2007 Cilt 26 Sayı 1-2

Permanent URI for this collectionhttps://hdl.handle.net/11452/13145

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    Ochratoxin a levels in different types of bread and flour
    (Uludağ Üniversitesi, 2007-02-19) Cengiz, Murat; Oruç, H. Hüseyin; Uzunoğlu, İlknur; Sonal, Songül; Uludağ Üniversitesi/Veteriner Fakültesi.; Uludağ Üniversitesi/Sağlık Bilimleri Enstitüsü.
    Ochratoxin A (OTA) levels were determined in 132 different types of flour and bread (34 white flour, 14 wholemeal flour, 10 corn flour, 36 white bread, 28 wholemeal bread and 10 corn breads). The samples were collected from different bakers and markets in Bursa, Turkey and some unities of Turkish Army between February 2005 and May 2006 for analyses. OTA concentrations were determined by competitive enzyme-linked immunoabsorbent assay (ELISA) technique. Among the samples, highest mean concentration was detected in wholemeal flour samples as 9.30 µg/kg. OTA has been determined in 110 samples (83%). In 92 (70 %) of the samples the toxin levels were exceeded maximum tolerable limits (3 µg/kg). These findings indicate that flour and breads may have potential risk for the public health.