Özet:

Aflatoxins are among the micotoxins that can be commonly found in dried fruits, fat dried fruits, spices, grains, dairy and dairy products and animal foods. Aflatoxins, like other micotoxins, occur in these products with the development of fungus that produce toxins in the field before harvest, in the time of harvest or in unsuitable storage conditions after harvest. There is also a risk of contamination in various stages, such as processing and storage, and this situation is quite a problem. Aflatoxins have adverse health effects such as liver diseases (hepatotoxic, hepatocarcinogenic), carcinogenic and teratogenic effects, bleeding (glasses, kidneys), pressure on the immune system. There are many methods used in the determination of aflatoxins found in food and food. Analysis of Aflatoxin uses methods such as thin layer chromatography, capillary electrophoresis, ELISA, high-pressure fluid chromatography, gas chromatography and use of chromatographic methods with mass spectroscopy. The use of chromatographic methods along with mass spectroscopy can reach lower measurement limits. This is why these methods have been on the forefront in recent times. This collection will focus on the analytical methods used in the determination of aflatoxins in foods and on the latest developments related to these methods.

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