PEYNİRLERDE AFLATOKSİN M1 VARLIĞI VE AFLATOKSİN M1 KONSANTRASYONU ÜZERİNE ETKİ EDEN FAKTÖRLER

Yıl 2013, Cilt: 10 Sayı: 1, 31 - 38, 01.03.2013

Selda Bulca Cavit Bircan

Öz

Ülkemizde toplam çiğ süt üretiminin yaklaşık %40'ı peynir üretiminde kullanılmaktadır ki bu 4-5 milyon tonluk bir çiğ sütün peynire işlendiği anlamına gelmektedir. Peynir, tüketim alışkanlıkları açsından vazgeçilmez bir üründür. Süt üretiminin önemli bir kısmının peynir sektörüne ayrıldığı ve tüketici kitlesinin her gruptan insanda kapsadığı göz önüne alınacak olursa üretilecek olan peynirin gıda kalite standartları ve gıda güvenliğine uygunluğunun denetlenmesi ve hassasiyetle takip edilmesi zorunluluğu kendiliğinden ortaya çıkmaktadır. Özellikle peynirin kaliteli bir sütten (bakteri içeriği ve somatik hücre sayısı düşük) elde edilmesi gerekliliği yanında, ayrıca sütte toksin oluşturan küf kontaminasyonu riskinin de bulunmaması gerekmektedir. Süt ve süt ürünlerinde bulunan en önemli küf Aflatoksin M1 (AFM1)'dir. Çeşitli peynirlerde AFM varlığı hakkında günümüze kadar yapılmış olan ulusal ve uluslararası çalışmalarda belirlenen AFM düzeylerinin Uluslararası (Avrupa Birliği ve FAO/WHO Kodeks Alimentarius) Mevzuatlara ve Türk Gıda Kodeksine uygunlukları değerlendirilmiştir. AFM 'in peynirdeki konsantrasyonları konusunda ülkeler arasında ve ülkemizde de oldukça farklı sonuçlar söz konusudur. Bu nedenle, konu bilimsel çalışmalar kapsamında aydınlatılmıştır.

Anahtar Kelimeler

Peynir, AFM kontaminasyonu, Metodlar, Türk Gıda Kodeksi, Proses parametreleri

Presence of Aflatoxin M1 in Cheese and The Affecting Factors of Aflatoxin M1 Concentration

Öz

In our country, 40% of total crude milk is used in the cheese production which means 4-5 million tons of milk is
processed to cheese. Cheese is an indispensable product in terms of consumption habits. The suitability of the
cheese to food quality standards and food safety is emerged as considering the bulk of the milk production is
reserved for cheese sector and the composed a heterogenic consumer group. In addition to the necessity of high
quality milk usage (low bacteria content and somatic cell count) in cheese production and also the milk should not
have toxigenic fungus contamination risk. The most important fungus in milk and milk products is Aflatoxin M1 .
In this study, the appropriateness of aflatoxin M1 levels in various types of cheeses to international legislations
(European Community and FAO/WHO Codex Alimentarius) and Turkish Food Codex were investigated via
national and international publications. Different results were obtained for aflatoxin M1 concentrations in cheeses
among countries including our country. Therefore, the issue was clarified in the context of scientific studies.

Anahtar Kelimeler

Cheese, Aflatoxin M contamination, Methods, Turkish Food Codex, Process Parameters

Kaynakça

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