Aflatoxin M1 levels in cheese samples from some provinces of Turkey

Yaroğlu, Tolga; Oruç, H. Hüseyin; Tayar, Mustafa

doi:10.1016/j.foodcont.2004.08.001

Cited by 49 publications

(24 citation statements)

References 7 publications

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“…During the past two decades spectrophotometric ELISAs specific for AFB 1 (Dutta and Das, 2000;Kolosova et al, 2006), total aflatoxins (Ayciek et al, 2005;Zheng et al, 2005) and AFM 1 (Yaroglu et al, 2005;Rastogi et al, 2004) have been developed and their simplicity, adaptability and sensitivity have been demonstrated. To achieve higher sensitivity and move to the use of disposable probes, electrochemical immunosensors based on single screen-printed electrodes have also been recently proposed by our group for the detection of AFB 1 in barley (Ammida et al, 2004) and for AFM 1 in milk (Micheli et al, 2005).…”

Section: A U T H O R ' S P E R S O N a L C O P Ymentioning

confidence: 99%

Electrochemical immunosensor array using a 96-well screen-printed microplate for aflatoxin B1 detection

Piermarini

Micheli

Ammida

et al. 2007

Biosensors and Bioelectronics

183

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Section: A U T H O R ' S P E R S O N a L C O P Ymentioning

confidence: 99%

Electrochemical immunosensor array using a 96-well screen-printed microplate for aflatoxin B1 detection

Piermarini

Micheli

Ammida

et al. 2007

Biosensors and Bioelectronics

183

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“…The European Community (EC) and the Turkish Food Codex (TFC) legal limit for AFM1 in milk is 50 ng/kg 13, 14 . Despite lots of studies on AFM1 in cheese varieties 11, [15][16][17][18] only a few are concerned with UHT milk. The aim of this study was to investigate the occurrence of AFM1 in UHT milk and to compare the results with the maximum AFM1 tolerance limits which are accepted by the EC and TFC.…”

mentioning

confidence: 99%

Türkiye (Erzurum)’de UHT Sütlerde Aflatoxin M1 Oluşumu

Adıgüzel¹,

Atasever²,

Özlü³

et al. 2009

Kafkas Univ Vet Fak Derg

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SummaryIn this study, 150 UHT milk samples were analyzed for aflatoxin M1. They were obtained from supermarkets in Erzurum city. The occurrence and concentration range of AFM1 in the samples were investigated by ELISA method. Fifty-nine percent of the UHT milk samples contained AFM1. AFM1 levels in 16 (10.7%) UHT milk samples exceeded the maximum tolerable limit of the European Community and the Turkish Food Codex. It was concluded that high AFM1 level is an important problem threatening the public health in Turkey.Keywords: Aflatoxin M1, UHT milk, ELISA Türkiye (Erzurum)'de UHT Sütlerde Aflatoxin M1 Oluşumu ÖzetBu çalışmada toplam 150 UHT süt örneği AFM1 yönünden incelendi. Örnekler Erzurum şehir merkezindeki marketlerden temin edildi. Örneklerin AFM1 içeriği ve konsantrasyonu kompetitiv ELISA metoduyla araştırıldı. UHT süt örneklerinin %59'unun AFM1 içerdiği belirlendi. 16 numunenin (10.7%) AFM1 yönünden Türk Gıda Kodeksi ve Avrupa Birliği tarafından düzenlenen yasal limitleri aştığı belirlendi. Sonuç olarak yüksek AFM1 düzeyi Türkiye'de halk sağlığını tehdit eden önemli bir problemdir.

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“…In Turkey, Yarglio et al evaluated aflatoxin levels in 600 white cheese samples using ELISA. The mentioned study reported that 5% of the samples contained 100-800 ng/Kg aflatoxins and 1% of the samples were contaminated with aflatoxin concentrations higher than the allowed limit set by the Turkish Food Codex (14). In a study by Neisi et al, concentration of AFB1 in buffalo feed samples ranged from 0.77 to 64.85 μg/Kg.…”

Section: Discussionmentioning

confidence: 93%

Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA

Ebrahim

Mohammadi

2018

mljgoums

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Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residues in Koupeh cheese, a traditional fermented Iranian cheese produced in spring and summer.Methods: We randomly collected 48 local cheese samples produced in Mahabad (northwest of Iran) during spring and summer. The level of AFM1 was measured by enzymelinked immunosorbant assay using commercial kits and a microplate reader.Results: All samples contained measurable amounts of AFM1. Cow milk cheese samples contained higher level of AFM1 compared to sheep milk cheese samples. The level of AFM1 in the samples from both animals was lower in summer. There was no significant difference between the mean level of AFM1 in summer and spring. Moreover, 33.3% of cow milk cheese samples collected in spring and 16.6% of the samples collected in summer contained toxin levels higher than the maximum allowed concentration set by the European Commission (250 ng/Kg) and by the Institute of Standards and Industrial Research of Iran (200 ng/Kg). Conclusion:The results of this study show that the level of AFM1in Koupeh cheese is influenced by the livestock type and production season, in a way that the level of contamination is higher in spring.Keywords: Cheese, Cultured Milk Products, Aflatoxin M1, ELISA. MATERIAL AND METHODSThis observational and cross sectional study was performed on 48 randomly collected traditional cheese samples from the city of Mahabad (Iran) during spring and summer. The samples (100g each) were kept in freezer at -18 °C. Presence of AFM1 in the samples was evaluated by enzyme-linked immunosorbent assay (ELISA). ELISA kits (sensitivity of 5 ng/L) used in this study were purchased from R-Biopharm Inc., Germany. In this test, cross-reaction with AFM1 was 100% and no cross-reactivity was observed with AFB1, B2, G1 and G2. Moreover, the aflatoxin recycling rate has been reported to be 95% with 15% error rate. First, the samples were thawed and placed in the bottom of a refrigerator for 12 hours before the test. After homogenization, 2g of each cheese sample were weighed accurately and then added to a 50 ml balloon containing 40 ml of dichloromethane. The contents were stirred for 15 minutes and the suspension was filtered using syringe filters. Then, 10 ml of the filtrate was evaporated at 60 °C and the sediment was dissolved in a mixture of 0.5 ml methanol with 0.5 ml phosphate buffer and 1 ml heptane. The mixture was centrifuged at 2700 RPM for 15 minutes at 10°C. Supernatant (heptane layer) was removed completely and 100 μl of subphase (methanol layer) was diluted with 400 μl of phosphate buffer. Later, 100 μl of standard solution and the prepared cheese samples were added to a microplate. After placing the microplate at 20-25 °C for an hour, the content of the microplate was removed a...

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Aflatoxin M1 levels in cheese samples from some provinces of Turkey

Cited by 49 publications

References 7 publications

Electrochemical immunosensor array using a 96-well screen-printed microplate for aflatoxin B1 detection

Electrochemical immunosensor array using a 96-well screen-printed microplate for aflatoxin B1 detection

Türkiye (Erzurum)’de UHT Sütlerde Aflatoxin M1 Oluşumu

Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA

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