Investigation of Aflatoxin M1 Residues in Industrially Produced Processed Cheese: The Example of Ankara Province

Abstract

Aim: Milk and dairy products are the food group that contain the most aflatoxin residues among edible animal tissues. It is known that aflatoxin M1 levels increase in the milk of animals fed with feed contaminated with aflatoxin B1, one of the highly toxic secondary metabolites produced by mold species such as Aspergillus flavus and Aspergillus parasiticus in agricultural products. It is important for public health to evaluate the compliance to the legislation of the concentrations of aflatoxin M1 in dairy products, which are resistant to heat treatment applications. In this study, it was aimed to investigate the levels of aflatoxin M1 in packaged processed cheeses.

Material and Method: Packaged processed cheeses sold at retailers and wholesalers in Ankara were collected by the researchers themselves. Within the scope of the study, 83 packaged processed cheeses from different brands (32 toast cheese, 7 burger cheese, 17 cream cheese, 11 triangle cheese and 16 tongue etc. other cheeses) were evaluated. Aflatoxin M1 levels in cheeses were analyzed by quantitative ELISA method.

Results: Mean aflatoxin M1 content of packaged cheeses evaluated within the scope of the study was 14.42±12.69 ppt, and toast (18.82±16.43 ppt) and tongue etc. (19.79±10.06 ppt) had the highest mean value among the processed cheese varieties. It was determined that only one (1.2%) of the 83 packaged processed cheeses evaluated in the study exceeded the legislative limit.

Conclusion: It has been shown that almost all of the packaged processed cheeses offered for sale in Ankara do not exceed the aflatoxin M1 limits set in the legislation. Due to the proven negative effects of aflatoxin M1 on health, it is very important for human health to reduce daily exposure levels. From this point of view, it is very important to evaluate aflatoxin M1 levels in other dairy products in future studies.