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

ALTUN S. K., TEMAMOĞULLARI F., ATASEVER M., Demirci M.

RESEARCH JOURNAL OF BIOTECHNOLOGY, vol.12, no.10, pp.47-52, 2017 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 10
  • Publication Date: 2017
  • Journal Name: RESEARCH JOURNAL OF BIOTECHNOLOGY
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
  • Page Numbers: pp.47-52
  • Istanbul University Affiliated: Yes

Abstract

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).