Aflatoxin M1 Levels in Surk Samples, a Traditional Turkish Cheese from Southern Turkey

被引：12
|
作者：
Aygun, Osman [1 ]
Essiz, Dinc [2 ]
Durmaz, Hisamettin [3 ]
Yarsan, Ender [4 ]
Altintas, Levent [4 ]
机构：
[1] Firat Univ, Suleyman Demirel Keban Vocat Sch, Programme Food Technol, Keban Elazig, Turkey
[2] Kafkas Univ, Fac Vet Med, Dept Pharmacol & Toxicol, Kars, Turkey
[3] Harran Univ, Fac Vet Med, Dept Food Hyg & Technol, Sanliurfa, Turkey
[4] Ankara Univ, Fac Vet Med, Dept Pharmacol & Toxicol, TR-06100 Ankara, Turkey
来源：
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY | 2009年 / 83卷 / 02期
关键词：
Aflatoxin M-1; Surk; Cheese; ELISA; LACTIC-ACID BACTERIA; MILK-PRODUCTS; M(1); STABILITY;
D O I：
10.1007/s00128-009-9765-x
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
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.
引用
收藏
页码：164 / 167
页数：4
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