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Ebrahim A, Ebrahimi Mohammadi K. Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA. mljgoums 2018; 12 (3) :1-5
URL: http://mlj.goums.ac.ir/article-1-1084-en.html
URL: http://mlj.goums.ac.ir/article-1-1084-en.html
1- Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Mahabad Branch, Mahabad, Iran ,keiwan1976@yahoo.com
2- Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Mahabad Branch, Mahabad, Iran ,
Abstract: (13573 Views)
ABSTRACT
Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residues in Koupeh cheese, a traditional fermented Iranian cheese produced in spring and summer.
Methods: We randomly collected 48 local cheese samples produced in Mahabad (northwest of Iran) during spring and summer. The level of AFM1 was measured by enzyme-linked immunosorbant assay using commercial kits and a microplate reader.
Results: All samples contained measurable amounts of AFM1. Cow milk cheese samples contained higher level of AFM1 compared to sheep milk cheese samples. The level of AFM1 in the samples from both animals was lower in summer. There was no significant difference between the mean level of AFM1 in summer and spring. Moreover, 33.3% of cow milk cheese samples collected in spring and 16.6% of the samples collected in summer contained toxin levels higher than the maximum allowed concentration set by the European Commission (250 ng/Kg) and by the Institute of Standards and Industrial Research of Iran (200 ng/Kg).
Conclusion: The results of this study show that the level of AFM1in Koupeh cheese is influenced by the livestock type and production season, in a way that the level of contamination is higher in spring.
Keywords: Cheese, Cultured Milk Products, Aflatoxin M1, ELISA.
Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residues in Koupeh cheese, a traditional fermented Iranian cheese produced in spring and summer.
Methods: We randomly collected 48 local cheese samples produced in Mahabad (northwest of Iran) during spring and summer. The level of AFM1 was measured by enzyme-linked immunosorbant assay using commercial kits and a microplate reader.
Results: All samples contained measurable amounts of AFM1. Cow milk cheese samples contained higher level of AFM1 compared to sheep milk cheese samples. The level of AFM1 in the samples from both animals was lower in summer. There was no significant difference between the mean level of AFM1 in summer and spring. Moreover, 33.3% of cow milk cheese samples collected in spring and 16.6% of the samples collected in summer contained toxin levels higher than the maximum allowed concentration set by the European Commission (250 ng/Kg) and by the Institute of Standards and Industrial Research of Iran (200 ng/Kg).
Conclusion: The results of this study show that the level of AFM1in Koupeh cheese is influenced by the livestock type and production season, in a way that the level of contamination is higher in spring.
Keywords: Cheese, Cultured Milk Products, Aflatoxin M1, ELISA.
Research Article: Original Paper |
Received: 2018/05/12 | Accepted: 2018/05/12 | Published: 2018/05/12 | ePublished: 2018/05/12
Received: 2018/05/12 | Accepted: 2018/05/12 | Published: 2018/05/12 | ePublished: 2018/05/12
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