Evaluation of aflatoxin risk profile in tomato and pepper paste produced by traditional methods

The aim of this study is to determine the total aflatoxin and aflatoxin B1 amount in tomato and pepper paste produced by traditional methods in Bilecik province, and to determine whether aflatoxin levels are in compliance with the limits in the Turkish Food Codex and whether they are at concentrations that will endanger public health. In addition, the microbial load of tomato paste samples was determined by making total mesophilic aerobic bacteria (TMAB) count, coliform group bacteria count, Enterobacteriaceae count, yeast-mold count, Staphylococcus aureus count from microbiological analysis; the aim is to determine the physical and chemical properties of the samples with pH, titration acidity amount, dry matter amount, ash amount, salt amount, jar filling amount and water-soluble dry matter determination (Brix) from the chemical and physical analysis. For this purpose, a total of 58 paste samples, including 27 tomato paste, 5 pepper paste, and 26 tomatoes and pepper mixed, were obtained from the local bazaars and people of Bilecik province. Physical and chemical analysis results of the samples as a result of the research; pH 4,425±0,176, titration acidity 0,626±0,299%, dry matter 31,214±4,041%, ash 3,449±1,225%, salt content 0,329±0,147%, jar filling amount 89,6006±3,716 (% v/v), water soluble dry matter (Brix) was determined to be 23,182 ± 3,869. ELISA method was used for aflatoxin analysis. Total aflatoxin levels were determined at minimum 1,4 and maximum 3,25 µg/kg in samples, and aflatoxin B1 level was determined as minimum 0,011 and maximum 0,084 µg/kg. It was determined that the aflatoxin values determined in our study are lower than the limits in the Turkish Food Codex and do not pose a threat to public health.