Einflu� der molkereitechnischen Behandlung der Rohmilch auf den Aflatoxin-M1 Gehalt der daraus hergestellten Produkte

Abstract

Several contracdictory results in the literature lead us to the conclusion, that the influence of raw milk processing on aflatoxin content should be tested under as close as possible practical conditions. Even though storage at 5 degrees C for 1-3 days does not greatly influence aflatoxin content (11-25% reduction), this might still be important for food inspection. Although experiments on exposure to light resp. oxygen were repeated ten times, the results could not be definitely be shown as due to oxidation. Part of the contradictory literature references also in the case of freeze drying in our opinion caused by the way in which aflatoxins was added. The loss was less pronounced when milk was contaminated naturally than when it was added artificially. Heating of milk, depending on the conditions, caused a decrease of the aflatoxin-content of between 12 and 35% when making butter from naturally contaminated cream 23% (18-28%) of the aflatoxin M1 appeared in the butter, whereas the buttermilk contained the major amount of aflatoxin.

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

“…These results are in agreement with those of El-Deep, Zaki, Shoukry, and Kheadry (1992), who found 9.5% and 26% decreases in AFM1 after the heat treatment at 63°C for 30 min and at 121°C for 15 min, respectively, while Kiermeier and Mashaley (1977), reported that various heat-time treatments caused reductions in the AFM1 concentrations of milks between 12% and 40%. Recently, Choudhary, Sharma, and Borkartria (1998) studied the eVect of various heat-treatments on AFM1 content of cow's milk and reported that sterilization of milk at 121°C for 15 min caused 12.21% degradation of AFM1, whereas boiling decreased AFM1 by 14.50%.…”

Contamination éventuelle des fromages par les mycotoxines : une revue

“…Mc Kinney et coll. (1977) observent une disparition de 40 % ou de 80 % de l'AFM1 initiale après un stockage, respectivement, de 4 ou de 6 jours à 00 C. De même, Kiermeier et Mashaley (1977) observent une baisse de 11 à 25 % du taux de l'AFMI, après 1 à 3 jours d'entreposage à 50 C. Cependant, Stoloff et coll. (1975) notent une stabilité du taux de cette toxine dans le lait après 17 jours à 4 0 C.…”

“…1983;Grant et Carlson, 1971 ;Kiermeier et Mashaley, 1977 ;Stoloff et coll., 1975). Dans le cas d'un lait naturellement contaminé, 84 % de l'AFM1 initiale se retrouve dans le lait écrémé, cette proportion étant de 75 à 94,5 % pour un lait artificiellement contaminé (Blanc et coll., 1983;Grant et Carlson, 1971 ;Kiermeier et Mashaley, 1977).…”

“…Certains auteurs retrouvent la totatlité de l'AFMI dans le caillé (Allcroft et Carnaghan, 1963), d'autres, au contraire, la majeure partie de la toxine dans le lactosérum (Purchase et coll., 1972). Entre ces deux extrêmes, on trouve toutes sortes d'intermédiaires, avec la majeure partie de la toxine (80 %) dans le caillé (Mc Kinney et coll., 1973), ou la moitié de l'AFM1 restant dans le lactosérum (Blanc et coll., 1983;Kiermeier et Mashaley, 1977;Stubblefield et Shannon, 1974) ou, enfin 86 % dans le lactosérum et 14 % dans le caillé (Stoloff et coll., 1975).…”

A Review of Aflatoxin M1, Milk, and Milk Products

“…Since milk may be processed in numerous ways, the effects of storage and processing on stability and distribution of AFM 1 are of great concern. Kiermier and meshaley (1977) reported the effect of cold treatments. They observed that detectable AFM 1 decreased by 11 to 25% after 3 days at 5ºC, 40% after 4 days at 0ºC, and 80% after 6 days at 0ºC.…”