Determination of Fumonisin Levels in Flour and Tarhana Samples from Different Provinces of Türkiye

Abstract

Fumonisins are toxic secondary metabolites synthesized by fungi belonging to the genus Fusarium. These compounds are frequently detected in cereal-derived food products and are considered important contaminants because they can compromise food hygiene and quality, thereby posing a potential concern for public health. This study aimed to determine fumonisin levels in samples of various cereal flours and tarhana, a traditional fermented cereal-based product widely consumed in Türkiye, typically prepared from wheat flour, yogurt, vegetables, and spices. Samples were collected from three provinces in Türkiye-Afyonkarahisar, Denizli, and Uşak-and analyzed using the ELISA method. A total of 80 samples were analyzed, including wheat (n=31), corn (n=12), barley (n=9), rye (n=6), chickpea (n=2) flours, and tarhana (n=20). Fumonisin contamination was detected in 12.5% of the samples (n=10), with concentrations ranging from 15.6 to 39.6 mg/kg, exceeding the maximum limits set by the Turkish Food Codex. The highest incidence was observed in corn flour (58.3%), followed by rye (33.3%) and barley (11.1%) flours. The remaining 87.5% of samples were below the detection limit. These results emphasize the need for continuous monitoring and strict control to ensure the safety and quality of cereal products in Türkiye. In addition, no fumonisin contamination was detected in any of the tarhana samples analyzed, suggesting that tarhana may be relatively safe with respect to fumonisin risk.

Keywords

• Cereal flour
• ELISA
• Fumonisin
• Public Health
• Tarhana

Thanks

The authors would like to thank the Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, for their support.

Türkiye’nin Farklı İllerinden Alınan Un ve Tarhana Örneklerinde Fumonisin Düzeylerinin Belirlenmesi

Abstract

Fumonisinler, Fusarium cinsine ait mantarlar tarafından sentezlenen toksik ikincil metabolitlerdir. Bu bileşikler sıklıkla tahıl bazlı gıda ürünlerinde tespit edilir ve gıda hijyenini ve kalitesini bozarak halk sağlığı için potansiyel bir endişe kaynağı oluşturabildikleri için önemli kirleticiler olarak kabul edilirler. Bu çalışma, çeşitli tahıl unları ve Türkiye’de yaygın olarak tüketilen, tipik olarak buğday unu, yoğurt, sebze ve baharlardan hazırlanan geleneksel fermente tahıl bazlı bir ürün olan tarhana örneklerinde fumonisin düzeylerini belirlemeyi amaçlamıştır. Örnekler, Türkiye’nin üç ilinden (Afyonkarahisar, Denizli ve Uşak) toplanmış ve ELISA yöntemi kullanılarak analiz edilmiştir. Buğday (n=31), mısır (n=12), arpa (n=9), çavdar (n=6), nohut (n=2) unları ve tarhana (n=20) olmak üzere toplam 80 örnek analiz edilmiştir. Örneklerin %12.5’inde (n=10) fumonisin kontaminasyonu tespit edilmiş olup, konsantrasyonlar 15.6 ile 39.6 mg/kg arasında değişmekte ve Türk Gıda Kodeksi tarafından belirlenen maksimum limitleri aşmaktadır. En yüksek görülme sıklığı mısır ununda (%58.3), ardından çavdar (%33.3) ve arpa (%11.1) unlarında gözlemlenmiştir. Geri kalan %87.5’lik numuneler tespit limitinin altında kalmıştır. Bu sonuçlar, Türkiye'deki tahıl ürünlerinin güvenliği ve kalitesinin sağlanması için sürekli izleme ve sıkı kontrolün gerekliliğini vurgulamaktadır. Ayrıca, analiz edilen tarhana örneklerinin hiçbirinde fumonisin kontaminasyonu tespit edilmemiştir; bu da tarhananın fumonisin riski açısından nispeten güvenli olabileceğini düşündürmektedir.

Keywords

• ELISA
• Fumonisin
• Halk Sağlığı
• Tahıl unu
• Tarhana

Thanks

The authors would like to thank the Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, for their support.

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