Aflatoxin Detection in Cheese

What are the Harms of Aflotoxin Presence in Cheese?

Cheese, which is a dairy product, is a type of food that is widely consumed in our country and in the world and has many varieties. There are 193 types of cheese in our country. They are the most preferred cheeses in our registered cheeses belonging to some regions.

Cheese within the scope of "Turkish Food Codex Cheese Communiqué"; It is obtained by coagulating the raw material using a suitable coagulant and separating the whey from the curd or coagulating the milk after separation of the permeate, with different hardness and fat content, salted with brine or dry salting or salted, with or without the use of starter culture, boiled curd or curd. It is defined as milk products that are produced in accordance with the technique, with or without boiling, with or without flavor, consumed after ripening or maturing, displaying characteristic characteristics specific to their variety. Like all dairy products, cheeses must pass certain tests and analyzes within the scope of the relevant regulations. The most important problem in cheeses is the presence of "Aflotoxin - M1" ...



Aflatoxins are a group of toxic secondary metabolites mainly produced by the fungi Aspergillus flavus, A. parasiticus and A. nomius. These species are ubiquitous in nature and can contaminate dried fruits, oily seeds, grains, and spices. These pollutants can affect crops, crops, transport or warehouses in the field.

Aflotoxins; harms animals and people. They are the strongest natural mutagens and carcinogens that can bind to DNA. Aflatoxin M1 is carcinogenic to humans and is classified as a Group 2B carcinogen by IARC (1997).

When dairy products contaminated with aflatoxin M1 (AFM1) are consumed, it creates serious human health risks by causing liver and kidney failure. In animals, aflatoxins show acute and chronic effects, causing failure of various organs, especially liver, kidney and heart, suppression of the immune system and reduced milk and egg production.

Aflotoxin M1 is one of the test parameters that should be performed in cheese.

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