Determination of Aflatoxin B1 Levels in Tarhana, a Traditional Fermented Turkish Food: A Survey from Three Provinces in Türkiye

Objective: This study aimed to determine the prevalence and levels of aflatoxin B1 (AFB1) in tarhana, a traditional fermented product, and to evaluate the findings with respect to regulatory limits.Methods: In a cross‑sectional survey (July–October 2023), 86 homemade tarhana samples from three provinces of Türkiye (Denizli, Afyonkarahisar, Uşak) were analysed by enzyme‑linked immunosorbent assay (ELISA).Results: AFB1 was detected in 22/86 samples (25.6%). Provincial positivity was 30.0% in Denizli (9/30), 30.8% in Uşak (8/26), and 16.7% in Afyonkarahisar (5/30). Among positives, concentrations ranged from 10.03 to 59.62 μg/kg, with most positives clustered in the 10–15 μg/kg range (18/86; 20.9% of all samples). The highest level (59.62 μg/kg) occurred in Afyonkarahisar. Province‑wise differences in prevalence and concentration were not statistically significant.Conclusion: The detection of AFB1 in some tarhana samples, with levels reaching up to 59.62 ppb, poses a direct public health concern given the mycotoxin's carcinogenic properties and suggests significant risks associated with production or storage. These findings highlight the need for stricter quality control during production and storage of tarhana to minimize public health risks.