Aflatoxin M1 in Milk and some Dairy Products: Level, Effect of Manufature and Public Health Concerns

Abstract

Aflatoxins (AFs) are toxic and carcinogenic metabolites produced by a variety of fungi. Aflatoxin M1 (AFM1) is the major carcinogenic type frequently found in milk and dairy products, thus posing a significant impact on human health. The current study was undertaken to examine milk and some dairy products for contamination with AFM1 in local markets, Sharkia Governorate, Egypt, as well as the effect of manufacture. A total of 75 samples (15, each) of raw milk, pasteurized milk, yoghurt, processed cheese and Domiati cheese were randomly collected. AFM1 was detected in 27 (36%) out of the examined samples in which the level of AFM1 exceeded the limits (0 ng/L, kg) allowed by Egyptian regulation but only 6 (8%) samples exceeded the limits (50 ng/L, kg) allowed by European Commission regulation. Levels of AFM1 contamination in the examined milk and dairy products with mean values of 35.68 ± 10.90, 45.83 ± 7.80, 7.57 ± 1.92, 24.53 ± 3.91 and 42 ± 4.93 ng/L, kg in raw milk, pasteurized milk, yoghurt, processed cheese and Domiati cheese, respectively, were detected. The level of AFM1 decreased after yoghurt manufactur, while, cheese manufacture showed concentration of AFM1in curd than those in cheese milk. During refrigeration storage of yoghurt, the mean AFM1 toxin decreased after one, two, three, seven days, respectively, then nearly similar level from seven days to fourteen days of storage. In conclusion, widespread presence of AFM1 in raw milk and some dairy products were considered to be possible hazards for public health especially children therefore, continuous monitoring of AFM1 level in commonly marketed raw milk and dairy products in Sharkia markets should be regularly done. Manufacture and storage had little effect on AFM1 content in milk and dairy products, therefore, new or modern technologies for detoxification of milk should be further studied.

Evaluation and Assessment of Aflatoxin M1 in Milk and Milk Products in Yemen Using High-Performance Liquid Chromatography

“…On the other hand, of the 48 natural yogurts tested, only 2 80%, respectively [45]. Several studies were carried out concerning the effect of yogurt manufacturing on AFM1 content, whereas some projects were reported with no influence on aflatoxin M1 concentration [46]. In contrast to our study which found a high frequency of AFM1 contamination in all yogurt samples, the previous studies discovered variable concentrations of aflatoxin M1 in yogurt compared to the milk.…”

Rapid detection of aflatoxin M1 residues in market milk in Aswan Province, Egypt and effect of probiotics on its residues concentration

“…The same results were reported by El Khoury et al [30], Montaseri et al [31], and Tahoun et al [9]. On the other hand, Iha et al [32] reported that the fermentation process of yoghurt manufacture has no effect on AFM1.…”

“…Various chemical, physical, and biological agents have been used to detoxify aflatoxins from food and feed materials. But, elimination of AFM1 from milk with physical and chemical methods have some disadvantages, such as losing its nutritional value, insufficiency of toxin elimination with high costs [9]. Thus, an effective and practical method is needed to be developed for the detoxification of AFM1 contaminated milk.…”

Insights into Aflatoxin B1 Toxicity in Cattle: An In Vitro Whole-Transcriptomic Approach

“…Alternatively, unmodified AFM1 is excreted through urine or milk [27][28][29][30]. Because of its excretion in milk, AFM1 contamination in dairy products is a serious concern, as it might pose severe health risks for humans in general and for susceptible population groups such as infants and young children [28,31]. Hence, the full characterization of AFB1 mechanistic toxicology in dairy cattle, together with the possible tools to reduce its consequences in humans in animals and humans, is gaining increasing interest in the scientific community.…”