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

页码：164 / 167

页数：4

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