Systematic review of mycotoxins in food and feeds in Turkey
2019
Ünüsan, Nurhan
Mycotoxins are toxic natural contaminants of food and feeds and are produced by various fungi from Aspergillus, Alternaria, Fusarium, and Penicillium 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 trichothecenes 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 foodborne mycotoxins. Accordingly, in this systematic review, a summary of the occurrence and contamination levels of foodborne 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.
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