Occurrence and health risk assessment of aflatoxins and ochratoxin a in Sürk, a Turkish dairy food, as studied by HPLC

The concentration of aflatoxins (AFs) and ochratoxin A (OTA) in Sürk cheese samples was determined by high-performance liquid chromatography with fluorescence detection (HPLC-FD) system, for which the analytical method was validated according to the guidelines issued by European Commission (EC). Additionally, cancer related health risk via dietary intake of Sürk was assessed by calculating estimated daily intake (EDI) and hazard index (HI) for aflatoxin M1 (AFM1), and Margin of Exposure (MoE) for aflatoxin B1 (AFB1) and Provisional tolerable weekly intake (PTWI) for OTA. OTA was the most frequently detected toxin that was presented in 28 samples with concentration ranging from 0.058 to 5.04 μg kg−153.3% of samples contained AFM1 at levels > LOQ of 0.07 μg kg−1, of which none exceeded the permissible maximum limits (0.5 μg kg−1) established by Turkish legislation. Sürk samples were found to contain AFB1 at mean concentration of 0.610 μg kg−1. The range of concentrations of AFs and OTA in Sürk observed in the current study was found to be below the official Turkish standard determined for various foodstuffs. However, HI from consuming Sürk was found to be 1.02 ng kg−1 bw for AFM1, and MoE value for AFB1 was found to be 2982 which clearly indicates health risk AFM1 and AFB1 to Sürk consumers. However, OTA contamination level was found to be low to produce health hazards according to PTWI value. According to health risk assessment of this study presents the first data about occurrence of AFs and OTA in Sürk, yet data should be updated based on seasonal monitoring and consumption habits of both adults and infants.