Occurrence of Aflatoxin M1 in Milk, White Cheese and Yoghurt From Ankara, Turkey Markets
Deniz Yurtsever SARICA, Okan HAS, Serpil TAŞDELEN, Üstün EZER
Abstract: In addition to the wide consumption of milk across age groups, cheese and yoghurt are frequently used in Turkish cuisine. Therefore, the presence of aflatoxin M1 (AFM1) in dairy foods is a significant problem for human health. The aim of this study was to investigate the incidence and levels of AFM1 in milk, cheese and yoghurt samples in Ankara, Turkey. The AFM1 levels of the samples were determined using immunoaffinity column cleanup followed by high performance liquid chromatography for separation and fluorescence detection. A total of 70 dairy products consisting of 24 UHT pasteurized milk samples, 27 white cheese samples and 19 yoghurt samples were analyzed for AFM1 during the first 6 months of 2013. Eighty-three percent of the milk samples, 92.6% of the cheese samples and 89.5% of the yoghurt samples were contaminated with AFM1. The levels of AFM1 in the samples ranged from 7.3 to 107.2 ng/kg. Only 5 yoghurt samples and none of the milk or cheese samples exceeded the safety limits established by the Turkish Food Codex of 50 ng/kg for milk and yoghurt and 250 ng/kg for cheese. The survey results showed the necessity of regular monitoring for the occurrence of AFM1 in dairy products.
Keywords: Aflatoxin M1, diary products, HPLC-FLD, IAC.
Pages: 36 – 49 | Full PDF Paper