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To determine the occurence of afatoxin M1 (AFM1) in samples of cyprus traditional cheese (Halloumi): A cross-sectional study
(Kafkas Üniversitesi Veteriner Fakültesi, 2014) Öztürk, Barış; Çelik, Fatma; Çelik, Yusuf; Kabaran, Seray; Ziver, Tevhide
This Cross-Sectional present study was conducted to determine the occurence of afatoxin M1 (AFM1) in samples of Turkish Republicof North Cyprus (TRNC) traditional cheese (halloumi). In the current study a total of 128 halloumi cheese samples including 36 industrialmade and 92 home made were selected by using cluster sampling method and analyzed for AFM1 with the competitive ELISA. Thepercent of AFM1 contamination in halloumi cheese was found to be low, since 28.8% (0-16.66 ng/kg) of the samples were positive inindustrial made and 21.7% (0-4.63 ng/kg) in home made. The mean, standard error of mean (SEM), 95% Confidence Interval (95% CI)values of afatoxin M1 in halloumi cheese with industrial and home made samples were 0.84±0.24, (95% CI :0.35-1.35) and 1.28±0.32,(95% CI: 0.63-1.93) respectively. Both means were not significantly diference (P=0.422) and found very low from the limits of EuropeanCommission (EC) (250 ng/kg) and Turkish Food Codex (TFC) (500 ng/kg) (P<0.001). In order to prevent from introduction of afatoxin M1into cheese industry cycle, hygienic conditions, appropriate storage and control of livestock feed at all stages of planting and requiressystem that makes afatoxin control are necessary.