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

被引：0
|
作者：
Osman Aygun
Dinc Essiz
Hisamettin Durmaz
Ender Yarsan
Levent Altintas
机构：
[1] Firat University,Suleyman Demirel Keban Vocational School, Programme of Food Technology
[2] Kafkas University,Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology
[3] Harran University,Faculty of Veterinary Medicine, Department of Food Hygiene and Technology
[4] Ankara University,Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology
来源：
Bulletin of Environmental Contamination and Toxicology | 2009年 / 83卷
关键词：
Aflatoxin M; Surk; Cheese; ELISA;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In this study, aflatoxin M1 (AFM1) 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 AFM1 varied from 16 to 1,043 ng/kg in 72 of the Surk samples (60%), 16 of which (13.3% of 120 samples) contained AFM1 amounts exceeding the maximum tolerance limit (250 ng/kg) established in Turkey. The results indicated that the occurrence of AFM1 in Surk cheese samples may be considered as a possible risk for consumer health.
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页码：164 / 167
页数：3
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