Aflatoxin M1 levels of Turkish white brined cheese

Ardic M., Karakaya Y., Atasever M., Adiguzel G.

Food Control, cilt.20, sa.3, ss.196-199, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 3
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.foodcont.2008.04.003
  • Dergi Adı: Food Control
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.196-199
  • Anahtar Kelimeler: Aflatoxin M-1, Turkish white brined cheese, ELISA, MILK-PRODUCTS, FETA CHEESE, TURKEY, SAMPLES, MANUFACTURE, MYCOTOXINS, BEHAVIOR, MARKETS, STORAGE, FOODS
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study was undertaken to determine the presence and levels of aflatoxin M-1 (AFM(1)) in Turkish white brined cheese consumed in the province of Erzurum, Turkey. For this purpose, a total of 193 cheese samples were randomly obtained from retail outlets and Enzyme Linked Immunosorbent Assay (ELISA) technique was used to determine the presence and levels of AFM(1). AFM(1) at detectable level (50 ng/kg) was found in 82.4% of the samples. The concentration of AFM(1) in samples ranged from 52 to 860 ng/kg. Of the samples, 26.4% exceed the legal limit of 250 ng/kg established by Turkish Food Codex. It was concluded that widespread occurrence of AFM(1) in Turkish white brined cheese samples were considered to be possible hazards for public health especially children. (C) 2008 Elsevier Ltd. All rights reserved.