Effects of pasteurization and storage on stability of aflatoxin m1 in yogurt

Bu çalışmada aflatoksin M1 (AFM1) ile iki farklı düzeyde, 1.5 ve 3.5 μg kg-1 (ppb), doğal olarak kontamine olmuş inek sütünden yoğurt üretilmiş ve AFM1 içerikleri üzerine pastörizasyon ve depolamanın etkileri araştırılmıştır. 95°C’de 5 dakika pastörizasyonun, 1.5 ve 3.5 μg kg-1 AFM1 ile kontamine sütte AFM1’de sırasıyla %18 ve %16 oranında istatistiksel açıdan önemli bulunan kayba neden olduğu bulunmuştur (P

Anahtar Kelimeler:

yoğurt, aflatoksin, gıda bulaşıklılığı, saklama kalitesi, mikrobiyal bulaşıklık, süt, pastörizasyon, soğutma

Yoğurtta aflatoksin m1 stabilitesi üzerine pastörizasyon ve depolamanın etkileri

In present study yogurt was produced from cow’s milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg kg-1 (ppb), and the effects of pasteurization and storage on the AFM1 contents were investigated. It was found statistically important that pasteurization at 95°C for 5 min caused losses of AFM1 in milk contaminated with 1.5 and 3.5 μg kg-1 AFM1 about 18% and 16% , respectively (P<0.01). After yogurt production, total AFM1 levels of yogurt samples produced by 1.5 and 3.5 μg kg-1 AFM1 contaminated milk samples were decreased to 36.5 and 34.6%, respectively. After the 2-week refrigerated storage at 4°C, AFM1 content of yogurts produced from 1.5 and 3.5 μg kg-1 AFM1 contaminated milks decreased by 6.5 and 9.0%, respectively.

Keywords:

yoghurt, aflatoxins, food contamination, keeping quality, microbial contamination, milk, pasteurization, refrigeration,

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