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.authoridTekeli, Ibrahim Ozan/0000-0002-6845-2279
dc.authoridYipel, Mustafa/0000-0002-6390-9313
dc.contributor.authorSakin, Fatih
dc.contributor.authorTekeli, Ibrahim Ozan
dc.contributor.authorYipel, Mustafa
dc.contributor.authorKurekci, Cemil
dc.date.accessioned2024-09-18T19:50:25Z
dc.date.available2024-09-18T19:50:25Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
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.en_US
dc.description.sponsorshipMustafa Kemal University Scientific Research Fund [BAP-12780]en_US
dc.description.sponsorshipThis study was supported by Mustafa Kemal University Scientific Research Fund (Project Number: BAP-12780).en_US
dc.identifier.doi10.1016/j.foodcont.2018.03.012
dc.identifier.endpage323en_US
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85046037035en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage317en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2018.03.012
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7435
dc.identifier.volume90en_US
dc.identifier.wosWOS:000432100800039en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAflatoxinsen_US
dc.subjectOchratoxin Aen_US
dc.subjectHealth risk assessmenten_US
dc.subjectSurk cheeseen_US
dc.titleOccurrence and health risk assessment of aflatoxins and ochratoxin a in Surk, a Turkish dairy food, as studied by HPLCen_US
dc.typeArticleen_US

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