Determination of trace aflatoxin M1 levels in milk and milk products consumed in Turkey by using enzyme-linked immunosorbent assay

Figures & data

Figure 1. Sample places of milk and cheese samples. Image from http://turkleronline.net/bulmaca/turkiye_haritasi/turkiye_haritasi.htm.

Figure 2. A typical calibration curve of AFM1 obtained by using ELISA system.

Table 1. AFM1 results of milk and cheese samples.

Sample	Number of sample	Mean, µg/kg or µg/L	Range, µg/kg or µg/L	Number of AFM1 detected samples	Number of samples exceed criteria by TFC
Kasar cheese	40	0.13 µg/kg	0.05–0.70	20	1
Tulum cheese	16	0.07 µg/kg	0.05–0.10	3	–
Dil cheese	22	0.15 µg/kg	0.10–0.20	3	–
Cream cheese	21	0.09 µg/kg	0.05–0.16	8	–
White cheese	67	0.28 µg/kg	0.05–2.10	36	5
Milk	77	0.031 µg/L	0.005–0.410	61	4

Table 2. Some examples of AFM1 studies in the literature.

Sample	Method	Range	Limit of detection	Reference
White, kasar and tulum cheeses	ELISA and HPLC	White cheese: Not Detected (N.D.)–208.2±2.2 ng/kg Kasar cheese: N.D.–124.3±1.9 ng/kg Tulum cheese: N.D.–331.4±3.4 ng/kg	50 ng/kg	(Colak, Hampikyan, Ulusoy, & Ergun, 2006)
Milk	Sandwich ELISA	Method development	0.005 pg/mL	(Kanungo et al., 2011)
Raw milk	Immunoaffinity column chromatography and high performance liquid chromatography	0.05–0.1 mg/kg	0.01 mg/L	(Kim, Lee, Kwak, Ahn, & Jeong, 2010)
Traditional cheese consumed in Esfahan city of Iran	ELISA	82–1254 ng/kg	–	(Rahimi, Karim, & Shakerian, 2009)
Pasteurised milk, yoghurt, white cheese, butter and ice cream	Thin layer chromatography	Pasteurised milk: 0.013–0.250 µg/L Yoghurt: 0.015–0.119 µg/kg White cheese: 0.03–1.20 µg/kg Butter: 0.013–0.026 µg/kg Ice cream: 0.015–0.132 µg/kg	0.012 ppb	(Fallah, 2010)
Fresh milk samples	ELISA	From N.D. to 25 ng/L	5 ng/L	(Nuryono et al., 2009)
Raw milk samples	HPLC system	From N.D. to 0.39 µg/L	0.0003 µg/L	(Tajkarimi et al., 2007)
Parmesan cheese	HPLC with a fluorescence detector following sample clean-up using immunoaffinity columns	20–660 ng/kg	10 ng/kg	(Prado, de Oliveira, Lima, & Moreira, 2008)

Colak, H., Hampikyan, H., Ulusoy, B., & Ergun, O. (2006). Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish white, kasar and tulum cheeses. European Food Research and Technology, 223, 719–723.

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Kanungo, L., Pal, S., & Bhand, S. (2011). Miniaturised hybrid immunoassay for high sensitivity analysis of aflatoxin M1 in milk. Biosensors and Bioelectronics, 26, 2601–2606.

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Kim, H. J., Lee, J. E., Kwak, B. M., Ahn, J. H., & Jeong, S. H. (2010). Occurrence of aflatoxin m-1 in raw milk from south korea winter seasons using an immunoaffinity column and high performance liquid chromatography. Journal of Food Safety, 30, 804–813.

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Rahimi, E., Karim, G., & Shakerian, A. (2009). Occurrence of aflatoxin M-1 in traditional cheese consumed in Esfahan, Iran. World Mycotoxin Journal, 2, 91–94.

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Fallah, A. A. (2010). Aflatoxin M-1 contamination in dairy products marketed in Iran during winter and summer. Food Control, 21, 1478–1481.

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Nuryono, N., Agus, A., Wedhastri, S., Maryudani, Y. B., Setyabudi, F. M. C. S., Bohm, J., & Razzazi-Fazeli, E. (2009). A limited survey of aflatoxin M1 in milk from Indonesia by ELISA. Food Control, 20, 721–724.

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Tajkarimi, M., Aliabadi, F. S., Nejad, M. S., Pursoltani, H., Motallebi, A. A., & Mahdavi, H. (2007). Seasonal study of aflatoxin M1 contamination in milk in five regions in Iran. International Journal of Food Microbiology, 116, 346–349.

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Prado, G., de Oliveira, M. S., Lima, A. S., & Moreira, A. P. A. (2008). Occurrence of aflatoxin M-1 in parmesan cheese consumed in Minas Gerais, Brazil. Cience E Agrotecnologia, 32, 1906–1911.

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