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Gıdalarda Aflatoksin Varlığının Değerlendirilmesi

Year 2012, Volume: 69 Issue: 1, 41 - 52, 01.03.2012

Abstract

Aflatoksinler tahıllar, yağlı tohumlar, baharatlar, etler, süt ve süt ürünlerini içeren pek çok gıda ile hayvan yemlerinde yaygın olarak bulunabilen mikotoksinlerdir. Gıdalar ve hayvan yemleri ürün işleme, depolama ve satış sırasında aflatoksinlerle kontamine olabilmektedir. Aflatoksin bölgesel özellikler veya gıda çeşidine göre farklılıklar gösterebilmektedir. Aflatoksinler genellikle gıdalarda ve yemlerde stabil ve sıcaklığa karşı dirençlidirler. Bu toksinlerin oluşumu için gereken koşullar devam ettiğinde kontaminasyon oranı artabilmektedir. Kontamine olan gıdaların aflatoksinlerden tamamen arındırılması da pek mümkün görünmemektedir. Aflatoksin detoksifikasyonu yeterli olmadığı için kontaminasyonun kontrol altında tutulması gerekmektedir. Aflatoksin oluşumunun önlenmesi için üretimden tüketime kadar çeşitli şekillerde bulaşan küflerin gelişiminin ileri teknolojiler ve iyi uygulamalarla engellenmesi gerekmektedir. Aflatoksinler insanlara kontamine gıdalar ve kontamine yemlerle beslenen hayvanlardan elde edilen ürünler aracılığıyla ulaşarak akut veya kronik toksisiteye neden olabilmektedir. Toksisite derecesini maruziyet düzeyi, yaş, cinsiyet, beslenme ve bazı sağlık faktörleri etkilemektedir. Aflatoksinler en toksik mikotoksinlerdir. Yapılan çalışmalarda aflatoksinlerin toksik, kanserojenik, teratojenenik, hepatotoksik ve mutajenik karekteristiği nedeniyle insan hayatı için tehlikeli olabileceği belirtilmiştir. Bu nedenle aflatoksin kontaminasyonu gıda güvenliği açısından önemini korumaktadır. Yüksek miktarlarda aflatoksin içeren gıdaların uzun süre tüketimi halk sağlığı açısından problem yaratabileceği gibi aynı zamanda ihracatı da olumsuz yönde etkileyerek ülkede ekonomik kayıplara neden olabilecektir. Diğer birçok ülkede olduğu gibi Türkiye’de pek çok gıda maddesi için Aflatoksin B1 AFB1 , Toplam Aflatoksin-TAF B1, B2, G1 ve G2 ve Aflatoksin M1 AFM1 ile ilgili yasal sınırlar belirlenmiştir. Bu derlemede, kanserojenik, teratojenenik, hepatotoksik ve mutajenik etkileri ile ön plana çıkan aflatoksinlerin gıdalardaki varlığı ve son yıllardaki kontaminasyon durumunun değerlendirilmesi amaçlanmıştır

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The Evaluation of the Aflatoxin Presence in Foods

Year 2012, Volume: 69 Issue: 1, 41 - 52, 01.03.2012

Abstract

Aflatoxins are mycotoxins that are widely found in food products such as cereals, oil seeds, spices, meat, milk and milk products and also animal feeds. Food for humans and animals could be contaminated with aflatoxins during the product processing, storage and sale. Levels of aflatoxin contamination also may vary according to the climate, regional characteristics or type of food. Aflatoxins in food and feed are usually stable and resistant to heat. The contamination rate may increase when the conditions for the formation of these toxins continue existing. Apparently, it is not possible food from aflatoxins or detoxify the aflatoxin. To prevent accumulation of aflatoxin, contamination of the food with molds should be prevented with developing technologies and best practices. Humans come in contact with aflatoxin through contaminated food and animal products. As a result, aflatoxin can cause acute or chronic toxicitiy, while the quantity of aflatoxin injested, the age, sex, and health factors might affect the degree of toxicity. Aflatoxins are one of the most toxic mycotoxins. In previous studies it was shown that aflatoxins could be dangerous for human Mikotoksinler tarım ürünlerinde tarladan tüketime kadar olan aşamalarda, ekolojik koşullara bağlı olarak gelişen ve üreyen bazı alt-mantarların sekonder metabolitleridir. Bu toksinler belirli nem ve sıcaklık koşullarında Aspergillus, Penicillium ve Fusarium gibi bazı küfler tarafından oluşturulurlar 1,2 . En sık karşılaşılan mikotoksinler aflatoksin AF , okratoksin, trikotesenler, zeranol, patulin, siklopiazonik asit ve fumonisin olarak sıralanabilir 2 . Bilinen 400 mikotoksin arasında aflatoksinler insan sağlığı açısından en tehlikeli olanlardır 3 . Mikotoksinler içerisinde önemli yere sahip bu toksinler, İngiltere’de çok sayıda kanatlı hayvanın ölümü ile sonuçlanan “Turkey X” hastalığı sonucunda keşfedilmişlerdir. Yüz binden fazla hindi ve diğer çiftlik hayvanının ölümüyle sonuçlanan hindi hastalığı salgınları sonrasında aflatoksinler heterosiklik bileşikler ile bağlantılı bir grup olarak 1960 yılında bulunmuştur 4,5 . Aflatoksinler, Aspergillus flavus, Aspergillus parasiticus ve Aspergillus nomius küfleri

References

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  • 7. Gowda NKS, Malathi V, Suganthi RU. Effect of some chemical and herbal compounds on growth of Aspergillus parasiticus and aflatoxin production. Anim Feed Sci Tech, 2004; 116 (3–4): 281–91.
  • 8. Móricz AM, Fatér Z, Otta KH, Tyihák E, Mincsovics E. Overpressured layer chromatographic determination of aflatoxin B1 , B2 , G1 and G2 in red paprika. Microchem J, 2007; 85 (1): 140–4.
  • 9. Şener S. Gıda güvenliği açısından mikotoksinler. Türkiye Klinikleri J Surg Med Sci, 2006; 2 (46): 135–9.
  • 10. Çoksöyler N. Farklı yöntemlerle kurutulan kırmızıbiberlerde Aspergillus flavus gelişimi ve aflatoksin oluşumunun incelenmesi. Gıda, 1999; 24 (5): 297– 306.
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  • 14. Bonjar GHS. Incidence of aflatoxin producing fungi in early split pistachio nuts of Kerman, Iran. J Biol Sci, 2004; 4 (2): 199–202.
  • 15. Giorni P, Battilani P, Pietri A, Magan N. Effect of aw and CO2 level on Aspergillus flavus growth and aflatoxin production in high moisture maize postharvest. Int J Food Microbiol, 2008; 122 (1–2): 109–13.
  • 16. Bhat R, Rai RV, Karim AA. Mycotoxins in food and feed: present status and future concerns. Compr Revi Food Sci F, 2010; 9 (1): 57–81.
  • 17. Coppock RW, Christian RG. Aflatoxins. In: Gupta RC, ed. Veterinary Toxicology: Basic and Clinical Principles. New york: Academic Press, 2007: 939–50.
  • 18. Zheng Z, Humphrey CW, King RS, Richard JL. Validation of an ELISA test kit for the detection of total aflatoxins in grain and grain products by comparison with HPLC. Mycopathologia, 2005; 159 (2): 255–63.
  • 19. Verma RJ. Aflatoxin cause DNA damage. Int J Hum Genet, 2004; 4 (4): 231–6.
  • 20. Reddy BN, Raghavender CR. Outbreaks of aflatoxicoses in India. Ajfns, 2007; 7 (5): 1–15.
  • 21. Banu N, Muthumary J. Taxol as chemical detoxificant of aflatoxin produced by Aspergillus flavus isolated from sunflower seed. Health, 2010; 2 (7): 789–95.
  • 22. Samarajeewa V, Sen AC, Cohen MD, Wei CI. Detoxification of aflatoxins in foods and feeds by physical and chemical methods. J Food Protect,1990; 53(6), 489-501.
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  • 25. Yousef AE, Marth EH. Use of ultraviolet energy to degrade aflatoxin M1 in raw or heated milk with and without added peroxide. J Dairy Sci, 1986; 69 (9): 2243–7.
  • 26. Kabak B, Dobson ADW, Vara I. Strategies to prevent mycotoxin contamination of food and animal feed: a review. Crit Rev Food Sci Nutr, 2006; 46 (8): 593–619.
  • 27. Thanaboripat D, Kraipeerapun K, Pattanaphongsak C, Srisanan S, Nanasombat S. Detoxification of aflatoxin by Streptococcus lactis and lactic acid bacteria in commercial yoghurt. Kasetsart J-Nat Sci, 1997; 31: 117–23.
  • 28. Leibetseder J. Decontamination and detoxification of mycotoxins. In: Mosenthin R, Zentek J, Zebrowska T, eds. Biology of Nutrition in Growing Animals. Elsevier Limited, 2006: 439–65.
  • 29. Salem NM, Ahmad R. Mycotoxins in food from Jordan: Preliminary survey. Food Control, 2010; 21 (8): 1099–103.
  • 30. Papp E, H-Otta K, Záray G, Mincsovics E. Liquid chromatographic determination of aflatoxins. Microchem J, 2002; 73 (1-2): 39–46.
  • 31. Özturan K, Ünsal C, Karakaya Y, Atasever M, Ceylan ZG, Atasever MA. Erzurum’da tüketime sunulan buğday unlarının toplam aflatoksin, aflatoksin.B1 ve Okratoksin A Yönünden İncelenmesi. Atatürk Üniversitesi Vet Bil Derg, 2007; 2 (4): 172–6.
  • 32. Sabuncuoğlu SA, Baydar T, Giray B, Şahin G. Mikotoksinler: Toksik etkileri, degredasyonları, oluşumlarının önlenmesi ve zararlı etkilerinin azaltılması. Hacettepe Üni Ecz Fak Derg, 2008; 28 (1): 63–92.
  • 33. Koirala P, Kumar S, Yadav BK, Premarajan KC. Occurrence of aflatoxin in some of the food and feed in Nepal. Indian J Med Sci, 2005; 59 (8): 331–6.
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There are 74 citations in total.

Details

Primary Language Turkish
Journal Section Collection
Authors

Gülderen Yentür This is me

Buket Er This is me

Publication Date March 1, 2012
Published in Issue Year 2012 Volume: 69 Issue: 1

Cite

APA Yentür, G., & Er, B. (2012). Gıdalarda Aflatoksin Varlığının Değerlendirilmesi. Türk Hijyen Ve Deneysel Biyoloji Dergisi, 69(1), 41-52.
AMA Yentür G, Er B. Gıdalarda Aflatoksin Varlığının Değerlendirilmesi. Turk Hij Den Biyol Derg. March 2012;69(1):41-52.
Chicago Yentür, Gülderen, and Buket Er. “Gıdalarda Aflatoksin Varlığının Değerlendirilmesi”. Türk Hijyen Ve Deneysel Biyoloji Dergisi 69, no. 1 (March 2012): 41-52.
EndNote Yentür G, Er B (March 1, 2012) Gıdalarda Aflatoksin Varlığının Değerlendirilmesi. Türk Hijyen ve Deneysel Biyoloji Dergisi 69 1 41–52.
IEEE G. Yentür and B. Er, “Gıdalarda Aflatoksin Varlığının Değerlendirilmesi”, Turk Hij Den Biyol Derg, vol. 69, no. 1, pp. 41–52, 2012.
ISNAD Yentür, Gülderen - Er, Buket. “Gıdalarda Aflatoksin Varlığının Değerlendirilmesi”. Türk Hijyen ve Deneysel Biyoloji Dergisi 69/1 (March 2012), 41-52.
JAMA Yentür G, Er B. Gıdalarda Aflatoksin Varlığının Değerlendirilmesi. Turk Hij Den Biyol Derg. 2012;69:41–52.
MLA Yentür, Gülderen and Buket Er. “Gıdalarda Aflatoksin Varlığının Değerlendirilmesi”. Türk Hijyen Ve Deneysel Biyoloji Dergisi, vol. 69, no. 1, 2012, pp. 41-52.
Vancouver Yentür G, Er B. Gıdalarda Aflatoksin Varlığının Değerlendirilmesi. Turk Hij Den Biyol Derg. 2012;69(1):41-52.