Farklı Mevsimlerde Üretilmiş Dondurmaların Ve Sütlü Buz Ürünlerinin Aflatoksin M1 İçeriklerinin Karşılaştırılması

Abstract

The presence of Aflatoxin B1 mycotoxin, which is generally produced by Aspergillus species in animal feeds, varies according to the seasons. Exposure of lactating animals to this Aflatoxin B1 results in contamination of milk with aflatoxin M1, the hydroxyl metabolite of Aflatoxin B1. Studies have shown that milk, yoghurt and cheese produced in winter contain higher aflatoxin M1 than other seasons. Studies on the AFM1 content of ice creams are very limited in the literature. In this study, aflatoxin M1 levels of ice cream and milk ice product samples produced in different seasons were compared using ELISA kit. Samples of 10 different brands of ice cream and 3 different brands of milk ice products in different seasons, which are offered for sale in 8 hypermarkets in the province of Ankara in Turkey, were analyzed. It was found that 12 (41.4%) of 29 ice cream samples and 4 (44.4%) of 9 milk ice samples contained Aflatoxin M1. The number of Aflatoxin M1 positive samples was not found to be statistically different according to the seasons of cow's milk ice cream (p=0.721), goat's milk ice cream (p=0.182) or cow's milk ice product samples (p=0.123) produced in different seasons. The mean Aflatoxin M1 level was 3.8±4.69 ng/L (p=0.832) in cow's milk ice cream, 40.7±40.69 ng/L (p=0.463) in goat's milk ice cream and 6,9±5,64 ng/L in cow's milk ice product samples (p=0.726), there was no statistically significant difference between seasons. The difference between seasons in other milk and dairy products was not detected in this study. In ice cream samples produced from cow's milk, AFM1 level was found to be 6.03±7.31 ng/L in the samples produced in winter, 3.2±2.25 ng/L in autumn, 2.87±3.68 ng/L in spring and 2.62±2.39 ng/L in summer. While no samples were detected in ice cream or milk ice products produced from cow's milk above the acceptable Aflatoxin M1 level (50 ng/L) of the Turkish Food Codex, 2 (33.3%) of 6 goat milk ice cream samples were found to exceed the limit.