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Investigation of Aflatoxin B1, total Aflatoxin, and Ochratoxin A presence in Cig Kofte: raw meatballs without meat

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Abstract

Raw meatball is a popular traditional food product commonly consumed in Turkey. Legally, minced meat is not allowed in the commercial production of raw meatballs, and generally, it is made by mixing finely shredded bulgur and spices. The risk of mycotoxin production increases when bulgur and spices are produced and/or stored in unsuitable conditions. Therefore, in this study, the presence and levels of Aflatoxin B1 (AFB1), Total Aflatoxin (B1 + B2 + G1 + G2), and Ochratoxin A (OTA) were investigated in 40 spring–summer samples and 40 fall-winter samples (80 raw meatball samples in total), collected from different producers and retailers, using the ELISA method. As a result, the AFB1, Total AF, and OTA levels were detected at 40%, 22.5%, and 7.5% in the spring–summer samples and 12.5%, 17.5%, and 2.5% in the fall-winter samples, respectively. Therefore, hygienic procedures must be followed for each step of the production and storage of bulgur and spices used for raw meatball production to avoid any toxin production.

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All data generated or analysed during this study are included in this published article (and its supplementary information files).

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Abbreviations

ARM:

Aflaoxin in raw meatballs

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Acknowledgements

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Funding

This study is supported by Afyon Kocatepe University Scientific Research Projects Coordination Unit (Project No. 19.SAĞ.BİL.21). It was summarized from a Ms. Thesis with same title (2021-018).

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Authors and Affiliations

  1. Food Hygiene and Technology Department, Faculty of Veterinary, Afyon Kocatepe University, 03200, Afyonkarahisar, Turkey

    Elif Reyyan Çiftçi & Recep Kara

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  1. Elif Reyyan Çiftçi
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  2. Recep Kara
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E.R.Ç. and R.K. designed the study and interpreted the results and collected test data and drafted the manuscript.

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Correspondence to Recep Kara.

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Çiftçi, E.R., Kara, R. Investigation of Aflatoxin B1, total Aflatoxin, and Ochratoxin A presence in Cig Kofte: raw meatballs without meat. J Food Sci Technol 59, 4706–4712 (2022). https://doi.org/10.1007/s13197-022-05552-8

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