Mycotoxins may be contaminated or grown in food during the growing process, directly during harvest, during processing, at the stage of processing, or during storage. Animals may also be a direct risk factor for the transmission of toxin risk, or they may be a factor in the transfer of toxic substances to the consumer in connection with the natural biocycle during growth or during life.
Aflatoxins: corn, peanuts, walnuts, Brazil nuts, flax seeds, other foods with high carbohydrate content, and even common contaminants of plants and spices. They can contaminate food at any stage from planting to consumption during growth, harvesting, transport, poor storage conditions, conditions during production and even during the shelf life of the product used as a ready-to-eat food.
Ochratoxins (OTA): can be found in barley, corn, wheat, rye and oats, as well as beans, figs, raisins, olives, nuts, coffee seeds, spices and grapefruit juice. If medicinal plants and herbal teas have been stored under inappropriate and fungus reproduction conditions, mycotoxin analysis should be performed before use. OTA remains were found in fermentation products such as beer as well as in coffee.
Zearalenone (ZON) is an estrogenic mycotoxin that is commonly found in corn, barley, oats, wheat and millet and can be produced by Fusarium species under different conditions.
Deoxynivalenol belongs to the group of trichothecenes formed by Fusarium species. Deoxynivalenol is especially present in vegetable products such as cereals. Of the trichothecenes, deoxynivalenol, 3-acetyl- and 15 acetyl deoxynivalenol are mostly toxin concentrations in wheat, corn and rice are mostly in ppm. These toxins that affect the immune system pose a risk to human and animal health.
All these analyzes are performed in our company.
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Saniter Food Environmental Science Ltd. Sti.
Department Head of Chemical Laboratory
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