Aflatoxin, Deoxynivalenol and Zearalenone Levels in Grain Flour Samples in İstanbul

Abstract

This study was carried out to investigate the level of mold in some kinds of grain flour and the presence of some mycotoxins [aflatoxin, deoxynvalenol and zearalanon]. For this purpose, in 2015, 112 different types of flour [25 samples of whole wheat flour, 29 samples of white flour, 30 samples of rye flour and 28 samples of wholemeal] were collected from various bakeries and markets in İstanbul. In the collected samples, firstly, mold counting was done by direct sowing and dilution methods. Subsequently, aflatoxin, deoxynvalenol and zearalanone levels were determined using LC-MS/MS devicce. It has been determined that all of the grain flour samples analyzed contain mold below the maximum limit value [10⁴ cfu g-1] determined by the Turkish Food Codex. The amount of aflatoxin 0,17-5,95 µg kg-1 in 9 of flour samples, deoxynvalenol between 0,06-70,04 µg kg-1 in 41of flour samples and zearalanone between 0,04-3,04 µg kg-1 in 15 of flour samples. In all of the samples, deoxynvalenol and zearalanone levels were found below the acceptable limits determined by TGK. In only one flour sample from the analyzed samples [rye] aflatoxin B1 + B2 + G1 + G2 level [5.95 µg kg-1] was detected above the limit value [4 µg kg-1]. According to the findings, it was concluded that the mold content of the flours offered for sale in Istanbul is within acceptable limits and the mycotoxin level in the samples is below the acceptable limits in all samples except one sample, Preventing mold and mycotoxin-induced contamination throughout the food chain is of great importance both in ensuring food quality and in preventing health risks that may occur in consumers

Keywords

• Grain flour,Mold,Aflatoxin,Deoxynvalenol,Zearalanon,LC-MS/MS

İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri

Abstract

Bu çalışma bazı tahıl unlarında küf düzeyini ve bazı mikotoksinlerin [aflatoksin, deoksinivalenol ve zearalanon] varlığını araştırmak amacıyla gerçekleştirilmiştir. Bu amaçla 2015 yılında İstanbul ilinde bulunan çeşitli fırın ve marketlerden 112 tane farklı un [25 tane tam buğday unu, 29 tane beyaz un, 30 tane çavdar unu ve 28 tane kepek] örneği toplanmıştır. Toplanan örneklerde ilk olarak direk ekim ve seyreltme yöntemleri ile küf sayımı yapılmıştır. Devamında aflatoksin, deoksinivalenol ve zearalanon düzeyleri LC-MS/MS cihazı kullanılarak belirlenmiştir. İncelenen tahıl un örneklerinin tümü Türk Gıda Kodeksi’[TGK] nin belirlediği maksimum sınır değerinin [10⁴ kob g-1] altında küf içerdiği saptanmıştır. Un örneklerinin 9’unda 0,17-5.95±0,002µg kg-1 arasında aflatoksin, 41’inde 0,06-70,04±0,0032 µg kg-1 arasında deoksinivalenol [DON] ve 15’inde 0,04-3,04±0,0018 µg kg-1 arasında zearalanon [ZON] miktarı tespit edilmiştir. Örneklerin tümünde deoksinivalenol ve zearalanon düzeyi TGK’ nin belirlediği kabul edilebilir sınırların altında bulunmuştur. Analiz edilen örneklerden sadece bir un örneğinde [çavdar] aflatoksin B1+B2+G1+G2 düzeyi [5,95 µg kg-1] limit değerin [4 µg kg-1] üzerinde saptanmıştır. Elde edilen bulgulara göre İstanbul’da satışa sunulan unların küf içeriğinin kabul edilebilir sınırlar içinde olduğu ve örneklerdeki mikotoksin düzeyi bir örnek dışında tüm örneklerde kabul edilebilir limitlerin altında olduğu sonucuna varılmıştır. Gıda zinciri boyunca küf ve mikotoksin kaynaklı kontaminasyonun engellenmesi hem gıda kalitesinin sağlanmasında hem de tüketicilerde oluşabilecek sağlık risklerinin önlenmesinde büyük önem taşımaktadır.

Keywords

• Tahıl unu,Küf,Aflatoksin,Deoksinivalenol,Zearalanon,LC-MS/MS

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