erkan, sümeyye fırat üniversitesi - veteriner fakültesi - gıda hijyeni ve teknolojisi anabilim dalı, Elazığ, Turkey , demir, pelin fırat üniversitesi - veteriner fakültesi - gıda hijyeni ve teknolojisi anabilim dalı, Elazığ, Turkey , öksüztepe, gülsüm fırat üniversitesi - veteriner fakültesi - gıda hijyeni ve teknolojisi anabilim dalı, Elazığ, Turkey

Investigation of Savak Tulum Cheese Sold in Elazıg For Aflatoxin M1 (AFM1) and For Some Chemical Parameters

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100 samples of Şavak tulum cheeses sold by different firms and different times in Elazıg market were used. The levels of Aflatoxin M1 (AFM1), some chemical parameters (pH, acidity, aw, and moisture), yeast-mold counts in the tulum cheese samples were investigated. Average the values of the Tulum cheese samples were found 5.03 for pH value, 0.25 for acidity (1.a %), 0.960 for a_w, 42.59% for moisture and 2.31 μkg (ppb) for AFM1 level avarage. The average number of yeast and molds was found 5.12 log_10kob/g. In 94 of the investigated samples (94 %), the number of yeasts and molds was found more than 2.00 log10kob/g. All of the analysed samples of Savak tulum cheese (100 %), the AFM1 level was found to be higher than 50 μg/kg (0.05 ppb) of the limit value determined for AFM1 according to the Turkish Food Codex Contamination Regulation. As a result, it was observed that Savak tulum cheeses carry a potential risk in terms of AFM 1. For this reason, it has been concluded that the production of these products in technological environments, pasteurized milks, starter culture supplementation and industrial environments compatible with the HACCP system may be more appropriate in terms of public health.

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Savak tulum cheese , aflatoxin M1 , AFM1 , chemical , microbiological , property

Fırat University Veterinary Journal Of Health Sciences

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