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Adverse conditions may occur during storage, transport or storage of foodstuffs. These conditions that may occur in foods can be distinguished by physical differences such as colour, taste and smell, as well as some biological deterioration. These deterioration caused by moulds and some fungi cause the release of toxicological molecules.

Toxin analyses in foods are very important parameters for human health. Toxins can be classified as Aflatoxins (B1, B2, G1, G2, M1), Ochratoxin A, Fumonisins (B1, B2), Deoxivanelon, Zearelon, Patulin, HT2, T2 groups. Aflatoxins are the most common and most dangerous of mycotoxin. Aflatoxins are found in dried nuts (hazelnuts, peanuts, pistachios, etc.), dried fruits (dried figs, dried apricots, raisins, etc.), cereals (wheat, lentils, etc.), especially corn and sesame, milk

and dairy products (milk powder, cheese, yoghurt, etc.), powdered red pepper and animal feed. Ochratoxin A is commonly found in dried fruits, legumes, cereals and wine. Patulin is found especially in pome fruits and pulps obtained from them and in some distilled alcoholic beverages. Deoxynivalenol and Zearalenone are encountered especially in cereal products such as paddy and semolina. Mycotoxins are metabolites produced especially by moulds of the genera Aspergillus, Penicillium and Fusarium.

Humans can directly consume mycotoxin foods produced by moulds, as well as indirectly ingest these toxic substances that pass into the meat and milk of animals fed with mycotoxin feed. These dangerous toxic substances will adversely affect human health and cause undesirable consequences. Some health problems that may arise can be listed as follows;

  • Mycotoxins accumulate in the liver in the human body and cause cancer.
  • It affects the kidneys and causes kidney disorders.
  • Mycotoxins are also extremely dangerous in terms of containing secondary toxic metabolites that can have immunosuppressive effects.

Analyses of all the toxins mentioned are mandatory for foods.