Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product

Basit Öğe Kaydı
dc.authoridhttps://orcid.org/0000-0002-2665-4788
dc.authoridhttps://orcid.org/0000-0002-0737-7009
dc.authoridhttps://orcid.org/0000-0002-9032-7861
dc.authoridhttps://orcid.org/0000-0003-0303-9157
dc.authoridhttps://orcid.org/0000-0002-5269-090X
dc.authoridhttps://orcid.org/0000-0002-6452-4706
dc.authoridhttps://orcid.org/0000-0002-8293-7053
dc.contributor.authorAkkaya, Esra
dc.contributor.authorAkhan, Meryem
dc.contributor.authorÇakmak Sancar, Burcu
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorEngin, Ayşe Seray
dc.contributor.authorÇetin, Ömer
dc.contributor.authorBingöl, Enver Barış
dc.contributor.authorÇolak, Hilal
dc.date.accessioned2025-08-08T10:31:15Z
dc.date.available2025-08-08T10:31:15Z
dc.date.issued2025
dc.departmentGüzel Sanatlar Fakültesi
dc.description.abstractThe aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly collected from retail stores, markets, and bazaars in different regions of Türkiye and analyzed by means of LC-MS/MS for the occurrence of OTA. According to the results, OTA was detected in 36 of 150 (24%) industrially produced tarhana samples, with a concentration range of 0.12–2.34 µg/kg, while 118 of 200 (59%) homemade tarhana samples contained OTA, with the range from 0.16 to 4.15 µg/kg. Only 8 of 350 (4%) homemade tarhana samples were found to be above the maximum permissible limit (3.0 µg/kg) for OTA. The mold contamination was found to be higher in homemade tarhana (3.756 log CFU/g) than in the industrially produced samples (2.742 log CFU/g). The estimated weekly intake values of OTA with tarhana consumption were well below the provisional tolerable weekly intake values for both industrially produced and homemade tarhana samples, even when consumed every day of the week, indicating that dietary intake of OTA through tarhana consumption does not pose a health risk. In conclusion, optimizing the fermentation and drying conditions applied during tarhana production and ensuring proper hygiene conditions can help to reduce the risk of OTA contamination. Moreover, monitoring and testing the OTA levels in tarhana on a regular basis can also ensure the food safety of this product.
dc.identifier.citationAkkaya, E.; Akhan, M.; Cakmak Sancar, B.; Hampikyan, H.; Engin, A.S.; Cetin, O.; Bingol, E.B.; Colak, H. Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product. Foods 2025, 14, 443. https:// doi.org/10.3390/foods14030443
dc.identifier.doi10.3390/foods14030443
dc.identifier.issn2304-8158
dc.identifier.issue3
dc.identifier.urihttps://hdl.handle.net/11363/10239
dc.identifier.volume14
dc.identifier.wos001418544600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.institutionauthorEngin, Ayşe Seray
dc.institutionauthoridhttps://orcid.org/0000-0003-0303-9157
dc.language.isoen
dc.publisherMDPI, MDPI AG, Grosspeteranlage 5, CH-4052 BASEL, SWITZERLAND
dc.relation.ispartofFOODS
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectochratoxin A
dc.subjecttarhana
dc.subjectcereal-based product
dc.subjectmycotoxin contamination
dc.subjectdietary intake
dc.subjecttraditional food
dc.titleMonitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Makale / Article
Boyut:
480.02 KB
Biçim:
Adobe Portable Document Format
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ N/A ]
İsim:
license.txt
Boyut:
1.17 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Web of Science ve Scopus Atıf Dizinlerindeki Yayınlar
WoS İndeksli Yayınlar Koleksiyonu