Ali GÜCÜKOĞLU, Özgür ÇADIRCI, Necati ÖZPINAR

UHT süt ve peynir örneklerinde aflatoksin M1 varlığının belirlenmesi

Bu çalışma, Erzincan ilinde tüketime sunulan UHT süt ve peynir örneklerinde aflatoksin M1 (AFM1) varlığını ve düzeylerini belirlemek amacıyla yapılmıştır. Bu amaçla, 36 UHT süt, 18 beyaz peynir, 17 kaşar peyniri, 10 tulum peyniri, 10 eritme peyniri ve 9 dil peyniri olmak üzere toplam 100 örnek çalışma materyali olarak kullanılmıştır. Örnekler ELISA yöntemiyle analiz edilmiştir. Analiz edilen UHT süt ve peynir örneğinin 67’sinde (%67) farklı düzeylerde AFM1 tespit edilmiş ve örneklerin 13’ünde (%13) Türk Gıda Kodeksi Gıda Maddelerindeki Bulaşanların Maksimum Limitleri Hakkında Tebliğ’de belirtilen düzeylerden yüksek bulunmuştur. AFM1 tespit edilen UHT süt numunelerinin %5.6’sı, beyaz peynir numunelerinin %5.6’sı, kaşar peyniri numunelerinin %29.4’ü ve dil peyniri numunelerinin %55.5’inin yasal limitleri aştığı saptanmıştır. Sonuç olarak, analiz edilen örneklerin bazılarında AFM1 seviyesinin limit sınırlarının üstünde olduğu belirlenmiş ve AFM1’in halk sağlığına olan zararlı etkileri göz önüne alındığında analiz edilen değerlerin daha aşağılara çekilmesine yönelik uygulamaların gerekli olduğu düşünülmektedir.

Anahtar Kelimeler:

Necati ÖZPINAR, Özgür ÇADIRCI, Ali GÜCÜKOĞLU, Aflatoksin M1, ELISA, peynir, UHT süt., 2010, Etlik Veteriner Mikrobiyoloji Dergisi

Detection of aflatoxin M1 in UHT milk and cheese samples

This study was undertaken to determine the presence and levels of aflatoxin M1 (AFM1) in UHT milk and cheeses consumed in the province of Erzincan. For this purpose, a total of 100 samples containing 36 UHT milk, 18 white cheese, 17 kashar cheese, 10 tulum cheeses, 10 processed cheeses and 9 dil cheeses were used as the study material. The cheese samples were purchased randomly from different markets. The samples were analyzed by ELISA method. Different levels of AFM1 were detected in 67 (67%) of the 100 UHT milk and cheese samples tested, and in 13 of the samples (13%) the amount of AFM1 was found over the levels permitted by the Turkish Food Codex. Among these, 5.6% of UHT milk, 5.6% of white cheese, 29.4% of kashar cheese and 55.5% of dil cheese exceeded the Turkish safety limits. It was therefore concluded that, the aflatoxin contain of the some investigated samples exceed the tolerance levels. AFM1 has hazardous effect for the public health for this reason the AFM levels must be decreased.

Keywords:

Aflatoxin M1, cheese, ELISA, UHT milk.,

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