Determination of Aflatoxin M1 levels in some cheese types and retail yoghurt samples
Research Journal of Biotechnology, cilt.12, sa.10, ss.47-52, 2017 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 12 Sayı: 10
- Basım Tarihi: 2017
- Dergi Adı: Research Journal of Biotechnology
- Derginin Tarandığı İndeksler: Scopus
- Sayfa Sayıları: ss.47-52
- Anahtar Kelimeler: Aflatoxin M1, Cheese, ELISA, Yoghurt
- Kırklareli Üniversitesi Adresli: Hayır
Özet
In this study, we investigated the Aflatoxin M1 levels in samples of 130 cheese varieties and 50 yogurt varieties sold in markets and bazaars of Diyarbakir, Erzurum, Mardin and Şanliurfa provinces by using the ELISA method. Aflatoxin M1 was identified in all of the 130 cheese samples (100%; mean: 260.26 ± 259.46 ng/kg; range: 10.00-800.00 ng/kg) and 50 yogurt samples (100%; mean: 67.1200 ± 135.23 ng/kg; range: 11.60-685.80 ng/kg). It was determined that 16.92% (n=22) of the 130 cheese samples and 2% (n=1) of the yogurt samples contained AFM1 levels above the legal limits defined in the Turkish Food Codex (>500 ng/kg for cheese and yogurt). No significant difference was identified between the different provinces with respect to the AFM1 levels in cheese and yogurt samples. Although products without packaging contained higher level of AFM1 than product with packaging, the difference was not statistically significant. In conclusion, there is a need for increased measures and legal obligations for reducing the levels of aflatoxin in cheese and yogurt.