Compliance between Food and Feed Safety: Eight-Year Survey (2013–2021) of Aflatoxin M1 in Raw Milk and Aflatoxin B1 in Feed in Northern Italy

Abstract

Aflatoxins (AFs) are fungal metabolites that are found in feed and food. When ruminants eat feed contaminated with aflatoxin B1 (AFB1), it is metabolised and aflatoxin M1 (AFM1) is excreted in the milk. Aflatoxins can result in hepatotoxic, carcinogenic, and immunosuppressive effects. The European Union thus set a low threshold limit (50 ng/L) for presence of AFM1 in milk. This was in view of its possible presence also in dairy products and that quantification of these toxins is mandatory for milk suppliers. In the present study, a total of 95,882 samples of whole raw milk, collected in northern Italy between 2013 and 2021, were evaluated for presence of AFM1 using an ELISA (enzyme-linked immunosorbent assay) method. The study also evaluated the relationship between feed materials collected from the same farms in the same area during the same period (2013–2021) and milk contamination. Only 667 milk samples out of 95,882 samples analysed (0.7%) showed AFM1 values higher than the EU threshold limit of 50 ng/L. A total of 390 samples (0.4%) showed values between 40 and 50 ng/L, thus requiring corrective action despite not surpassing the regulatory threshold. Combining feed contamination and milk contamination data, some feedingstuffs seem to be more effective in defying potential carryover of AFs from feed to milk. Combining the results, it can be concluded that a robust monitoring system that covers both feed, with a special focus on high risk/sentinel matrices, and milk is essential to guarantee high quality and safety standards of dairy products.

Mycotoxins evaluation of total mixed ration (TMR) in bovine dairy farms: An update

“…The same research group [ 71 ] reported a parallel pattern of AFB1 contamination between some feeding stuff (>20 μg/kg), namely maize and cotton, and its metabolite AFM1 in raw milk (>50 ng/L) from dairy farms. These raw feed ingredients, which usually present the highest prevalence and values of AFB1, are candidates to serve as markers of contamination for this mycotoxin.…”

“…The findings of both studies [ 69 , 71 ] emphasized the importance of regular surveillance plants considering different percentages and levels of mycotoxin contamination of raw feed as well as TMR in dairy farms. This realist approach can contribute to ensuring feed and food safety by monitoring both purchased and farm-produced feed.…”

“…Only a few studies (e.g., Refs. [ 2 , 9 , 58 , [64] , [65] , [66] , [67] , [68] , [69] , [70] , [71] , [72] , [73] , [74] , [75] , [76] , [77] ]) have approached the identification and quantification of regulated and emerging mycotoxins in TMR. The majority of them (see Table 1 ) have been published in the last three years to mitigate this gap and explore the problem of TMR mycotoxin contamination regarding animal health and public health.…”

Evaluation of aflatoxin M1 and nutritional content in Kosovo’s market cheese samples

“…When ruminants consume feed contaminated with AFB1, their bodies metabolize it, leading to the secretion of aflatoxin M1 (AFM1) in their milk. Aflatoxins are known to cause liver toxicity, cancerous effects, and suppression of the immune system (Ferrari et al, 2023). As noted by the World Health Organization (2018) also, AFM1 is associated with liver and kidney cancers and may potentially compromise the immune system, weakening its disease-fighting capacity.…”

Efficient Inhibition of Aspergillus flavus to Reduce Aflatoxin Contamination on Peanuts over Ag-Loaded Titanium Dioxide

“…Peanuts, with rich nutrients and health value, are a type of important oil crop [ 5 ], but they are susceptible to aflatoxin contamination. Aflatoxins, with high toxicity, teratogenicity, and carcinogenicity, have been regarded as the most toxic mycotoxins found in food and agri-food [ 6 , 7 , 8 ], which not only threaten human health, but also can lead to huge economic losses [ 9 , 10 , 11 , 12 , 13 ]. Aflatoxins are secondary metabolites, mainly produced by Aspergillus flavus (A. flavus) in food and agri-food, especially peanuts and corn [ 14 , 15 ].…”