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Investigation of the presence of aflatoxin M1, aflatoxin B1 and aflatoxigenic moulds in some naturally mould-ripened traditional cheeses

Year 2013, Volume: 50 Issue: 3, 0 - 0, 01.09.2013

Abstract

n this study, 11 mouldy cheese samples which most of them were Konya küflü cheese, collected from producers and market places in Konya province, were investigated for the presence of aflatoxin M1 , aflatoxin B1 and aflatoxigenic moulds

References

  • Aran, N., 1993. Gıda Kaynaklı Mikrobiyal Toksinler. Gıda Sanayi, 7(11):42.
  • Aran, N., Eke, D. ve Alperden, İ., 1986. Yarı Sert Karakterdeki Türk Peynirlerinde Küf Florası. Ege Üni. Mühendislik Fakültesi Dergisi, 4(2): 1-10.
  • Ayçiçek, H., Aksoy, A. ve Saygı, S., 2005. Determination of Aflatoxin Levels in Some Dairy and Food Products Which Consumed in Ankara, Turkey, Food Control, 16(3), 263-266,.
  • Bakırcı, İ., 2001. A Study on the Occurance of Aflatoxin M1 in Milk and Milk Products Produced in Van Province of Turkey, Food Control, 12: 47-51.
  • Barnes, J.M., 1970. Aflatoxin as a Health Hazard. Journal of Applied Bacteriology, 33, 285-298.
  • Barrios M.J., Gualda, M.J., Cabanas, J.M., Medina, L.M. and Jordano, R., 1996. Occurance of Aflatoxin M1 in Cheeses from the South of Spain, Journal of Food Protection, 59(8): 898-900.
  • Barrios, M.J., Medina L.M. and Cordoba, M.G., 1997. Aflatoxin- Producing Strains of Aspergillus flavus Isolated from Cheese, Journal of Food Protection, 60(2): 192-194.
  • Blanc, M. and Karleskind, A., 1981. Données sur la Contamination par L’Aflatoxin M1 du Lait et des Produis Laitiers en France, Lait, 61: 481-483
  • Blanco, J.L., Domingues, L., Gomez-Lucia, E., Garayzabal, J.F.F., Garcia, J.A., and Suarez, G., 1988. Presence of Aflatoxin M1 in Commercial Ultra-High Temperature Treated Milk. Applied and Environmental. Microbiology, 54: 1622-1623.
  • Bullerman, L.B. and Olivigni, F.J., 1974. Mycotoxin Producing- Potential of Molds Isolated From Cheddar Cheese, Journal of Food Science, 39: 1166-1168.
  • Bullerman, L.B., 1976. Examination of Swiss Cheese for Incidence of Mycotoxin Producing Molds, Journal of Food Science, 41: 26- 28.
  • Coker, R.D., 1984. High Performance Liquid Chromatography and Other Chemical Quantification Methods Used in the Analysis of Mycotoxins in Foods, 207-263, Analysis of Food Contaminants, J. Gilbert (Ed.), Elsevier Applied Science Publishers Ltd, 386p
  • Corbion, B. and Fremy, J.M., 1978. Recherche des aflatoxines B1 et M1 dans les formages de type ‘Camembert’. Lait, 58: 573-574.
  • Çoksöyler, N., Gültaktı, Y., Demir, C., Aşkın, O., Karadaş, F. ve Andiç, S., 2003. Van Yöresinde Üretilen Sütlerde Aflatoksin M1 aranması, Ulusal Mikotoksin Sempozyumu 18-19 Eylül 2003, İstanbul, p. 99-104.
  • Dragacci, S, Gleizes, E., Fremy, J.M. and Candlish, A.A.G., 1995. Use of Immunoaffinity Chromatography as a Purification Step for the Determination of Aflatoxin M1in cheeses, Food Additives and Contaminants, 12(1): 59-65.
  • Eaton, D.L. and Gallagher, E.P., 1994. Mechanism of Aflatoxin Carcinogenesis. Annu. Rev. Pharmacology Toxicology, 34, 135- 172.
  • Erdoğan, A., Gürses, M. ve Sert, S., 2000. Peynirler ve Küf Toksinleri, Süt Mikrobiyolojisi ve Katkı Maddeleri VI. Süt ve Süt ürünleri Sempozyumu, Mayıs 2000, Tekirdağ, Tebliğler Kitabı (Ed. M. Demirci), 383-389.
  • Erdoğan, A., Gürses, M. ve Sert, S., 2002. Isolation of Moulds Capable of Producing Mycotoxins from Blue Mouldy Tulum Cheeses Produced in Turkey, International Journal of Food Microbiology, 2649, 1-3.
  • Evren M., 1999. Aflatoksinlerin Etki Şekilleri, Gıdalarda Bulunma Durumları ve Önleme Çareleri. O.M.Ü. Ziraat Fakültesi Dergisi, 14(2): 159-172.
  • Fink-Gremmels, J., 2008. Mycotoxins in Cattle Feeds and Cary-Over to Dairy Milk: A Review, Food Additives and Contaminants, 25(2): 172-180.
  • Galvano, F., Galofaro, V. and Galvano, G., 1996. Occurrence and Stability of Aflatoxin M1 in Milk and Milk Products: A Worldwide Review, Journal of Food Protection, 59(10): 1079- 1090.
  • Gourama, H. and Bullerman L.B., 1995. Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review, Journal of Food Protection, 58(11) 1275-1280.
  • Gourama, H. and Bullerman L.B., 1995a. Inhibition of Growth and Aflatoxin Production of Aspergillus flavus by Lactobacillus Species. Journal of Food Protection, 58(11): 1249-1256.
  • Govaris, A., Roussi, V., Koidis, P.A. and Botsoglou, N.A., 2001. Distribution and Stability of Aflatoxin M1 During Processing, Ripening and Storage of Telemes Cheese, Food Additives and Contaminants, 18(5): 437-443.
  • Gürbüz, Ü, Nizamlıoğlu M, Nizamlıoğlu F, Dinç İ ve Doğruer Y., 1999. Bazı et, süt ürünleri ile baharatlarda aflatoksin B1 ve M1 aranması. Veterinarium, 10(1): 34-41.
  • Henry, S.H., Bosch, F.X., Troxell, T.C. and Bolger, P.M., 1999. Reducing Liver Cancer- Global Control of Aflatoxin. Science, 286, 2453-2454.
  • International Agency for Research on Cancer, 1993. Some Naturally Occurring Substances: Food Items and Costituents, Heterocyclic Aromatic Amines and Mycotoxins. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, IARC, Lyon, vol. 56.
  • Jordano, R., Jodral, M., Martinez, P., Salmeron, J. and Pozo, R., 1989. Aflatoxin-Producing Strains of Aspergillus flavus in Yogurt, Journal of Food Protection, 52(11): 823-824.
  • Karagözlü, N. ve Karagözlü, C., 2000. Süt ve Süt Ürünlerinde Okratoksinler, Süt Mikrobiyolojisi ve Katkı Maddeleri, VI. Süt ve Süt Ürünleri Sempozyumu, Mayıs 2000, Tekirdağ, Tebliğler Kitabı (Ed. M. Demirci), 390-398.
  • Karaioannoglou, P.G., Mantia, A., Koufidia, D., Koidia, P. and Triantafillou, J., 1989. Occurrence of Aflatoxin M1 in Raw and Pasteurized Milk and in Feta and Teleme Cheese Samples, Milchwissenschaft, 44: 746-748
  • Karaioannoglou, P.G., 1990. Aflatoxin Production on Kefalotyri Cheese, Lebensm.-Wiss. u.- Technol., 23: 4-6.
  • Kıvanç, M., 1990. Mold Growth and Presence of Aflatoxin in some Turkish Cheese, Journal of Food Safety, 10:287-294.
  • Klich, M.A., 2002. Identification of Common Aspergillus Species, Centraalbureau voor Schimmelcultures, Utrecht, The Netherlands, 116p.
  • Kurtzman, C.P., Horn, B.W. and Hesseltine, C.W., 1987. Aspergillus nomius, a New Aflatoxin- Producing Species Related to Aspergillus flavus and Aspergillus tamarii, Antonie van Leeuwenhoek, 53: 147-158.
  • Line, J.E., Brackett, R.E. and Wilkinson, R.E., 1994. Evidence for Degradation of Aflatoxin B1 by Flavobacterium aurantiacum. Journal of Food Protection, 57(9): 788-791.
  • Martins, M.L. and Martins, H.M., 2004. Aflatoxin M in Yoghurts in Portugal, International Journal of Food Microbiology, 91: 315- 317.
  • Metin, M.,1996. Süt Teknolojisi, Sütün Bileşimi ve İşlenmesi (1. Bölüm), Ege Üni. Mühendislik Fakültesi Yayınları No:33, 623s.
  • Oldham, L.S., Oehme, F.W. and Kelley, D.C., 1971. Production of Aflatoxin in Pre-Packaged Luncheon Meat and Cheese at Refrigerator Temperatures, Journal of Milk and Food Technology, 34: 349-351.
  • Oruç, H.H., 2003. Süt ve Süt Ürünlerinde Aflatoksin M1 ve Türkiye’deki durumu, Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 22, (1-2-3): 121-125.
  • Özkaya, Ş., Başaran, A., Topuz, F. ve Akdemir, Ç., 2003. Türkiye’de Üretilen Sütlerde Aflatoksin M1 Aranması, Ulusal Mikotoksin Sempozyumu 18-19 Eylül 2003, İstanbul, p. 93-98.
  • Pitt, J.I., 2000. A Laboratory Guide To Common Penicillium, 3rd Edition, Food Science Australia, 197p.
  • Raper, K.B. and Fennel, D.I., 1965. The Genus Aspergillus. The Williams and Wilkins Company, Baltimore.
  • Raper, K.B. and Thom, C.A., 1968. A Manual of the Penicillia, Hafner, New York.
  • Sarımehmetoğlu, B., Küplülü, Ö. ve Çelik, T.H., 2004. Detection of Aflatoxin M1 in Cheese Samples by ELISA, Food Control, 15: 287-290.
  • Smith, J.E., 2001. Mycotoxins, Food Chemical Safety Volume 1: Contaminants, Ed.: Watson, D.H. Woodhead Publishing Limited and CRC Pres LLC, 322p.
  • Tabata, S., Kamimura, H., Ibe, A., Hashimoto, H., Iida, M., Tamura, Y., and Nishima, T, 1993. Aflatoxin Contamination in Foods and Foodstuffs in Tokyo: 1986-1990. Journal of AOAC International, 76: 32-35.
  • Taguchi, S., Fukushima, S., Sumimoto, T., Yoshida, S. and Nishimune, T., 1995. Aflatoxins in Food Collected in Osaka, Japan from 1988 to 1992, Journal of AOAC International, 78: 325-327.
  • Tekinşen, K.K. ve Uçar, G., 2008. Aflatoxin Levels in Butter and Cream Cheese Consumed in Turkey, Food Control, 19: 27-30.
  • Uylaşer, V., Karaman, B. ve Kazancı, Y.T., 2005. Mikotoksinler ve İnsan Sağlığına Etkileri, Hasad, 21(244): 43-48.
  • Üçüncü, M., 2004. A’dan Z’ye Peynir Teknolojisi (Cilt I), Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir, 543p.
  • Wei Yun, J.T., Liewen, M.B., Bullerman, L.B., 1988. Toxicity and Sorbate Sensitivity of Moulds Isolated From Surplus Commodity Cheese, Journal of Food Protection, 51, 457-4

Doğal Yolla Küflendirilen Bazı Geleneksel Peynirlerde Aflatoksin M1, Aflatoksin B1 Ve Aflatoksin Üreten Küflerin Varlığının Araştırılması

Year 2013, Volume: 50 Issue: 3, 0 - 0, 01.09.2013

Abstract

u çalışmada, Konya’daki üreticilerden ve pazar yerlerinden temin edilen, çoğu Konya küflü peyniri olmak üzere toplam 11 adet küflü peynir örneği hem B

References

  • Aran, N., 1993. Gıda Kaynaklı Mikrobiyal Toksinler. Gıda Sanayi, 7(11):42.
  • Aran, N., Eke, D. ve Alperden, İ., 1986. Yarı Sert Karakterdeki Türk Peynirlerinde Küf Florası. Ege Üni. Mühendislik Fakültesi Dergisi, 4(2): 1-10.
  • Ayçiçek, H., Aksoy, A. ve Saygı, S., 2005. Determination of Aflatoxin Levels in Some Dairy and Food Products Which Consumed in Ankara, Turkey, Food Control, 16(3), 263-266,.
  • Bakırcı, İ., 2001. A Study on the Occurance of Aflatoxin M1 in Milk and Milk Products Produced in Van Province of Turkey, Food Control, 12: 47-51.
  • Barnes, J.M., 1970. Aflatoxin as a Health Hazard. Journal of Applied Bacteriology, 33, 285-298.
  • Barrios M.J., Gualda, M.J., Cabanas, J.M., Medina, L.M. and Jordano, R., 1996. Occurance of Aflatoxin M1 in Cheeses from the South of Spain, Journal of Food Protection, 59(8): 898-900.
  • Barrios, M.J., Medina L.M. and Cordoba, M.G., 1997. Aflatoxin- Producing Strains of Aspergillus flavus Isolated from Cheese, Journal of Food Protection, 60(2): 192-194.
  • Blanc, M. and Karleskind, A., 1981. Données sur la Contamination par L’Aflatoxin M1 du Lait et des Produis Laitiers en France, Lait, 61: 481-483
  • Blanco, J.L., Domingues, L., Gomez-Lucia, E., Garayzabal, J.F.F., Garcia, J.A., and Suarez, G., 1988. Presence of Aflatoxin M1 in Commercial Ultra-High Temperature Treated Milk. Applied and Environmental. Microbiology, 54: 1622-1623.
  • Bullerman, L.B. and Olivigni, F.J., 1974. Mycotoxin Producing- Potential of Molds Isolated From Cheddar Cheese, Journal of Food Science, 39: 1166-1168.
  • Bullerman, L.B., 1976. Examination of Swiss Cheese for Incidence of Mycotoxin Producing Molds, Journal of Food Science, 41: 26- 28.
  • Coker, R.D., 1984. High Performance Liquid Chromatography and Other Chemical Quantification Methods Used in the Analysis of Mycotoxins in Foods, 207-263, Analysis of Food Contaminants, J. Gilbert (Ed.), Elsevier Applied Science Publishers Ltd, 386p
  • Corbion, B. and Fremy, J.M., 1978. Recherche des aflatoxines B1 et M1 dans les formages de type ‘Camembert’. Lait, 58: 573-574.
  • Çoksöyler, N., Gültaktı, Y., Demir, C., Aşkın, O., Karadaş, F. ve Andiç, S., 2003. Van Yöresinde Üretilen Sütlerde Aflatoksin M1 aranması, Ulusal Mikotoksin Sempozyumu 18-19 Eylül 2003, İstanbul, p. 99-104.
  • Dragacci, S, Gleizes, E., Fremy, J.M. and Candlish, A.A.G., 1995. Use of Immunoaffinity Chromatography as a Purification Step for the Determination of Aflatoxin M1in cheeses, Food Additives and Contaminants, 12(1): 59-65.
  • Eaton, D.L. and Gallagher, E.P., 1994. Mechanism of Aflatoxin Carcinogenesis. Annu. Rev. Pharmacology Toxicology, 34, 135- 172.
  • Erdoğan, A., Gürses, M. ve Sert, S., 2000. Peynirler ve Küf Toksinleri, Süt Mikrobiyolojisi ve Katkı Maddeleri VI. Süt ve Süt ürünleri Sempozyumu, Mayıs 2000, Tekirdağ, Tebliğler Kitabı (Ed. M. Demirci), 383-389.
  • Erdoğan, A., Gürses, M. ve Sert, S., 2002. Isolation of Moulds Capable of Producing Mycotoxins from Blue Mouldy Tulum Cheeses Produced in Turkey, International Journal of Food Microbiology, 2649, 1-3.
  • Evren M., 1999. Aflatoksinlerin Etki Şekilleri, Gıdalarda Bulunma Durumları ve Önleme Çareleri. O.M.Ü. Ziraat Fakültesi Dergisi, 14(2): 159-172.
  • Fink-Gremmels, J., 2008. Mycotoxins in Cattle Feeds and Cary-Over to Dairy Milk: A Review, Food Additives and Contaminants, 25(2): 172-180.
  • Galvano, F., Galofaro, V. and Galvano, G., 1996. Occurrence and Stability of Aflatoxin M1 in Milk and Milk Products: A Worldwide Review, Journal of Food Protection, 59(10): 1079- 1090.
  • Gourama, H. and Bullerman L.B., 1995. Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review, Journal of Food Protection, 58(11) 1275-1280.
  • Gourama, H. and Bullerman L.B., 1995a. Inhibition of Growth and Aflatoxin Production of Aspergillus flavus by Lactobacillus Species. Journal of Food Protection, 58(11): 1249-1256.
  • Govaris, A., Roussi, V., Koidis, P.A. and Botsoglou, N.A., 2001. Distribution and Stability of Aflatoxin M1 During Processing, Ripening and Storage of Telemes Cheese, Food Additives and Contaminants, 18(5): 437-443.
  • Gürbüz, Ü, Nizamlıoğlu M, Nizamlıoğlu F, Dinç İ ve Doğruer Y., 1999. Bazı et, süt ürünleri ile baharatlarda aflatoksin B1 ve M1 aranması. Veterinarium, 10(1): 34-41.
  • Henry, S.H., Bosch, F.X., Troxell, T.C. and Bolger, P.M., 1999. Reducing Liver Cancer- Global Control of Aflatoxin. Science, 286, 2453-2454.
  • International Agency for Research on Cancer, 1993. Some Naturally Occurring Substances: Food Items and Costituents, Heterocyclic Aromatic Amines and Mycotoxins. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, IARC, Lyon, vol. 56.
  • Jordano, R., Jodral, M., Martinez, P., Salmeron, J. and Pozo, R., 1989. Aflatoxin-Producing Strains of Aspergillus flavus in Yogurt, Journal of Food Protection, 52(11): 823-824.
  • Karagözlü, N. ve Karagözlü, C., 2000. Süt ve Süt Ürünlerinde Okratoksinler, Süt Mikrobiyolojisi ve Katkı Maddeleri, VI. Süt ve Süt Ürünleri Sempozyumu, Mayıs 2000, Tekirdağ, Tebliğler Kitabı (Ed. M. Demirci), 390-398.
  • Karaioannoglou, P.G., Mantia, A., Koufidia, D., Koidia, P. and Triantafillou, J., 1989. Occurrence of Aflatoxin M1 in Raw and Pasteurized Milk and in Feta and Teleme Cheese Samples, Milchwissenschaft, 44: 746-748
  • Karaioannoglou, P.G., 1990. Aflatoxin Production on Kefalotyri Cheese, Lebensm.-Wiss. u.- Technol., 23: 4-6.
  • Kıvanç, M., 1990. Mold Growth and Presence of Aflatoxin in some Turkish Cheese, Journal of Food Safety, 10:287-294.
  • Klich, M.A., 2002. Identification of Common Aspergillus Species, Centraalbureau voor Schimmelcultures, Utrecht, The Netherlands, 116p.
  • Kurtzman, C.P., Horn, B.W. and Hesseltine, C.W., 1987. Aspergillus nomius, a New Aflatoxin- Producing Species Related to Aspergillus flavus and Aspergillus tamarii, Antonie van Leeuwenhoek, 53: 147-158.
  • Line, J.E., Brackett, R.E. and Wilkinson, R.E., 1994. Evidence for Degradation of Aflatoxin B1 by Flavobacterium aurantiacum. Journal of Food Protection, 57(9): 788-791.
  • Martins, M.L. and Martins, H.M., 2004. Aflatoxin M in Yoghurts in Portugal, International Journal of Food Microbiology, 91: 315- 317.
  • Metin, M.,1996. Süt Teknolojisi, Sütün Bileşimi ve İşlenmesi (1. Bölüm), Ege Üni. Mühendislik Fakültesi Yayınları No:33, 623s.
  • Oldham, L.S., Oehme, F.W. and Kelley, D.C., 1971. Production of Aflatoxin in Pre-Packaged Luncheon Meat and Cheese at Refrigerator Temperatures, Journal of Milk and Food Technology, 34: 349-351.
  • Oruç, H.H., 2003. Süt ve Süt Ürünlerinde Aflatoksin M1 ve Türkiye’deki durumu, Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 22, (1-2-3): 121-125.
  • Özkaya, Ş., Başaran, A., Topuz, F. ve Akdemir, Ç., 2003. Türkiye’de Üretilen Sütlerde Aflatoksin M1 Aranması, Ulusal Mikotoksin Sempozyumu 18-19 Eylül 2003, İstanbul, p. 93-98.
  • Pitt, J.I., 2000. A Laboratory Guide To Common Penicillium, 3rd Edition, Food Science Australia, 197p.
  • Raper, K.B. and Fennel, D.I., 1965. The Genus Aspergillus. The Williams and Wilkins Company, Baltimore.
  • Raper, K.B. and Thom, C.A., 1968. A Manual of the Penicillia, Hafner, New York.
  • Sarımehmetoğlu, B., Küplülü, Ö. ve Çelik, T.H., 2004. Detection of Aflatoxin M1 in Cheese Samples by ELISA, Food Control, 15: 287-290.
  • Smith, J.E., 2001. Mycotoxins, Food Chemical Safety Volume 1: Contaminants, Ed.: Watson, D.H. Woodhead Publishing Limited and CRC Pres LLC, 322p.
  • Tabata, S., Kamimura, H., Ibe, A., Hashimoto, H., Iida, M., Tamura, Y., and Nishima, T, 1993. Aflatoxin Contamination in Foods and Foodstuffs in Tokyo: 1986-1990. Journal of AOAC International, 76: 32-35.
  • Taguchi, S., Fukushima, S., Sumimoto, T., Yoshida, S. and Nishimune, T., 1995. Aflatoxins in Food Collected in Osaka, Japan from 1988 to 1992, Journal of AOAC International, 78: 325-327.
  • Tekinşen, K.K. ve Uçar, G., 2008. Aflatoxin Levels in Butter and Cream Cheese Consumed in Turkey, Food Control, 19: 27-30.
  • Uylaşer, V., Karaman, B. ve Kazancı, Y.T., 2005. Mikotoksinler ve İnsan Sağlığına Etkileri, Hasad, 21(244): 43-48.
  • Üçüncü, M., 2004. A’dan Z’ye Peynir Teknolojisi (Cilt I), Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir, 543p.
  • Wei Yun, J.T., Liewen, M.B., Bullerman, L.B., 1988. Toxicity and Sorbate Sensitivity of Moulds Isolated From Surplus Commodity Cheese, Journal of Food Protection, 51, 457-4
There are 51 citations in total.

Details

Journal Section Articles
Authors

Ziba Güley This is me

Harun Raşit Uysal This is me

Sevda Kılıç This is me

Publication Date September 1, 2013
Submission Date November 25, 2015
Published in Issue Year 2013 Volume: 50 Issue: 3

Cite

APA Güley, Z., Uysal, H. R., & Kılıç, S. (2013). Investigation of the presence of aflatoxin M1, aflatoxin B1 and aflatoxigenic moulds in some naturally mould-ripened traditional cheeses. Journal of Agriculture Faculty of Ege University, 50(3).

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