To Determine the Occurence of Aflatoxin M1 (AFM1) in Samples of Cyprus Traditional Cheese (Halloumi): A Cross-Sectional Study

Abstract

This Cross-Sectional present study was conducted to determine the occurence of aflatoxin M1 (AFM1) in samples of Turkish Republic of North Cyprus (TRNC) traditional cheese (halloumi). In the current study a total of 128 halloumi cheese samples including 36 industrial made and 92 home made were selected by using cluster sampling method and analyzed for AFM1 with the competitive ELISA. The percent of AFM1 contamination in halloumi cheese was found to be low, since 28.8% (0-16.66 ng/kg) of the samples were positive in industrial made and 21.7% (0-4.63 ng/kg) in home made. The mean, standard error of mean (SEM), 95% Confidence Interval (95% CI) values of aflatoxin M1 in halloumi cheese with industrial and home made samples were 0.84 +/- 0.24, (95% CI : 0.35-1.35) and 1.28 +/- 0.32, (95% CI: 0.63-1.93) respectively. Both means were not significantly difference (P=0.422) and found very low from the limits of European Commission (EC) (250 ng/kg) and Turkish Food Codex (TFC) (500 ng/kg) (P<0.001). In order to prevent from introduction of aflatoxin M1 into cheese industry cycle, hygienic conditions, appropriate storage and control of livestock feed at all stages of planting and requires system that makes aflatoxin control are necessary.