Çiğ, Pastörize ve UHT Süt ile Tereyağı, Fermente Süt Ürünleri ve Süttozunda AFM1 varlığı

Year 2013, Volume: 11 Issue: 3-4, 77 - 84, 01.09.2013

Selda Bulca Cavit Bircan

Abstract

Süt ve süt ürünleri günlük beslenmenin önemli bir parçasıdır. Yapısında bulunan protein, lipit, karbonhidrat, vitamin ve mineraller süte yüksek besin değeri kazandırırlar. Ancak sütün bazı durumlarda arzu edilmeyen olumsuzluklara da yol açması mümkündür. Toplum içerisinde çok sayıda bireyin günlük yaşamda ve diyet uygulamalarında sıklıkla süt ve süt ürünleri tercih etmelerinin yanında süt ve süt ürünleri bebekler ve çocuklar tarafından gelişimleri esnasında daha çok tüketilmektedir. Mikroorganizma gelişmesi açısından yüksek risk kategorisindeki gıdalar arasında yer alan süt için, çiftlikten başlayarak son tüketim noktasına kadar belli önlemlerin alınması ve HACCP sistemi uygulaması ürün güvenliği açısından büyük önem taşımaktadır. Toksik bileşikler özellikle Aflatoxin M1 AFM1 ve kalıntılar, ürün kalite ve güvencesinde büyük etkiye sahiptirler. Bu durum da süt ve süt ürünlerinde bulunan AFM1 düzeyinin tespitini halk sağlığı açısından oldukça önemli kılar. Son yıllarda yapılan araştırmalar AFM1’in süt ve süt ürünlerinde yaygınlaştığını göstermektedir. Bu derlemede AFM1’in peynir dışındaki diğer süt ve süt ürünlerinde çiğ/pastörize/UHT süt, fermente süt ürünleri, tereyağı ve süttozunda kontaminasyonu konusunda günümüze kadar yapılmış olan yurtiçi ve yurtdışı yayınlarında belirlenen AFM1 düzeylerinin Uluslararası Avrupa Birliği ve FAO/WHO Kodeks Alimentarius Mevzuatlara ve Türk Gıda Kodeksine standartlarına uygunlukları tespit edilmiştir

Keywords

AFM1, Çiğ süt, Süt, Fermente süt ürünleri, Süttozu

Existence of AFM1 in Raw, Pasteurized and UHT Milk, Butter, Fermented Dairy Products and Milk Powder

Abstract

Milk and dairy products are important part of daily nourishment. Protein, lipid, carbohydrate, vitamin and minerals which are constituents of milk, provide high nutrition value to milk. However, milk may enable undesirable problems at certain conditions. Most people prefer milk and dairy products in their daily life and diet practices, but milk and its products are commonly consumed by infants and children during their growth. Taking certain precautions and HACCP applications from farm to fork concept is very important from food safety viewpoints for the milk which is in the high risk category foods from microbial growth viewpoints. Toxic components, especially Aflatoxin M1 AFM1 and remnants have great influence on quality and safety of foods. For this reason, the determination of AFM1 level has become very important in terms of public health. Recent studies have shown that AFM1 has been widespread in milk and dairy products. In this study, the conformation to legislation and standards EU, FAO/WHO Codex Alimentarius of AFM1contamination levels in milk and dairy products except cheese raw/pasteurized/UHT milk, fermented, butter and milk powder determined by national and international studies were reviewed

Keywords

AFM1, Raw milk, Milk, Fermented dairy products, Milk powder

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