Determination of aflatoxin M1 levels in Turkish white, kashar and tulum cheeses

被引：0
|
作者：
Hampikyan, Hamparsun [1 ]
Bingol, E. Baris [2 ]
Cetin, Omer [2 ]
Colak, Hilal [2 ]
机构：
[1] Beykent Univ, Sch Vocat Studies, TR-34500 Istanbul, Turkey
[2] Istanbul Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-34320 Istanbul, Turkey
来源：
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT | 2010年 / 8卷 / 01期
关键词：
Aflatoxin M1; white cheese; kashar cheese; tulum cheese; PERFORMANCE LIQUID-CHROMATOGRAPHY; MILK-PRODUCTS; IRANIAN WHITE; M-1; LEVELS; RAW; MYCOTOXINS; ELISA;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Aflatoxins are a group of highly toxic secondary metabolic products of some Aspergillus spp. Aflatoxin M1 (AFM1) is the hydroxylated metabolite of aflatoxin B1 and may be found in milk and dairy products such as cheese. This study was conducted to determine the AFM1 levels in Turkish white, kashar and tulum cheeses. For this purpose, 80 cheese samples were randomly obtained from markets and bazaars in Istanbul and analyzed for AFM1 by ELISA. While 39 of 80 cheese samples (48.7%) were negative for AFM1, 18 white cheese, 12 kashar cheese and 11 tulum cheese samples, in total 41 samples (51.3%) were found to be contaminated with AFM1 in the range of 0.052-2.52 mu g/kg. The mean AFM1 values of examined white, kashar and tulum cheese samples were detected as 0.42, 0.25 and 0.38 mu g/kg, respectively.
引用
收藏
页码：13 / 15
页数：3
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