Occurrence of aflatoxin M1 in some cheese types sold in Erzurum, Turkey

GÜRSES M., ERDOĞAN A., ÇETİN B.

Turkish Journal of Veterinary and Animal Sciences, cilt.28, sa.3, ss.527-530, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 3
  • Basım Tarihi: 2004
  • Dergi Adı: Turkish Journal of Veterinary and Animal Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.527-530
  • Anahtar Kelimeler: aflatoxin M-1, (AFM(1)), cheese, enzymatic immunoassay (EIA), MILK-PRODUCTS, DAIRY-PRODUCTS, M1, M(1), MYCOTOXINS, STABILITY, RAW
  • Atatürk Üniversitesi Adresli: Evet

Özet

Sixty-three samples of cheese consisting of 23 White cheeses, 14 Kasar cheeses, 11 Tulum cheeses, 9 Civil cheeses and 6 Lor cheeses (whey-curd), were analyzed for the occurrence of aflatoxin M, (AFM(1)) using enzymatic immunoassay. In 28 of 63 samples (44.44%), the presence of AFM(1) was detected in concentrations between 7 ng/kg and 202 ng/kg. The mean levels of AFM(1) were 28.08 ng/kg in White cheeses, 22.80 ng/kg in Kasar cheeses, 74.05 ng/kg in Tulum cheeses, 12.32 ng/kg in Civil cheeses and 15.95 ng/kg in Lor cheeses.