Mycotoxin Formation and Safety Evaluation in Traditional Turkish Cheeses

Year 2021, Volume: 2 Issue: 2, 13 - 16, 31.12.2021

Selin Doğan Taha Yasin Koç

Abstract

Turkey, which has a rich cultural diversity due to its geographical location, is also very rich in agricultural and animal product diversity as a result of the blending of these cultures. Cheese, which is thought to have been transferred to our culture from the Mesopotamian culture, especially in ancient times, is one of the most consumed food products in our country. In addition, it is known that more than 130 types of cheese are produced in our country, most of them are traditional cheeses specific to the region where they are found and carry a geographical trace. This cheese variety is sometimes due to processing conditions, fermentation time, whether or not the curd is boiled or not, sometimes the way and amount of salting, and sometimes various microfungi or bacteria used in fermentation. However, scientific studies conducted over the years have determined that microfungi, which are specific to the cheese variety, giving flavor, smell and aroma, can also form toxic metabolites, and these metabolites are cancer-causing agents that are harmful to human health. In this review, the variety of cheese in Turkey, molds that can occur in cheese, their toxins and food safety precautions to be taken in this regard are mentioned.

Keywords

Mycotoxin, food safety, traditional Turkish cheese, cheese production

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