Aflatoxin M1 in white pickle and Van otlu (herb) cheeses consumed in southeastern Turkey

被引：31

作者：

Tekinsen, KK ^{[1
]}

Tekinsen, OC ^{[1
]}

机构：

[1] Selcuk Univ, Fac Vet Sci, Dept Food Hyg & Technol, TR-42079 Konya, Turkey

来源：

FOOD CONTROL | 2005年 / 16卷 / 07期

关键词：

van otlu cheese; white pickle cheese; aflatoxin;

D O I：

10.1016/j.foodcont.2004.02.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The occurrence and the concentration range of aflatoxin M1 (AF M1) were investigated by fluorometric method using Affinity chromatography columns in 60 samples of Van otlu (herb) and 50 white pickle cheese samples obtained from retail outlets in Van and Hakkari, Turkey. AF M1 at the detectable level (0.1 mug/kg) was found in 86.7% in Van otlu cheese and 62%, in white pickle cheese samples. The incidence of AF M I in Van otlu and white pickle cheese samples ranged from 0.16 to 7.26 mug/kg and from 0.10 to 5.20 mug/kg, respectively. Eighty percent Van otlu cheese and 40%, white pickle cheese samples exceeded the maximum acceptable level of 0.25 mug AF M1/kg cheese set by Turkish Government. The occurrence of AF M I in the cheese samples may indicate that the necessary precaution will have to be taken so as to improve the quality by minimizing the contamination with AF B1 and B2 in feed. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：565 / 568

页数：4

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