In this study, the presence and residue levels of aflatoxin M1 (AFM1) were investigated in traditionally produced cube cheeses in Sivas and its region. For this purpose, 90 pieces of cube cheese were used as a material. Cheese samples were collected periodically in November and December 2016 from central sales location and surrounding villages. ELISA technique was applied in aflatoxin analyses. According to the analysis results, AFM1 was detected in total of the cube cheeses. The lowest level of AFM1 was found to be 2.16 ng/kg, the highest was 53.94 ng/kg and the mean was 6.36±0.87 ng/kg. AFM1 level vas determined one cheese sample above to the limit set by European Union.

Mycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional Küp cheese samples were collected from different part of Anatolian region in Turkey (Ankara, Nevşehir and Yozgat) and analyzed to determine Aflatoxin M1 (AFM1) level. AFM1 analysis was carried out by, immunoaffinity column (IAC) clean-up and high performance liquid chromatography (HPLC) attached with fluorescence detector (FL) The level of AFM1 in all samples was in the range of 16 and 136 ng/kg which is lower than the maximum tolerance limit of the Turkish Codex Regulations (250 ng/kg). The levels of contamination indicated that more detailed and continuous monitoring is required to increase the public health conscious and reduce consumers’ exposure to AFM1.

This study aimed to investigate the presence of Aflatoxin M1 (AFM1) in raw buffalo milk and buffalo milk products such as cheese, yogurt, cream, and ice cream by ELISA technique. In the study, 175 samples were investigated, and it was determined that 146 (83.43%) of the samples had AFM1 concentrations below the LOD (limit of detection) value. In 29 samples (16.57%), the AFM1 concentration exceeded the LOD value, and in 7 (4%) of these, the AFM1 concentration was above the legal limits (50 ng/L). While AFM1 was not detected in raw buffalo milk samples, the presence of AFM1 in cheese, yogurt, cream, and ice cream samples was found to be 2.85%, 2.85%, 62.85%, and 14.3%, respectively. 2.85% of cheese samples and 17.1% of cream samples were found contaminated with AFM1 above the allowed legal limits (50 ng/L). As a result, it was determined that the potential for exposure to AFM1 by consuming buffalo cream was higher than the consumption of buffalo milk and other buffalo milk products. However, the detection of AFM1 above legal limits in buffalo milk products poses a serious risk to public health. Therefore, it is extremely necessary for public health to develop effective monitoring programs to control aflatoxin contamination in milk and new strategies to maintain inspections.