1) University of Health Sciences Turkey, Faculty of Hamidiye Health Sciences, Department of Nutrition and Dietetics, 34668 İstanbul, Turkey; 2) Department of Food Processing, Ezine Vocational School Çanakkale Onsekiz Mart University, 17600 Çanakkale. Turkey; 3) Department of Food Engineering, Faculty of Engineering Hitit University, 19030 Çorum, Turkey
Fatih Özbey1), Ezgi Yikici2), Bülent Kabak3)
This study aims to determine the presence of aflatoxin M1 (AFM1) in raw cow milk produced in the center and the surrounding villages of Çorum, Turkey. A total of 200 raw milk samples provided directly from the manufactures during four seasons have been analyzed using high performance liquid chromatography (HPLC). AFM1 was found in 129 out of 200 cow’s milk (64.5%) at levels from 22 to 401 ng/L. Moreover, 87 samples contained AFM1 at levels higher than maximum level of 50 ng/L established by Turkish Food Codex. The contamination of AFM1 level was in the range of 22–289 ng/L in autumn, 29–199 ng/L in winter, 30–177 ng/L in spring, and 26–401 ng/L in summer season. The results show that AFM1 concentrations carry potential risk from the point of consumers.
Keywords: aflatoxin M1, food safety, contamination, cow milk, seasonal variation, HPLC
Arch Lebensmittelhyg 74,
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