Aflatoxin M1 in Dairy Products: Exposure and Health Risks

Yıl 2017, Cilt: 4 Sayı: 1, 1 - 14, 02.07.2017

Berna Madalı , Aylin Ayaz

https://doi.org/10.21020/husbfd.296196

Cited By: 1

Öz

Aflatoxins are toxic secondary metabolites produced
by Aspergillus flavus (Asp.flavus)
and Aspergillus parasiticus (Asp.
Parasiticus) molds. This mycotoxin group, which is particularly toxic to
liver, is found in many cereal crops during growth, harvest, post-harvest and improper
storage and in edible tissues of animals consuming contaminating cereal
products. Dairy products containing the most aflatoxin residues in edible
animal tissues are consumed large quantities by consumers particularly children
who are more vulnerable than. Thus, the AFM1 found dairy product is one of the
important problems threatening public health. Studies on the AFM1 levels of
commercially milk in Turkey is indicated that the AFM1 levels of dairy products
do not exceed the acceptable maximum legal limits in the Turkish Food Codex
Contaminants Regulation but may pose a risk to health, especially during long
term intakes in children. Studies have also shown that AFM1 levels of raw milk
contain more AFM1 levels than those sold in the market. Because aflatoxins
cannot be completely destroyed from foods and feeds, It is emphasized by the
relevant experts that measures should be taken by countries to limit the intake
of aflatoxins via diet to minimize potential risks to health and to limit the
consumption of aflatoxin containing foods at levels that can not be reduced.

Anahtar Kelimeler

Aflatoxin, dairy product, exposure, aflatoxin metabolism

Süt ve Süt Ürünlerinde Aflatoksin M1: Maruziyet ve Sağlık Riskleri

Öz

Aflatoksinler, Aspergillus
flavus (Asp.flavus) ve Aspergillus
parasiticus (Asp. parasiticus) küfleri tarafından temel olarak üretilen
yüksek düzeyde toksik sekonder metabolitlerdir. Özellikle karaciğere toksik
etki gösteren bu mikotoksin grubu, başta tahıl ürünleri olmak üzere yanlış
depolama sonucu birçok tahıl ürününde ve kontamine tahıl ürünlerini tüketen
hayvanların yenilebilir dokularında bulunmaktadır. Yenilebilir hayvan dokuları
arasında en fazla aflatoksin kalıntısı içeren süt ve süt ürünleri;
yetişkinlerden daha duyarlı olan çocuk beslenmesinde de fazla miktarlarda
tüketilmektedir. Bu yüzden süt ve süt ürünlerinde bulunan aflatoksinler, halk
sağlığını tehdit eden önemli sorunlardan biridir. Ülkemizde piyasada satışa
sunulan sütlerin aflatoksin düzeylerine yönelik yapılan çalışmaların
sonuçlarına göre; Türk Gıda Kodeksi Bulaşanlar Yönetmeliği’nde belirtilen yasal
limitleri aşmadığı fakat özellikle çocuklarda uzun süreli alımlarda sağlık için
risk oluşturabileceği bildirilmektedir. Ayrıca sokak sütü olarak satılan çiğ
sütlerin aflatoksin M1 düzeyinin, piyasada satılan sütlere göre daha fazla AFM1
içerdiği çalışmalarda gösterilmiştir. Aflatoksin besinlerde ve yemlerde tamamen
yok edilemeyeceğinden, sağlık üzerine potansiyel riskleri minimize etmek ve diyetle
aflatoksinlerin alımının en düşük düzeylerde tutulması için üretim-tüketim
zincirinin her bir aşamasında iyi tarım uygulamalarının benimsenmesi ve
önleyici tedbirlerin alınması gerektiği vurgulanmaktadır.

Anahtar Kelimeler

Aflatoksin, süt ve süt ürünleri, maruziyet, aflatoksin metabolizması

Kaynakça

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