A Research on the Determination of Aflatoxin M1 Levels in Milk and Dairy Products for Sale in Diyarbakir by ELISA

Year 2019, Volume: 12 Issue: 1, 479 - 488, 24.03.2019

Ömer Faruk Yeşil , Abdulkerim Hatipoğlu , Abdunnasır Yıldız , Aydın Vural , Mehmet Emin Erkan

https://doi.org/10.18185/erzifbed.498862

Cited By: 3

Abstract

In this study, the contamination levels of Aflatoxin M₁ of
248 sterilized/UHT milk, Beyaz Cheese, Cecil Cheese, Cokelek, Cream Cheese, Lor
Cheese, Van Otlu (herbed) Cheese, Van Otlu Lavash Cheese and butter samples from
randomly selected market and supermarkets from Diyarbakir province center were
determined by ELISA method. The average AFM₁ contamination value of
the cheese and butter samples investigated was 133.51 ng/kg; while the minimum
and maximum values were 50 and 595.31 ng/kg, respectively. On the other hand,
the average AFM₁ value of 13 sterilized milk samples was 52.59 ng/kg;
minimum and maximum values were determined as 25.97 and 80.0 ng/kg,
respectively. In the study, the AFM₁ results of 34 samples (13.7%)
of sterilized milk, Cecil Cheese, Cokelek, Cream Cheese, Lor Cheese, Van Otlu Cheese,
Van Otlu Lavash Cheese and butter samples were exceeded the limits set by the
European Commission for AFM₁ (50 and 250 ng/kg). The results of the
analysis show that the milk and dairy products those were offered for
consumption in Diyarbakir had a limited potential for consumers in terms of AFM₁. 

Keywords

ELISA, AFM1, cheese, butter, milk

Diyarbakır’da Tüketime Sunulan Süt ve Ürünlerinde Aflatoksin M1 düzeylerinin ELISA ile Belirlenmesi Üzerine Bir Araştırma

Abstract

Bu çalışmada,
Diyarbakır il merkezinde bulunan toplu ve perakende satış noktalarında tüketime
arz edilen 248 adet sterilize/UHT süt, Beyaz Peynir, Çeçil Peyniri, Çökelek,
Krem Peynir, Lor Peyniri, Van Otlu Peyniri, Van Otlu Lavaş Peyniri ve tereyağı örneğinin
Aflatoksin M₁ (AFM₁) bulaşma düzeyi ELISA yöntemi
kullanılarak tespit edilmiştir. Araştırmaya konu olan peynir ve tereyağı
örneklerinin ortalama AFM₁ kontaminasyonu 133.51 ng/kg; minimum ve maksimum değerleri ise 50 ve
595.31 ng/kg olarak ortaya konmuştur. Diğer taraftan 13 adet sterilize süt
örneğinin ortalama AFM₁ değeri 52.59 ng/kg; minimum ve maksimum
değerleri ise 25.97 ve 80.0 ng/kg olarak tespit edilmiştir. Araştırmada sterilize
süt, Çeçil Peyniri, Çökelek, Krem peynir, Lor Peyniri, Van Otlu Peyniri, Van
Otlu Lavaş Peyniri ve tereyağı olmak üzere toplam 34 (% 13.7) örnek Avrupa
Komisyonu’ nda AFM₁ için belirtilen limitleri (50 ve 250 ng/kg)
aşmıştır. Analiz sonuçları, Diyarbakır’da tüketime sunulan süt ve ürünlerinin
AFM₁ yönünden sınırlı da olsa tüketiciler için potansiyel bir risk
taşıdığını göstermektedir.  Bu nedenle çiğ
süt/peynir/tereyağı üretiminin kaynağı olan süt hayvanlarının yem depolama
alanları hem sıcaklık hem de nem açısından kontrol altında tutulmalıdır. Diğer
taraftan sürdürülebilir modern süt üretim çiftlikleri kurulmalıdır. Ayrıca yem
üreten işletme sahibi ve personelin, üretimleri sırasında uygulanması gereken
hijyen ve sanitasyon kuralları açısından eğitilmeleri büyük önem arz
etmektedir. 

Keywords

ELISA, AFM1, peynir, tereyağı, süt

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