Determination of Aflatoxin M-1 Levels in Some Cheese Types and Retail Yoghurt Samples

Altun S. K., TEMAMOĞULLARI F., ATASEVER M., DEMİRCİ M.

RESEARCH JOURNAL OF BIOTECHNOLOGY, cilt.12, sa.10, ss.47-52, 2017 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 10
  • Basım Tarihi: 2017
  • Dergi Adı: RESEARCH JOURNAL OF BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.47-52
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, we investigated the Aflatoxin M-1 levels in samples of 130 cheese varieties and 50 yogurt varieties sold in markets and bazaars of Diyarbakir, Erzurum, Mardin and Sanliurfa provinces by using the ELISA method. Aflatoxin M-1 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 AFM(1) levels above the legal limits defined in the Turkish Food Codex (> 500 ng/kg for cheese and yogurt).