AFLATOXIN M-1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY

Abstract

This study was performed to determine the presence and levels of aflatoxin M-1 (AFM(1)) in yoghurt produced by traditional methods in small scale enterprises in Mardin and Sanliurfa provinces located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from $anhurfa were collected from small-scale retailers and tested for AFM(1) by enzyme-linked immunosorbent assay (ELISA). AFM(1) was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) from Sanliurfa were found to be contaminated with AFM(1). There was a statistically significant difference between the samples collected Mardin and Sanliurfa concerning the presence frequency of AFM(1) (p=0.000). The AFM(1) levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM(1) and poses health risk for consumers.