Çerezlik Yer Fıstıklarında Aflatoksin Saptanması Üzerine bir Araştırma

Aflatoxins are among the most wide spread and widely researched mycotoxins produced by molds on various foods and feeds which attracts attention owing to their acute and chronic toxicities. The main objective in this research work was to investigate the aflatoxin contents of thermally processed peanuts which are consumed a lot as an appetizer in our country. The samples are obtained from the market in Adana, Ankara, Istanbul and Gebze on different dates and were analysed according to the CB method suggested by the Tropical Products Institute in London, England. In the moldy grains, aflatoxin B1, B2, G1 and G2 was detected, but only aflatoxin G1 gave positive confirming test. As a result of molding, aflatoxin formation is inevitable, however molds and aflatoxins are mostly damaged as a consequence of thermal processing with dry salt. Hence, the small amount left in the samples after thermal treatment was not in detection limits, consequently the spots were difficult to identify. Although it may be concluded that aflatoxin exhibits no problem in the processed peanuts consumed in Turkey, more detailed research work must be realised to find out the aflatoxin content of unprocessed peanuts and the effect of thermal processing on the aflatoxins.