Determination of mold contamination and aflatoxin levels of the meat products/ingredients collected from Turkey market

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dc.authoridhttps://orcid.org/0000-0002-5388-5856en_US
dc.contributor.authorÇavuş, Soner
dc.contributor.authorTornuk, Fatih
dc.contributor.authorSarıoğlu, Kemal
dc.contributor.authorYetim, Hasan
dc.date.accessioned2024-03-18T23:33:23Z
dc.date.available2024-03-18T23:33:23Z
dc.date.issued2018en_US
dc.departmentGüzel Sanatlar Fakültesien_US
dc.description.abstractThis study aimed to highlight general safety conditions of meat products (n = 24, fresh meat, Turkish sucuk, sausage, and pastirma) and ingredients (n = 20, red paprika, black pepper, coriander, spice mix and fenugreek powder) sold in Turkey regarding mold and aflatoxin contamination. Total 55 mold species belonging to Aspergillus and Penicillium sp. were isolated while A. flavus and A. niger were the most prevalent ones. Aflatoxin B1 (AFB1) was detected in 50% (n = 12) and 65% (n = 13) of the meat products and ingredients while 25% and 43% of sucuk and pastirma samples had mold counts exceeding the limits of Turkish Food Codex, respectively. However, one red paprika sample had AFB1 and total aflatoxin levels over the limitations of Turkish Food Codex and European Commission. It was concluded that Turkish meat products/ ingredients were generally safe for consumption. Practical applications: There is an increasing attention on mycotoxin contamination of foodstuffs in terms of consumer health as well as in international trade. Although especially spices are under the risk of mold growth and formation of mycotoxins, animal products such as beef and milk are also frequently exposed to mycotoxin contamination. In the meanwhile, national and international regulatory agents have established limits for the presence of aflatoxins in foodstuffs. Therefore, this study provides beneficial information about general safety conditions of several meat products and ingredients sold in Turkey market.en_US
dc.identifier.doi10.1111/jfs.12494en_US
dc.identifier.endpage7en_US
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85053443107en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/11363/7220
dc.identifier.urihttps://doi.org/
dc.identifier.volume38en_US
dc.identifier.wosWOS:000446990100014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYetim, Hasan
dc.language.isoenen_US
dc.publisherWILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectStarter Culturesen_US
dc.subjectDry Sausagesen_US
dc.subjectRed-Pepperen_US
dc.subjectProductsen_US
dc.subjectSpicesen_US
dc.subjectOchratoxinen_US
dc.subjectMycotoxinsen_US
dc.subjectHerbsen_US
dc.subjectb-1en_US
dc.subjectHealthen_US
dc.titleDetermination of mold contamination and aflatoxin levels of the meat products/ingredients collected from Turkey marketen_US
dc.typeArticleen_US

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