scholarly journals Aflatoxin M1 Determination in Traditional Küp Cheese Samples of Turkey Using Immunoaffinity Column and High-Performance Liquid Chromatography

2015 ◽  
Vol 3 (12) ◽  
pp. 916 ◽  
Author(s):  
Akın Koluaçık ◽  
Göksel Tırpancı Sivri ◽  
Binnur Kaptan
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Continuous Monitoring ◽  
Aflatoxin M1 ◽  
Immunoaffinity Column ◽  
Traditional Foods ◽  
Fluorescence Detector ◽  
The Public ◽  
Maximum Tolerance

Mycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional Küp cheese samples were collected from different part of Anatolian region in Turkey (Ankara, Nevşehir and Yozgat) and analyzed to determine Aflatoxin M1 (AFM1) level. AFM1 analysis was carried out by, immunoaffinity column (IAC) clean-up and high performance liquid chromatography (HPLC) attached with fluorescence detector (FL) The level of AFM1 in all samples was in the range of 16 and 136 ng/kg which is lower than the maximum tolerance limit of the Turkish Codex Regulations (250 ng/kg). The levels of contamination indicated that more detailed and continuous monitoring is required to increase the public health conscious and reduce consumers’ exposure to AFM1.

Aflatoxin M1 in Pasteurized and Ultrapasteurized Milk with Different Fat Content in Mexico

2003 ◽  
Vol 66 (10) ◽  
pp. 1885-1892 ◽  
Author(s):  
MAGDA CARVAJAL ◽  
ADOLFO BOLAÑOS ◽  
FRANCISCO ROJO ◽  
IGNACIO MÉNDEZ
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Fat Content ◽  
Aflatoxin M1 ◽  
Milk Consumption ◽  
Milk Samples ◽  
Significant Relationships ◽  
Maximum Tolerance ◽  
Per Capita

High per capita milk consumption in Mexico indicated a strong need for documentation of aflatoxin M1 (AFM1) levels in milk. A survey of 580, 2-liter samples (n = 290), was conducted to quantify AFM1 using high-performance liquid chromatography, considering two maximum tolerance levels (0.05 and 0.5 μg/liter). We relate aflatoxin levels in the seven most consumed brands from different regions, with two processes (pasteurized and ultrapasteurized), different expiration dates, and different fat content: whole fat (28, 30, and 33 g), half-skimmed (10, 16, and 20 g), light (1, 2, and 4 g), and with vegetable oil. Pasteurization and ultrapasteurization did not diminish AFM1 contamination present at levels of 0 to 8.35 μg/liter in 40% of the milk samples at concentrations ≥0.05 μg/liter and in 10% of the samples at ≥0.5 μg/liter. Statistically significant relationships were AFM1 contamination with brand (P = 0.002 at the ≥0.05 μg/liter level and P = 0.034 at the ≥0.5 μg/liter level) and higher AFM1 levels with mild or warm seasons of the year (P = 0.0003). Samples with greater fat content had slightly more probability (P = 0.067) of being contaminated by AFM1 at the ≥0.5 μg/liter level. The milk with the lowest contamination of AFM1 was a brand imported as powder and rehydrated in Mexico.

scholarly journals Evaluation and Assessment of Aflatoxin M1 in Milk and Milk Products in Yemen Using High-Performance Liquid Chromatography

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Safwan Murshed
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Dairy Products ◽  
High Performance ◽  
Dairy Product ◽  
Aflatoxin M1 ◽  
Fluorescence Detector ◽  
Milk Products ◽  
Acceptable Range ◽  
Liquid Milk

Aflatoxin M1 is one of the major fungal contaminants found in dairy products around the globe. The objective of this study was to investigate the incidence and occurrence of aflatoxin M1 (AFM1) in samples of milk and milk products in Yemen. The tested dairy product samples were collected from different sources for aflatoxin M1 (AFM1) in Yemen. A total of 250 local and imported samples consisting of 38 liquid milk, 60 powder milk, 62 yogurt, and 90 cheese samples which are marketed throughout Yemen were tested by using high-performance liquid chromatography (HPLC) along with a fluorescence detector and immunoaffinity column purification for detection of AFM1. High levels of AFM1 were detected in preserved milk (77.24%), ranging from 0.021 μg/L to 5.95 μg/L. On the other hand, AFM1 was detected in 66.66% and 68.42% in powdered milk and liquid milk samples, respectively. Among dairy products, 87.09% of yogurt and 81.39% of cheese samples were found contaminated with AFM1. The AMF1 values were higher than the acceptable range for humans set by the European Union. So, we concluded that dairy products used in Yemen showed an AFM1 content beyond the acceptable range, and this is a major factor for causing health-related complications including cancer. In the present study, we reported for the first time the presence of mycotoxins especially AFM1 in dairy products used in Yemen.

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