Barış ÖZTÜRK, FATMA ÇELİK, Yusuf ÇELİK, Seray KABARAN, Tevhide ZİVER

To determine the occurence of afatoxin M1 (AFM1) in samples of cyprus traditional cheese (Halloumi): A Cross-Sectional study

Bu kesitsel çalışma ile Kıbrıs geleneksel peynir (Hellim) örneklerinde afatoksin M1 (AFM1) oluşumunu belirlemek için yapılmıştır. Çalışmada küme örnekleme yöntemiyle 36 endüstriyel yapımı ve 92 ev yapımı olmak üzere toplam 128 Hellim peyniri örneğe seçildi. Peynir örneklerindeki AFM1 varlığı ELISA yöntemi ile analiz edilerek belirlendi. Endüstri yapımı Hellim peynirinde AFM1 pozitif bulunma oranı %28.8 (0.00-16.66 ng/kg), ev yapımı Hellim peynirinde ise bu oran %21.7 (0.00-4.63 ng/kg) şeklinde düşük bir oran olduğu belirlendi. Endüstri ve ev yapımı Hellim peynirindeki AFM1 değerinin ortalama, standart hata (SEM) ve %95 güven aralığında sırasıyla 0.84±0.24, (%95 CI: 0.35-1.35) ve 1.28±0.32, (%95 CI: 0.63-1.93) şeklinde bulundu. Her iki ortalama arasındaki farklılık önemli bulunmadı (P=0.422) ve European Commission (EC) (250 ng/kg) and Turkish Food Codex (TFC) (500 ng/kg) değerlerinden önemli derecede düşük olduğu bulundu (p

Kıbrıs geleneksel peynir (Hellim) örneklerinde aflatoksin M1 (AFM1) oluşumunun belirlenmesi: Kesitsel bir çalışma

This Cross-Sectional present study was conducted to determine the occurence of afatoxin M1 (AFM1) in samples of Turkish Republic of North Cyprus (TRNC) traditional cheese (halloumi). In the current study a total of 128 halloumi cheese samples including 36 industrial made and 92 home made were selected by using cluster sampling method and analyzed for AFM1 with the competitive ELISA. The percent of AFM1 contamination in halloumi cheese was found to be low, since 28.8% (0-16.66 ng/kg) of the samples were positive in industrial made and 21.7% (0-4.63 ng/kg) in home made. The mean, standard error of mean (SEM), 95% Confidence Interval (95% CI) values of afatoxin M1 in halloumi cheese with industrial and home made samples were 0.84±0.24, (95% CI :0.35-1.35) and 1.28±0.32, (95% CI: 0.63-1.93) respectively. Both means were not significantly diference (P=0.422) and found very low from the limits of European Commission (EC) (250 ng/kg) and Turkish Food Codex (TFC) (500 ng/kg) (P<0.001). In order to prevent from introduction of afatoxin M1 into cheese industry cycle, hygienic conditions, appropriate storage and control of livestock feed at all stages of planting and requires system that makes afatoxin control are necessary.

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