Determination of aflatoxin M1 presence and concentration in Van Herby cheese

Murat Akda&# and Tuncer Çakmak
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Murat Akda&#: Department of Food and Feed, Ministry of Agriculture and Forestry, Van, Türkiye
Tuncer Çakmak: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Van Yuzuncu Yil University, Van, Türkiye

Czech Journal of Food Sciences, 2025, vol. 43, issue 4, 255-262

Abstract: Aflatoxins are considered the most toxic secondary metabolites of concern to food safety due to their wide distribution and high toxicity in foods and feeds. The aim of this study is to identify the prevalence of aflatoxin M1 (AFM1) in Van Herby cheeses (brined/dry salted). A total of 90 brined and dry salted Van Herby cheese samples offered for retail sale were analysed. The AFM1 level in the samples was determined by the chromatographic [High-Performance Liquid Chromatography (HPLC)/Fluorescent Detection (FLD)] method. Brined Van Herby cheese samples contained AFM1 in amounts ranging from < LOD to 0.573 ng.g-1 with a mean of 0.165 ± 0.206 ng.g-1, while dry salted Van Herby cheese samples contained < LOD to 0.017 ng.g-1 AFM1. The analysis of the prevalence of AFM1 in brined and dry salted Van Herby cheese samples was 17.78% (n = 8) and 2.22% (n = 1), respectively. In Van Herby cheese production, standardisation, quality improvement and food safety control procedures need to be used effectively and disseminated. In addition to good agricultural and storage practices to prevent mycotoxin formation, measures must be taken to prevent aflatoxin contamination in animal feed. These applications and systems will provide positive contributions in terms of total quality, nutrients and public health, as well as different advantages such as technological superiority.

Keywords: HPLC; food safety; mycotoxins; public health (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:197-2024-cjfs

DOI: 10.17221/197/2024-CJFS

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