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Incidence of aflatoxins, ochratoxin A, zearalenone, and deoxynivalenol in food commodities from Turkey
Author(s) -
Cüce Mustafa
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12849
Subject(s) - zearalenone , mycotoxin , aflatoxin , ochratoxin a , fusarium , food science , aspergillus , alternaria , biology , food contaminant , fumonisin , pepper , ochratoxins , ochratoxin , contamination , chemistry , toxicology , botany , ecology
Aspergillus , Penicillium , Fusarium , and Alternaria species which produce toxic metabolites, create a big problem in terms of the production of reliable human food and animal feeds. This study was conducted to determine the mycotoxin contents of foodstuff collected uniformly in each year of 2017, 2018, and 2019 in Şebinkarahisar, Turkey by enzyme‐linked immunosorbent assay. The highest total aflatoxin, and aflatoxin B1 were determined in red pepper in 2018 with 6.47 ± 0.07 and 4.58 ± 0.01 μg kg −1 , respectively while the highest ochratoxin amount was obtained again in the red paper in 2019 with 7.97 ± 0.57 μg kg −1 . Contrarily, the highest incidence of zearalenone and deoxynivalenol was determined in wheat and corn flour with 12.49 ± 0.3 and 397.6 ± 7.34 μg kg −1 , respectively. Weather changes have also been found to affect the incidence of mycotoxin. But, determined mycotoxin values do not pose a risk according to the Turkish Food Codex Contaminants Regulation.