Özlem Küplülü

Detection of aflatoxin M1 in cheese samples by ELISA

This study was undertaken to determine the presence and levels of aflatoxin M1 (AFM1) in cheeses consumed in the province of Ankara. For this purpose, a total of 400 cheese samples containing 100 samples each of white, kashar, tulum and processed cheeses were used as the study material. The cheese samples were purchased randomly from different markets. The competitive ELISA (RIDASCREEN Aflatoxin M1, no. R1101) was used to determine the presence and levels of AFM1. Different levels of AFM1 were detected in the 327 (81.75%) cheese samples consisting of white (82%), tulum (81%), kashar (85%) and processed cheese (79%) samples. Altogether, 110 cheese samples (27.5%) were found to have levels that exceed the legal limits of 250 ng/kg established by the Turkish Food Codex. Among these, 27% of white cheese, 24% of tulum cheese, 34% of kashar cheese and 25% of processed cheese exceeded the Turkish safety limits. It was therefore concluded that, widespread occurrence of AFM1 in cheese samples sold in the Ankara province were considered to be possible hazards for human health.

Detection of sulfonamide and tetracycline antibiotic residues in Turkish pine honey

ABSTRACT Pine honey is a honeydew honey that can be produced endemically in eastern Mediterranean. Turkey is the world’s largest producer of pine honey with around 95% export share. Antibiotic residue in honey is still an important problem worldwide. The aim of this study was to determine sulfonamide and tetracycline group antibiotics in pine honey collected from Aegean Region of Turkey. For this purpose, 59 natural pine honey samples were detected by competitive enzyme-linked immunoassay method. Tetracycline group antibiotics were found in 35 honey samples out of 59 between 6 and 42 ppb, whereas in 24 of the samples the levels were below the detection level (< 4 ppb). Sulfonamide group antibiotics were found in 31 honey samples out of 59 between 3 and 32 ppb, while 28 samples were below the detection limit (< 2 ppb). There are no maximum residue limits established for antibiotics in honey according to the European Community regulations, which means honeys should not contain antibiotics.