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dc.contributor.authorBaşkaya, Ramazan
dc.contributor.authorAydin, Ali
dc.contributor.authorCiftcioglu, Gürhan Raif
dc.contributor.authorErkan, M. Emin
dc.date.accessioned2021-03-04T19:04:59Z
dc.date.available2021-03-04T19:04:59Z
dc.date.issued2007
dc.identifier.citationAydin A., Erkan M. E. , Başkaya R., Ciftcioglu G. R. , "Determination of aflatoxin B-1 levels in powdered red pepper", FOOD CONTROL, cilt.18, ss.1015-1018, 2007
dc.identifier.issn0956-7135
dc.identifier.otherav_8e009066-2b26-48a5-9fd5-0189ec602e80
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/95975
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2006.03.013
dc.description.abstractInsufficient hygiene conditions during drying, transport and storage stages in the production of red pepper could cause microbiological and mycological growth which could result in the formation of mycotoxins. This study was designed to assess the aflatoxin 131 levels in 100 samples of powdered red pepper randomly obtained from markets in Istanbul using microtitre plate Enzyme Linked Immunosorbent Assay (ELISA). Allatoxin 13, levels were below the minimum detection limit (0.025 mu g/kg) in 32 samples, between 0.025 and 5 mu g/kg in 50 samples, whilst 18 samples had unacceptable contamination levels higher than the maximum tolerable limit (5 mu g/kg), according to the Turkish Food Codex and the European Commission. (c) 2006 Published by Elsevier Ltd.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleDetermination of aflatoxin B-1 levels in powdered red pepper
dc.typeMakale
dc.relation.journalFOOD CONTROL
dc.contributor.department, ,
dc.identifier.volume18
dc.identifier.issue9
dc.identifier.startpage1015
dc.identifier.endpage1018
dc.contributor.firstauthorID44905


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