Mycotoxins are toxic compounds generally produced by fungal species. In the food chain, the original mycotoxin transforms into other toxic compounds before reaching the consumer. A good example of this is the formation of aflatoxins in dairy products due to the presence of aflatoxins in animal feed. Therefore, milk-based foods like cheese and yogurt, although less toxic than aflatoxins in animal feed, become contaminated with this toxin, which exhibits carcinogenic effects and remains relatively stable during pasteurization, storage, and processing.
Therefore, it is extremely important to explain the maximum allowable limits in dairy products, especially cheese, and to develop test methods to determine and quantify it.
Today, there are several methods for determining the level of aflatoxin in dairy products. Analytical processes usually go through stages such as sampling, extraction, cleaning, determination and quantification. For the extraction step, the use of organic solvents is still the most common method. However, fast, effective and safe methods have been applied in recent years.
In short, aflatoxins are one of the main fungal contaminants found in dairy products worldwide. Aflatoxins are highly carcinogenic toxins produced by different groups of fungi. Toxigenic fungi contaminate animal feed during plant growth, harvesting, and storage.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also aflatoxin detection services in cheese.
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