Akademik Veri Yönetim Sistemi
Turk Hijyen ve Deneysel Biyoloji Dergisi, cilt.69, sa.2, ss.89-96, 2012 (Scopus)
Objective: Aflatoxins are a group of mycotoxin with potent carcinogenic, teratogenic, mutajenic and toxigenic effects are produced by certain species of Aspergillus flavus and Aspergillus parasiticus and may occur in various agricultural commodities. When aflatoxin B1 contaminates the food of lactating animals, milk from these animals contains aflatoxin M1, the principal metabolite arising from biotransformation of aflatoxin B1 in liver and it is secreted into milk in the mammary gland. In this study we aimed to determination and investigattion of aflatoxin M1 concentrations in cheese samples by HPLC. Samples were obtained from various regions of Turkey (Urfa, Civil, Mihali{dotless}ç, Otlu cheese and Kars cheddar; n=100). Method: Aflatoxin M1 concentrations in cheese samples determined by using HPLC-RP fluorescence system (λex=365 nm and λem=435 nm) which were consisted of Phenomenex, Nucleosil, 100 A, C18 (4.6x250 mm, 5μm) analytical column and mobile phase composition with water:acetonitrile (75:25 v/v) at 1 ml/min, 40 oC). Results: Aflatoxin M1 was determined only ten samples of Urfa cheese, which were under the acceptable limits of dairy products. In the other groups of cheese samples (Civil, Mihali{dotless}ç, Otlu cheese and Kars cheddar) Aflatoxin M1 was not determined. Conclusion: In this study, Aflatoxin M1 was determined only ten samples of Urfa cheese which were under the acceptable limits of dairy products. All other samples from different part of the country were suitable for human consumption. Ancak bu konudaki çali{dotless}şmalari{dotless}n daha geniş kapsamli{dotless} örneklerle tekrarlanmasi{dotless} yani{dotless}si{dotless}ra gerek üreticilerin gerekse tüketicilerin konu hakki{dotless}nda bilgilendirilmesi önerilir.