Search

Environmental pollution is a problem that affects food safety throughout the world. In this study, a health risk assessment of possible toxic metal and aflatoxin contamination in homemade and industrial noodles produced in Türkiye was carried out. Samples were taken from 67 kinds of homemade and five kinds of industrial noodles from different cities. Each sample was ground and prepared according to the inductively coupled plasma mass spectroscopy (ICP-MS) protocol. Chronic daily metal intake (CDI), target hazard quotient (THQ), hazard index (HI), and cancer risk (CR) calculations were made according to metal concentrations. Then, it was compared with the limit values of the World Health Organization (WHO) and the United States Environmental Protection Agency (USEPA). Furthermore, AFB 1 analyses were performed on all samples the enzyme-linked immunosorbent assay (ELISA) method. Using the obtained data, health risk assessments were made in the samples of homemade and industrial noodles. Pb (lead), Hg (mercury), Cd (cadmium), As (arsenic), Cr (chromium), Ni (nickel), Cu (copper), Al (aluminum), and Fe (iron) concentrations analyzed in all samples were used in THQ and HI (non-cancer health risk) calculations, and THQ < 1 and HI < 1 were found. On the other hand, 81% of all the samples were found to have cancer risk in terms of Ni and 75% Cr. The AFB 1 findings (mean, 0.29 ppb) were below the Turkish Food Codex limit (2.00 ppb). Consequently, it is questionable that the noodle samples have cancer potential in general., Competing Interests: Declarations. Ethics approval: All authors have read, understood, and have complied as applicable with the statement on “Ethical responsibilities of Authors” as found in the Instructions for Authors. Competing interests: The authors declare no competing interests., (© 2024. The Author(s), under exclusive licence to Springer Nature Switzerland AG.)

Pistachio (Pistacia vera L.) is an economically important tree nut. Due to its nutritional properties and health benefits, it is considered a healthy food and thus widely consumed worldwide. However, fungal contamination of the commodities has received considerable attention because of possible contamination by toxigenic fungi, important source of mycotoxins, resulting from secondary metabolism and hazards to health consumer. Members of the genus Aspergillus, mainly Aspergillus flavus and Aspergillus niger, are reported as occurring most frequently on pistachio nuts, because able to grow in the presence of low amounts of water and to produce mycotoxins (aflatoxins and ochratoxins), that are well known for their harmful health effects on humans. Monitoring the contaminating fungal species is particularly worthy of note also in climate change scenario, allowing to notice changes in fungal population composition through the time. This study aimed to contribute to collect data about fungal population and mycotoxins occurred in pistachio samples collected in Turkey: prevalence of 2 species, A. flavus and Aspergillus tubingensis, was assessed. The A. flavus strains consisted of a mixed population of aflatoxin producers and non-producing strains in vitro, with evidence of a new genotype in gene cluster within strains of aflatoxin non-producing chemotype., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

This study aimed to measure total aflatoxin (AF) (AFB1, AFB2, AFG1, and AFG2) and ochratoxin A (OTA) levels in dried fruit samples and to evaluate the potential dietary exposure and cancer risk to these mycotoxins in Kayseri/Türkiye. Dried fruit samples were collected between April-May 2021. A total of 11 dried grapes and apricot samples, 7 dried fig and plum samples were collected. Total aflatoxins and OTA in dried fruits were determined by ELISA method. Then, the margin of exposure (MOE) and cancer risk were calculated. Total AF was detected in dried fruit samples between 42.86%, and 100%. Between 18.18% and 57.14% of samples exceeded the European Commission (EC) limits for total AF. Moreover, OTA was detected in all samples. Between 71.43% and 100% of samples exceeded the EC limits for OTA. Cancer risk due to OTA exposure was higher than total AF and it was determined that OTA exposure could pose a risk for public health (MOE < 10,000). Although mycotoxin exposure seems to be low due to the low consumption of dried fruit in Türkiye, the risk of exposure and cancer may increase because of complying with the recommendations of the dietary guidelines. The findings provide new insights into exposure to total AF and OTA through the consumption of dried fruit., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Two hundred and two hazelnut paste samples from various hazelnut processing plants in the Black Sea Region of Turkey were analysed for the incidence of aflatoxins (AFs) by liquid chromatography coupled with fluorescence detection (LC-FLD). All 202 (100%) hazelnut paste samples were contaminated with various AFs ranged from 0.17 to 12.96 µg kg -1 . AF contamination level of four (1.98%) samples exceeded legal limits. Risk assessment for hazelnut paste was determined by using AF incidence results, and the margin of exposure (MOE) and hepatocellular carcinoma (HCC) risk approach were applied. For the adult Turkish population (15+ years age group), the average lower bound (LB) and upper bound (UB) exposure levels for aflatoxin B1 (AFB1) and total aflatoxins (AFT) were 0.0106-0.0107 ng kg -1 body weight (bw) per day and 0.0250 ng kg -1 bw per day, respectively. MOE estimates for mean and 95th percentile exposures to AFB1 for hazelnut paste were higher than 10,000, which indicates no potential health concern for Turkish adults. HCC for the Turkish population was 0.00023 cases per 100,000 people per year. The study indicates that Turkish population is not under this toxicological risk when consuming hazelnut paste containing food products.

Fungal metabolites including regulated mycotoxins were identified by a validated LC-MS/MS method in 180 individual Turkish dried figs from 2017 and 2018 harvests. Hand-selected dried figs were subjectively classified based on the extent of fluorescence. Forty-three fungal metabolites including eight EU-regulated mycotoxins were identified and quantified. Figs classified as being uncontaminated mostly did not contain aflatoxins above 1 μg/kg. Despite being "uncontaminated" from an aflatoxin perspective, kojic acid was present in significant quantities with a maximum level of 3750 mg/kg (0.375% w/w) and tenuazonic acid was also found (2 μg/kg to 298 mg/kg) in some figs. Notable in the screening of figs has been the presence of significant amounts of aflatoxin M 1 (AFM1) in figs also containing significant levels of aflatoxin B 1 (AFB1), which is the first time that AFM1 has been reported as naturally occurring in dried figs.

This survey describes the occurrence and levels of AFs and OTA in chocolate products consumed in Turkey. A total of 130 samples, including bitter chocolate, milk chocolate and chocolate wafers were analysed for these mycotoxins by high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). The values of recovery (81-92%) and precision (RSD < 9%) fulfilled the requirements of EC Regulation No. 401/2006. OTA was the most prevalent mycotoxin, with an incidence of 46.7% in bitter chocolate, 22.8% in milk chocolate and 17.4% in chocolate wafers, ranging from 0.18 to 0.75 μg kg -1 . AFs were detected in 13.3% of bitter chocolate, in 19.6% of milk chocolate and in 8.7% of chocolate wafers, in concentrations ranging from 0.15 to 2.04 μg kg -1 .

Background : Pekmez and pestil are traditional Turkish foods made from concentrated grape juice, which can be contaminated with mycotoxins such as aflatoxins and ochratoxin A (OTA). Objective : To carry out a single-laboratory validation of a method to simultaneously determine aflatoxins B 1 , B₂, G 1 , and G₂ and ochratoxin A in pekmez and pestil. Methods : The homogenized sample is extracted with methanol-water (80 + 20) using a high-speed blender. The (sample) extract is filtered, diluted with phosphate-buffered saline solution, and applied to a multi-immunoaffinity column (AFLAOCHRA PREP®). Aflatoxins and ochratoxin A are removed with (neat) methanol and then directly analyzed by reversed-phase LC with fluorescence detection using post-column bromination (Kobra cell®). Results : Test portions of blank pekmez and pestil were spiked with a mixture of aflatoxins and ochratoxin A to give levels ranging from 2.6 to 10.4 μg/kg and 1.0-4.0 μg/kg, respectively. Recoveries for total aflatoxins and ochratoxin A ranged from 84 to 106% and 80-97%, respectively, for spiked samples. Based on results for spiked pekmez and pestil (30 replicates each at three levels), the repeatability RSD ranged from 1.6 to 12% and 2.7-11% for total aflatoxins and ochratoxin A, respectively. Conclusions : The method performance in terms of recovery, repeatability, and detection limits has been demonstrated to be suitable for use as an Official Method. Highlights : First immunoaffinity column method validated for simultaneous analysis of aflatoxins and ochratoxin A in pekmez and pestil. Suitability for use for official purposes in Turkey, demonstrated by single-laboratory validation. Co-occurrence of aflatoxins and OTA in mulberry and carob pekmez reported for the first time.

Red pepper is used as raw material in industry and as a seasoning in various foods. In this study, the cadmium, lead and arsenic content of 33 red pepper samples sold in open and sealed packages on different markets was investigated in terms of their synthetic color components, aflatoxin amounts and toxic elements, which have been declared as cancerous by the World Health Organization (WHO). According to the results, synthetic colorants, arsenic and cadmium were not detected in any of the samples, while lead was detected in 11 samples and aflatoxins were detected in eight of the samples. As a consequence of these investigations, a health risk analysis was carried out by taking into account the amount of consumption in the region. The B1 aflatoxin content in the samples, according to daily consumption data, exceeded the limits set by the European Commission (EC) by almost 150%., (© 2018 Institute of Food Technologists®.)

In this study, 180 red chilli pepper (RCP) berry samples were obtained from two different croplands of Gaziantep and Kahramanmaraş (Turkey) in August, September and October. RCP berry samples were dried under sunlight and grinded. Ground red chilli pepper (GRCP) samples were analysed for aflatoxins (AFs, sum of B1, B2, G1 and G2) and AFB1 contamination. According to the results, in 49 of 180 samples, AFB1 and in 37 samples, AFs were higher than legal limits. The lowest amounts of AFs and AFB1 were obtained in August and the highest amounts in October. χ(2) analysis showed that there were no significant differences (p > 0.05) between cities among 3 months according to number of samples with AFs and AFB1 above legal limits. According to the Duncan multiple-range test, there was no significant difference between all months. Strict measures are necessary to produce high-quality GRCP. RCP berry must be treated to reduce moulds before production of GRCP.

Background: Aflatoxins (AFs) and ochratoxin A (OTA) are metabolites produced by several fungi of the genera Aspergillus and Penicillium and have been found to contaminate human foods and animal feeds. The aim of this study was to investigate the abundance and diversity of total microfungi and mycotoxigenic fungi in 25 samples of different grain-based flours from four regions of Turkey (Thrace and Central, Northwest and West Anatolia) and to evaluate the level of AF and OTA contamination. Microscopic and polymerase chain reaction analyses were used to identify fungi, while high-performance liquid chromatography was used for the detection of AFs and OTA., Results: A total of 551 fungal strains were obtained from the samples and identified morphologically and by multi-locus gene sequencing. All samples were contaminated with fungi ((2-4.8) × 10(4) colony-forming units g(-1) ) and three of them exceeded the European Commission (EC) limits. The data also revealed that 70.5 and 14.7% of the fungal isolates were positive for AF and OTA production respectively. In addition, 21 samples were contaminated by AFs (14.98 and 22.4 µg kg(-1) for AFB1 ) and OTA (3.02 and 4.76 µg kg(-1) ) and three of them exceeded the EC limits., Conclusion: This study is the first report on problems with the occurrence of microfungi, mycotoxin contamination, AFs and OTA in different grain-based flour samples from Turkey and highlights developable points of current limits for food and public health safety., (© 2013 Society of Chemical Industry.)

Hazelnuts of three different categories, mouldy, hidden mould and sound (undamaged), were investigated for their contents of aflatoxins (B1, B2, G1 and G2), patulin, and ergosterol. Samples were obtained from five hazelnut processing plants located in a major hazelnut producing area in the Black Sea region in Turkey. All aflatoxins, patulin and ergosterol were determined by high performance liquid chromatography (HPLC). Sound hazelnuts were contaminated with trace or zero amounts of aflatoxins, patulin and ergosterol, so they posed no risk for the consumer when national and/or international regulatory limits were considered. Mouldy and hidden mould hazelnuts were contaminated with high (246-510ppb; 141-422ppb) aflatoxin levels, respectively. Aflatoxin B1 content was significantly correlated with the patulin and ergosterol contents in mouldy and hidden mould hazelnuts. However, there was no significant correlation between patulin and ergosterol contents of mouldy and hidden mould hazelnuts., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Aflatoxins (Aspergillus flavus toxins (AFT)) are biologically active secondary metabolites mostly produced by some Aspergillus species that causes hepatotoxicity, teratogenicity, immunotoxicity, and cancers in human. The aim of this study is to determine the level of total AFT in powdered red pepper in the retail markets in 40 district of Istanbul using enzyme-linked immunosorbent assay. Of the 36 unpacked powdered red pepper samples, 32 samples (88%) contained AFT in the range of 0.2-106.4 µg/kg; 16 samples (44.4%) were above the regulatory limit which is at 10 µg/kg for total AFT in Turkey. More precautions on the production, transport, harvest, and storage of red pepper should be taken on hygiene to prevent toxic and carcinogenic effects of AFT.

Feed contamination by fungi can lead to nutrient losses and detrimental effects on animal health and production. The presence of nitrates and nitrites in food can be harmful to both people and animals. The aim of this study was to determine total aflatoxin, nitrate and nitrite levels in layer feed samples from companies producing their own feed in Edincik and Bandırma provinces in Turkey and to discuss the potential risk to animal health. The results of the analyses indicated that mean total aflatoxin (AFT) ranged from 0.4 to 36.8 µg kg(-1) and from 0.45 to 47.0 µg kg(-1) in the year 2007 and the year 2008 samples, respectively. It was determined that nitrate levels were 2.4-10 and 1.7-13 µg kg(-1) and that nitrite levels were 0-2.4 µg kg(-1) and 0-2.6 µg kg(-1) in these years, respectively. The levels of total aflatoxin, nitrate and nitrite in the layer samples could not be considered a risk to poultry health and productivity.

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 physico-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 μg/kg, whereas 29 samples contained Aflatoxin B1 (AFB1) ranging from 0.2-13.2 μg/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.

Total aflatoxin (AFT) and aflatoxin B1 (AFB1) contamination, pH and water activity, and mold and yeast counts in unpacked and packed ground red pepper (GRP) and pistachio nut have been studied from September 2008 to February 2009. 17.1% (14/82) and 23.1% (19/82) unpacked GRP were over AFT and AFB1 legal limits, respectively, while only one packed sample was over legal limit of AFB1 by 89.99 ppb. Both of AFT and AFB1 were detected in 50.5% (48/95) of unpacked pistachio nuts with the contamination levels ranging from 0.007 to 7.72 ppb. Mold and yeast counts in unpacked GRP and mold counts in unpacked pistachio nut were detected over legal limits with 5.9% (5/85) and 1.1% (1/95), respectively. These cases call attention to the importance of aflatoxin content in these foods and need strict prohibition in the use of batches containing aflatoxins., (Copyright (c) 2010 Elsevier Ltd. All rights reserved.)

Ninety eight dried figs, 53 sultanas and 20 dried apricots destined for export from Turkey to the European Union were tested for ochratoxin A (OTA) contamination utilizing immunoaffinity column clean-up and high-performance liquid chromatography (HPLC). While only 2 (4%) of the sultanas exceeded the 10 ng g(-1) maximum limit set by the EU, 28 (53%) of 53 sultana samples contained detectable levels of OTA, in the range of 0.51-58.04 ng g(-1). Eighteen of 98 (18%) dried figs contained detectable levels of OTA, in the range of 0.87-24.37 ng g(-1). Only one of the 20 dried apricots was contaminated, with 0.97 ng g(-1) OTA. Dried figs analyzed for OTA were also tested for aflatoxin contamination to determine the co-occurrence of both toxins. Seven samples were confirmed aflatoxin positive, in the range of 0.23-4.28 ng g(-1), and only 2 samples contained both toxins, with a maximum concentration of 24.37 ng g(-1)for OTA and 1.02 ng g(-1) for aflatoxin B(1). The average recovery and relative standard deviation (RSD) obtained from dried fruits spiked with OTA ranged from 80.5% to 91.5% and 0.99-5%, respectively. The average recovery and relative standard deviation (RSD) obtained from dried figs spiked with aflatoxin ranged from 88.78% to 93.53% and 2.54-7.25%, respectively.

The effectiveness of an affinity column cleanup procedure followed by LC with fluorescence detection was established for the determination of aflatoxins and ochratoxin A in high-sugar-content traditional Turkish foods. Traditional foods, such as baklava (finely layered pastry filled with nuts and steeped in syrup), halvah (containing sesame paste and pistachios), cevizli sucuk (a confection made of grape juice boiled and dried on strings of nuts), Turkish delight (containing hazelnuts, pistachios, or walnuts), and pişmaniye (candy made of sugar, butter, and flour), were tested, and the performance of the method was established with spiked samples. To examine the robustness of the methodology, baklava was prepared from raw materials and spiked at the initial stage of dry ingredients and through subsequent stages of preparation of dough, after cooking, and after addition of syrup and nuts. For all products, the analytical method required grinding the composite foodstuff under liquid nitrogen to form a fine powder, which was then thoroughly mixed before subsampling. After vortex extraction into methanol-water (aflatoxins) and aqueous sodium bicarbonate (ochratoxin A), the sample was filtered, diluted with phosphate-buffered saline, and then passed through either an aflatoxin or ochratoxin A affinity column before HPLC analysis with fluorescence detection (using post-column bromination for the aflatoxins). In all the traditional Turkish products, the recovery of aflatoxin B1 ranged from 77 to 98%, and LODs were <0.1 microg/kg. For ochratoxin A, the recoveries were from 88 to 93% and LODs were similarly <0.1 microLg/kg. Despite the complex nature of these traditional Turkish foods, which frequently contain products from sugar caramelization, there was no evidence of any interfering co-extractives, and the method has proved to be robust enough to be used for food control purposes.

The levels aflatoxins in Turkish hazelnuts have been monitored over a 3-years period (2002-2004). Periodical sampling was made in 72 different orchards at different locations representative of the hazelnut-growing areas and post-harvest applications. Various parameters (aflatoxins, water activity, moulds) were analysed and environmental conditions (temperature and relative humidity) recorded during growing and at different stages of harvest and post-harvest processing, involving three different harvesting methods (collection in nets, from the ground, etc.) and four drying techniques (traditional sun-drying, mechanical drying, etc.). Fungal and aflatoxin analyses (HPLC) showed no significant difference except between samples which had been in contact with the ground and those which had not (at 95% confidence level). Aflatoxins levels from the orchard recorded a maximum of 0.77+/-0.08 ng g(-1) from a total of 1624 samples. Regarding harvesting and post-harvest processes, the only application where aflatoxins were detected was in samples which had been in direct contact with the ground (max. 3.18+/-0.03 ng g(-1)). Aflatoxin formation was low during storage (max. 0.34+/-0.003 ng g(-1)). As a result of mycological studies, a total of 5546 Aspergillus flavus (89%) and A. parasiticus (11%) species were isolated and identified from samples. The results indicated that harvesting hazelnuts into a canvas by shaking the trees, manual harvesting of mature hazelnuts where possible, use of jute instead of nylon sacks and mechanical drying technique would minimize aflatoxin levels in hazelnuts. These recommendations have been implemented and about 4000 people in the hazelnut industry have been trained in these practices.

Dried figs for export from Turkey from crop years 2003 through 2006 were tested for aflatoxin B1 and total aflatoxins. For export to the European Union, consignments of 0.5 to 10 tonnes of dried figs were sampled according to European Commission regulations, and high-pressure liquid chromatography (HPLC) was used to determine concentrations of aflatoxins Bl, B2, G1, and G2. For each consignment of dried figs, a 30-kg sample (comprising 100 subsamples) was divided into three 10-kg subsamples, which were separately blended and analyzed with HPLC. This monitoring effort was conducted for figs from 2003, 2004, 2005, and up to June 2006, for a total of 10,396 30-kg samples (28,489 analyses). The incidence of contamination with aflatoxin B1 at higher than 2 ng/g was on average 0.6, 2.0, 4.0, and 2.4% for 2003, 2004, 2005, and up to June 2006, respectively, whereas contamination with total aflatoxins at higher than 4 ng/g was 2.6, 3.0, 5.1, and 2.7%. There was significant variability in contamination between replicate 1-kg samples, indicating small numbers of individual contaminated figs were probably responsible. There were also substantial differences in the relative proportions of aflatoxins B1, B2, G1, and G2 among samples, suggesting different contributing fungal sources.

Dried figs of three different categories, palatable, fluorescent, and cull, were investigated for their contents of aflatoxins (B(1), B(2), G(1) and G(2)), patulin, and ergosterol. Samples were obtained from four fig processing plants located in a major fig producing area in the Aegean Region in Turkey. Affinity column clean-up methods were employed for aflatoxins. All aflatoxins, patulin, and ergosterol were determined using high performance liquid chromatography. Palatable figs contaminated with trace amounts of aflatoxins, patulin, and ergosterol, so they posed no risk for the consumer when national and/or international regulatory limits were considered. Fluorescent figs were contaminated with high (117.9-471.9 ppb) aflatoxin levels and cull figs with high patulin (39.3-151.6 ppb) and ergosterol (4.5-18 ppm) levels. The total aflatoxins content was significantly correlated with the patulin content (r(2) = 0.813, p < 0.002) and the ergosterol content (r(2) = 0.920, p < 0.002) only in fluorescent figs. However there was no significant correlation between patulin and ergosterol contents of fluorescent figs. Furthermore, there were no significant correlations between the contents of any two of the three substances in cull figs. This is the first report on the presence of patulin and its co-occurrence with aflatoxin in dried figs.

To detect aflatoxin (AF) or ochratoxin A (OTA) contamination, 25 retail ground samples of 12 different types of seed-, pulses-, and cereal-flours and starches were randomly collected from markets and traditional bazaars in Ankara, Turkey. The levels of AF in the retail ground samples were determined by high performance liquid chromatography (HPLC) and ranged from 0.03-3.16 ppb. The percentage of contaminated samples for aflatoxin B(1), B(2), G(1), and G(2) were 64, 60, 72, and 76 %, respectively. The determination of OTA level was performed by enzyme-linked immunosorbent assay (ELISA), and they were ranged between 0.27-4.07 ppb (n=24). However, the screened mycotoxin levels in the samples were under the permission limits of Turkey, the daily intake of these products corresponds to at least 50 % of daily diet in our country. Routine measurements of the toxin levels in foods and feeds should be carried out to prevent their harmful effects on health.

In the present study, 44 red-scaled pepper and 26 red powder pepper samples obtained from various spice retailers in Erzurum, and 20 isot (red pepper produced in Sanliurfa) were investigated for aflatoxin contamination using thin layer chromatography. Aflatoxin (B + G) was found in 8 red pepper samples (18.2%), and 3 red powder peppers (10.7%), and 1 isot sample (5%). The aflatoxin amount ranged from 1.1 to 97.5 ppb in all samples investigated. The highest amount of aflatoxin was found in red-scaled pepper. Species of Aspergillus, Penicillium and Rhizopus were generally contaminants of all samples.

The natural occurrence of aflatoxin was investigated in layer feed and corn samples brought to Konya Veterinary Control and Research Institute Laboratory between 15 April and 15 December 2002. Seventy-eight samples (52 feeds, 26 corn samples) were analysed for total aflatoxin (B1 + B2 + G1 + G2) by an ELISA screening method. Aflatoxin contamination was deter-mined in 37 feed samples (71.1%) and 15 corn samples (57.7%), with a range of 1.5-133 microg kg(-1). However, a majority of the aflatoxin contamination was less than 5 microg kg(-1) (50% within the positive samples). Two feed samples and two corn samples exceeded the maximum tolerated levels in feed (20 microg kg(-1)) and feedstuffs (50 microg kg(-1)) for total flatoxin.

Aflatoxin B1 (AFB1) in 25 cacao hazelnut cream and 15 dried apricot samples and aflatoxin M1 (AFM1) in 130 cheese samples (35 full fatty Turkish white cheeses, 35 fresh kashars, 25 old kashars, 20 Gravyer cheeses and 15 cream cheeses) randomly collected from traditional retail markets with insufFicient chilling facilities in Bursa, Turkey, were determined by ELISA. Mean AFB1 and AFM1 in the cacao hazelnut cream, dried apricot and cheese were 1,076.5 +/- 194.4 ng/kg, 1,441.3 +/- 331.9 ng/kg and 142.2 +/- 18.7 ng/kg, respectively; 15.45% of the cheese samples exceeded the Turkish AFM1 tolerance limit of 250 ng/kg.

Aflatoxins spiked at three different levels (6.5, 13.0, and 19.5 microg/kg) in tahini, a sesame butter, were analyzed by using three different methods: high-performance liquid chromatography (HPLC), fluorometry, and enzyme-linked immunosorbent assay (ELISA). An immunoaffinity column was used for cleanup and purification of extracts prior to detection by HPLC and fluorometry. All methods were statistically evaluated for accuracy, precision, and simple correlations. Additionally, 14 tahini samples randomly obtained from Turkish retail markets were analyzed using an immunoaffinity column cleanup procedure coupled with the HPLC detection method. The fluorometric determination method involving an immunoaffinity column cleanup step was found to be highly correlated with the HPLC method (r = 0.978). Both methods were found to be effective due to their high recoveries and low variance for the prediction of total aflatoxin contamination in tahini samples. The ELISA method, due to its high variation in replicates, was found to be applicable only as a screening method. The survey study demonstrated the need for control of aflatoxin contamination of foodstuffs involving sesame seeds as an ingredient.

Fifty random samples of Kashar cheese were collected from shops in different localities in Erzurum, all contained moulds. Mean count of total surface mould was 3.02 x 10(10)/g cheese and that of inner mould was 3.02 x 10(3)/g cheese. The genera Penicillium, Aspergillus, Mucor, Rhizopus and Geotrichum sp. were isolated from cheese samples. Aflatoxins were not detected in cheese samples. Potassium sorbate inhibited mould growth and sporulation in YES broth. The public health importance and economic significance of fungal contamination, and suggested measure for cheese quality are discussed.