Aflatoxin levels in raw and processed hazelnuts in Turkey.
Aflatoxin levels in hazelnut samples obtained from exporter companies were monitored over a 3-year period. A total of 3188 samples of raw and processed hazelnuts were analysed using an HPLC method. The total aflatoxin content of the contaminated samples was in the range of 0.02-78.98 µg kg(-1) for hazelnut kernels, 0.07-43.59 µg kg(-1) for roasted hazelnut kernels, 0.02-39.17 µg kg(-1) for roasted sliced hazelnut kernels, and 0.02-11.20 µg kg(-1) for hazelnut purees, respectively, showing that the variations of aflatoxin contamination were very high. The results of aflatoxin analysis revealed that the aflatoxin contamination in the hazelnut samples was at a tolerable level. A total of 3147 samples were contaminated with aflatoxins, although below the legal limits. However, the aflatoxin contents of 41 samples exceeded the legal limits. Therefore, aflatoxin contents of hazelnuts should be monitored regularly to minimise the risk of aflatoxin hazard, and pre- and post-harvest strategies should be developed to prevent aflatoxin formation.
a Department of Food Engineering , Gumushane University , 29100 Gumushane , Turkey.
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D000348:Aflatoxins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D031211:Corylus / Q000737:chemistry*; D005511:Food Handling; D057230:Limit of Detection; D015203:Reproducibility of Results; D013050:Spectrometry, Fluorescence
D000348:Aflatoxins
aflatoxins; dried fruit