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The aim of the present study was to evaluate the effect of different sources of Saccharomyces cerevisiae (SC) biomass (20.0 g/d) obtained from sugarcane (cell wall, CW; dried yeast, DY; autolyzed yeast, AY) and the beer industry (partially dehydrated brewery yeast, BY) on milk production, fat and protein percentages, and aflatoxin M (AFM) excretion in milk from dairy cows receiving 480 µg aflatoxin B (AFB) per day. A completely randomized design was used with 2 lactating cows assigned to each of 10 dietary treatments, as follows: negative controls (no AFB or SC-based biomass), positive controls (AFB alone), DY alone, DY + AFB, BY alone, BY + AFB, CW alone, CW + AFB, AY alone, and AY + AFB. The cows in the aflatoxin treatment group received AFB from d 1 to 6, while the SC biomass was administered with the AFB bolus from d 4 to 6. Aflatoxin B or SC-based products did not affect milk production or milk composition during the experimental period. Aflatoxin M was detected in the milk from all aflatoxin treatment group cows, reaching maximum levels at d 3 and varying from 0.52 ± 0.03 to 1.00 ± 0.04 µg/L. At end of the treatment period, CW, AY, DY, and BY removed 78%, 89%, 45%, and 50% of AFM from the milk, respectively, based on the highest level found on d 3. Results indicate a potential application of industrial fermentation by-products, especially CW and AY, as a feed additive in the diets of dairy cows to reduce the excretion of AFM in milk.

Aflatoxin M(1) (AFM(1)) and cyclopiazonic acid (CPA) were determined in 48 samples of grade A-C and ultra-high-temperature (UHT)-treated fluid commercial milk from São Paulo, Brazil, from July to December 2004. AFM(1) and CPA determinations were carried out by HPLC. Results showed 37 (77.1%) positive samples for AFM(1) at levels of 0.011-0.251 microg l(-1) milk, which were below the tolerance limit for AFM(1) in milk as adopted by Brazilian regulations. Mean levels of AFM(1) in grades A-C and UHT milk were 0.060+/-0.080, 0.056+/-0.063, 0.064+/-0.041 and 0.075+/-0.048microg l(-1), respectively. CPA was detected in two samples (4.2%) of grade A milk at levels of 6.4 and 9.7 microg l(-1). This is the first report of the occurrence of CPA in milk in Brazil. It was concluded that the incidence of AFM(1) in milk traded in São Paulo is low, but the simultaneous occurrence of CPA, even at low levels, warrants concern about AFM(1) in milk and milk products.

Abstract:The aim of the present study was to determine aflatoxin levels in peanut products traded in the Northeast region of São Paulo, Brazil. To this end, 240 samples of peanut products traded in the cities of Araras, Leme, Pirassununga and Porto Ferreira were collected from June 2006 to May 2007. The samples were analyzed for aflatoxins (AF) B 1 , B 2 , G 1 and G 2 by high performance liquid chromatography. Results showed 44.2% samples positive for AF at levels of 0.5 to 103.8 μg·kg -1 . Nine of the positive samples (3.7% of the analysed samples) had total aflatoxin concentrations (B 1 +B 2 +G 1 +G 2 ) higher than the limit established by Brazilian regulations (20 μg·kg -1 ).Based on the above data, the probable mean daily intake (PDI M ) of aflatoxins from peanut products in the Northeast region of São Paulo was estimated to be 0.23 ng kg b.w. day -1 . Although this PDI M value was relatively low, results indicate that aflatoxin contamination of peanut products may be a public health concern in Brazil, when considering the potential exposure of highly susceptible consumers. For example, it should be emphasized that children are potentially exposed to aflatoxins, since they consume large quantities of peanut candies, and these products had the highest number of samples positive for AFB 1 .

In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% w/v) on the viability of probiotic micro‐organisms and on the quality of fermented milks was investigated. Fermented milks were submitted to physicochemical, microbiological and sensory analyses on the 1st, 10th and 21st days after production. Sugar inclusion did not affect the probiotic growth in fermented milks, but milk powder levels of 10–15% influenced positively the probiotic counts, which were above six log colony‐forming units (cfu)/g. These findings can be useful for small dairy industries that are interested in producing flavoured fermented milks without decreasing the viability of probiotic micro‐organisms during its shelf life.

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a b s t r a c tAflatoxin M 1 (AFM 1 ) is a hepatocarcinogen found in milk of animals that have consumed feeds with aflatoxin B 1 . The carry-over of AFM 1 from milk to Minas Frescal cheese produced with or without starter cultures was determined. 40 L of milk were divided into 10 L each and assigned to the following treatments for cheese manufacture: 0.250 ng AFM 1 mL À1 , 0.500 ng AFM 1 mL À1 , 0.250 ng AFM 1 mL À1 þ starter, 0.500 ng AFM 1 mL À1 þ starter. Quantification of AFM 1 was achieved by high performance liquid chromatography. The carry-over of AFM 1 from milk to cheese ranged from 30.64% to 42.26%. There was no effect of storage time on AFM 1 . Milk with AFM 1 in levels studied may concentrate the toxin in Minas Frescal cheese, but at concentrations below the Brazilian tolerance limit. The addition of starter cultures did not influence concentration or stability of the AFM 1 in cheese over 30 days storage.