Tekinsen, KKTekinsen, OC2020-03-262020-03-2620050956-71351873-7129https://dx.doi.org/10.1016/j.foodcont.2004.02.006https://hdl.handle.net/20.500.12395/19587The occurrence and the concentration range of aflatoxin M1 (AF M1) were investigated by fluorometric method using Affinity chromatography columns in 60 samples of Van otlu (herb) and 50 white pickle cheese samples obtained from retail outlets in Van and Hakkari, Turkey. AF M1 at the detectable level (0.1 mug/kg) was found in 86.7% in Van otlu cheese and 62%, in white pickle cheese samples. The incidence of AF M I in Van otlu and white pickle cheese samples ranged from 0.16 to 7.26 mug/kg and from 0.10 to 5.20 mug/kg, respectively. Eighty percent Van otlu cheese and 40%, white pickle cheese samples exceeded the maximum acceptable level of 0.25 mug AF M1/kg cheese set by Turkish Government. The occurrence of AF M I in the cheese samples may indicate that the necessary precaution will have to be taken so as to improve the quality by minimizing the contamination with AF B1 and B2 in feed. (C) 2004 Elsevier Ltd. All rights reserved.en10.1016/j.foodcont.2004.02.006info:eu-repo/semantics/openAccessvan otlu cheesewhite pickle cheeseaflatoxinArticle167565568Q1WOS:000227245100001Q2