A Survey on Aflatoxin M1 in Raw Milk of Fariman City, Khorasan Province, Iran

Abstract

Background: Although milk is the valorous source of nutrition, consumption of aflatoxin M1 (AFM1) contaminated milk induces problems to human health. AFM1 is found in milk when dairy animals are fed with AFB1-contaminated feedstuff. AFM1 remains stable during milk pasteurization and storage as well as during the preparation of various dairy products. Objectives:The aim of the current study was to evaluate AFM1 contamination in raw milk of Fariman city. Materials and Methods: During the summer (July to September, 2012), 45 samples of raw milk were collected randomly from Fariman, Iran. The samples were analyzed with a commercial competitive enzyme-linked immunosorbent assay (ELISA) kit. Results: AFM1 was detected in all milk samples. The mean concentration of AFM1 was 11.61 ± 0.72 ng/L with a range of 6.3-23.3 ng/L. None of the samples had levels exceeding the maximum tolerance limit (50 ng/L) accepted by the European Union. Conclusions: AFM1 contamination of milk is not a concern in this city. However, dairy cattle feed samples of various livestocks must be regularly checked for aflatoxin and the storage conditions of feeds should be strictly controlled.

Aflatoxins in Food Products in Iran: a Review of the Literature

“…The same results were observed in Kamkar et al’s (2008) study on 52 ultra-high temperature (UHT) pasteurized milk samples, all of which showed AFM1 contamination ( 38 ). Zanjani et al (2015) reported that the mean AFM1 concentration in 45° raw milk samples was 11.61 ± 0.72 ng/L (range 6.3 - 23.3 ng/L) ( 52 ).…”

Aflatoxin M1 Contamination in Traditional Yoghurts Produced in Guilan Province, Iran

“…can easily grow in feedstuffs having humidity between 13% and 18%, and then they are able to produce aflatoxin in environmental humidity between 50% and 60%. For this reason, the level of AFM1 in feed in cool months is more than hot months 13 . In the present study, AFM1 was detected in 100% of the tested yoghurt samples by range from of 5-83ng/kg.…”

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“…Some physical treatment such as roasting, washing, and cooking was studied on the reduction of some mycotoxins in cereal and nut; these methods has reduced mycotoxin in food matrices [44][45][46][47][48][49][50][51][52][53][54].…”