Tekirdağ ve Çorum illerinde üretilen buğday ve çavdar unlarında aflatoksin miktarlarının belirlenmesi
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Dosyalar
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu arastirmada farkli iklim özelliklerindeki illerimizden Çorum ve Tekirdag’da, üretilen ve satisa sunulan tam bugday unu, ekmeklik un ve çavdar unu örneklerinde küf gelisimi ve aflatoksin olusumu ile ilgili incelemeler yapilmis ve analiz sonuçlarinin Türk Gida Kodeksi’nde belirtilen kriterlere uygunlugu degerlendirilmistir. Çorum ilinden alinan 25 adet ekmeklik un, 20 adet tam bugday unu, 10 adet çavdar unu ve Tekirdag ilinden alinan 10 adet ekmeklik un, 20 adet tam bugday unu ve 5 adet çavdar unu örneginde küf ve aflatoksin analizleri yapilmistir. Yapilan analizler sonucunda; Çorum ilinde maksimum aflatoksin miktarlarinin çavdar unlarinda tespit edilebilir limitin altinda, tam bugday unu ve ekmeklik unlarda ise 0,56 ppb oldugu bulunmus küf sayilarinin ise çavdar unlarinda 1,00x102- 1,05x104 kob/g, tam bugday unlarinda 4,70x102-1,37x104 kob/g, ekmeklik unlarda 1,50x102-6,80x103 kob/g arasinda oldugu tespit edilmistir. Tekirdag ilindeki maksimum aflatoksin miktarinin ise çavdar unlarinda 2,10 ppb, tam bugday unlarinda 1,99 ppb, ekmeklik unlarda ise tespit edilebilir limitin altinda oldugu bulunmus, küf sayilarinin da çavdar unlarinda 4,00x103 -105 kob/g, tam bugday unlarinda 1,70x103- 4,62x104 kob/g, ekmeklik unlarda ise 1,70x103-1,17x104 kob/g arasinda oldugu tespit edilmistir.
In this research, mold growth and aflatoxin formation were determined in whole wheat flour, bread wheat flours and rye flours produced and sold in Çorum and Tekirdag provinces which are different in climate feature. Also results of analyses were compared with criterias of Turkish Food Codex. The mold counts and aflatoxin amounts were analyzed in 25 bread wheat flour samples, 20 whole wheat flour samples and 10 rye flour samples which were taken from Çorum province and 10 bread wheat flours samples, 20 whole wheat flour samples and 5 rye flour samples taken from Tekirdag province. The results are follows; In the rye flours taken from Çorum province, maximum aflatoxin amounts were under the detection limits and in whole wheat flours and bread wheat flours, aflatoxin amounts were determined as 0.56 ppb. Mold counts were found as 1.00x102-1.05x104 cfu/g in rye flours, 4.70x102-1.37x104 cfu/g in whole wheat flours and 1.50x102-6.80x103 cfu/g in bread wheat flours. Maximum aflatoksin amounts in rye flours, whole wheat flours and bread wheat flours taken from Tekirdag province were determined as 2.10 ppb, 1.99 ppb and under detection limits, respectively. Mold counts in rye flours, whole wheat flours and bread wheat flours were determined as 4.00x103-105 cfu/g, 1.70x103-4.62x104 cfu/g and 1.70x103-1.17x104 cfu/g, respectively.
In this research, mold growth and aflatoxin formation were determined in whole wheat flour, bread wheat flours and rye flours produced and sold in Çorum and Tekirdag provinces which are different in climate feature. Also results of analyses were compared with criterias of Turkish Food Codex. The mold counts and aflatoxin amounts were analyzed in 25 bread wheat flour samples, 20 whole wheat flour samples and 10 rye flour samples which were taken from Çorum province and 10 bread wheat flours samples, 20 whole wheat flour samples and 5 rye flour samples taken from Tekirdag province. The results are follows; In the rye flours taken from Çorum province, maximum aflatoxin amounts were under the detection limits and in whole wheat flours and bread wheat flours, aflatoxin amounts were determined as 0.56 ppb. Mold counts were found as 1.00x102-1.05x104 cfu/g in rye flours, 4.70x102-1.37x104 cfu/g in whole wheat flours and 1.50x102-6.80x103 cfu/g in bread wheat flours. Maximum aflatoksin amounts in rye flours, whole wheat flours and bread wheat flours taken from Tekirdag province were determined as 2.10 ppb, 1.99 ppb and under detection limits, respectively. Mold counts in rye flours, whole wheat flours and bread wheat flours were determined as 4.00x103-105 cfu/g, 1.70x103-4.62x104 cfu/g and 1.70x103-1.17x104 cfu/g, respectively.
Açıklama
Anahtar Kelimeler
Çavdar unu, Tam bugday unu, Aflatoksin, Rye flour, whole wheat flour, aflatoxin
