Aflatoxin M1 in Dairy Products: Exposure and Health Risks

Abstract

Aflatoxins are toxic secondary metabolites produced by Aspergillus flavus (Asp.flavus) and Aspergillus parasiticus (Asp. Parasiticus) molds. This mycotoxin group, which is particularly toxic to liver, is found in many cereal crops during growth, harvest, post-harvest and improper storage and in edible tissues of animals consuming contaminating cereal products. Dairy products containing the most aflatoxin residues in edible animal tissues are consumed large quantities by consumers particularly children who are more vulnerable than. Thus, the AFM1 found dairy product is one of the important problems threatening public health. Studies on the AFM1 levels of commercially milk in Turkey is indicated that the AFM1 levels of dairy products do not exceed the acceptable maximum legal limits in the Turkish Food Codex Contaminants Regulation but may pose a risk to health, especially during long term intakes in children. Studies have also shown that AFM1 levels of raw milk contain more AFM1 levels than those sold in the market. Because aflatoxins cannot be completely destroyed from foods and feeds, It is emphasized by the relevant experts that measures should be taken by countries to limit the intake of aflatoxins via diet to minimize potential risks to health and to limit the consumption of aflatoxin containing foods at levels that can not be reduced.

Keywords

• Aflatoxin,dairy product,exposure,aflatoxin metabolism

Süt ve Süt Ürünlerinde Aflatoksin M1: Maruziyet ve Sağlık Riskleri

Abstract

Aflatoksinler, Aspergillus flavus (Asp.flavus) ve Aspergillus parasiticus (Asp. parasiticus) küfleri tarafından temel olarak üretilen yüksek düzeyde toksik sekonder metabolitlerdir. Özellikle karaciğere toksik etki gösteren bu mikotoksin grubu, başta tahıl ürünleri olmak üzere yanlış depolama sonucu birçok tahıl ürününde ve kontamine tahıl ürünlerini tüketen hayvanların yenilebilir dokularında bulunmaktadır. Yenilebilir hayvan dokuları arasında en fazla aflatoksin kalıntısı içeren süt ve süt ürünleri; yetişkinlerden daha duyarlı olan çocuk beslenmesinde de fazla miktarlarda tüketilmektedir. Bu yüzden süt ve süt ürünlerinde bulunan aflatoksinler, halk sağlığını tehdit eden önemli sorunlardan biridir. Ülkemizde piyasada satışa sunulan sütlerin aflatoksin düzeylerine yönelik yapılan çalışmaların sonuçlarına göre; Türk Gıda Kodeksi Bulaşanlar Yönetmeliği’nde belirtilen yasal limitleri aşmadığı fakat özellikle çocuklarda uzun süreli alımlarda sağlık için risk oluşturabileceği bildirilmektedir. Ayrıca sokak sütü olarak satılan çiğ sütlerin aflatoksin M1 düzeyinin, piyasada satılan sütlere göre daha fazla AFM1 içerdiği çalışmalarda gösterilmiştir. Aflatoksin besinlerde ve yemlerde tamamen yok edilemeyeceğinden, sağlık üzerine potansiyel riskleri minimize etmek ve diyetle aflatoksinlerin alımının en düşük düzeylerde tutulması için üretim-tüketim zincirinin her bir aşamasında iyi tarım uygulamalarının benimsenmesi ve önleyici tedbirlerin alınması gerektiği vurgulanmaktadır.

Keywords

• Aflatoksin,süt ve süt ürünleri,maruziyet,aflatoksin metabolizması

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