Özlem TURGAY, Didem Hilkat AKSAKAL, Selim SÜNNETÇİ, Ali Bahadır ÇELİK

A survey of a&atoxinM1 levels in Kahramanmaraş cheese

Çalışmada HPLC (High pressure liquid chromatography) ile 46 adet yarı sert peynir örneğinde (22 adet inek, 18 adet keçi, 6 adet koyun sütünden yapılmış) Aflatoxin M1 (AFM1) oranları belirlenmiştir. Koyun peynirlerinde AFM1 tespit edilemezken, inek ve keçi peynirlerinin 32 tanesinde 0,069-1,2 ng g -1 ve 0,06-0,22 ng g -1 oranında AFM1 tespit edilmiştir. İnek peynirlerinin analiz sonuçları % 96 oranında Türk Gıda Kodeksi peynirde AFM1 sınırı olan 0,25 ppb değerine uygunluk gösterirken 1 tanesi 1,2 ng g -1 , diğeri 0,25 ng g -1 AFM1 olarak tespit edilmiştir.

Kahramanmaraş peynirinde a&atoxinM1 oranlarının belirlenmesi üzerine bir çalışma

AflatoxinM1 (AFM1) levels weremeasured in 46 Kahramanmaraş semi-hard cheese samples (22 frombovine milk, 18 fromgoatmilk, and 6 fromovinemilk) using high-pressure liquid chromatography (HPLC). None of the ovine milk cheese samples contained AFM1. AFM1 was present in 32 samples (69.6%) of bovine and goat cheese. Bovinemilk cheese and goat milk cheese samples contained 0.069-1.2 ng g -1 and 0.06-0.22 ng g -1 of AFM1, respectively. With the exception of 2 bovine milk cheese samples (one contained 1.2 ng g -1 of AFM1, the other contained 0.25 ng g -1 of AFM1), the other samples (96%) had levels of AFM1 below the acceptable limit for cheese (0.25 ppb) set forth by the Turkish Alimentarus Codex.

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