Unwanted conditions may occur during the storage, transport or storage of food stuffs. These conditions, which can occur in foods, can be distinguished by physical differences such as color, taste and smell, as well as some biological deterioration can be experienced. These deteriorations caused by molds and certain fungi cause the release of toxicological molecules.
Toxin analysis in foods is one of the parameters that are very important for human health. Toxins; Aflatoxins (B1,B2, G1, G2, M1), Okratoxin A, Fumunisins (B1.B2), Deoxyvanelon, Zearelon, Patulin, HT2, T2, can be classified as groups.
Aflatoxins are the most common and dangerous of the mycotoxin species. Nuts (nuts, peanuts, pistachios, etc.), dried fruits (dried figs, dried apricots, raisins… grains (wheat, lentils, especially corn and sesame seeds, etc.). v.b.), milk and dairy products (milk powder, cheese, yogurt… etc.), powdered red pepper and animal feed aflatoxins are found.
Okratoxin A is commonly seen in dried fruits, legumes and cereals, wine.
Patulin is seen especially in soft-core fruits and pulps obtained from them, in a number of distilled alcoholic beverages.
Deoxsinivalenol and Zearalenon are met especially in foods such as paddy and semolina in grain products.
Mycotoxins; especially aspergillus, Penicillium, Fusarium are the metabolites produced by molds.
People can directly consume mycotoxin foods produced by molds, as well as 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 unintended 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 for them to contain secondary toxic metabolites, which can have suppressive effects on the immune system.
Analysis is mandatory for all the toxins mentioned in the foods.