Background Milk is a highly nutritious food, and it is a source of necessary macro-and micronutrients for the growth, development and maintenance of human health. However, it may also be a source of natural food contaminants that may cause disease. The presence of aflatoxin M 1 (AFM 1) in milk and dairy products throughout the world has been known since twenty to thirty ago. Milk and dairy products contamination with aflatoxin M 1 is important problem worldwide especially for developing countries for the last ten to twenty years. Scope and Approach The presence of this mycotoxin in these products is important issue, especially for children and infants, who are more susceptible than adults. This review provides information regarding the occurrence of AFM 1 in milk and dairy products in many regions of the world, its stability during processing and some reduction strategies. In this review the toxicity, occurrence of AFM 1 in milk and dairy products (preferably for the last 5 years), regulations, strategies for its reduction, latest developments in detection methodologies and future challenges are described. Key Findings and Conclusions Strict regulations and adapting good storage practices in developed countries have minimized the contamination of AFM 1 in milk and dairy products. The current advancements in analytical techniques have helped the law enforcement agencies to implement strict regulations. Furthermore, the improvement in analytical facility and increasing the awareness related to the health effects of AFM 1 in milk and dairy products could minimize its occurrence level in developing countries.

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The occurrence of aflatoxin B1 (AFB1) in chilies from Pakistan was determined by using HPLC in work undertaken in Pakistan. Whole (n = 22) and powdered (n = 22) chilies were analyzed. Sixteen (73.0%) and 19 (86.4%) samples of whole and ground chilies, respectively, were contaminated. The mean concentration in powdered chilies (32.20 μg/kg) was higher statistically than in whole chilies (24.69 μg/kg). Concentrations ranged from 0.00 to 89.56 μg/kg for powdered chilies, compared with 0.00-96.3 μg/kg for whole chilies. The limits of detection and quantification were 0.05 μg/kg and 0.53 μg/kg, respectively. The concentrations were high in general and greater than the statutory limit set by the European Union. There is considerable scope for improvements in chili production in Pakistan.

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