中文摘要：本研究旨在突出土耳其销售的肉制品（n=24，鲜肉、土耳其sucuk、香肠及pastirma）和配料（n=20，红辣椒粉、黑胡椒、香菜、香辛料和葫芦巴粉）与霉菌和黄曲霉毒素污染相关的一般安全条件。该研究为在土耳其市场销售的几种肉制品和配料的一般安全状况提供了有益的信息。
外文摘要：This study aimed to highlight general safety conditions of meat products (n=24, fresh meat, Turkish sucuk, sausage, and pastirma) and ingredients (n=20, red paprika, black pepper, coriander, spice mix and fenugreek powder) sold in Turkey regarding mold and aflatoxin contamination. Total 55 mold species belonging to Aspergillus and Penicillium sp. Were isolated while A. flavus and A. niger were the most prevalent ones. Aflatoxin B1 (AFB1) was detected in 50% (n=12) and 65% (n=13) of the meat products and ingredients while 25% and 43% of sucuk and pastirma samples had mold counts exceeding the limits of Turkish Food Codex, respectively. However, one red paprika sample had AFB1 and total aflatoxin levels over the limitations of Turkish Food Codex and European Commission. It was concluded that Turkish meat products/ingredients were generally safe for consumption. Practical applicationsThere is an increasing attention on mycotoxin contamination of foodstuffs in terms of consumer health as well as in international trade. Although especially spices are under the risk of mold growth and formation of mycotoxins, animal products such as beef and milk are also frequently exposed to mycotoxin contamination. In the meanwhile, national and international regulatory agents have established limits for the presence of aflatoxins in foodstuffs. Therefore, this study provides beneficial information about general safety conditions of several meat products and ingredients sold in Turkey market.
作者：Cavus, S；Tornuk, F；Sarioglu, K；Yetim, H
作者单位：Erciyes Univ
期刊名称：JOURNAL OF FOOD SAFETY
期刊影响因子：0.915
出版年份：2018
出版刊次：10
点击下载：土耳其市场肉制品/配料中霉菌污染及黄曲霉毒素水平的测定