Determination of aflatoxin M1 in ewe's milk samples and the produced curd and Feta cheese

Changes in the concentration of aflatoxin M1 during manufacture and storage of White Pickled cheese

“…These results are in agreement with studies in which losses of AFM1 ranging between 25 and 75% (Fremy, Roiland, & Gaymard, 1990) and 40% (Dragacci & Fremy, 1996) for Camambert cheese during 15 days of ripening whereas, Kaniou-Grigoriadou, Eleftheriadou, Mouratidou, and Katikou (2005) implied that no levels of AFM1 were detected for Feta cheese after the two months of ripening period. Govaris et al (2001) also found 20-30% losses in Teleme cheese contaminated with AFM1 after 60-day storage in brine.…”

Determination of aflatoxin M1 levels in goat milk consumed in Kilis province

“…This method is quick, reliable and cost effective for the estimation of AFM 1 and has been included in the official collection of test procedures by the German Federal Board of Health. The test shows cross-reaction to AFB 1 (12.4%) but this is not relevant when analyzing AFM 1 , considering that AFB 1 usually is not to be found in milk or milk products (17).…”

A Review of Aflatoxin M1, Milk, and Milk Products

“…Additionally, studies by Deveci (2007), andHuseyin Oruc et al (2007) showed that the amount of AFM 1 in white pickled and Kashar cheeses did not significantly affect over the storage. Kaniou-Grigoriadou et al (2005) found that the final ripened cheese was free of aflatoxin M 1 . These different profiles of AFM 1 in various cheese products may be the result of several factors such as heat treatment Marth 1982b, Yousef andMarth 1989), proteolysis (Brackett and Marth 1982b, Yousef and Marth 1989, exposure of contaminated milk to light (Yousef and Marth 1989), and especially to an inadequate method of analysis (Yousef and Marth 1989).…”

“…In contrast, others reported that most of AFM 1 was with curd: ranging from 66% to 72%, from 73% to 77%, 80%, 100%, and 59.1% according to Marshaley et al (1986), El Deeb et al (1992, Mckinney et al (1973), Allcroft and Carnaghan (1963), and Deveci (2007), respectively. Kaniou-Grigoriadou et al (2005) observed that enrichment factor in the production of Feta cheese made from naturally contaminated milk ranged between 4.3 and 5.6. Kamakar et al (2008) showed that the mean concentration of toxin in curd and cheese was 3.12 and 3.65-fold more than that in whey and 1.68 and 1.80 fold more than that in cheese milk, respectively.…”