Browsing by Author "Ayyildiz T."

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    Occurrence of aflatoxin M1 in organic dairy products
    (Wageningen Academic Publishers, 2013) Tosun H.; Ayyildiz T.
    Organic foods are perceived more nutritious, safer and healthier than conventional foods by consumers. Organic foods contain lower levels of pesticides and nitrates than conventional produce. However, studies on mycotoxin content of organic foods are limited. The aim of this study was to investigate aflatoxin M1 (AFM1) levels of organic milk and organic milk products produced in Turkey. In this study, 188 organic dairy products consisting of organic ultra-high temperature (UHT) milk (39 samples), organic yogurt (26 samples), organic cheese (91 samples) and organic butter (32 samples) were examined for AFM1. ELISA was used for analysis of the samples. Samples were collected from organic markets in Turkey. AFM1 was detected in 39 (100%) organic UHT milk samples (mean: 65 ng/kg; range: 57-78 ng/kg), 39 (43%) organic cheese samples (mean: 137 ng/kg; range: 9-487 ng/kg) and 26 (100%) organic yogurt samples (mean: 238; range: 125-269 ng/kg). AFM1 contamination was not detected in organic butter samples. AFM1 levels of 7 (8%) organic cheese samples, 39 (100%) organic UHT milk samples and 26 (100%) organic yogurt samples were above the maximum tolerable limit of the Turkish Food Codex. The results indicated that the level of AFM1 in organic dairy products, especially organic yogurt and organic UHT milk, could be a potential risk for consumers.