As it is known, the number of people with celiac disease and gluten intolerance, and even those who consume gluten-free foods, thinking that they are healthy, is increasing day by day. Thus, the variety and number of gluten-free products is increasing in the world. The presence of mycotoxins was investigated by examining fumonisin (FB) analysis and validation of the analysis results in gluten-free packaged foods. Fumonisin is a type of mycotoxin produced by certain strains of the Fusarium fungus. These toxins can contaminate corn and other grain crops. Products made from contaminated crops are consumed by humans and animals and can cause a range of health problems in animals and humans who consume contaminated food. In the study, fumonisin levels were determined in 95 packaged products of different types and brands, both imported and domestic gluten-free foods. The fumonisin levels of the samples were determined by using LC/MS/MS device and by methods suitable for Turkish food codex (TFC). It was determined by the method applied for fumonisin in 10 of 95 gluten-free foods. The results showed us that FB was found in 5 types of pasta, 1 bread and 4 corn flours, which comply with the Turkish food codex. These results showed that there was no problem in consuming the 95 gluten-free foods we randomly selected in terms of fumonisin toxin. ORCID NO: 0000-0002-5177-3826
Anahtar Kelimeler: Gluten-free foods, fumonisin, validation
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