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

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...

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Bibliographic Details
Published in:TheScientificWorld 2012-01, Vol.2012 (2012), p.1-6
Main Authors: Turgay, Sumeyre Ipek, Akhan, Meryem, Cetin, Omer, Bingol, Enver Baris, Colak, Hilal, Hampikyan, Hamparsun
Format: Article
Language:English
Subjects:
Aflatoxin B1
Aflatoxin B1 - analysis
Aflatoxins
Aflatoxins - analysis
Contamination
E coli
Edible Grain - chemistry
Edible Grain - microbiology
Enzymes
Escherichia coli
Fermentation
Fermented food
Flour
Food
Food contamination
Food contamination & poisoning
Food Contamination - analysis
Food Microbiology
Fungi - isolation & purification
Hydrogen-Ion Concentration
Immunoassay
Laboratories
Microbiology
Moisture
Mold
Nutrition research
pH effects
Powder
Quantitative analysis
Recipes
Tarhana
Turkey
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Summary: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 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 1.4×101 –5.8×107cfu/g. The average pH, moisture and aw results were detected as 3.82, 12.71%, and 0.695, respectively.
ISSN:2356-6140
1537-744X
1537-744X
DOI:10.1100/2012/218679