THE STUDY ON THE CONTAMINATION OF AFLATOXIN IN WHITE CHEESE MARKETED IN TEHRAN BY THIN LAYER CHROMATOGRAPHY

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KAMKAR A.A.F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:1 Page(s): 71-79

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Title

THE STUDY ON THE CONTAMINATION OF AFLATOXIN IN WHITE CHEESE MARKETED IN TEHRAN BY THIN LAYER CHROMATOGRAPHY

Author(s)

KAMKAR A.A.F. | Issue Writer Certificate

Keywords

AFLATOXINQ2

WHITE CHEESEQ4

Abstract

In this study, a total number of 48 samples of the WHITE CHEESE, that produced by different factories with different dates of production, selected via randomly sampling method and then the levels of AFLATOXINs B1, B2, G1,G2 and M1 were analysed by thin layer chromatography. AFM1 was found in 37 (70.08%) of 48 of the cheese samples examined. AFM1 content of 75.6% of the positive samples were higher than the maximum tolerance limit (0.25 ppb) accepted by some of the European countries. The range of contamination levels varied among different months. AFM1 in January, February, March, April, May and June, ranged from 159 to 747, 197 to 720, 185 to 1047, 232 to 761, 218 to 627 and 176 to 495 ng/kg, respectively. While the mean values were 390.87, 496.12, 553.50, 287.12, 258.25 and 213.87 ng/kg, respectively. The highest mean concentration of AFLATOXIN M1 (AFM1) was registered in March's samples (553.5 ng/kg). The lowest mean concentration of AFLATOXIN M1 was registered in June samples (213.87 ng/kg). Statistical evaluation showed that there were not significant differences (P>0.05) between the mean concentration of AFM1 of cheese samples taken in January, February, March, April, May and June. However, mean concentration of AFM1 of cheese samples in winter was significantly higher than spring (p = 0.004). AFLATOXINs B1, B2, G1 and G2 were not found in all samples. It was therefore concluded that, widespread occurrence of AFM1 in cheese samples were considered to be possible hazards for human health.

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References

بررسی آلودگی پنیر سفید به آفلاتوکسین

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APA: Copy

KAMKAR, A.A.F.. (2005). THE STUDY ON THE CONTAMINATION OF AFLATOXIN IN WHITE CHEESE MARKETED IN TEHRAN BY THIN LAYER CHROMATOGRAPHY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(1), 71-79. SID. https://sid.ir/paper/71516/en

Vancouver: Copy

KAMKAR A.A.F.. THE STUDY ON THE CONTAMINATION OF AFLATOXIN IN WHITE CHEESE MARKETED IN TEHRAN BY THIN LAYER CHROMATOGRAPHY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(1):71-79. Available from: https://sid.ir/paper/71516/en

IEEE: Copy

A.A.F. KAMKAR, “THE STUDY ON THE CONTAMINATION OF AFLATOXIN IN WHITE CHEESE MARKETED IN TEHRAN BY THIN LAYER CHROMATOGRAPHY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 1, pp. 71–79, 2005, [Online]. Available: https://sid.ir/paper/71516/en

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