Perakende Olarak Satışa Sunulan Kaymak ve Tereyağlarda Aflatoksin M1 Varlığı

Year 2019, Volume: 16 Issue: 3, 213 - 217, 01.12.2019

Nuri Aydın Özkan Nurhan Ertaş Onmaz

https://doi.org/10.32707/ercivet.648571

Cited By: 1

Abstract

Bu çalışmada, tereyağı ve kaymak örneklerinde aflatoksin
M₁'in (AFM₁) varlığı ve düzeylerinin araştırılması
amaçlandı. Çalışmada rastgele alınan 100 örnek (50 tereyağı ve 50 kaymak)
Enzyme-Linked İmmune Sorbent Assay (ELISA) tekniği ile analiz edildi. İncelenen
örneklerin tamamında (%100) AFM₁ bulunmuştur. AFM1 kontaminasyon
seviyeleri, tereyağı ve kaymak örneklerinde sırasıyla 6.58-128.69 ng/kg ve
5.70-26.62 ng/kg arasında tespit edildi. Sadece bir (%2) tereyağı örneğindeki
AFM1 konsantrasyonunun Türk Gıda Kodeksinin belirlediği maksimum yasal
sınırların üzerinde olduğu tespit edildi. Sonuç olarak, tereyağı ve kaymaktaki
AFM₁ varlığı muhtemel bir halk sağlığı problemi olarak
düşünülebilir. Bu nedenle, süt ve süt ürünleri, AFM₁ kontaminasyonu
varlığı yönünden sürekli izlenmelidir.

Keywords

AFM1, ELISA, kaymak, tereyağı

Presence of Aflatoxin M1 in Sales as Retail Cream and Butter

Abstract

The aim of this study was to investigate the presence
and level of aflatoxin M₁ (AFM₁) in butter and cream samples.
In this study, 100 samples (50 butter and 50 cream) obtained by random sampling
method were analyzed by Enzyme-Linked Immune Sorbent Assay (ELISA) technique. AFM₁
were found in all of the samples examined (100%). The AFM₁
contamination levels in butter and cream samples ranged from 6.58 to 128.69
ng/kg and 5.70 to 26.62 ng/kg, respectively. In only one (2 %) of butter
samples, AFM₁ concentration exceeded the maximum legal limits
according to Turkish Food Codex. In conclusion, the occurrence of AFM₁
in the butter and cream may be considered as a possible public health problem.
Therefore, milk and milk products have to be monitored continuously for the
presence of AFM₁ contamination.

Keywords

AFM1, butter, cream, ELISA

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