Evaluation of rapid alert system for food and feed (RASFF) data for mycotoxin contaminated dried figs originating from Türkiye

Abstract

In this study, the Rapid Alert System for Food and Feed (RASFF) database was analysed to assess mycotoxin hazards in Turkish dried figs during the production years from 2002 to 2019. A comprehensive evaluation of influencing factors, such as weather conditions, agricultural and processing practices, as well as non-product related elements such as export quantities and regulatory changes, was carried out while analysing yearly and monthly notification trends. Years marked by drought conditions recorded the highest number of notifications. Notably, the years 2007 and 2012 corresponded with peaks in notifications (104 and 117, respectively), suggesting a potential relationship between drought conditions and increased notifications – a finding supported by existing literature on mycotoxin contamination. The mean total aflatoxin (AF) concentrations ranged from 13 μg/kg to 44 μg/kg. However, the considerable variability in the annual number of notifications (ranging from 2 to 106) and the presence of outliers in certain years limit the usefulness of mean total AF concentration data for trend analysis. Weather-related factors, along with agricultural practices, processing and storage conditions, can influence mycotoxin contamination of dried figs, highlighting the need for integrated and comprehensive control strategies. The observed correlation between specific weather conditions, such as drought, and RASFF notifications, and, consequently, mycotoxin contamination, warrants further exploration to better understand and predict this relationship. This study significantly contributes to the mycotoxin literature by providing a comprehensive analysis of mycotoxin hazards in Turkish dried figs. By examining the complex interplay of factors, from weather conditions to agricultural and processing practices and changes in export quantities and regulations, it addresses a crucial gap in the current understanding of mycotoxin risks and offers insights on the historical evolution of safety protocols within Turkish dried fig production. It thus provides a solid foundation for improving food safety practices and developing more effective policy frameworks.