Survey for co-occurrence of ochratoxin A and aflatoxin B, in dried figs in Turkey by using a single laboratory-validated alkaline extraction method for ochratoxin A

Date

2005-07-01

Author

Senyuva, HZ
Gilbert, J
Özcan Kabasakal, Süreyya
Ulken, U

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

40
views

0
downloads

A survey was carried out to determine the co-occurrence of ochratoxin A and allatoxin B-1 in dried figs from Turkey. Samples from two seasons of crops (2003 and 2004) intended for export to the European Union and the 2004 crop obtained from the domestic Turkish market were analyzed. Affinity column cleanup methods were employed for determining separately ochratoxin A and aflatoxin 131, but for ochratoxin A an alkaline extraction procedure was employed (in contrast to the conventionally employed acidic extraction), which gave consistently higher toxin recovery. In-house validation of the ochratoxin A method gave a limit of detection of 0.15 ng/g and a limit of quantification of 0.5 ng/g with a repeatability of 5.8% in the range 5 to 10 ng/g (with a mean recovery of 94% for spiked samples). Positive results for ochratoxin A were confirmed by liquid chromatography-mass spectrometry. For the 2003 export figs (58 samples), 7 samples contained only aflatoxin B-1, 2 samples contained only ochratoxin A, and 2 samples contained both toxins (with maximum concentrations of 35.1 ng/g for aflatoxin B-1 and 13.0 ng/g for ochratoxin A). Similarly for the 2004 export figs (41 samples), 16 samples contained only aflatoxin B-1, 4 samples contained only ochratoxin A, and 2 samples contained both toxins (with maximum concentrations of 20.6 ng/g for aflatoxin B-1 and 26.3 ng/g for ochratoxin A). Of 20 retail samples of dried figs from Turkey, only one sample contained ochratoxin A (2.0 ng/g) and none were contaminated with aflatoxin B-1. This survey revealed a 14 to 15% incidence of occurrence of ochratoxin A for 2 years, which is higher than previously reported.

Subject Keywords

Food Science, Microbiology

URI

https://hdl.handle.net/11511/36375

Journal

JOURNAL OF FOOD PROTECTION

DOI

https://doi.org/10.4315/0362-028x-68.7.1512

Collections

Department of Chemistry, Article

Suggestions

OpenMETU
Core

Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure Avsaroglu, MD; Buzrul, S; Alpas, Hami; AKÇELİK, MUSTAFA; Bozoglu, F (Elsevier BV, 2006-04-15) Four lactococcal bacteriophages (phi L16-2, phi L135-6, phi Ld66-36 and phi Ld67-42) in M17 broth were pressurized at 300 and 350 MPa at room temperature and their survival curves were determined at various time intervals. Tailing (monotonic upward concavity) was observed in all survival curves. The resulting non-linear semi-logarithmic survival curves were described by the Weibull model and goodness of fit of this model was investigated. Regression coefficients (R 2), root mean square error (RMSE), residua...
Feedstock optimization of in-vessel food waste composting systems for inactivation of pathogenic microorganisms Çekmecelioğlu, Deniz; Graves, RE (International Association for Food Protection, 2005-03-01) An optimum composting recipe was investigated to reduce pathogenic microorganisms in a forced-aerated in-vessel system (55 liters). The feedstocks used for in-vessel composting were food waste, cow manure, and bulking materials (wood shavings and mulch hay). A statistical extreme vertices mixture design method was used to design the composting experiments and analyze the collected data. Each mixture (nine total) was replicated randomly three times. Temperature was monitored as an indicator of the efficiency...
Studies on blended cements containing a high volume of natural pozzolans Uzal, B; Turanlı, Lutfullah (Elsevier BV, 2003-11-01) This paper presents the results of an investigation on the characteristics of laboratory-produced blended portland cements containing 55% by weight volcanic tuffs from Turkey. Volcanic tuffs from two different resources were used. Using different grinding times, particle size distribution, setting time, compressive strength, and alkali-silica activity of the blended cements were investigated and compared with reference portland cements ground for the same time period. For the compressive strength test, a su...
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01) This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...
Effects of plasmid curing on antibiotic susceptibility, phage type, lipopoly saccharide and outer membrane protein profiles in local Salmonella isolates İçgen, Bülent; Gültekin, Güzin Candan; Özcengiz, Gülay (Elsevier BV, 2001-12-01) Five different Salmonella isolates (four Salmonella enteritidis and one Salmonella havana) of human, chicken or egg origin which all expressed smooth lipopolysaccharide were subjected to plasmid curing Upon this treatment, four isolates lost at least one of their resident plasmids while all five isolates became rough in their LPS profiles, Two of the S. enteritidis isolates, CA13 and CE7 were found to convert phage types (PTs) as well. The phage type conversion in CA13 from PT6 to PT21 was found to be accom...

Citation Formats

H. Senyuva, J. Gilbert, S. Özcan Kabasakal, and U. Ulken, “Survey for co-occurrence of ochratoxin A and aflatoxin B, in dried figs in Turkey by using a single laboratory-validated alkaline extraction method for ochratoxin A,” JOURNAL OF FOOD PROTECTION, pp. 1512–1515, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36375.