Aflatoxin M1 contamination in grated parmesan cheese marketed in Rio de Janeiro - Brazil

Trombete, Felipe Machado; Castro, I. M. de; Teixeira, Alessandra da Silva; Saldanha, Tatiana; Fraga, Marcelo Elias

doi:10.1590/s1516-89132013005000015

Cited by 13 publications

(11 citation statements)

References 20 publications

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“…1) The AOAC (2006) method is representative of other methods, all of which were performed using chloroform, diatomaceous earth and salt. In this study, the AOAC method was performed according to the following protocol [21,22].…”

Section: Methods Tested For the Extraction Of Afm 1 From Cheesementioning

confidence: 99%

Quantifying the Levels of the Mutagenic, Carcinogenic Hydroxylated Aflatoxins (AFM1 and AFM2) in Artisanal Oaxaca-Type Cheeses from the City of Veracruz, Mexico

Camarillo¹,

Moreno²,

Olvera³

2016

J Microb Biochem Technol

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Section: Methods Tested For the Extraction Of Afm 1 From Cheesementioning

confidence: 99%

Quantifying the Levels of the Mutagenic, Carcinogenic Hydroxylated Aflatoxins (AFM1 and AFM2) in Artisanal Oaxaca-Type Cheeses from the City of Veracruz, Mexico

Camarillo¹,

Moreno²,

Olvera³

2016

J Microb Biochem Technol

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“…Also, other studies in Turkey revealed that 38 % of the tested market cheese samples were contaminated with AFM1 at concentrations higher than the permissible EU limits (Yapar et al 2008). Moreover, samples of Brazilian Parmesan cheese were investigated for the presence of AFM1 and it was reported that the AFM1 toxin was detected in 18 out of evaluated 30 samples and the concentration in 8 of the positive samples exceeded the level of 250 ng/kg (Trombete et al 2014). Samples of Chinese buffalo milk have been found to be contaminated with levels of only 27.6 ng/kg, a much lower level than the allowed regulation limit in China (500 ng/kg) and could be considered as safe for consumers, Guo et al (2019).…”

Section: Cheesementioning

confidence: 99%

Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese تقييم تلوث اللبن والجبن في السوق المصري بالأفلاتوکسين M1

El-Hofi

El-Naga

2021

Journal of Food and Dairy Sciences

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A screening survey of the presence of aflatoxin M1 (AFM1) was carried out on 170 samples of Egyptian dairy products. Selected samples included raw buffalo or cow milk, pasteurized milk, UHT milk, fermented milk, soft cheese, hard cheese, and processed cheese were analyzed by competitive ELISA technique. Out of 60 liquid milk and fermented milk samples analyzed, 12 samples (20%) were found to be contaminated with AFM1, at levels ranging from 10.12 to 86.54 ng/kg. Eight from the positive samples (66.6%) failed to reach the acceptable level of the European Commission Regulation (50 ng/kg). Buffalo's milk is safe regarding AFM1 contamination since all the buffalo milk samples were consistently negative. AFM1 was found in 22 samples (36.67%) of out 60 cheese samples at concentrations between 25.12 to 253.04 ng/kg. The highest mean value of AFM1, 231.39 ng/kg, was found in Ras cheese (hard type) samples followed by the processed cheeses with 114.76 ng/kg. Kariesh cheeses displayed the lowest levels, 53.32 ng/kg. Cheeses made from cow's milk showed higher AFM1 positive samples, while cheeses made from buffalo's milk tested were consistently negative. Regarding the cheese ripening age, out of 50 cow milk cheese samples, 26 were found to be positive to AFM1. The highest positive incidence was noted in long-term ripened hard cheeses (70%), while the lowest in fresh unripened cheeses (40%). It is highly recommended from the results that milk and cheese products have to be controlled periodically for AFM1 contamination.

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“…Para evitar a contaminação da dieta animal, por aflatoxinas, pode-se fazer uso de melhorias das práticas agrícolas (realização de rotação de culturas, uso de fertilizantes, época de plantio entre outros), agentes antifúngicos, engenharia genética (melhoramento genético e transgênicos) e técnicas de armazenamento (JOBIM; GONÇALVES; SANTOS, 2001;MUNKVOLD, 2003;MIEDANER et al, 2006;TROMBETE;.…”

Section: Métodos De Controle De Aflatoxinas Em Leite E Derivadosunclassified

“…A contaminação pode ser evitada por boas práticas agrícolas, agentes antifúngicos, engenharia genética e controle de armazenamento. A eliminação ou inativação de micotoxinas pode ser alcançada por métodos físicos, químicos e biológicos TROMBETE;. No entanto, como esses alimentos já estão contaminados, os adsorventes podem ser usados na alimentação animal, a fim de reduzir a biodisponibilidade dessas micotoxinas e, assim, evitar a excreção de AFM1 no leite, conforme descrito por (FIRMIN et al, 2011;GONÇALVES et al, 2017).…”

Section: I32 Prevalência De Aflatoxina M1 Em Leite E Queijounclassified

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Avaliação da eficiência de bactérias ácido lácticas e >i<Saccharomyces cerevisiae>/i< na redução da disponibilidade de afloxina M>sub<1>/sub< em queijo Minas Frescal

Gonçalves¹

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Minha graditão maior é a Deus, que me deu forças e tornou tudo isto possível. Agradeço também:Aos meus Pais, Dauri & Maria Aparecida por todo apoio, âmparo e carinho.Ao meu irmão Juliano por todo apoio e atenção.Ao meu esposo Ramon por toda atenção, compreensão e apoio.Ao meu orientador prof. Dr.Carlos Humberto Corassin por todos os ensinamentos, atenção, paciência e apoio.A minha Co-orientadora profa. Dra. Eliana Setsuko Kamimura por todos os ensinamentos e apoio.Ao prof. Carlos Augusto Fernandes de Oliveira por todos os ensinamentos e atenção disponibilizados no laboratório A Universidade Federal de Santa Catarina -instituição onde fiz a graduação e a minha primeira Orientadora Profa. Vildes Maria Scussel, que foi quem me apresentou o universo das micotoxinas.A Fundação de Amparo Pesquisa do Estado de São Paulo -FAPESP (processo n° 2017/19683-1) pelo amparo financeiro.A Coordenação de Aperfeiçoamento Pessoal de Nível Superior -CAPES (001) pelo amparo financeiro.A especialista Roice Eliana Rosim por tos os ensinamentos, paciência e atenção.A minha amiga Carolina Coppa pela amizade, companheirismo, risadas e ajuda.A Sarah Lee pela amizade e ajuda.Ao Leonardo da empresa SACOO Brasil pela gentileza em doar-me as bactérias.A todos os proprietários e/ou responsáveis dos laticínios pela paciência e gentileza em cooperar com a pesquisa.A todas as pessoas que de alguma forma estiveram presentes ao longo desse tempo e que de alguma forma me auxiliaram.Saccharomyces cerevisiae ou células de Lactobacillus rhamnosus e Lactococcus lactis inativadas pelo calor, isoladamente ou em combinação, tem potencial para reduzir os níveis de AFM1 no queijo Minas Frescal durante os 30 dias de armazenamento sem afetar a validade deste queijo.

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Aflatoxin M1 contamination in grated parmesan cheese marketed in Rio de Janeiro - Brazil

Abstract: ABSTRACT

Cited by 13 publications

References 20 publications

Quantifying the Levels of the Mutagenic, Carcinogenic Hydroxylated Aflatoxins (AFM1 and AFM2) in Artisanal Oaxaca-Type Cheeses from the City of Veracruz, Mexico

Quantifying the Levels of the Mutagenic, Carcinogenic Hydroxylated Aflatoxins (AFM1 and AFM2) in Artisanal Oaxaca-Type Cheeses from the City of Veracruz, Mexico

Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese تقييم تلوث اللبن والجبن في السوق المصري بالأفلاتوکسين M1

Avaliação da eficiência de bactérias ácido lácticas e >i<Saccharomyces cerevisiae>/i< na redução da disponibilidade de afloxina M>sub<1>/sub< em queijo Minas Frescal

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