Determination of Aflatoxin M-1 Levels in Some Cheese Types and Retail Yoghurt Samples
Özet
In this study, we investigated the Aflatoxin M-1 levels in samples of 130 cheese varieties and 50 yogurt varieties sold in markets and bazaars of Diyarbakir, Erzurum, Mardin and Sanliurfa provinces by using the ELISA method. Aflatoxin M-1 was identified in all of the 130 cheese samples (100%; mean: 260.26 +/- 259.46 ng/kg; range: 10.00-800.00 ng/kg) and 50 yogurt samples (100%; mean: 67.1200 +/- 135.23 ng/kg; range: 11.60 +/- 685.80 ng/kg). It was determined that 16.92% (n=22) of the 130 cheese samples and 2% (n=1) of the yogurt samples contained AFM(1) levels above the legal limits defined in the Turkish Food Codex (> 500 ng/kg for cheese and yogurt).
Atıf için künye
Altun, S. K., TEMAMOĞULLARI, F., Atasever, M., & DEMİRCİ, M. (2017). Determination of Aflatoxin M-1 Levels in Some Cheese Types and Retail Yoghurt Samples. RESEARCH JOURNAL OF BIOTECHNOLOGY, 12(10), 47–52.
BibTeX
@article{altun2017-251846,
author = {Altun, Serap Kilic and TEMAMOĞULLARI, FÜSUN and Atasever, Mustafa and DEMİRCİ, MEHMET},
title = {Determination of Aflatoxin M-1 Levels in Some Cheese Types and Retail Yoghurt Samples},
journal = {RESEARCH JOURNAL OF BIOTECHNOLOGY},
year = {2017},
volume = {12},
number = {10},
pages = {47--52},
issn = {2278-4535},
url = {https://akademik.atauni.edu.tr/yayinlar/251846-determination-of-aflatoxin-m-1-levels-in-some-cheese-types-and-retail-yoghurt}
}