen Gladin sandwich R5 enzyme-linked immunosorbent assay R-7001. In total, 26 of the products (81%) did not reach the criterion value of 20 mg/kg. Six of them (19%) had values between 30 mg/kg and 53 mg/kg. In a study conducted in Canada, gluten levels above the legal limits were determined in 9% of 77 \"gluten free\"-labeled goods using an R5 enzyme-linked immunosorbent assay (ELISA) [18]. In Lebanon, 173 food samples with a \"gluten free\" label were gathered over the course of two years in a study by [PERSON] et al. [19] to ascertain the degree of gluten contamination in foods marketed as \"gluten free\".