Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product

Basit Öğe Kaydı
dc.authoridBingol, Enver Baris/0000-0002-6452-4706
dc.authoridColak, Hilal/0000-0002-8293-7053
dc.authoridAKKAYA, Esra/0000-0002-2665-4788
dc.contributor.authorAkkaya, Esra
dc.contributor.authorAkhan, Meryem
dc.contributor.authorSancar, Burcu Cakmak
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorEngin, Ayse Seray
dc.contributor.authorCetin, Omer
dc.contributor.authorBingol, Enver Baris
dc.date.accessioned2025-03-26T17:34:46Z
dc.date.available2025-03-26T17:34:46Z
dc.date.issued2025
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractThe aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly collected from retail stores, markets, and bazaars in different regions of T & uuml;rkiye and analyzed by means of LC-MS/MS for the occurrence of OTA. According to the results, OTA was detected in 36 of 150 (24%) industrially produced tarhana samples, with a concentration range of 0.12-2.34 mu g/kg, while 118 of 200 (59%) homemade tarhana samples contained OTA, with the range from 0.16 to 4.15 mu g/kg. Only 8 of 350 (4%) homemade tarhana samples were found to be above the maximum permissible limit (3.0 mu g/kg) for OTA. The mold contamination was found to be higher in homemade tarhana (3.756 log CFU/g) than in the industrially produced samples (2.742 log CFU/g). The estimated weekly intake values of OTA with tarhana consumption were well below the provisional tolerable weekly intake values for both industrially produced and homemade tarhana samples, even when consumed every day of the week, indicating that dietary intake of OTA through tarhana consumption does not pose a health risk. In conclusion, optimizing the fermentation and drying conditions applied during tarhana production and ensuring proper hygiene conditions can help to reduce the risk of OTA contamination. Moreover, monitoring and testing the OTA levels in tarhana on a regular basis can also ensure the food safety of this product.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Istanbul University-Cerrahpascedil;a [TSA-2019-32801]
dc.description.sponsorshipThis work was supported by Scientific Research Projects Coordination Unit of Istanbul University-Cerrahpa & scedil;a (project number: TSA-2019-32801).
dc.identifier.doi10.3390/foods14030443
dc.identifier.issn2304-8158
dc.identifier.issue3
dc.identifier.pmid39942036
dc.identifier.scopus2-s2.0-85217642641
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods14030443
dc.identifier.urihttps://hdl.handle.net/20.500.14704/888
dc.identifier.volume14
dc.identifier.wosWOS:001418544600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250326
dc.subjectochratoxin A; tarhana; cereal-based product; mycotoxin contamination; dietary intake; traditional food
dc.titleMonitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Sağlık Bilimleri Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu