Occurence of Total Aflatoxin, Ochratoxin A and Fumonisin in Some Organic Foods

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dc.contributor.authorKaya, SB
dc.contributor.authorTosun, H
dc.date.accessioned2024-07-18T11:40:09Z
dc.date.available2024-07-18T11:40:09Z
dc.description.abstractIn organic food production the use of synthetic antifungal agents is prohibited for this reason organic food may be more susceptible to fungal contamination. In this study, a total of 235 samples of organic foods (maize flour, wheat flour, barley flour, rye flour, raisin, fig, prune, dried fruits and molasses) produced in Turkey were analyzed for possible contamination with aflatoxin, ochratoxin A (OTA) and fumonisin. A total of 159 organic food samples were analyzed for aflatoxin, in 14.46 % of these samples aflatoxin was detected. The concentrations of aflatoxin in cereals, dried fruits and molasses ranged from 0 to 42.73 mu g/kg, 0 to 10.47 mu g/kg and 0 to 29.3 mu g/kg respectively. A total of 221 samples were analyzed for ochratoxin A and 43.43 % of these samples were contaminated with OTA. The concentrations of ochratoxin A in cereals, dried fruits and molasses ranged from 0 to 18.11 mu g/kg, 0 to 34.35 mu g/kg and 0 to 25.24 mu g/kg respectively. A total of 225 samples were analyzed for fumonisin, in 24.88 % of the samples fumonisin was detected. The concentrations of fumonisin in cereals, dried fruits and molasses ranged from 0 to 1684 mu g/kg, 0 to 1816 mu g/kg and 0 to 1714 mu g/kg, respectively. The results showed that organic foods maybe contaminated mycotoxins and effective organic antifungal agents must be used.
dc.identifier.issn0973-7510
dc.identifier.other2581-690X
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2188
dc.language.isoEnglish
dc.publisherDR M N KHAN
dc.subjectB-1
dc.subjectMAIZE
dc.subjectWHEAT
dc.subjectFUNGI
dc.subjectTOXICITY
dc.subjectCEREALS
dc.subjectBARLEY
dc.subjectGRAIN
dc.subjectSOLD
dc.subjectRYE
dc.titleOccurence of Total Aflatoxin, Ochratoxin A and Fumonisin in Some Organic Foods
dc.typeArticle

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