Aflatoxin M-1 Levels in Surk Samples, a Traditional Turkish Cheese from Southern Turkey

AYGÜN O., EŞSİZ D., Durmaz H., YARSAN E., ALTINTAŞ L.

BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY, vol.83, no.2, pp.164-167, 2009 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 83 Issue: 2
  • Publication Date: 2009
  • Doi Number: 10.1007/s00128-009-9765-x
  • Journal Name: BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.164-167
  • Keywords: Aflatoxin M-1, Surk, Cheese, ELISA, LACTIC-ACID BACTERIA, MILK-PRODUCTS, M(1), STABILITY
  • Ankara University Affiliated: Yes

Abstract

In this study, aflatoxin M-1 (AFM(1)) contamination was investigated in Surk cheese, a traditional Turkish cheese consumed particularly in southern Turkey. For this purpose, 120 Surk cheese samples were collected from different retail markets and analysed by enzyme-linked immunoassay. The level of AFM(1) varied from 16 to 1,043 ng/kg in 72 of the Surk samples (60%), 16 of which (13.3% of 120 samples) contained AFM(1) amounts exceeding the maximum tolerance limit (250 ng/kg) established in Turkey. The results indicated that the occurrence of AFM(1) in Surk cheese samples may be considered as a possible risk for consumer health.