Mycotoxin Formation and Safety Evaluation in Traditional Turkish Cheeses

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

Kaynakça

1. [1] S Sert ve M Kıvanç, “Microbiological studies on fresh civil and curd cheeses”, 1985.
2. [2] A Ünsal, “When Milk Sleeps–Turkey Cheeses. I Edition. Istanbul: Yapi Kredi Publications”, 1997.
3. [3] F Durlu-Özkaya ve I Gün, "Cheese culture in Anatolia." ICANAS, International Congress of Asian and North African Studies, 10-15, 2007.
4. [4] AA Hayaloglu ve B Ozer, “Fundamentals of Cheese Science”, Sidas Media, İzmir, Türkiye, 2011.
5. [5] G Erkol ve GT Çolakoğlu, "Fungal Species Isolated from Erzincan Tulum Cheeses", MUTAR MAGAZINE 9.2, 148-154, 2018.
6. [6] T Şener, C Kolukırık, S Eti, "Marketing and entrepreneurship in traditional foods: An example of Tekirdağ cheese halva", International, 2, 2010.
7. [7] Z Güley, HR Uysal, S Kılıç, “Investigation of the presence of aflatoxin M1, aflatoxin B1 and aflatoxin producing molds in some traditionally molded cheeses”, Ege Univ. Journal of the Faculty of Agriculture, 50 (2): 145-152, 2013.
8. [8] T Uraz, "General principles of cheese technology", SEGEM Yay 103, 1981.

9. [9] M Üçüncü, “A’dan Z’ye Cheese Technology”, (1-2), 1236. Meta edition. Bornova, İzmir, 2004.
10. [10] İ Gün, “Peynir teknolojisi ders notları”, MAKÜ Meslek, 504, 2006.
11. [11] AA Hayaloglu, EY Brechany, KC Deegan, PLH McSweeney, “Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety”, LWT-Food Science and Technology 41: 1323-1334, 2008.
12. [12] E Özgören, and A. K. Seçkin, “Türkiye’de Ticari Ölçekte Üretilen Bazı Küflü Peynirlerin Kalite Özelliklerinin Belirlenmesi”, Akademik Gıda, 10(2), 55-62, 2012.
13. [13] F. D. Özkaya, and M. Cömert, “Gıda zehirlenmelerinde etken faktörler”, Türk Hijyen ve Deneysel Biyoloji Dergisi, 65(3), 149-158, 2008.
14. [14] G Özdemir ve D Dülger-Altıner, “Types of cheese registered with geographical indication produced in Turkey”, International Gastronomy Tourism Research Congress, Kocaeli 1-11, 2018.
15. [15] Turkish Patent Institute, http://www.turkpatent.gov.tr/ 15 January, 2018.
16. [16] EK Ulu, “Cheese desserts in Turkish culinary culture”, Aydin Gastronomy 3.1, 37-42, 2019.
17. [17] M Korukluoğlu, D Göçmen, İ Şahin, “A Study on Mold Mushrooms in Tulum and Cube Cheese”, Food Engineering Congress, Gaziantep, 47-55, 16-18, September, 1998.
18. [18] B Özkalp ve Y Durak, “Investigation of mold flora in moldy cheeses in Konya and its vicinity”, Turk. J. Biol 22.3, 341-346, 1998.
19. [19] G., Erkol, and G. T. Çolakoğlu, “Erzincan Tulum Peynirlerinden İzole Edilen Fungal Türler”, MANTAR DERGİSİ, 9(2), 148-154, 2018.
20. [20] JM Barnes, “Aflatoxin as a health hazard”, J of Appl Bact, 33: 285-298, 1970.
21. [21] PS Steyn, “Mycotoxins, general view, chemistry and structure”, Toxicol Lett, 82(8):843–51, 1995.
22. [22] J.I., Pitt, R.A., Samson, J.C. Frisvad, “List of accepted species and synonyms in the family Trichocomaceae” Pp. 9-49, 2000. [In: RA Samson, JI Pitt, (Eds.). Integration of Modern taxonomic methods for Penicillium and Aspergillus classification. 510 pp. Harwood Academic Publishers. Singapore].
23. [23] G Ateş ve B Patır, “Research on the changes in sensory, chemical and microbiological properties of starter cultured tulum cheese during maturation”, FÜ Sağ Bil Derg, 15: 45-56, 2001.
24. [24] A Bakırcı, “Study on the occurance of aflatoxin M1 in milk and milk products produced in Van province of Turkey”, Food Control, 12: 47-51, 2001.
25. [25] A Yiannikouris ve JP Jouany, “Mycotoxins in feeds and their fate in animals: a review”, Anim Res, 51:81–99, 2002.
26. [26] ML Martins ve HM Martins, “Aflatoxin M1 in yoghurts in Portugal”, Int J of Food Micro, 91: 315-317, 2004.
27. [27] N Hymery, “Filamentous fungi and mycotoxins in cheese: a review”, Comprehensive Reviews in Food Science and Food Safety, 13.4, 437-456, 2014.
28. [28] D., Erkan, O., Unlu, S., Sciascia, H. M., Belmont, D. W., Branch, M. J Cuadrado, M. G. Tektonidou, “Hydroxychloroquine in the primary thrombosis prophylaxis of antiphospholipid antibody positive patients without systemic autoimmune disease”, Lupus, 27(3), 399-406, 2018.
29. [29] S Kaya ve H Yavuz, “Negative factors in feed and feed raw materials and their effects on animals: 1: Organic negative factors”, AU Vet Fak Journal,40 (4), 586-614, 1993.
30. [30] Y Şanlı, “Mycotoxins, Veterinary Clinical Toxicology. Part 2/Special”, Toxicology, 14, 283-328, 1995.
31. [31] A Çağlar, H Çoşkun, I Bakırcı, “Pathogenic microorganisms in cheese and their control”, Dairy Technological Journal, 1 (1), 42-46, 1996.
32. [32] M Atasever ve A Keleş, “The role and importance of calcium in human nutrition”, Turkish Vet Hek Journal, 10 (3), 21-23, 1998.
33. [33] KK Tekinşen ve G Uçar, “Aflatoxin M1 levels in butter and cream cheese consumed in Turkey”, Food Control, 19, 27-30, 2008.
34. [34] Ö., İşleyici, Y. C., Sancak, F. Morul, “Dicle tulum peynirinde aflatoksin M1 düzeyi üzerine bir araştırma”, Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 22(2), 105-110, 2011.