Raw meatball is a popular traditional food product commonly consumed in Turkey. Legally, minced meat is not allowed in the commercial production of raw meatballs, and generally, it is made by mixing finely shredded bulgur and spices. The risk of mycotoxin production increases when bulgur and spices are produced and/or stored in unsuitable conditions. Therefore, in this study, the presence and levels of Aflatoxin B1 (AFB1), Total Aflatoxin (B1 + B2 + G1 + G2), and Ochratoxin A (OTA) were investigated in 40 spring-summer samples and 40 fall-winter samples (80 raw meatball samples in total), collected from different producers and retailers, using the ELISA method. As a result, the AFB1, Total AF, and OTA levels were detected at 40%, 22.5%, and 7.5% in the spring-summer samples and 12.5%, 17.5%, and 2.5% in the fall-winter samples, respectively. Therefore, hygienic procedures must be followed for each step of the production and storage of bulgur and spices used for raw meatball production to avoid any toxin production.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05552-8.
Keywords: Aflatoxin B1; Ochratoxin A; Raw meatball; Total Aflatoxin (B1 + B2 + G1 + G2).
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