Aflatoxin M1 levels in UHT milk and kashar cheese consumed in Turkey

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dc.contributor.authorTekinsen, K. Kaan
dc.contributor.authorEken, H. Semih
dc.date.accessioned2020-03-26T17:26:22Z
dc.date.available2020-03-26T17:26:22Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn the present study, 100 UHT milk and 132 kashar cheese samples were analyzed for aflatoxin M1 (AFM1). They were obtained from retail outlets in five big cities (Istanbul, Izmir, Konya, Tekirdag, Edirne). The occurrence and concentration range of AFM1 in the samples were investigated by competitive enzyme-linked immunosorbent assay (ELISA) method. Sixty-seven percent of the UHT milk samples and 82.6% of the kashar cheese samples contained AFM1. The positive incidence of AFM1 in the UHT milk samples and the kashar cheese samples ranged from 10 to 630 ng/kg and from 50 to 690 ng/kg, respectively. AFM1 levels in 31 (31%) UHT milk and 36 (27.3%) kashar cheese samples exceeded the maximum tolerable limit of the EC and the TFC. AFM1 levels in the samples show that there is a presence of high aflatoxin level that constitutes a human health risk in Turkey. Therefore milk and dairy products have to be controlled continuously for presence of AFM1 contamination by the Turkish public health authorities. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.fct.2008.07.014en_US
dc.identifier.endpage3289en_US
dc.identifier.issn0278-6915en_US
dc.identifier.issn1873-6351en_US
dc.identifier.issue10en_US
dc.identifier.pmid18700163en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3287en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.fct.2008.07.014
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22187
dc.identifier.volume46en_US
dc.identifier.wosWOS:000260715700007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherPERGAMON-ELSEVIER SCIENCE LTDen_US
dc.relation.ispartofFOOD AND CHEMICAL TOXICOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAflatoxinen_US
dc.subjectUHT milken_US
dc.subjectKashar cheeseen_US
dc.subjectELISAen_US
dc.titleAflatoxin M1 levels in UHT milk and kashar cheese consumed in Turkeyen_US
dc.typeArticleen_US

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