Occurrence of fumonisin in processed and low processed corn-based products in Turkey


Arici M. , DAGLIOGLU O., GUMUS T., DAGLIOGLU F.

ACTA ALIMENTARIA, vol.33, no.3, pp.325-328, 2004 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 3
  • Publication Date: 2004
  • Doi Number: 10.1556/aalim.33.2004.3.13
  • Title of Journal : ACTA ALIMENTARIA
  • Page Numbers: pp.325-328

Abstract

A total of 92 corn-based food products consisting of 53 low-processed and 39 processed samples were collected at random from retail markets and bazaars in various provinces of Turkey and analysed for total fumonisin levels. Twenty-one (40%) low-processed and nine (23%) processed samples were found to contain fumonisin. Total fumonisin contamination in the low-processed products ranged from 0.8 to 273 mg kg(-1), and in the processed products from 0.3 to 76.8 mg kg(-). Considering all 92 samples, the highest frequency of detection and the highest concentrations (in flour samples up to 273 mg kg(-1)) were detected in low-processed products. These results indicated the natural contamination of corn-based low-processed and processed food products for human consumption in Turkey by fumonisins.