Investigation of Aflatoxin B1, total Aflatoxin, and Ochratoxin A presence in Cig Kofte: raw meatballs without meat

Investigation of Aflatoxin B1, total Aflatoxin, and Ochratoxin A presence in Cig Kofte: raw meatballs without meat

Raw meatball is a popular traditional food product commonly consumed in Turkey. Legally, minced meat is not allowed in the commercial production of raw meatballs, and generally, it is made by mixing finely shredded bulgur and spices. The risk of mycotoxin production increases when bulgur and spices...

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Bibliographic Details
Published in:Journal of food science and technology Vol. 59; no. 12; pp. 4706 - 4712
Main Authors: Çiftçi, Elif Reyyan, Kara, Recep
Format: Journal Article
Language:English
Published: New Delhi Springer India 01-12-2022
Springer Nature B.V
Subjects:
Aflatoxin B1
Aflatoxins
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food Science
Hygiene
Meat
Meatballs
Minced meat
Mycotoxins
Nutrition
Ochratoxin A
Original
Original Article
Production increases
Spices
Spring
Spring (season)
Summer
Toxins
Traditional foods
Winter
Aflatoxin B1
Total Aflatoxin (B1 + B2 + G1 + G2)
Ochratoxin A
Raw meatball
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Summary:Raw meatball is a popular traditional food product commonly consumed in Turkey. Legally, minced meat is not allowed in the commercial production of raw meatballs, and generally, it is made by mixing finely shredded bulgur and spices. The risk of mycotoxin production increases when bulgur and spices are produced and/or stored in unsuitable conditions. Therefore, in this study, the presence and levels of Aflatoxin B1 (AFB1), Total Aflatoxin (B1 + B2 + G1 + G2), and Ochratoxin A (OTA) were investigated in 40 spring–summer samples and 40 fall-winter samples (80 raw meatball samples in total), collected from different producers and retailers, using the ELISA method. As a result, the AFB1, Total AF, and OTA levels were detected at 40%, 22.5%, and 7.5% in the spring–summer samples and 12.5%, 17.5%, and 2.5% in the fall-winter samples, respectively. Therefore, hygienic procedures must be followed for each step of the production and storage of bulgur and spices used for raw meatball production to avoid any toxin production.
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content type line 23
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05552-8