Determination of Mould and Aflatoxin Contamination in Tarhana, a Turkish Fermented Food

被引：13

作者：

Colak, Hilal ^{[1
]}

Hampikyan, Hamparsun ^{[2
]}

Bingol, Enver Baris ^{[1
]}

Cetin, Omer ^{[1
]}

Akhan, Meryem ^{[3
,4
,5
]}

Turgay, Sumeyre Ipek ^{[3
,4
,5
]}

机构：

[1] Istanbul Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-34320 Istanbul, Turkey

[2] Beykent Univ, Sch Vocat Studies, TR-34500 Istanbul, Turkey

[3] Acad Hyg KGaA, Training Serv, TR-34387 Istanbul, Turkey

[4] Acad Hyg KGaA, Audit Serv, TR-34387 Istanbul, Turkey

[5] Acad Hyg KGaA, Consulting Serv, TR-34387 Istanbul, Turkey

来源：

SCIENTIFIC WORLD JOURNAL | 2012年

关键词：

ESCHERICHIA-COLI O157-H7; ACID CONTENTS; WHEAT; FLOUR; MYCOTOXINS; STORAGE; COLUMN;

D O I：

10.1100/2012/218679

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Tarhana is a popular traditional Turkish cereal-based fermented food product mainly produced at home or at home scale level. Some certain mould species can grow even at low moisture and pH values and produce aflatoxins in food. This study was conducted to determine aflatoksin levels in tarhana. For this purpose, a total of 138 tarhana powder samples were collected from bazaars in Istanbul and analyzed for aflatoxins, mould contamination, and some physco-chemical parameters. As a result, 32 out of 138 tarhana samples (23.2%) were found to be contaminated with aflatoxins in the range of 0.7-16.8 mu g/kg, whereas 29 samples contained Aflatoxin B1 (AFB1) ranging from 0.2-13.2 mu g/kg. All samples (100%) contaminated with moulds in the range of 1.4 x 10(1)-5.8 x 10(7)cfu/g. The average pH, moisture and a(w) results were detected as 3.82, 12.71%, and 0.695, respectively.

引用

页数：6

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