Determination of Mould and Aflatoxin Contamination in Tarhana, a Turkish Fermented Food | Zendy

Hilal Çolak | Zendy; Hamparsun Hampikyan | Zendy; Enver Barış Bingöl | Zendy; Ömer Çetin | Zendy; Meryem Akhan | Zendy; Sümeyre İpek Turgay | Zendy

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Determination of Mould and Aflatoxin Contamination in Tarhana, a Turkish Fermented Food

Author(s) -

Hilal Çolak,

Hamparsun Hampikyan,

Enver Barış Bingöl,

Ömer Çetin,

Meryem Akhan,

Sümeyre İpek Turgay

Publication year - 2012

Publication title -

the scientific world journal

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.453

H-Index - 93

eISSN - 2356-6140

pISSN - 1537-744X

DOI - 10.1100/2012/218679

Subject(s) - fermentation in food processing , aflatoxin , food science , contamination , food contaminant , turkish , food microbiology , fermentation , microbiology and biotechnology , biology , bacteria , lactic acid , ecology , genetics , linguistics , philosophy

Tarhana is a popular traditional Turkish cereal-based fermented food product mainly produced at home or at home-scale level. Some certain mould species can grow even at low moisture and pH values and produce aflatoxins in food. This study was conducted to determine aflatoksin levels in tarhana. For this purpose, a total of 138 tarhana powder samples were collected from bazaars in Istanbul and analyzed for aflatoxins, mould contamination, and some physco-chemical parameters. As a result, 32 out of 138 tarhana samples (23.2%) were found to be contaminated with aflatoxins in the range of 0.7–16.8 μ g/kg, whereas 29 samples contained Aflatoxin B1 (AFB1) ranging from 0.2–13.2 μ g/kg. All samples (100%) contaminated with moulds in the range of 1.4 × 10 1 –5.8 × 10 7 cfu/g. The average pH, moisture and a w results were detected as 3.82, 12.71%, and 0.695, respectively.

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