Determination of Fumonisin Levels in Flour and Tarhana Samples from Different Provinces of Türkiye

Fumonisins are toxic secondary metabolites synthesized by fungi belonging to the genus Fusarium. These compounds are frequently detected in cereal-derived food products and are considered important contaminants because they can compromise food hygiene and quality, thereby posing a potential concern for public health. This study aimed to determine fumonisin levels in samples of various cereal flours and tarhana, a traditional fermented cereal-based product widely consumed in Türkiye, typically prepared from wheat flour, yogurt, vegetables, and spices. Samples were collected from three provinces in Türkiye-Afyonkarahisar, Denizli, and Uşak-and analyzed using the ELISA method. A total of 80 samples were analyzed, including wheat (n=31), corn (n=12), barley (n=9), rye (n=6), chickpea (n=2) flours, and tarhana (n=20). Fumonisin contamination was detected in 12.5% of the samples (n=10), with concentrations ranging from 15.6 to 39.6 mg/kg, exceeding the maximum limits set by the Turkish Food Codex. The highest incidence was observed in corn flour (58.3%), followed by rye (33.3%) and barley (11.1%) flours. The remaining 87.5% of samples were below the detection limit. These results emphasize the need for continuous monitoring and strict control to ensure the safety and quality of cereal products in Türkiye. In addition, no fumonisin contamination was detected in any of the tarhana samples analyzed, suggesting that tarhana may be relatively safe with respect to fumonisin risk.