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

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dc.authorid0000-0002-6845-2279
dc.authorscopusid14037995800
dc.authorscopusid57190766109
dc.authorscopusid55897696600
dc.authorscopusid37665175400
dc.authorwosidTekeli, Ibrahim Ozan/W-3685-2017
dc.contributor.authorSakin, Fatih
dc.contributor.authorTekeli, İbrahim Özan
dc.contributor.authorYipel, Mustafa
dc.contributor.authorKürekci, Cemil
dc.date.accessioned2022-05-11T14:42:18Z
dc.date.available2022-05-11T14:42:18Z
dc.date.issued2018
dc.departmentFakülteler, Veteriner Fakültesi, Klinik Öncesi Bilimler Bölümü, Farmakoloji ve Toksikoloji Ana Bilim Dalı
dc.description.abstractThe 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.
dc.description.sponsorshipMustafa Kemal University Scientific Research FundMustafa Kemal University [BAP-12780]
dc.description.sponsorshipThis study was supported by Mustafa Kemal University Scientific Research Fund (Project Number: BAP-12780).
dc.identifier.doi10.1016/j.foodcont.2018.03.012
dc.identifier.endpage323
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85046037035
dc.identifier.scopusqualityQ1
dc.identifier.startpage317
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2018.03.012
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9326
dc.identifier.volume90
dc.identifier.wosWOS:000432100800039
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYipel, Mustafa
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAflatoxins
dc.subjectOchratoxin A
dc.subjectHealth risk assessment
dc.subjectSurk cheese
dc.subjectPerformance Liquid-Chromatography
dc.subjectDietary Exposure
dc.subjectImmunoaffinity Cleanup
dc.subjectSeasonal-Variation
dc.subjectMilk-Products
dc.subjectRaw-Milk
dc.subjectM-1
dc.subjectMycotoxins
dc.subjectM1
dc.subjectZearalenone
dc.titleOccurrence and health risk assessment of aflatoxins and ochratoxin a in Surk, a Turkish dairy food, as studied by HPLC
dc.typeArticle

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