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    Fungi and aflatoxin B-1 in horse and dog feeds in Western Turkey
    (Ecole Nationale Veterinaire Toulouse, 2004) Başalan, M.; Hismiogullari, S.E.; Hismiogullari, A.A.; Filazi, A.
    To evaluate fungi growth and aflatoxin B, contamination in horse and dog feeds, total of 41 feed samples were examined with agar plate incubation and ELISA methods. Fungi growth of the horse feed was not exceeding maximum tolerable limits (0.97 x 10(4) CFU/g). Although dog foods should not contain any fungi contamination, slightly less than half of the tested dog foods had fungi growth. Both feeds had aflatoxin B, content in allowable limits (10 mug/kg.), however, dog foods contain significantly higher aflatoxin B I content than horse feeds do (P less than or equal to 0.05) (6.69 mug/kg and 1.98 mug/kg, respectively). Fungi growth and aflatoxin B I content did not correlate in either group of feeds (r(2) = 0.09 and r(2) = 0.30, respectively). Surveilance of both fungi growth and aflatoxin contents of both types of feeds are necessary for the health of the animals.
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    Prevalence of mold growth and aflatoxin M-1 in Kashar and white cheese produced in Western Turkey
    (A V A Agrarverlag, 2003) Hismiogullari, S.E.; Başalan, M.; Hismiogullari, A.A.
    To evaluate mold growth and aflatoxin M-1 problem in Turkish cheese, a total of 46 commercial samples of the two cheese types were examined with agar plate incubation and ELISA methods. Mean mold growth exceeded maximum tolerable limits (1x10(2) cfu/g) in both groups of cheese (1x10(4) and 2x10(4) cfu/g in Turkish white cheese and Kashar cheese, respectively), although there were no significant differences between cheese types (p=0.34). Kashar cheese samples were highly contaminated with fungi. Total concentrations of aflatoxin M-1 in white and Kashar cheese (0.0998 and 0.1931 ppb, respectively) were lower than maximum tolerable limits (0.5 ppb). However, aflatoxin M-1 concentration of Kashar cheese in 2 out of 13 samples exceeded the maximum tolerable limits. Results indicated that cheese plants should be sanitised properly to avoid fungal contamination and milk should be evaluated for aflatoxin M-1 before it is used for making cheese.