Systematic review of mycotoxins in food and feeds in Turkey
Unusan, Nurhan
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Abstract
Mycotoxins are toxic natural contaminants of food and feeds and are
produced by various fungi from Aspergillus, Altemaria, Fusarium, and
Penicilliwn genera. Molds and their toxins have attracted much attention
worldwide due to the important economic losses related to their effects
on human health and domestic and international trade. Although more than
400 mycotoxins have been identified, most studies have focused on
aflatoxins, ochratoxin A, fusarium toxins, zearalenone, patulin, and
trichotheccenes owing to their relationships with food safety and
economic losses. In Turkey, the dramatic variations in climatic
conditions among regions have facilitated the spread of various foodbome
mycotoxins. Accordingly, in this systematic review, a summary of the
occurrence and contamination levels of foodbome mycotoxins in Turkey was
provided. Based on the literature review, mycotoxin levels were shown to
exceed the limits designated by the European Union in apple juice
(35\%), milk (21\%), dairy products (12\%), dried fruits and vegetables
(11\%), herbs (10\%), cereal and cereal products (2\%), nuts (1\%), and
feeds (1\%). Thus, there is a need for additional studies on the
mycotoxin prevalence in all types of foods and feeds throughout Turkey,
and education programs on mycotoxin management are important for
reducing the prevalence of mycotoxin contamination.... Show more Show less