Aflatoxin levels in dried figs export from Turkey

TL;DR

This study analyzed aflatoxin levels in dried figs exported from Turkey and found that a small percentage exceeded EU safety limits.

Contribution

The study provides recent data on aflatoxin contamination in dried fig exports from Aydın province, Turkey.

Findings

50.2% of 2024 samples and 19.5% of 2025 samples contained detectable aflatoxin levels.

2.2% and 2.7% of samples in 2024 and 2025, respectively, exceeded EU aflatoxin limits.

A total of 29 samples across both years were found above the EU upper aflatoxin limit.

Abstract

In this study, a total of 1253 dried fig samples were analyzed for aflatoxin contamination. 838 samples were collected during 2024, and 415 samples were collected during 2025 from different export companies in Aydın province in Turkey. Analyzes were carried out in an accredited laboratory operating in Aydın province and the HPLC-FLD method was used. While 172 (50.2%) of 838 dried fig samples examined in 2024 contained aflatoxin in the range of 0.43–60.73 µg/kg, 81 (19.5%) of 415 samples examined in 2025 contained aflatoxin in the range of 0.87–40.08 µg/kg. When 2024 and 2025 were evaluated together, detectable levels of aflatoxin were detected in a total of 253 dried fig samples, and 29 of them were found above the EU upper limits. The sample rate exceeding the EU upper limit on the basis of total fig samples is 2.2% and 2.7% for 2024 and 2025, respectively.

The online version contains supplementary material available at 10.1007/s12550-026-00644-2.

Full text

Introduction

The fig (Ficus carica) is one of the oldest known cultivated plants belonging to the Moraceae family, which includes over 800 tree, shrub, and epiphytic species grown in various subtropical regions around the world. It is widely cultivated in the Mediterranean region and is also commercially produced in countries with a Mediterranean climate, such as California, Australia, and South America (Ersoy et al. 2017; Hajam and Saleem 2022). When examining the fig production data of the Food and Agriculture Organization (FAO), the majority of global fig production occurs in Turkey (25.2%), followed by Egypt (15.9%), Morocco (11.4%), Algeria (9.2%), and Iran (8.5%) (FAO 2021).

The limited shelf life of fresh Figs. (7–10 days) and the difficulty of transporting them have limited their worldwide recognition. This fruit is extremely sensitive to physical damage and therefore has a very short storage life, making it more suitable for consumptionas dried rather than fresh (Aksoy et al. 2001).

Dried figs have a high polyphenol concentration compared to other fruits and are rich in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K. In addition to being consumed directly, they are also used in the production of concentrated syrups, wine, or vinegar (Desa et al. 2019). The most important criteria sought in figs to be dried are high sugar and soluble solid content, low acid content, light color, and soft texture (Aksoy 2017). In addition, visual appeal, organoleptic properties (porosity, texture, rehydration properties, flavor), physicochemical properties (water activity, etc.), and safety (microbial load, pests, and contaminants) are among the most important quality parameters for the dried fig trade (Schilter et al. 2003; Şen et al. 2017). According to the statistical analysis published by the International Nut and Dried Fruit Council (INC) for 2019/2020, Turkey meets more than 55.1% of global dried fig demand with a production of approximately 90,000 tons and is known as one of the main producers of dried figs (INC 2021).

The different stages in the processing of dried figs in the industry, such as blanching and long storage periods, combined with inadequate temperatures and humidity, could favour the growth of toxigenic moulds and greater mycotoxin contamination of dried figs both at storage and at fruit retailing. The contamination of dried fruits starts on the tree and continues during storage as a result of poor drying and storage conditions, including both high temperatures and relative humidities. Besides, rehydration of the dried product under unsuitable conditions of storage may reactivate the fungal growth with subsequent mycotoxin contamination (Karaca et al. 2010).

Mycotoxins are a wide variety of natural secondary metabolites produced by various filamentous molds, primarily Aspergillus, Fusarium, Penicillium, and Claviceps. The most common mycotoxins include aflatoxins, deoxynivalenol, zearalenone, ochratoxin A (OTA), fumonisins, and patulin. Contamination with mycotoxins frequently causes food poisoning cases as well as international trade issues (Afsah-Hejri et al. 2013). Aflatoxigenic fungi can be present on fig fruits during the stages of growth, ripening, and drying, with their growth particularly thriving during the ripening and over-ripening phases. The occurrence of aflatoxins in dried figs is primarily a result of contamination by Aspergillus species, notably A. flavus and A. parasiticus. The key periods for aflatoxin production in dried figs begin with the ripening of figs on the tree, continuing through the over-ripe phase where they dehydrate, wrinkle, and fall onto the ground, and persist until they are fully dried on drying surfaces. A. flavus predominantly produces aflatoxin B1 (AFB_1_) and aflatoxin B2 (AFB_2_), while A. parasiticus generates AFB_1_, AFB_2_, aflatoxin G1 (AFG_1_), and aflatoxin G2 (AFG_2_) (EFSA 2020; Curbelo and Kabak 2023). Aflatoxins are of great importance in terms of both human health and agricultural losses. Many countries and international organizations determine the maximum levels of aflatoxins for different foods (Kabak 2021).

Due to their toxicity and frequency in figs, several countries have set up regulations for mycotoxins in order to protect the consumers’ health (Trucksess and Scott 2008). The maximum levels established by European Union (EU) for aflatoxin in dried figs are 6 µg/kg for AFB_1_ and 10 µg/kg for total aflatoxin (AFB_1_, AFB_2_, AFDG_1_, AFG_2_) (EU 2012).

The objective of this study is to determine the incidence rate of aflatoxins, the percentage of each aflatoxin type in contamination, and to discuss the important factors causing aflatoxin accumulation in dried figs intended for export.

Materials and methods

A total of 1253 dried figs samples were analysed for aflatoxin contamination. From January to December 2024, 838 samples were collected, and from January to October 2025, 415 samples were collected from different export companies in Aydin, Turkey. According to the Directives of the EU Commissions (European Commisision, 2006). In 2024, 281.95 kg of dried fig samples, each weighing 0.34 kg, were collected, and in 2025, 141.12 kg of dried fig samples, each weighing 0.34 kg, were collected. These samples, randomly taken from different parts of the batches, were thoroughly mixed and blended using a high-speed blender.

The analyzes were carried out in an accredited laboratory (Acredition no: AB-0707-T) operating in Aydın Province (Megalab Engineering Food Consultancy Audit Laboratory Services Trade Limited Company) and in-house high-performance liquid chromatography (HPLC-FLD) method was used. Limit of detection (LOD)/limit of quantification (LOQ) for AFB_1_, AFB_2_, AFG_1_, and AFG_2_ was 0.8 µg/g for each.

Preparation of the HPLC mobile phase

A total of 1000 ml solution was prepared using 510 ml HPLC grade water and 490 ml HPLC grade methanol, 0.12 g of potassium bromide and 350 µl of 4 M nitric acid (Sigma-Aldrich) were added to the prepared solution. It was left it in an ultrasonic bath for 15 min.

HPLC conditions

Isocratic Pump: 1 ml/minute flow rate, max 250 bar pressure; Autosampler: 20 µl injection volume; Fluorescence Detector: Excitation wavelength 362 nm, emission wavelength 425 nm; Column Oven: C18 column (5 μm x 25 cm x 4.6 mm-ODS2) capable of heating to 40 °C.

Preparation of the calibration curve

To create the calibration curve, three injections of AFs standard solutions at seven different concentrations were performed on the HPLC device, and a calibration (linearity) curve and linear equation consisting of seven different points were created based on the peak areas obtained (Table 1).Table 1. The linearity data for aflatoxins by HPLC-FLD methodAnalyteLinear regresion equationR^2^%RSDAFB_1_y = 0.00016x0.99909.5185AFB_2_y = 0.00012x0.99928.6941AFG_1_y = 0.00041x0.99938.4431AFG_2_y = 0.00034x0.99956.6108R^2^: coefficient of determination; RSD: Relative standart deviation

Sample preparation

50 ± 0.1 g was wighed from a homogeneous sample. 250 ml methanol-water (60:40 v/v) and 5 g NaCl were added to the weighed sample and blended at high speed for 3 min. The extract was filtered through filter paper and 5 ml of the filtrated extract was taken with a pipette. The filtrate was diluted with 10 ml of phosphate-buffered salt (PBS) (PBS: 0.2 g potassium chloride, 0.2 g dihydrogen phosphate, 1.16 g disodium hydrogen orthophosphate, and 8 g sodium chloride (Sigma-Aldrich) were dissolved in 0.9 L distilled water, then adjusted to pH 7.4 using 0.1 mol/L HCl and made up to 1 L with distilled water).

Adsorption

After attaching the plastic syringes to the alpha-prep immunoaffinity column (IAC) (Rhone-Biopharm). 15 ml of sample filtrate was passed through the column at a flow rate of 3 ml/min (1 drop per second). The column was washed by passing 20 ml of water through it at a flow rate of no more than 5 ml/min., and air was passed through it 3–5 times.

Elution

To obtain the vial, first 1 ml of HPLC-grade methanol was added to the column and allowed to flow into the vial by gravity. After methanol elution was complete, 1 ml of ultrapure water was passed through the column and collected in a 2 ml elute vial. Thus, aflatoxins are obtained in the vial with methanol.

Injection into HPLC

Before the prepared sample solvent was injected into the device, a standard solvent prepared at any concentration found on the calibration curve was fed into the device and the device’s calibration verification was verified. Following the verification process, 20 µl of the prepared sample solvent was injected into the HPLC.

Results and discussion

Of the 838 dried fig samples examined in 2024, 172 (50.2%) contained detectable levels of aflatoxin in the range of 0.43–60.73 µ/kg, 81 out of 415 samples (19.5%) contained detectable levels of aflatoxin in the range of 0.87–40.08 µ/kg in 2025 (Table 2). The type of aflatoxin in contaminated dried figs and their relative rates are given in Table 3. The recovery rates for AFB_1_, AFB_2_, AFG_1_, and AFG_2_ are 92%, 92%, 91%, and 89%, respectively (ISO 2000).

Table 2. Information on the dried fig samples analyzed20242025TotalTotal Dried Fig (kg)14681.007483.4022164.40Total Sample Weight Collected (kg)281.95141.12423.07Average Sample Amount for Analysis (kg)0.3400.340-No. of samples8384151253No. of contaminated samples17281253Detectable levels of aflatoxin (µg/kg)0.43–60.730.87–40.08

Table 3. Aflatoxin type and analysis values in contaminated dried figs by yearAflatoksin TypesNo. of contaminatedsamples(range in µg/kg)No. of samplesabove the EU limits(range in µg/kg)Percentage of samples above EU limits (%)Average relative proportions (%)2024B194/(0.43–10.69)21.2100%B1B1 + B26/(0.87–19.94)21.233.3%B1G112/(0.64–3.35)--B1 + G146/(1.09–33.91)42.48.7%B1B1 + B2+G19/(4.00–14.27.00.27)74.177.8%B1B1 + G1+G22/(7.97–29.38)10.650.0%B1B1 + B2+G1 + G23/(5.34–60.73)21.266.7%B1Total1721810.5-2025B151/(0.87–8.09)11.2100%B1B1 + B28/(2.00–34.32.00.32)56.262.5%B1G11/(6.44)-B1 + G117 (2.47–22.50)22.411.7%B1B1 + G1+G23 (16.41–40.08)22.466.7%B1B1 + B2+G1 + G21 (18.25)11.250.0%B1Total811113.6-

When 2024 and 2025 were evaluated together, detectable levels of aflatoxin were detected in a total of 253 dried fig samples, and 29 of them were found above the EU upper limits. The sample rate exceeding the EU upper limit on the basis of total fig samples is 2.2% and 2.7% for 2024 and 2025, respectively. Based on contaminated figs, this percentage is 10.5% and 13.6% for 2024 and 2025, respectively. According to the Aegean Dried Fruit and Products Exporters’ Association, adverse weather conditions during the 2024–2025 production season resulted in a significant increase in aflatoxin levels in Turkey. Consequently, the number of Rapid Alert Notifications received for exports to EU countries increased (Anonymous 2025).

Aflatoxins are carcinogenic to humans, and maximum residue limits (ML) in foods are established by various regulations. In EU regulations (EU 2023), these limits are set at 6 µg/kg for AFB1 and 10 µg/kg for total aflatoxins (AFB_1_+AFB_2_+AFG_1_+AFG_2_). The Turkish Food Codex has also been harmonized with the EU as of December 31, 2025 (Turkish Food Codex 2025).

It is expected that the results of studies on aflatoxin in dried figs in Turkey and around the world will vary. This is because aflatoxin formation begins in the tree and can continue during transportation, processing, storage, and distribution. Therefore, the type of fig, origin, drying conditions, harvesting and transportation processes, and manufacturing conditions can vary (Oktay Basegmez 2019). According to the Rapid Alert System for Food and Feed (RASFF), a total of 148 feedbacks were received for dried figs exported from Turkey in 2024, 109 of which were rejected due to high aflatoxin limits. As of 2025, a total of 56 feedbacks were received, 52 of which were returned (RASFF 2025). In Aydın province, 18 samples out of 838 dried fig samples analyzed in 2024 (total 14.681 kg) and 11 samples out of 415 samples analyzed in 2025 (total 7.483.4 kg) received feedback due to exceeding EU upper limits. When we look at Turkey as a whole, this rate is low. This indicates that the necessary measures have been partially taken on a regional basis. The return, detention at customs, or destruction of these border-rejected products not only causes economic losses and reduced product quality but also results in time delays and damages the country’s domestic and international reputation.

Between 2014 and 2018, 1973 samples collected from retail and local dried fig sales points in western Turkey were analyzed using HPLC-FLD and IAC to investigate aflatoxin levels in commercially sold dried Figs. 40 samples exceeded the legal limit for AFB_1_ (6 µg/kg), and 42 samples exceeded the legal limit for total aflatoxin content (10 µg/kg). These contaminated samples accounted for 2% of the total sample quantity (Bakırcı 2020).

Kabak (2016), in his study conducted on 16 dried fig samples, detected aflatoxin in 6 of the samples in the range of 0.1–28.2 µg/kg. He reported that the average aflatoxin value was 3.8 µg/kg. Azaiez et al. (2014) detected aflatoxins in 4 out of 28 dried figs originating from Turkey and Iran sold in the Spanish and Tunisian markets and reported that AFG_1_ contamination ranged from 3.96 to 6.38 µg/kg. In a study, dried figs obtained from small-scale farmers, retail stores, and supermarkets in the provinces of Adana, Mersin, and Osmaniye were analyzed for aflatoxins using the HPLC-FLD method. In the study, total AF was detected in 44% (11 samples) of the twenty-five dried fig samples. AF concentrations ranged from 0.10 to 0.19 µg/kg. AFB_1_ was detected in 36% (9 samples) of the fig samples, and AFG_1_ was detected in 24% (6 samples) (Hepsag and Hayoglu 2022). Although aflatoxin levels were found to be high in this study, the contamination rates for the total number of samples examined are similar to those reported in other studies.

In a study, 2643 samples of dried figs to be exported from Turkey were examined. Samples were collected from January to August 2007 and tested for aflatoxins (AFB_1_, AFB_2_, AFG_1_ and AFG_2_) by (IAC) extraction using RP-HPLC. 313 dried fig were contaminated with total aflatoxins in the range of 0.2–162.76 µ/kg in this study. AFB_1_ was detected in 159 of the 313 contaminated fig samples examined. There were 85 samples containing only AFB_1_ (49.7%) + AFG_1_ (50.3%), 22 samples containing only AFB_1_ (89.4%) + AFB_2_ (10.6%), 14 samples containing only AFB_1_ (73.7%) + AFB_2_ (10.8%) + AFG_1_ (15.5%), and 14 samples containing AFB_1_ (26%) + AFB_2_ (2.5%) + AFG_1_ (66.5%) + AFG_2_ (5%). 2.1% of the samples (56) exceeded the EU legal limits.

(Bircan et al. 2008). The percentage of figs with aflatoxin levels exceeding EU limits found in this study is consistent with the results of a study conducted in the same region.

A total of 21 dried fig samples used in the study were collected from wholesale/retail outlets in Adana province using random sampling. It was determined that 90.5% of the results obtained in the study complied with the relevant regulation. Based on the results, in a sample, AFB_1_ was 16.95 µg/kg, AFB_2_ was 1.01 µg/kg, AFG_1_ was 14.2 µg/kg, AFG_2_ was 0.6 µg/kg, and total aflatoxin 32.83 µg/kg. For another sample, AFB_1_ was 909.75 µg/kg, AFB_2_ 10.53 µg/kg, AFG_1_ 242.6 µg/kg, AFG_2_ 0.91 µg/kg, and total aflatoxin 1163.8 µg/kg were determined (Uslu et al. 2024). Compared to this study, lower levels of aflatoxins have been observed. This is primarily due to factors arising from regional differences.

Bircan (2009) analyzed the presence of aflatoksin in dried figs destined for exportation from Turkey and found that 32% of the samples contained aflatoksin with levels ranging from 0.2 to 260 µg/kg. In a study, data was collected from the Ministry of Agriculture and Forestry between the 2011/2012 and 2015/2016 crop years. Results regarding AFB_1_ and total aflatoxin concentrations in dried figs were obtained for a total of 23,547 samples. The concentrations of AFB_1_ and total aflatoksin varied from 0.20 to 431.43 µ/kg and from 0.51 to 477.90 µ/kg, respectively (Oktay Basegmez 2019). In a study conducted in Kayseri, dried fig samples were collected from randomly selected packages from 7 producers. Aflatoxin was detected in 42.86% of the dried fig samples examined in the study, and the aflatoxin level in these samples ranged from 2.21 ± 3.19 mcg/kg. 28.57% of the samples exceeded the EU Regulation limits (Aytekin Sahin et al. 2024). In these studies, higher levels of aflatoxin were detected.

In the study, the environmental conditions and the physicochemical parameters of dried figs at different processing stages were evaluated in 3 different industries, and were associated with fungal counts and the presence of toxigenic moulds and their mycotoxins. In this study, approximately 10% of the dried fig samples were contaminated with aflatoksin concentrations ranged from < LOD to 75 µg/kg for AFB_1_ and < LOD to 22 µg/kg for AFB_2_. Also, the highest amounts of aflatoksin (AFB_1_ 50–75 µg/kg and AFB_2_ 6–12 µg/kg) were detected at the blanching and final product stages in the industry (Galvan et al. 2024). In a study, total of 90 samples included red chillies, black pepper, figs and dried apricots were picked from shops/markets situated in Lahore - Pakistan and were analyzed by using thin layer chromatography (TLC). The results obtained were ranging 6.72–14.43 µ/kg in figs for AFB_1_ while 40% samples of figs were found contaminated with aflatoxins. Among contaminated samples 15% samples of figs were found contaminated with aflatoxins beyond permissible limits (Zahra et al. 2018).

In a research, 100 fig samples (300 g each) randomly purchased from various retail outlets in Çorum, Istanbul, Ankara, and Izmir between April and June 2019 were analyzed. In the study, LOQ for AFB_1_, AFB_2_, AFG_1_, and AFG_2_ were found to be 0.277, 0.247, 0.307, and 0.253 µ/kg, respectively. Aflatoxin was not detected in 86 of the dried fig samples, while the total aflatoxin content detected in 14 samples ranged from 0.258 to 12.6 µ/kg. Among the aflatoxin types, AFB_1_ was the most common, detected in amounts ranging from 0.258 to 11.92 µ/kg in the samples. In the study, AFB_1_ and total aflatoxin levels were found to exceed the limit values in only 2 of the dried fig samples. AFB_2_ (0.095–0.675 µ/kg) was found in 7 of the dried fig samples, AFG_1_ (0.153 and 2.427 µ/kg) in 2 samples, and AFG_2_ (0.121 µ/kg) in only 1 sample (Çelik 2022). In another study conducted in Turkey, aflatoxin contamination in 45 dried fig samples randomly purchased from retail outlets, local stores, markets, and bazaars in Sakarya was investigated using the HPLC method. A total of 23 samples (51%) were found to contain aflatoxin, with 22 of these samples containing between 0.16 and 5.20 µ/kg and 1 sample containing levels above these values (Yılmaz 2017). This studies shows a high degree of similarity. In this sense, regional similarity conditions are also influential in the similarity of the results.

Heshmati et al. (2017) reported that in their study using 22 dried fig samples in Iran, aflatoxin was detected in 13 samples (59.1% of the total) at levels ranging from 0.3 to 7.0 µ/kg. In a study conducted in Algeria on the natural formation of aflatoxin in dried Figs. 33 samples were collected, and AFB_1_ and AFB_2_ were detected in 26 of these samples (78.8% of the total), with a concentration range of 0.22–83.4 µ/kg (Mimoune et al. 2018).

Conclusion

30% of figs grown in Turkey are consumed fresh in the domestic market, while a significant 70% are consumed as dried figs in the domestic and, predominantly, foreign markets. Turkey ranks first in the world in dried fig exports, with an annual export volume of approximately 57.000 tons. France, Germany, and the United States are the top three countries in dried fig exports. Various studies conducted in different countries and regions have shown that dried fruits promote fungal growth and, consequently, mycotoxin production. The province of Aydın in Turkey has climatic conditions favorable for the growth of aflatoxigenic Aspergillus species.

Analysis of the dried fig samples tested in this study revealed contamination by toxic fungi such as A. flavus and A. parasiticus. The aflatoxins (AFB_1_, AFB_2_, AFG_1_, and AFG_2_) found in dried fig samples are primarily produced by fungi of the genus Aspergillus. These fungi can pose a health risk to consumers. Therefore, all fruits must undergo stricter hygiene processes to ensure their suitability for human consumption. In this study, aflatoxin was detected in 172 of the 838 dried fig samples tested in 2024, and 18 of these exceeded EU limits. In 2025, aflatoxin was detected in 81 of 415 dried fig samples, with 11 exceeding EU limits.

Measures that can be taken to obtain clean products free of aflatoxins can be listed as follows; soil analysis should be performed, and excessive fertilization, especially with nitrogen fertilizers, should be avoided. Pruning should be done correctly to protect the tree’s branches and fruits from sunburn. Effective control measures should be taken against insects that carry disease agents. Trees should not be subjected to water stress. Figs that fall from the tree should be collected every day and not left on the ground for long periods. Drying should be done on racks and in plastic or glass drying tunnels, which are the fastest and cleanest drying methods. Storage areas should be clean, airy, and free of foreign odors. The time the product spends in storage and processing should be minimized as much as possible. Washing and soaking procedures carried out under the general name of washing should be avoided at all costs.

As hazard to public health from aflatoxin are well known, mold growth and mycotoxin production are common concerns for all countries that produce and consume figs. The fig industry in Turkey working together with government agencies have been pro-active in developing programs to improve prevention, detection and analytical methods to minimize aflatoxin contamination in dried. This study, based on information about the conditions that promote aflatoxin production and accumulation in dried figs, once again emphasizes the importance of implementing regular monitoring and appropriate quality control measures (in accordance with the principles of good manufacturing practices, good usage practices, and hazard analysis critical control points).

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