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RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ

Year 2021, Volume: 46 Issue: 5, 1195 - 1204, 05.08.2021
https://doi.org/10.15237/gida.GD21094

Abstract

Bu araştırma makalesi esas olarak iki bölüm halinde tasarlanmıştır. Öncelikle, Gıda ve Yemler için Hızlı Alarm Sistemi (RASFF) veri kaynağı kullanılarak 2009-2018 yılları arasında yapılan tahıl ve fırıncılık ürünleri bildirimlerinde mikotoksin seviyeleri araştırılmıştır. Son on yılın bildirimleri değerlendirildiğinde, ortalama aflatoksin B1 (AFB1), toplam aflatoksin (TAF), okratoksin A (OTA) konsantrasyonları sırasıyla; 21.92, 34.98, 23.10 µg/kg olarak bulunmuştur. Çalışmanın ikinci bölümünde, Hatay yöresinde yetiştirilen 29 buğday örneğinde aflatoksin (AFB1, AFB2, AFG1, AFG2) ve OTA analizi yapılmıştır. Mikotoksinlerin konsantrasyonu, HPLC-FD sistemi ile belirlenmiştir. Analitik yöntem, 401/2006 sayılı EC yönetmeliğine göre valide edilmiş ve geri kazanımlar %83.0-107.2 aralığında saptanmıştır. AFB1, AFB2 ve AFG1 için pozitif örnek yüzdesi sırasıyla; %44.8, %13.8 ve %27.6 bulunmuştur. Bu çalışmada en yaygın mikotoksin, 0.174-137.880 µg/kg aralığında olan OTA’dır (%82.8). İncelenen numunelerin 5’inde OTA düzeyinin, Avrupa mevzuatı maksimum limit değerini (5 µg/kg) aştığı tespit edilmiştir. Ayrıca, RASFF bildirimlerinde belirlenen maksimum OTA düzeyi ortalamasından üç numune daha yüksek çıkmıştır.

References

  • Amirahmadi, M., Shoeibi, S., Rastegar, H., Elmi, M., Mousavi Khaneghah, A. (2017). Simultaneous analysis of mycotoxins in corn flour using LC/MS-MS combined with a modified QuEChERS procedure. Toxin Reviews, 1-9.
  • Anonymous (2011). Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. Gıda, Tarım ve Hayvancılık Bakanlığı. 29 Aralık 2011 tarih ve 28157 sayılı Resmî Gazete, Ankara.
  • Anonymous (2007). The Rapid Alert System for Food and Feed (RASFF) Annual Report 2007. https://ec.europa.eu/food/sites/food/files/safety/docs/rasff_annual_report_2007_en.pdf, (Accessed: 06 May 2019).
  • AOAC (2016). AOAC (999.07). Official Methods of Analysis AOAC INTERNATIONAL. 20th Edition, Washington DC.
  • Aydin, A., Gunsen, U., Demirel, S. (2008). Total Aflatoxin, Aflatoxin B1 and Ochratoxin A levels in Turkish Wheat Flour. Journal of Food and Drug Analysis, 16(2): 48-53.
  • Bakırcı, G.T., 2014. Tahıl ve Tahıl Ürünlerinin Aflatoksin, Okratoksin A, Zearalenon, Fumonisin ve Deoksinivalenol Mikotoksinleri Yönünden İncelenmesi. Akademik Gıda, 12 (2): 46-56.
  • Bushby, W.F., Wogan, G.N. (1979). Food-borne mycotoxins and alimentary mycotoxicoses. In: Food-borne infections and intoxication, Riemann, H., Bryan, F.L. (chief ed.), Academic Press, New York, pp. 519-610.
  • Duarte, S.C., Pena, A., Lino, C.M. (2010). A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products. Food Microbiology, 27: 187-198.
  • European Commission (2002). Commission regulation (EC) No 657/2002 of 17 August 2002 council directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Official Journal of the European Communities, L 221, 8-36.
  • European Commission (2006a). Commission regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union, L 364, 5-23.
  • European Commission (2006b). Commission regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union, L 70, 12-34.
  • Giray, B., Girgin, G., Engin, A.B., Aydın, S., Sahin, G. (2007). Aflatoxin levels in wheat samples consumed in some regions of Turkey. Food Control, 18: 23-29.
  • Hendrickse, R.G. (1997). Of sick turkeys, kwashiorkor, malaria, prenatal mortality, heroin addicts and food poisoning: research on the influence of aflatoxins on child health in the tropics. Annals of Tropical Medicine and Parasitology, 91: 787-793.
  • Kabak, B. (2012). Determination of aflatoxins and ochratoxin A in retail cereal products from Turkey by high performance liquid chromatography with fluorescence detection. Food Control, 28: 1-6.
  • Karagözlü, N., Karapınar, M. (2000). Bazı Tahıl ve Ürünlerinde Okratoksin-A ve Fungal Kontaminasyon. Turk J. Biol. 24, 561–572.
  • Lee, H.J., Ryu, D. (2017). Worldwide occurrence of mycotoxins in cereals and cereal derived food products: Public health perspectives of their co-occurrence. Journal of Agricultural and Food Chemistry, 65(33): 7034-7051.
  • Marin, S., Ramos, A.J., Cano-Sancho, G., Sanchis, V. (2013). Mycotoxins: Occurrence, toxicology, and exposure assessment. Food and Chemical Toxicology, 60: 218-237.
  • Murphy, P.A., Hendrich, S., Landgren, C., Bryant, C.M. (2006). Food mycotoxins: an update. Journal of Food Science, 71(5): 51-65.
  • RASFF Portal (2019). The Rapid Alert System for Food and Feed (RASFF) Portal Search Page. https://webgate.ec.europa.eu/rasff-window/portal/ (Accessed: 06 May 2019).
  • R-Biopharm (2015). Ochraprep application methods. Art. No A20P14.V9. Glasgow, Scotland, UK: R-Biopharm Rhone Ltd.
  • Sağlam, A., Masatcıoğlu, M.T. (2020). Avrupa Birliği ve Türkiye kaynaklı gıdalarda 2009–2018 yılları arasında RASFF bildirimleri. GIDA (2020) 45(4) 623-634 doi: 10.15237/gida.GD20051.

ANALYSIS OF RASFF NOTIFICATION ON CEREAL AND BAKERY PRODUCTS AND EVALUATION OF THE AFLATOXIN AND OCHRATOXIN A IN WHEAT FROM HATAY REGION

Year 2021, Volume: 46 Issue: 5, 1195 - 1204, 05.08.2021
https://doi.org/10.15237/gida.GD21094

Abstract

This research paper was designed mainly in two parts. Primarily, the mycotoxin levels in cereal and bakery products notifications between 2009 and 2018 by using the Rapid Alert System for Food and Feed (RASFF) data source were investigated. When the notifications of the last decade are evaluated, the average concentrations of aflatoxin B1 (AFB1), total aflatoxins (TAF), and ochratoxin A (OTA) were found 21.92, 34.98, and 23.10 µg/kg, respectively. In the second part of the study, 29 wheat samples grown in the Hatay region of Turkey were analyzed to detect aflatoxin (AFB1, AFB2, AFG1, AFG2) and OTA concentrations. The mycotoxin concentrations were determined by high-performance liquid chromatography with a fluorescence detection (HPLC-FD) system. The analytical method was validated according to Regulation (EC) No. 401/2006. The recoveries were in the range of 83.0-107.2%. The percentages of positive samples for AFB1, AFB2 and AFG1 were 44.8, 13.8 and 27.6%, respectively. In this study, the most prevalent mycotoxin was OTA (82.8%), which found in the range of 0.174-137.880 µg/kg. Among 5 of the studied samples, it was determined that the OTA level exceeded the European legislation maximum limit of 5 µg/kg. Moreover, OTA levels of three samples were higher than the average of the maximum values of OTA level determined in RASFF notifications.

References

  • Amirahmadi, M., Shoeibi, S., Rastegar, H., Elmi, M., Mousavi Khaneghah, A. (2017). Simultaneous analysis of mycotoxins in corn flour using LC/MS-MS combined with a modified QuEChERS procedure. Toxin Reviews, 1-9.
  • Anonymous (2011). Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. Gıda, Tarım ve Hayvancılık Bakanlığı. 29 Aralık 2011 tarih ve 28157 sayılı Resmî Gazete, Ankara.
  • Anonymous (2007). The Rapid Alert System for Food and Feed (RASFF) Annual Report 2007. https://ec.europa.eu/food/sites/food/files/safety/docs/rasff_annual_report_2007_en.pdf, (Accessed: 06 May 2019).
  • AOAC (2016). AOAC (999.07). Official Methods of Analysis AOAC INTERNATIONAL. 20th Edition, Washington DC.
  • Aydin, A., Gunsen, U., Demirel, S. (2008). Total Aflatoxin, Aflatoxin B1 and Ochratoxin A levels in Turkish Wheat Flour. Journal of Food and Drug Analysis, 16(2): 48-53.
  • Bakırcı, G.T., 2014. Tahıl ve Tahıl Ürünlerinin Aflatoksin, Okratoksin A, Zearalenon, Fumonisin ve Deoksinivalenol Mikotoksinleri Yönünden İncelenmesi. Akademik Gıda, 12 (2): 46-56.
  • Bushby, W.F., Wogan, G.N. (1979). Food-borne mycotoxins and alimentary mycotoxicoses. In: Food-borne infections and intoxication, Riemann, H., Bryan, F.L. (chief ed.), Academic Press, New York, pp. 519-610.
  • Duarte, S.C., Pena, A., Lino, C.M. (2010). A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products. Food Microbiology, 27: 187-198.
  • European Commission (2002). Commission regulation (EC) No 657/2002 of 17 August 2002 council directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Official Journal of the European Communities, L 221, 8-36.
  • European Commission (2006a). Commission regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union, L 364, 5-23.
  • European Commission (2006b). Commission regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union, L 70, 12-34.
  • Giray, B., Girgin, G., Engin, A.B., Aydın, S., Sahin, G. (2007). Aflatoxin levels in wheat samples consumed in some regions of Turkey. Food Control, 18: 23-29.
  • Hendrickse, R.G. (1997). Of sick turkeys, kwashiorkor, malaria, prenatal mortality, heroin addicts and food poisoning: research on the influence of aflatoxins on child health in the tropics. Annals of Tropical Medicine and Parasitology, 91: 787-793.
  • Kabak, B. (2012). Determination of aflatoxins and ochratoxin A in retail cereal products from Turkey by high performance liquid chromatography with fluorescence detection. Food Control, 28: 1-6.
  • Karagözlü, N., Karapınar, M. (2000). Bazı Tahıl ve Ürünlerinde Okratoksin-A ve Fungal Kontaminasyon. Turk J. Biol. 24, 561–572.
  • Lee, H.J., Ryu, D. (2017). Worldwide occurrence of mycotoxins in cereals and cereal derived food products: Public health perspectives of their co-occurrence. Journal of Agricultural and Food Chemistry, 65(33): 7034-7051.
  • Marin, S., Ramos, A.J., Cano-Sancho, G., Sanchis, V. (2013). Mycotoxins: Occurrence, toxicology, and exposure assessment. Food and Chemical Toxicology, 60: 218-237.
  • Murphy, P.A., Hendrich, S., Landgren, C., Bryant, C.M. (2006). Food mycotoxins: an update. Journal of Food Science, 71(5): 51-65.
  • RASFF Portal (2019). The Rapid Alert System for Food and Feed (RASFF) Portal Search Page. https://webgate.ec.europa.eu/rasff-window/portal/ (Accessed: 06 May 2019).
  • R-Biopharm (2015). Ochraprep application methods. Art. No A20P14.V9. Glasgow, Scotland, UK: R-Biopharm Rhone Ltd.
  • Sağlam, A., Masatcıoğlu, M.T. (2020). Avrupa Birliği ve Türkiye kaynaklı gıdalarda 2009–2018 yılları arasında RASFF bildirimleri. GIDA (2020) 45(4) 623-634 doi: 10.15237/gida.GD20051.
There are 21 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Aydın Sağlam 0000-0003-3721-7783

Mustafa Tuğrul Masatcıoğlu 0000-0002-2583-8796

Publication Date August 5, 2021
Published in Issue Year 2021 Volume: 46 Issue: 5

Cite

APA Sağlam, A., & Masatcıoğlu, M. T. (2021). RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ. Gıda, 46(5), 1195-1204. https://doi.org/10.15237/gida.GD21094
AMA Sağlam A, Masatcıoğlu MT. RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ. The Journal of Food. August 2021;46(5):1195-1204. doi:10.15237/gida.GD21094
Chicago Sağlam, Aydın, and Mustafa Tuğrul Masatcıoğlu. “RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ”. Gıda 46, no. 5 (August 2021): 1195-1204. https://doi.org/10.15237/gida.GD21094.
EndNote Sağlam A, Masatcıoğlu MT (August 1, 2021) RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ. Gıda 46 5 1195–1204.
IEEE A. Sağlam and M. T. Masatcıoğlu, “RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ”, The Journal of Food, vol. 46, no. 5, pp. 1195–1204, 2021, doi: 10.15237/gida.GD21094.
ISNAD Sağlam, Aydın - Masatcıoğlu, Mustafa Tuğrul. “RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ”. Gıda 46/5 (August 2021), 1195-1204. https://doi.org/10.15237/gida.GD21094.
JAMA Sağlam A, Masatcıoğlu MT. RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ. The Journal of Food. 2021;46:1195–1204.
MLA Sağlam, Aydın and Mustafa Tuğrul Masatcıoğlu. “RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ”. Gıda, vol. 46, no. 5, 2021, pp. 1195-04, doi:10.15237/gida.GD21094.
Vancouver Sağlam A, Masatcıoğlu MT. RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ. The Journal of Food. 2021;46(5):1195-204.

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