Determination of aflatoxin M1 levels on some traditional cheese consumed in aegean region

There are about 200 types of cheese are produced in our country. Some varieties of this cheese produced in modern plant, on the other hand remained traditional cheeses produced in small household economy. Traditionally produced cheese to be followed in terms of food safety and public health threaten risk points need be determined. At the same time chemical compositions of this traditional cheeses might be evaluated.Aflatoxins, the most studied mycotoxins, are acutely toxic, carcinogenic, mutagenic and teratogenic compounds generally produced by some competent mould strains of Aspergillus flavus, A. parasiticus and A. nomius in various food commodities. Aflatoxin B 1(AFB 1) is the most potent and potentially lethal metabolite and is a known human carcinogen. Aflatoxins M1 is the hydroxilated metabolites of aflatoxin B1 may be found in milk products obtained from livestock that have ingested contaminated feed. There is investigation on the health hazardous of Aflatoxins to human and animak exposure. After the some scientific researchs there are some regulations for the aflatoxins in foods and feeds.In our research we try to find out determination of aflatoxin M1 levels of some aegan traditional cheeses ( Izmir Teneke Tulum Cheese, Izmir Bergama Deri Tulum Cheese, Sepet Cheese, Tire Camur Cheese, Milas Kırktokmak Cheese, Milas Kazıklı Cheese, Aydın Cörekotlu Cheese, Aydın Cig Kesik Cheese, Armola Cheese and Koy Cheese) consumed. We also determine the level of dry matter, fat content, Total acidity, salt content, pH, water activity and yeast-moulds values of cheeses. We use 200 cheese sample which is taken from local markets. The quantitative analysis of AFM1 levels in the samples was performed by using the competitive enzyme-linked immunosorbent assay (ELISA) technique. AflatoxinM 1 level find in 66 samples of 200 cheeses. According to Turkish Food Codex 8 samples of traditional cheeses exceeds the acceptable level of AFM 1.Key words: Aflatoxin M 1, Traditional cheeses, Elisa