Toxin Analyses

Mycotoxins are toxic substances formed by moulds in foods and feeds due to various factors. Physical (temperature, humidity, etc.), biological, environmental and chemical factors are effective in the formation of these moulds. Mycotoxins are produced by many moulds, especially Aspergillus, Penicillium and Fusarium. It is usually seen as it grows on food and changes the appearance of the food. In the most general sense, it is a green-coloured thread. It changes not only the appearance but also the taste and smell of the food.

  • Toksin Analizleri

    This situation has negative effects on human health. In foods such as Almond, Feed, Barley, Corn, Soybean, Hazelnut, Oats, Wheat, Peanut, Cotton, Pistachio, Rice, Sesame, Spices, Sunflower, Walnuts, Tobacco and Dried Fruits, mycotoxins can occur with mould formation. The main mycotoxin metabolites are:

    • Aflatoxin B1, B2, G1, G2 and Total Aflatoxin
    • Aflatoxin M1
    • Ochratoxin A
    • Zearalenone
    • Deoxynivalenol (Vomitoxin)
    • Patulin
    • Fumonisin

    Considering its compliance with the criteria of the Turkish Food Codex Contaminants Regulation, it is allowed to be present in foods and feeds only within certain limits.