Presence of Aflatoxin M1 in Cube Cheeses Produced in Sivas Region

Abstract

In this study, the presence and residue levels of aflatoxin M1 (AFM1) were investigated in traditionally produced cube cheeses in Sivas and its region. For this purpose, 90 pieces of cube cheese were used as a material. Cheese samples were collected periodically in November and December 2016 from central sales location and surrounding villages. ELISA technique was applied in aflatoxin analyses. According to the analysis results, AFM1 was detected in total of the cube cheeses. The lowest level of AFM1 was found to be 2.16 ng/kg, the highest was 53.94 ng/kg and the mean was 6.36±0.87 ng/kg. AFM1 level vas determined one cheese sample above to the limit set by European Union.

Exposure Assessment of Aflatoxin M1 Through Ingestion of Infant Formula in Türkiye

“…Aflatoxin problem in dairy products arises as a result of the presence of toxins in milk or milk powder and additives used in production, or the development of toxic Aspergillus species in these products in the stages after milking (Ağaoğlu et al, 2020). For molds that synthesize aflatoxin, 24-35°C temperature and 70% relative humidity are optimum growth conditions.…”

“…The required temperature for toxin formation is 25-30°C. Food type and composition, water activity, ambient temperature, relative humidity, gases in the environment, especially atmospheric oxygen and carbon dioxide level, storage period, storage conditions and harvesting method are the factors that affect mold growth and toxin formation (Bulca and Bircan, 2013;Ağaoğlu et al, 2020).…”

Determination of Aflatoxin M1 levels in Turkish cheeses provided from different regions of Turkey

“…In another study conducted in Elazig, AFM1 was detected in all tulum cheese samples (Erkan et al, 2018).According to the studies using different types of cheese in Turkey; 68.8% of kashar cheese, 6.25% of Urfa cheese, and 1.1% of cube cheese samples were found to be positive by AFM1 (Gunsen and Buyukyoruk, 2003;Ardic et al, 2008;Agaoglu et al, 2020).…”