An investigation on aflatoxin M1 levels processed milk and somemilk products produced in turkey with raw milk produced in Giresun Region

The aim of this study is to detect the level of aflatoxin M1 (AFM1) of processed milk and some milk products produced in Turkey and raw milk, yogurt and cheese produced in Giresun region. For this purpose, HPLC system was used for the determination of AFM1 levels of 91 samples from collected 18 raw milk, 12 yogurt, 12 cheese in Giresun region and from sold 22 UHT milk, 10 yogurt, 17 cheese in grocery stores. In this study, two samples (2,2%) of 22 UHT milk exceeded 0,05 ppb limit of Turkish Food Codex for AFM1 and the other samples were detected to be below the legal limit of AFM1 rates. In these studies it is measured that the distribution of rates of AFM1 belong to samples generally concentrated between 0,01-0,05 ppb(ng/ml). The highest AFM1 values; in UHT milk sample was 0.098 ppb (sample 17), raw milk sample was 0,048 ppb (sample 12), yogurt samples, cheese samples from collected in region were 0,043 ppb (sample 9) and 0,11 ppb (sample 2) and yogurt samples, cheese samples sold in grocery stores were 0,035 ppb (sample 10) and 0,078 ppb (sample 13). As a result, it was suggested that with these AFM1 content, processed milk and some products produced in Turkey and raw milk, yogurt and cheese produced in Giresun region are not a remarkable risk for the human health.Key Words: AflatoxinM1, milk, dairy products, HPLC