Aflatoxin levels in wheat samples consumed in some regions of Turkey

Giray B., Girgin G. , Engin A. B. , Aydin S. , Sahin G.

FOOD CONTROL, vol.18, no.1, pp.23-29, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodcont.2005.08.002
  • Title of Journal : FOOD CONTROL
  • Page Numbers: pp.23-29
  • Keywords: aflatoxin, wheat, HPLC, Turkey, MYCOTOXINS, KWASHIORKOR, HEALTH


Aflatoxins (AFs), the secondary metabolites produced by species of Aspergilli, specifically Aspergillus flavus and Aspergillus parasiticus, have harmful effects on humans, animals, and crops that result in illnesses and economic losses. Wheat that is susceptible to these fungi infections through its growth, harvest, transport, and storage, is the most important staple food in Turkey. Therefore, this study has been undertaken to determine the AFB(1), AFB(2), AFG(1), AFG(2) levels by HPLC in forty-one wheat samples grown and consumed in some regions of Turkey. The concentrations of total AFs in the wheat samples were determined to be ranging from 10.4 to 643.5 ng/kg. Fiftynine percent of the samples were found to be positive for total AFs. The percentage of positive samples for AFB(1), AFB(2), AFG(1), and AFG(2) were 42, 12, 37, and 12%, respectively. Although the detected levels are under the permitted levels for AFs in cereals, these amounts should be considered in regard to overall daily exposure to mycotoxims. (c) 2005 Elsevier Ltd. All rights reserved.