Skip to main content

Aflatoxin M1 Levels in Surk Samples, a Traditional Turkish Cheese from Southern Turkey

Abstract

In this study, aflatoxin M1 (AFM1) contamination was investigated in Surk cheese, a traditional Turkish cheese consumed particularly in southern Turkey. For this purpose, 120 Surk cheese samples were collected from different retail markets and analysed by enzyme-linked immunoassay. The level of AFM1 varied from 16 to 1,043 ng/kg in 72 of the Surk samples (60%), 16 of which (13.3% of 120 samples) contained AFM1 amounts exceeding the maximum tolerance limit (250 ng/kg) established in Turkey. The results indicated that the occurrence of AFM1 in Surk cheese samples may be considered as a possible risk for consumer health.

This is a preview of subscription content, access via your institution.

References

  1. Anonymous (2002) Gıda maddelerinde belirli bulaşanların maksimum seviyelerinin belirlenmesi hakkında tebliğ. Resmi Gazete, 23.09.2002/24885, Ankara, Tebliğ No: 2002/63

  2. Aycicek H, Yarsan E, Sarimehmetoglu B, Cakmak O (2002) Aflatoxin M1 in white cheese and butter consumed in Istanbul, Turkey. Vet Hum Toxicol 44(5):295–296

    CAS  Google Scholar 

  3. Aygun O, Yaman M, Durmaz H (2007) A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product. J Food Eng 78:878–881. doi:10.1016/j.jfoodeng.2005.11.029

    Article  Google Scholar 

  4. Bakirci I (2001) A study on the occurrence of aflatoxin M1 in milk and milk products produced in Van province of Turkey. Food Control 12:47–51. doi:10.1016/S0956-7135(00)00020-7

    Article  CAS  Google Scholar 

  5. Barrios MJ, Gualda MJ, Cabanas JM, Medina LM, Jordano R (1996) Occurrence of aflatoxin M1 in cheeses from the south of Spain. J Food Prot 59(8):898–900

    CAS  Google Scholar 

  6. Cathey CG, Huang ZG, Sarr AB, Clement BA, Phillips TD (1994) Development and evaluation of a minicolumn assay for the detection of aflatoxin M1 in milk. J Dairy Sci 77:1223–1231

    CAS  Article  Google Scholar 

  7. Creppy EE (2002) Update of survey, regulation and toxic effects of mycotoxins in Europe. Toxicol Lett 127:19–28. doi:10.1016/S0378-4274(01)00479-9

    Article  CAS  Google Scholar 

  8. De Sylos CM, Rodriguez-Amaya DB, Carvalho PR (1996) Occurrence of aflatoxin M1 in milk and dairy products commercialized in Campinas, Brazil. Food Addit Contam 13(2):169–172

    Google Scholar 

  9. Elgerbi AM, Aidoo KE, Candlish AAG, Tester RF (2004) Occurrence of aflatoxin M1 in randomly selected North African milk and cheese samples. Food Addit Contam 21(6):592–597. doi:10.1080/02652030410001687690

    Article  CAS  Google Scholar 

  10. Galvano F, Galofaro V, Galvano G (1996) Occurrence and stability of aflatoxin M1 in milk and milk products: a worldwide review. J Food Prot 59(10):1079–1090

    CAS  Google Scholar 

  11. Govaris A, Roussi V, Koidis PA, Botsoglou NA (2001) Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese. Food Addit Contam 18(5):437–443. doi:10.1080/02652030010022700

    CAS  Google Scholar 

  12. Haskard CA, El-Nezami HS, Kankaanpaa PE, Salminen S, Ahokas JT (2001) Surface binding of aflatoxin B1 by lactic acid bacteria. Appl Environ Microbiol 67:3086–3091. doi:10.1128/AEM.67.7.3086-3091.2001

    Article  CAS  Google Scholar 

  13. Kaniou-Grigoriadou I, Eleftheriadou A, Mouratidou T, Katikou P (2005) Determination of aflatoxin M1 in ewe’s milk samples and the produced curd and Feta cheese. Food Control 16:257–261. doi:10.1016/j.foodcont.2004.03.003

    Article  CAS  Google Scholar 

  14. Lopez C, Ramos L, Ramadan S, Bulacio L, Perez J (2001) Distribution of aflatoxin M1 in cheese obtained from milk artificially contaminated. Int J Food Microbiol 64:211–215. doi:10.1016/S0168-1605(00)00444-X

    Article  CAS  Google Scholar 

  15. Moss MO (2002) Risk assessment for aflatoxins in foodstuffs. Int Biodeterior Biodegradation 50:137–142. doi:10.1016/S0964-8305(02)00078-1

    Article  CAS  Google Scholar 

  16. Pierides M, El-Nezami H, Peltonen K, Salminen S, Ahokas J (2000) Ability of dairy strains of lactic acid bacteria to bind aflatoxin M1 in a food model. J Food Prot 63(5):645–650

    CAS  Google Scholar 

  17. Pietri A, Bertuzzi T, Bertuzzi P, Piva G (1997) Aflatoxin M1 occurrence in samples of Grana Padano cheese. Food Addit Contam 14(4):341–344

    CAS  Google Scholar 

  18. Tekinşen KK, Tekinşen OC (2005) Aflatoxin M1 in white pickle and Van otlu (herb) cheeses consumed in southeastern Turkey. Food Control 16:565–568. doi:10.1016/j.foodcont.2004.02.006

    Article  CAS  Google Scholar 

  19. Yaroglu T, Oruc HH, Tayar M (2005) Aflatoxin M1 levels in cheese samples from some provinces of Turkey. Food Control 16:883–885. doi:10.1016/j.foodcont.2004.08.001

    Article  CAS  Google Scholar 

Download references

Author information

Affiliations

Authors

Corresponding author

Correspondence to Osman Aygun.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Aygun, O., Essiz, D., Durmaz, H. et al. Aflatoxin M1 Levels in Surk Samples, a Traditional Turkish Cheese from Southern Turkey. Bull Environ Contam Toxicol 83, 164–167 (2009). https://doi.org/10.1007/s00128-009-9765-x

Download citation

Keywords

  • Aflatoxin M1
  • Surk
  • Cheese
  • ELISA