Molds that reproduce in food and feed, and metabolites formed by molds multiply under suitable conditions, change the quality and quantity of the product and cause it to deteriorate, creating toxic substances that have negative effects on human health. These formed products are extremely toxic, most carcinogenic substances called mycotoxins and are roughly known as mold poison. The most common mycotoxins can be listed as aflatoxins, ochratoxin, patulin and fumonisin. Temperature, high humidity and incorrect storage conditions pave the way for toxin formation. For this reason, food toxin analysis should be done and compared with legal values.
AFLATOXIN: Dried oily fruits, dried fruits, spices, feed-feed additives, milk-dairy products
OKRATOXIN: Dried fruits, cereal group, coffee
ZEARALENON: Feed in cereals, feed additive, oilseeds
DEOXYNIVALENOL: Grain group, feed additives, oil seeds
FUMONICIN: Corn-maize-containing products, feed-feed additives, oilseeds
PATULIN: Apple-apple juice, dried fruit
HPLC, oven, ultrasonic bath, vortex mixer are among the products used in laboratories where these analyzes are carried out.
