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

Çolak, Hilal; Hampikyan, Hamparsun; Bingöl, Enver Barış; Çetin, Orkun; Akhan, Meryem; Turgay, Sümeyre İpek

doi:10.1100/2012/218679

Cited by 15 publications

(8 citation statements)

References 23 publications

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“…Data presented in Table (3) also showed that one sample of Kishk out of five samples contained a moderate concentration (300 -500 µg/Kg) of aflatoxin B 1 . These results agree with Colak et al (2012) who found that 23.2% of tarhana samples (turkish cereal-based fermented food product like kishk) collected from Istanbul were contaminated by aflatoxins in the range of 0.7-16.8 μg/kg. However, Eighty percent of Kishk samples were negative for mycotoxin.…”

Section: Samplesupporting

confidence: 92%

Mycobiota and Mycotoxins Associated with Wheat Grains and some of its Products in Upper Egypt

2020

AJAS

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Mycobiota and mycotoxins associated with wheat grains and some of its products intended for human consumption in Upper Egypt, such as wheat flour, kishk, shamsy bread, Burghol and biscuits have been investigated. The obtained results indicated that all the studied products showed various levels of fungal contamination specially wheat flour, which was highly contaminated, followed by wheat burghol. Many species belonging to several genera of fungi were isolated from all the studied products. Aspergillus was the most predominant genus followed by Penicillium. Aflatoxin B 1 detected in 40% of burghol samples and 20% of wheat grains and kishk samples. Sterigmatocystin detected in 40 % of wheat grain samples, meanwhile zearalinone occurred in 20% of wheat flour samples.

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Section: Samplesupporting

confidence: 92%

Mycobiota and Mycotoxins Associated with Wheat Grains and some of its Products in Upper Egypt

2020

AJAS

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“…Although there are several studies on total aflatoxin, aflatoxin B1 (AFB1), ochratoxin A (OTA) level (Arıcı 2000; Colak et al 2012;Ozden et al 2012) and microbiological quality of tarhana Erbas et al 2005;Settanni et al 2011;Sengun & Karapinar 2012), there is no study on the AFM1 level of Tarhana chips. Thus, the objective of this study was to investigate AFM1 contamination of Tarhana chips and to determine colour, proximate composition and textural properties.…”

Section: Introductionmentioning

confidence: 98%

Aflatoxin M1 in Tarhana chips

Özçam

Obuz

Tosun

2014

Food Additives & Contaminants: Part B

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Tarhana chips are a popular traditional fermented food consumed widely in the Kahramanmaraş region of Turkey. Tarhana chips are different from many other types of fermented food in that they are produced in the form of tortilla chips. Cereal and yoghurt are the main ingredients in Tarhana chips. Aflatoxin M1 (AFM1) levels in dairy and dairy-based products are of concern for human health. To investigate AFM1 contamination, a total of 40 samples were collected from Kahramanmaraş region and AFM1 levels were determined by competitive enzyme-linked immunosorbent assay (ELISA). Furthermore, physicochemical characteristics of Tarhana chips were investigated and compared with classic fried chips in terms of nutritional value. Based on data obtained from enzyme-linked immunosorbent assay, 21 (52.5%) out of 40 samples contained AFM1 in the range 0.5-36.6 ng/kg, so AFM1 levels of all samples were below the legal limit.

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“…Therefore, the presence of mycotoxins in fermented foods (i.e., iru , ogi , ogi baba , ugba and ogiri ) cannot be undermined. Even though fermentation could play a role in the degradation or detoxification of mycotoxins in foods, there are increasing reports of mycotoxins in fermented foods [9,10,11]. In Nigeria, there are no in-depth studies that report multiple mycotoxin contamination in the selected fermented foods, hence the need for this study.…”

Section: Introductionmentioning

confidence: 99%

Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods

Adekoya

Njobeh

Obadina

et al. 2017

Toxins

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Fermented food samples (n = 191) including maize gruel (ogi), sorghum gruel (ogi-baba), melon seed (ogiri), locust bean (iru) and African oil bean seed (ugba) from Southwest Nigeria were quantified for 23 mycotoxins, including aflatoxin B1 (AFB1), fumonisin B1 (FB1), and sterigmatocystin (STE) using liquid chromatography-tandem mass spectrometry. The practices, perceived understanding and health risks related to fungal and mycotoxin contamination amongst fermented food sellers was also established. Data obtained revealed that 82% of the samples had mycotoxins occurring singly or in combination. FB1 was present in 83% of ogi-baba samples, whereas 20% of ugba samples contained AFB1 (range: 3 to 36 µg/kg) and STE was present in 29% of the ogi samples. In terms of multi-mycotoxin contamination, FB1 + FB2 + FB3 + STE + AFB1 + alternariol + HT-2 co-occurred within one sample. The awareness study revealed that 98% of respondents were unaware of mycotoxin contamination, and their education level slightly correlated with their level of awareness (p < 0.01, r = 0.308). The extent to which the analyzed mycotoxins contaminated these food commodities, coupled with the poor perception of the population under study on fungi and mycotoxins, justifies the need to enact fungal and mycotoxin mitigation strategies along the food chain.

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

Cited by 15 publications

References 23 publications

Mycobiota and Mycotoxins Associated with Wheat Grains and some of its Products in Upper Egypt

Mycobiota and Mycotoxins Associated with Wheat Grains and some of its Products in Upper Egypt

Aflatoxin M1 in Tarhana chips

Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods

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