Occurrence and health risk assessment of aflatoxins and ochratoxin a in Surk, a Turkish dairy food, as studied by HPLC

Abstract

The concentration of aflatoxins (AFs) and ochratoxin A (OTA) in Surk cheese samples was determined by high-performance liquid chromatography with fluorescence detection (HPLC-FD) system, for which the analytical method was validated according to the guidelines issued by European Commission (EC). Additionally, cancer related health risk via dietary intake of Surk was assessed by calculating estimated daily intake (EDI) and hazard index (HI) for aflatoxin M-1 (AFM(1)), and Margin of Exposure (MoE) for aflatoxin B-1 (AFB(1)) and Provisional tolerable weekly intake (PTWI) for OTA. OTA was the most frequently detected toxin that was presented in 28 samples with concentration ranging from 0.058 to 5.04 mu g kg(-1)53.3% of samples contained AFM(1) at levels > LOQ of 0.07 mu g kg(-1), of which none exceeded the permissible maximum limits (0.5 mu g kg(-1)) established by Turkish legislation. Surk samples were found to contain AFB(1) at mean concentration of 0.610 mu g kg(-1). The range of concentrations of AFs and OTA in Surk observed in the current study was found to be below the official Turkish standard determined for various foodstuffs. However, HI from consuming Surk was found to be 1.02 mu g kg(-1) bw for AFM(1), and MoE value for AFB(1) was found to be 2982 which clearly indicates health risk AFM(1) and AFB(1) to Surk consumers. However. OTA contamination level was found to be low to produce health hazards according to PTWI value. According to health risk assessment of this study presents the first data about occurrence of AFs and OTA in Surk, yet data should be updated based on seasonal monitoring and consumption habits of both adults and infants. (C) 2018 Published by Elsevier Ltd.