Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish White, Kasar and Tulum cheeses

AFM1 is a hydroxylated metabolite produced when ruminants ingest contaminated feed with AFB1 and transferred to dairy products such as cheese, which represents an important risk factor for consumers. Turkish White, Kashar and Tulum cheeses are traditional cheese types in Turkey. This study was plann...

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Bibliographic Details
Published in:European food research & technology 2006-10, Vol.223 (6), p.719-723
Main Authors: Colak, Hilal, Hampikyan, Hamparsun, Ulusoy, Beyza, Ergun, Ozer
Format: Article
Language:English
Subjects:
Aflatoxins
Biological and medical sciences
Cheese
Dairy products
Food industries
Fundamental and applied biological sciences. Psychology
Liquid chromatography
Metabolites
Milk and cheese industries. Ice creams
Risk factors
Ruminantia
Toxins
White people
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Summary:AFM1 is a hydroxylated metabolite produced when ruminants ingest contaminated feed with AFB1 and transferred to dairy products such as cheese, which represents an important risk factor for consumers. Turkish White, Kashar and Tulum cheeses are traditional cheese types in Turkey. This study was planned to compare the performance of a competitive ELISA for the determination of AFM1 in Turkish White, Kasar and Tulum cheeses against a new HPLC method. For this purpose, different AFM1 concentrations (50-400 ng/kg) were added to the cheese samples and the toxin levels were determined by ELISA and HPLC. Also, both methods were performed in 24 real samples obtained from different markets. In conclusion, the results obtained by ELISA in this study were related to those by HPLC for AFM1.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-006-0258-4